Finding healthy dinners that your family will actually eat can be a challenge.
These recipes keep things simple with ingredients you probably already have.
Each one comes together without a lot of extra steps or time.
They focus on real flavor while still being good for you.
You can mix and match them for your week ahead.
Helpful Tips Before You Start
These ideas will help your healthy dinners stay satisfying and full of flavor.
Use Bold Seasonings Early
Add garlic, chili flakes, or fresh herbs while cooking rather than only at the end. This builds deeper taste without needing extra salt or butter.
Roast or Grill Your Vegetables
High heat brings out natural sweetness in broccoli, peppers, and zucchini. It also gives them better texture than steaming or boiling.
Keep Lean Proteins Juicy
Marinate chicken, fish, or tofu in lemon juice, yogurt, or mustard for at least 20 minutes. The acid and seasonings prevent bland or dry results.
Balance Each Plate
Pair a good protein with fiber rich vegetables and a small serving of whole grains. This mix keeps meals filling and prevents the need for heavy sauces.
Grilled Salmon with Avocado Salsa and Quinoa
This recipe brings together flaky grilled salmon, a fresh avocado salsa, and fluffy quinoa for a balanced dinner that feels light but filling. The salsa adds creaminess and bright acidity that pairs well with the rich fish and nutty grain base. It works especially well on busy weeknights when you want something healthy without much fuss.
The finished dish offers a nice mix of textures, from the tender salmon to the crisp vegetables and soft quinoa. It comes together with simple steps and ingredients you can find at most grocery stores.
Equipment
- Grill
- Medium Saucepan
- Mixing Bowl
Ingredients
- 4 salmon fillets (6 ounces each)
- 1 cup quinoa, rinsed
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Place the quinoa and 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
- While the quinoa cooks, combine the diced avocados, halved cherry tomatoes, chopped red onion, cilantro, lime juice, 1 tablespoon of olive oil, and a pinch of salt in a mixing bowl. Stir gently to avoid mashing the avocados. Set the salsa aside.
- Pat the salmon fillets dry with paper towels. Brush them lightly with the remaining tablespoon of olive oil and season both sides with salt and black pepper.
- Heat a grill or grill pan over medium-high heat. Place the salmon skin-side down if using skin-on fillets and cook for 4 to 5 minutes per side until the fish flakes easily with a fork.
- Divide the cooked quinoa among four plates. Top each portion with a grilled salmon fillet and a generous scoop of avocado salsa.
Notes
Cuisine: American
Equipment: Grill, Medium Saucepan, Mixing Bowl
Thai Basil Chicken Stir-Fry with Brown Rice and Green Beans
This stir-fry brings together tender chicken, crisp green beans, and fragrant Thai basil in one quick pan. It works well on busy weeknights when you want a balanced meal without much fuss. The brown rice keeps the dish filling while the savory sauce and fresh herbs give it bright, lively flavor.
The texture stays interesting with chewy rice, juicy chicken, and snappy vegetables all in one bowl. It feels light yet satisfying and comes together with basic pantry staples.
Equipment
- Medium pot
- Large skillet
Ingredients
- 1 cup uncooked brown rice
- 1 pound boneless skinless chicken breast, thinly sliced
- 2 cups green beans, trimmed and halved
- 1 cup fresh Thai basil leaves
- 4 garlic cloves, minced
- 1 medium onion, thinly sliced
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon vegetable oil
- 1 small red chili, thinly sliced (optional)
Instructions
- Cook the brown rice according to package directions in a medium pot. Set aside once tender and fluffy.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the sliced chicken and cook for 4 to 5 minutes until lightly browned and nearly cooked through.
- Add the minced garlic, sliced onion, and green beans to the skillet. Stir-fry for 3 minutes until the onion softens and the beans turn bright green.
- Stir in the soy sauce, fish sauce, and sliced chili if using. Cook for another 2 minutes so the sauce coats everything evenly.
- Turn off the heat and fold in the Thai basil leaves until they just wilt. Serve the stir-fry over the cooked brown rice.
Notes
Cuisine: Thai
Equipment: Medium pot, Large skillet
Lemon Herb Turkey Meatballs over Zucchini Noodles
This dish brings bright lemon and fresh herbs together with lean turkey for a light yet satisfying dinner. The meatballs stay juicy while the zucchini noodles keep the meal fresh and low in carbs. It works well on busy weeknights when you want something healthy without sacrificing flavor.
The texture combines tender meatballs with crisp-tender noodles that soak up the lemony pan juices. A simple finish of extra herbs and a little cheese adds the right touch at the table.
Equipment
- Mixing Bowl
- Large Skillet
- Spiralizer
Ingredients
- 1 pound lean ground turkey
- 1 large egg
- 2 tablespoons almond flour
- Zest of 2 lemons
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon dried oregano
- 2 garlic cloves, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 4 medium zucchinis, spiralized
- Juice of 1 lemon
- Extra fresh parsley for garnish
- Grated Parmesan for serving
Instructions
- Combine the ground turkey, egg, almond flour, lemon zest, chopped parsley, oregano, one minced garlic clove, salt, and pepper in a mixing bowl. Mix gently until the ingredients are evenly distributed.
- Form the mixture into 16 small meatballs and set them on a plate.
- Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook for 8 to 10 minutes, turning occasionally, until they are browned and cooked through.
- Stir in the remaining minced garlic and cook for 30 seconds. Add the lemon juice and let it bubble for one minute to coat the meatballs.
- Add the spiralized zucchini noodles to the skillet. Toss gently for 2 to 3 minutes until the noodles are just warmed and slightly softened.
- Divide the noodles and meatballs among four plates. Top with fresh parsley leaves and grated Parmesan before serving.
Notes
Cuisine: Mediterranean
Equipment: Mixing Bowl, Large Skillet, Spiralizer
Moroccan Spiced Chickpea and Vegetable Tagine with Couscous
This tagine brings together warm spices and plenty of vegetables in one pot. It works well for weeknight dinners or weekend meal prep because the flavors develop nicely as it sits. The chickpeas stay firm while the vegetables soften just enough to soak up the broth, and the couscous adds a light, fluffy contrast.
Equipment
- Large pot
- Small saucepan
- Cutting board
- Knife
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 3 medium carrots, sliced into rounds
- 1 red bell pepper, chopped
- 1 medium zucchini, chopped
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth
- 1 cup couscous
- 1 1/4 cups water
- 1/4 cup chopped fresh cilantro
- Lemon wedges, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Stir in the garlic along with the cumin, coriander, paprika, cinnamon, turmeric, and cayenne. Cook for 1 minute until the spices smell fragrant.
- Add the carrots and red bell pepper. Stir to coat them in the spices, then pour in the diced tomatoes and vegetable broth. Bring the mixture to a simmer, cover, and cook for 15 minutes.
- Stir in the zucchini and chickpeas. Continue simmering uncovered for another 10 minutes until the vegetables are tender but not mushy. Season with salt to taste.
- While the tagine simmers, bring the water to a boil in a small saucepan. Stir in the couscous, cover, and remove from heat. Let it stand for 5 minutes, then fluff with a fork.
- Spoon the couscous into bowls and top with the tagine. Finish each serving with fresh cilantro and a squeeze of lemon.
Notes
Cuisine: Moroccan
Equipment: Large pot, Small saucepan, Cutting board, Knife
Sesame Ginger Tofu Bowl with Edamame and Kale
This sesame ginger tofu bowl combines crispy tofu with a bright, savory sauce and hearty greens. It works well for weeknight dinners when you need a balanced meal that feels fresh without much fuss. The dish offers a mix of nutty sesame flavor, warm ginger, and tender kale alongside protein-packed edamame.
The texture stays satisfying with golden tofu pieces, slightly wilted kale, and a base of fluffy grains. It comes together in one skillet after a quick sauce mix, keeping cleanup simple.
Equipment
- Large skillet
- Mixing bowl
- Paper towels
Ingredients
- 14 oz firm tofu, drained and cubed
- 2 tablespoons sesame oil
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons grated fresh ginger
- 1 tablespoon honey
- 2 cups shelled edamame
- 4 cups chopped kale
- 2 cups cooked quinoa
- 1 tablespoon sesame seeds
- 2 green onions, sliced
Instructions
- Press the tofu cubes between paper towels for a few minutes to remove excess moisture, then set them aside.
- In a small bowl, stir together the soy sauce, grated ginger, and honey until the honey dissolves.
- Heat the sesame oil in a large skillet over medium heat. Add the tofu cubes and cook for 6 to 8 minutes, turning occasionally, until the edges turn golden.
- Pour the soy sauce mixture over the tofu and stir gently to coat. Cook for 2 more minutes so the sauce thickens slightly and glazes the tofu.
- Add the edamame and kale to the skillet. Stir and cook for 3 to 4 minutes until the kale wilts but still holds some color.
- Divide the cooked quinoa among four bowls. Spoon the tofu and vegetable mixture on top.
- Finish each bowl with a sprinkle of sesame seeds and sliced green onions.
Notes
Cuisine: Asian
Equipment: Large skillet, Mixing bowl, Paper towels
Baked Cod with Roasted Brussels Sprouts and Sweet Potatoes
This sheet pan meal brings together flaky cod and caramelized vegetables in one pan. The sweet potatoes add natural sweetness that pairs well with the slightly bitter Brussels sprouts, while the cod stays light and tender.
It works well on weeknights when you want a balanced dinner with minimal cleanup. Roasting deepens the flavor of the vegetables and keeps the fish moist without extra sauces.
Equipment
- Baking Sheet
- Mixing Bowl
- Oven
Ingredients
- 4 (6-ounce) cod fillets
- 1 pound Brussels sprouts, halved
- 2 large sweet potatoes, peeled and cubed
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 1 lemon, cut into wedges
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 425°F.
- Place the Brussels sprouts and sweet potatoes in a large mixing bowl. Add 2 tablespoons of olive oil, the minced garlic, rosemary, paprika, salt, and pepper. Toss until the vegetables are evenly coated.
- Spread the vegetables in a single layer on a large baking sheet. Roast for 15 minutes.
- While the vegetables roast, pat the cod fillets dry and brush them with the remaining tablespoon of olive oil. Sprinkle with salt and pepper.
- Remove the baking sheet from the oven and nestle the cod fillets among the vegetables. Return the sheet to the oven and roast for 12 to 15 minutes more, until the fish flakes easily with a fork and the vegetables are tender and browned at the edges.
- Remove from the oven and serve immediately with lemon wedges and a sprinkle of fresh parsley.
Notes
Cuisine: American
Equipment: Baking Sheet, Mixing Bowl, Oven
Lean Beef and Broccoli Skillet with Cauliflower Rice
This skillet meal brings tender slices of lean beef together with crisp broccoli in a light savory sauce. It works well on busy weeknights when you want a filling dinner without spending hours in the kitchen.
The cauliflower rice adds a soft texture that absorbs the flavors from the pan. The whole dish stays light yet satisfying with plenty of protein and vegetables.
Equipment
- Large Skillet
- Mixing Bowl
- Measuring Cups
Ingredients
- 1 pound lean beef sirloin, thinly sliced
- 4 cups broccoli florets
- 4 cups cauliflower rice
- 2 tablespoons avocado oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup low-sodium soy sauce
- 1/2 cup beef broth
- 1 teaspoon cornstarch
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add the cauliflower rice and cook for 5 to 7 minutes until it softens slightly. Remove it from the skillet and set aside.
- Add the remaining tablespoon of avocado oil to the same skillet. Place the sliced beef in a single layer and cook for 3 to 4 minutes until browned. Remove the beef and set it aside.
- Add the garlic and ginger to the skillet. Stir for 30 seconds, then add the broccoli florets. Cook for 3 minutes until the broccoli turns bright green.
- In a small bowl, whisk together the soy sauce, beef broth, and cornstarch. Pour the mixture into the skillet with the broccoli.
- Return the beef to the skillet. Stir everything together and cook for 2 more minutes until the sauce thickens and coats the ingredients.
- Spoon the cauliflower rice onto plates. Top with the beef and broccoli mixture. Finish with sliced green onions and sesame seeds.
Notes
Cuisine: Asian
Equipment: Large Skillet, Mixing Bowl, Measuring Cups
Mediterranean Grilled Chicken with Tzatziki and Farro
This recipe pairs lemony grilled chicken with cool tzatziki and chewy farro for a fresh dinner that feels satisfying without being heavy. It works well on weeknights when you want something simple to prep ahead and quick to finish on the grill.
The flavors stay bright from citrus and herbs while the textures contrast nicely between tender chicken, creamy sauce, and firm grains.
Equipment
- Grill
- Mixing Bowl
- Saucepan
Ingredients
- 4 boneless skinless chicken breasts
- 3 tablespoons olive oil
- Juice of 2 lemons, divided
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1 cup farro
- 2 cups water
- 1 cup plain Greek yogurt
- 1/2 cucumber, grated and squeezed dry
- 2 tablespoons chopped fresh dill
Instructions
- Rinse the farro under cold water. Place it in a saucepan with the water and half the salt. Bring to a boil, then reduce heat and simmer for 25 minutes until tender. Drain any excess liquid and set aside.
- In a bowl, mix the olive oil, juice of one lemon, minced garlic, oregano, remaining salt, and pepper. Add the chicken breasts and coat them well. Let the chicken marinate while you prepare the tzatziki.
- In another bowl, stir together the Greek yogurt, grated cucumber, dill, and juice of the remaining lemon. Add a pinch of salt if needed and set the tzatziki aside.
- Heat a grill or grill pan over medium high heat. Grill the chicken for 6 to 7 minutes per side until it reaches an internal temperature of 165 degrees. Remove the chicken and let it rest for 5 minutes before slicing.
- Spoon the cooked farro onto plates. Top with sliced chicken and a generous dollop of tzatziki.
Notes
Cuisine: Mediterranean
Equipment: Grill, Mixing Bowl, Saucepan
Indian Lentil and Spinach Curry with Brown Rice
This curry brings together protein-rich lentils and fresh spinach in a lightly spiced tomato sauce. It sits over nutty brown rice for a complete meal that feels hearty without weighing you down. The dish works well on busy weeknights or when you want to prep lunches for the next few days.
The flavor is warm and aromatic from cumin and curry powder, while the spinach adds a soft texture that blends into the sauce. Brown rice gives the bowl a chewy contrast and keeps the whole plate balanced and filling.
Equipment
- Large pot
- Saucepan
- Cutting board
- Knife
Ingredients
- 1 cup uncooked brown rice
- 1 cup dried red lentils
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 oz) diced tomatoes
- 4 cups fresh spinach
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 3 cups vegetable broth
- Salt and black pepper to taste
- Fresh cilantro, chopped (optional, for serving)
Instructions
- Cook the brown rice according to package directions and set it aside once it is tender.
- Rinse the red lentils under cold water until the water runs clear.
- Heat a large pot over medium heat. Add the diced onion and cook for 4 minutes until it softens.
- Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Add the curry powder, cumin, and turmeric. Stir for 30 seconds to toast the spices.
- Pour in the diced tomatoes with their juices, the rinsed lentils, and the vegetable broth. Season with salt and pepper.
- Bring the mixture to a simmer, then reduce the heat and cook uncovered for 20 minutes, stirring occasionally, until the lentils are soft.
- Stir in the fresh spinach and cook for 2 minutes until it wilts into the curry.
- Spoon the curry over the cooked brown rice and top with chopped cilantro if using.
Notes
Cuisine: Indian
Equipment: Large pot, Saucepan, Cutting board, Knife
Shrimp and Asparagus Stir-Fry with Whole Wheat Noodles
This stir-fry brings together plump shrimp and crisp asparagus over whole wheat noodles for a light but filling dinner. The savory garlic-ginger sauce keeps the flavors bright while the noodles add a nutty base that holds up well to the vegetables.
It comes together quickly on busy weeknights and works just as well for a relaxed weekend meal. The texture stays balanced with tender shrimp, snappy asparagus, and chewy noodles in every bite.
Equipment
- Large Pot
- Large Skillet
- Colander
Ingredients
- 8 ounces whole wheat noodles
- 1 pound large shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
- 2 green onions, thinly sliced
- 1/4 teaspoon red pepper flakes
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the whole wheat noodles according to package directions. Drain and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp, season lightly with salt and pepper, and cook for 2 minutes per side until pink and opaque. Remove the shrimp to a plate.
- Add the remaining tablespoon of olive oil to the same skillet. Stir in the garlic and ginger and cook for 30 seconds until fragrant.
- Add the asparagus pieces and cook for 3 to 4 minutes, stirring often, until they turn bright green and stay crisp-tender.
- Return the shrimp to the skillet. Pour in the soy sauce and sprinkle the red pepper flakes. Toss everything together for 1 minute so the sauce coats the shrimp and vegetables.
- Add the drained noodles and drizzle with sesame oil. Toss well to combine and heat through for another minute.
- Remove from heat, sprinkle with sliced green onions, and serve right away.
Notes
Cuisine: Asian
Equipment: Large Pot, Large Skillet, Colander
Pesto Crusted Pork Tenderloin with Roasted Carrots
This recipe pairs lean pork with a bright herb crust and simple roasted carrots for a dinner that feels special without extra effort. It works well on busy weeknights or when you want a balanced plate that still satisfies.
The pesto adds savory depth while the carrots turn tender and lightly sweet from roasting. Together they create a meal with good texture contrast and fresh flavor.
Equipment
- Oven
- Baking Sheet
- Mixing Bowl
Ingredients
- 1 pork tenderloin (about 1 lb)
- ½ cup basil pesto
- 1 lb carrots, peeled and cut into 2-inch sticks
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a bowl, toss the carrot sticks with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper until evenly coated.
- Pat the pork tenderloin dry with paper towels. Rub the remaining tablespoon of olive oil over the surface, then season with the remaining salt and pepper.
- Spread the pesto evenly over the top and sides of the pork to form a crust.
- Place the pork on the baking sheet and arrange the carrots around it in a single layer.
- Roast for 25 to 30 minutes, or until the pork reaches an internal temperature of 145°F and the carrots are tender with browned edges.
- Remove from the oven and let the pork rest for 5 minutes before slicing and serving with the carrots.
Notes
Cuisine: Italian
Equipment: Oven, Baking Sheet, Mixing Bowl
Garlic Mushroom and Spinach Quinoa Bowl with Feta
This quinoa bowl combines earthy mushrooms with fresh spinach for a filling dinner that feels light at the same time. It works well on weeknights when you need a healthy meal that still satisfies.
The garlic gives the dish a savory depth while the feta brings a creamy, salty finish. Tender quinoa holds everything together with a pleasant bite from the mushrooms.
Equipment
- Medium saucepan
- Large skillet
- Fork
Ingredients
- 1 1/2 cups quinoa, rinsed
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 pound mushrooms, sliced
- 5 ounces fresh spinach
- Juice of 1 lemon
- 1/2 cup crumbled feta cheese
- Salt and black pepper to taste
Instructions
- Place the quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
- Add the sliced mushrooms to the skillet. Cook for 8 to 10 minutes, stirring occasionally, until the mushrooms are browned and most of their liquid has evaporated.
- Stir the fresh spinach into the skillet. Cook for 2 to 3 minutes until the spinach wilts. Season with salt and black pepper.
- Fluff the quinoa with a fork and stir in the lemon juice. Add the quinoa to the skillet and mix everything together until well combined.
- Divide the mixture into four bowls and top each with crumbled feta cheese before serving.
Notes
Cuisine: Mediterranean
Equipment: Medium saucepan, Large skillet, Fork
Spiced Cauliflower and Chickpea Salad with Grilled Halloumi
This salad brings together roasted cauliflower and chickpeas with warm spices for a filling dinner that feels light. The grilled halloumi adds a salty, chewy contrast that makes the whole dish satisfying without weighing you down. It works well on busy weeknights when you want something fresh but still comforting.
The flavors lean earthy and slightly smoky from the spices, balanced by bright lemon and crisp greens. Textures range from tender roasted vegetables to the golden edges on the halloumi, so every bite stays interesting.
Equipment
- Baking sheet
- Nonstick skillet
- Mixing bowl
Ingredients
- 1 medium cauliflower, cut into florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces halloumi, sliced into 1/2-inch pieces
- 4 cups arugula
- 1 cup cherry tomatoes, halved
- Juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 425°F. Toss the cauliflower florets and chickpeas with 2 tablespoons of olive oil, cumin, smoked paprika, chili flakes, salt, and black pepper in a large bowl until evenly coated. Spread the mixture on a baking sheet in a single layer and roast for 25 minutes, stirring once halfway through, until the cauliflower edges turn golden.
- While the vegetables roast, heat a nonstick skillet over medium heat. Add the halloumi slices and cook for 2 to 3 minutes per side until golden brown. Remove from the heat and set aside.
- In a large serving bowl, combine the arugula and cherry tomatoes. Drizzle with the remaining tablespoon of olive oil and the lemon juice, then toss gently. Top with the roasted cauliflower and chickpeas, add the grilled halloumi, and finish with the chopped parsley.
Notes
Cuisine: Mediterranean
Equipment: Baking sheet, Nonstick skillet, Mixing bowl
