good meals for spring

Spring is the perfect season to start cooking some healthy and delicious meals. With fresh, seasonal ingredients available, it's easy to create a meal that is not only good for you, but also full of flavor. In this post, we have curated a list of some of the best recipes that you can make in under 30 minutes.

8 Sensational 30 Minute Healthy Spring Meals

If you're looking for a quick and healthy spring meal, try one of these eight recipes. They're all easy to make and packed with nutrients.

Spring Vegetable Frittata

• 8 large eggs
• 1/2 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 small yellow onion, chopped
• 1 small red bell pepper, chopped
• 1/2 cup chopped asparagus
• 1/2 cup frozen peas, thawed
• 1/4 cup grated Parmesan cheese

Preheat the oven to 350 degrees F. Whisk together the eggs, milk, salt, and pepper in a large bowl. Heat the olive oil in a large oven-safe skillet over medium heat. Add the onion, bell pepper, and asparagus and cook until softened, about 5 minutes. Stir in the peas. Pour the egg mixture over the vegetables in the skillet. Sprinkle with the Parmesan cheese. Bake for 20-25 minutes or until the eggs are set and the cheese is melted.

Grilled Lemon Chicken Salad

• 4 skinless, boneless chicken breasts
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 2 tablespoons honey
• 1 clove garlic, minced
• Salt and pepper
• 6 cups mixed salad greens
• 1 pint cherry tomatoes, halved
• 1 cucumber, chopped
• 1/2 cup crumbled feta cheese

Preheat grill to medium-high heat. Place chicken breasts in a shallow dish. In a small bowl, whisk together olive oil, lemon juice, honey, garlic, salt, and pepper. Pour marinade over chicken breasts and let sit for 10 minutes. Grill chicken until cooked through, about 5 minutes per side. In a large bowl, combine salad greens, cherry tomatoes, and cucumber. Top with grilled chicken and feta cheese. Drizzle with additional olive oil and lemon juice if desired.

Seared Salmon with Spring Vegetables

• 4 salmon fillets
• Salt and pepper
• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup fresh peas
• 1/4 cup chopped fresh parsley

Season the salmon fillets with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the salmon fillets and cook until browned on each side, about 3-4 minutes per side. Remove from the skillet and set aside. In the same skillet, add the onion and garlic and cook until softened, about 2-3 minutes. Add the asparagus and peas and cook until the vegetables are tender, about 5-7 minutes. Season with salt and pepper. Add the salmon fillets back to the skillet and sprinkle with chopped parsley. Serve immediately.

Roasted Chickpea and Kale Salad

• 1 can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bunch kale, stems removed and torn into bite-sized pieces
• 1 avocado, diced
• 1/4 cup chopped almonds
• 1/4 cup crumbled goat cheese

Preheat the oven to 425 degrees F. Toss chickpeas with olive oil, cumin, smoked paprika, salt, and pepper. Spread out in a single layer on a baking sheet and roast for 20-25 minutes, stirring occasionally, until crisp. In a large bowl, massage the kale with 1 tablespoon of olive oil for 1 minute. Add roasted chickpeas, avocado, chopped almonds, and crumbled goat cheese. Toss to combine and serve.

Zucchini Noodle Pad Thai

• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1/4 cup chopped scallions
• 1/4 cup peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1/2 teaspoon red pepper flakes
• 4 cups zucchini noodles
• 1/4 cup chopped peanuts
• 1/4 cup chopped cilantro

Heat vegetable oil in a large skillet over medium-high heat. Add garlic and scallions and cook for 1 minute. Add peanut butter, soy sauce, honey, sesame oil, and red pepper flakes. Stir until the sauce is smooth. Add zucchini noodles and cook for 2-3 minutes, until the noodles are lightly cooked. Top with chopped peanuts and cilantro and serve.

Spring Vegetable Stir Fry

• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1/2 cup sliced bell peppers
• 1/2 cup chopped asparagus
• 1/2 cup fresh peas
• 1/4 cup chopped scallions
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon cornstarch
• 1/4 cup chopped fresh parsley

Heat vegetable oil in a large skillet over high heat. Add garlic and cook for 30 seconds. Add bell peppers, asparagus, and peas, and cook for 2-3 minutes, until the vegetables are tender. In a small bowl, whisk together soy sauce, honey, and cornstarch. Add the sauce to the skillet and stir until the vegetables are coated. Cook for an additional 1-2 minutes, until the sauce has thickened. Remove from heat and stir in chopped parsley. Serve over rice or noodles.

Grilled Shrimp and Vegetable Kabobs

• 1/2 pound large shrimp, peeled and deveined
• 1 red bell pepper, seeded and chopped into large pieces
• 1 yellow bell pepper, seeded and chopped into large pieces
• 1/2 red onion, chopped into large pieces
• 1 zucchini, sliced into rounds
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1 clove garlic, minced
• Salt and pepper

Preheat grill to medium-high heat. Thread shrimp and vegetables onto skewers. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper. Brush the skewers with the marinade. Grill skewers for 3-4 minutes per side, until shrimp is cooked through and vegetables are tender.

These eight recipes are not only healthy and easy to make, but they're also delicious. Whether you're cooking for yourself or for a dinner party, these recipes are sure to impress. Enjoy!

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