13 Simple 3-Ingredient Meals for Easy Healthy Dinners
Busy weeknights call for simple solutions that don’t sacrifice flavor or nutrition. These three-ingredient meals prove you don’t need a long shopping list to create satisfying dinners.
Each recipe transforms basic ingredients into complete meals that taste like you spent hours in the kitchen.
01. Roasted Red Pepper Soup with Chickpeas
Transform boxed soup into a hearty meal with protein-packed chickpeas and fresh spinach. This comforting bowl comes together in under 10 minutes for busy weeknights.
Ingredients: 2 boxes roasted red pepper soup, 1 can chickpeas (drained and rinsed), 4 cups fresh baby spinach.
How To Make Roasted Red Pepper Soup with Chickpeas
1. Heat both boxes of roasted red pepper soup in a large saucepan over medium heat, stirring occasionally until steaming hot throughout.
2. Add the drained chickpeas to the hot soup and simmer for 3-4 minutes, allowing them to warm through and absorb some of the soup’s flavor.
3. Stir in the fresh baby spinach and cook for 1-2 minutes until the leaves are wilted but still bright green. The spinach will add a fresh contrast to the rich, smoky soup.
4. Taste and adjust seasoning if needed, then serve immediately in bowls. I like to add a drizzle of olive oil or a sprinkle of red pepper flakes for extra flavor.
02. Goat Cheese Pasta with Broccoli
Chickpea pasta boosts the protein and fiber in this creamy, satisfying dish. The starchy pasta water creates a silky sauce that coats every bite perfectly.
Ingredients: 12 oz chickpea pasta, 4 cups fresh broccoli florets, 6 oz goat cheese (crumbled).
How To Make Goat Cheese Pasta with Broccoli
1. Bring a large pot of salted water to boil and cook the chickpea pasta according to package directions. Reserve 1 cup of the starchy pasta water before draining.
2. During the last 3 minutes of pasta cooking time, add the broccoli florets directly to the pasta water. This ensures both ingredients finish cooking at the same time.
3. Drain the pasta and broccoli together, then return them to the pot over low heat.
4. Add the crumbled goat cheese and ¼ cup of the reserved pasta water. Toss gently until the cheese melts into a creamy sauce.
5. Add more pasta water as needed to achieve your desired sauce consistency. The starch helps bind everything together beautifully.
03. Sweet Potato Brussels Sprout Hash with Sausage
Apple chicken sausage adds savory sweetness to this fiber-rich hash. Microwaving the sweet potatoes first cuts cooking time in half while maintaining perfect texture.
Ingredients: 2 large sweet potatoes (cubed), 1 bag shaved Brussels sprouts, 4 apple chicken sausages (sliced).
How To Make Sweet Potato Brussels Sprout Hash with Sausage
1. Pierce the sweet potatoes with a fork and microwave for 4-5 minutes until just tender. Let cool slightly, then peel and cube into bite-sized pieces.
2. Heat a large skillet over medium-high heat and add the sliced sausages. Cook for 3-4 minutes until golden brown and heated through.
3. Add the cubed sweet potatoes to the skillet and cook for 5 minutes, stirring occasionally until they develop crispy edges.
4. Stir in the shaved Brussels sprouts and cook for 3-4 minutes until they’re tender-crisp and bright green. The sprouts should maintain some bite for the best texture.
5. Season with salt and pepper to taste, then serve immediately while everything is hot and crispy.
04. Creamy Rotisserie Chicken Salad
Lemon-herb mayonnaise elevates this classic chicken salad beyond ordinary. Store-bought rotisserie chicken makes this protein-packed meal ready in minutes with no cooking required.
Ingredients: 1 rotisserie chicken (shredded), ¾ cup lemon-herb mayonnaise, 2 cups mixed greens or lettuce.
How To Make Creamy Rotisserie Chicken Salad
1. Remove all the meat from the rotisserie chicken, discarding the skin and bones. Shred the chicken into bite-sized pieces using two forks or your hands.
2. In a large bowl, combine the shredded chicken with the lemon-herb mayonnaise, stirring until every piece is well coated with the creamy dressing.
3. Taste the mixture and adjust seasoning if needed. You can add a pinch of salt or pepper, though the seasoned mayonnaise usually provides plenty of flavor.
4. Serve the chicken salad over a bed of mixed greens or lettuce leaves. I recommend pairing this with whole-grain crackers or stuffing it into pita pockets for a complete meal.
05. Teriyaki Edamame Sauté
This plant-based stir-fry delivers satisfying protein and fiber in every bite. Look for reduced-sodium teriyaki sauce to keep the salt content in check without losing flavor.
Ingredients: 2 bags frozen shelled edamame, ⅓ cup teriyaki sauce, 1 bag coleslaw mix.
How To Make Teriyaki Edamame Sauté
1. Heat a large skillet or wok over medium-high heat. Add the frozen edamame directly from the bag without thawing first.
2. Cook the edamame for 3-4 minutes, stirring frequently, until they’re heated through and starting to get slightly golden on the edges.
3. Add the coleslaw mix to the skillet and stir-fry for 2-3 minutes until the vegetables are tender-crisp but still have some crunch.
4. Pour the teriyaki sauce over everything and toss to coat evenly. Cook for another minute until the sauce is heated through and coats all the vegetables.
5. Serve immediately over rice or enjoy as a standalone meal. The combination of textures and the sweet-savory sauce makes this surprisingly satisfying.
06. Chicken Salad Tostadas
Premade salad kits provide the perfect shortcut with greens, toppings, and dressing all in one bag. Crispy tostada shells turn this into a satisfying dinner.
Ingredients: 8 tostada shells, 1 rotisserie chicken (shredded), 1 large salad kit with dressing.
How To Make Chicken Salad Tostadas
1. Remove all meat from the rotisserie chicken and shred it into bite-sized pieces. Discard the skin and bones, keeping only the tender meat.
2. Open the salad kit and combine all the greens and toppings in a large bowl. Add the dressing packet and toss everything together until well coated.
3. Warm the tostada shells in a 350°F oven for 2-3 minutes to make them extra crispy, or use them straight from the package if you prefer.
4. Top each tostada shell with a generous portion of the dressed salad mixture, then add the shredded chicken on top.
5. Serve immediately while the shells are still crispy. For a vegetarian version, substitute the chicken with black beans for protein.
07. One-Pot Lemon Pasta with Rotisserie Chicken
This clever one-pot method cooks pasta in just enough water to create its own sauce. Fresh lemon juice and zest brighten every bite with vibrant citrus flavor.
Ingredients: 12 oz angel hair pasta, 1 rotisserie chicken (shredded), 2 large lemons (juiced and zested).
How To Make One-Pot Lemon Pasta with Rotisserie Chicken
1. In a large pot, combine the pasta with just enough water to barely cover it, about 3-4 cups. Add 1 teaspoon of salt and bring to a vigorous boil.
2. Cook the pasta, stirring frequently, until most of the water is absorbed and the pasta is al dente. The remaining liquid will be starchy and perfect for sauce.
3. Remove the pot from heat and immediately stir in the shredded rotisserie chicken, allowing the residual heat to warm it through.
4. Add the lemon juice and zest, tossing everything together until the pasta is well coated. The starchy cooking liquid will help bind the lemon into a light sauce.
5. Taste and adjust seasoning with salt and pepper as needed. Serve immediately while hot, garnishing with extra lemon zest if desired.
08. Green Goddess White Bean Salad
Bagged kale-broccoli slaw mix saves prep time while adding serious crunch and nutrition. Protein-rich white beans make this salad substantial enough for dinner.
Ingredients: 1 bag kale-broccoli slaw mix, 2 cans white beans (drained and rinsed), ¾ cup green goddess dressing.
How To Make Green Goddess White Bean Salad
1. Empty the entire bag of kale-broccoli slaw mix into a large serving bowl, breaking up any clumps with your hands for even distribution.
2. Add the drained and rinsed white beans to the bowl. I like to gently pat the beans dry with paper towels so the dressing adheres better.
3. Pour the green goddess dressing over the slaw and beans, then toss everything together using tongs or large spoons until evenly coated.
4. Let the salad sit for 5-10 minutes before serving to allow the sturdy kale to soften slightly and absorb the flavors of the creamy dressing.
5. Serve chilled or at room temperature. This salad actually gets better after sitting, making it perfect for meal prep or potluck dinners.
09. Tortellini with Sausage and Kale
Precooked chicken sausage heats quickly while adding robust flavor to tender cheese tortellini. Sautéed kale provides color, nutrients, and a slight bitter contrast to the rich pasta.
Ingredients: 1 package cheese tortellini, 4 roasted garlic chicken sausages (sliced), 6 cups fresh kale (chopped).
How To Make Tortellini with Sausage and Kale
1. Cook the cheese tortellini according to package directions in a large pot of salted boiling water. Reserve ½ cup pasta water before draining.
2. While the pasta cooks, heat a large skillet over medium heat and add the sliced sausages. Cook for 4-5 minutes until golden brown and heated through.
3. Add the chopped kale to the skillet with the sausages and cook for 2-3 minutes, stirring frequently until the leaves are wilted but still bright green.
4. Add the drained tortellini to the skillet and toss everything together with tongs, adding a splash of the reserved pasta water if needed for moisture.
5. Cook for another minute to heat everything through, then serve immediately. The combination of flavors and textures makes this incredibly satisfying.
10. Refried Bean and Pico de Gallo Tostadas
Homemade tostada shells taste infinitely better than store-bought and take just minutes to prepare. Fresh pico de gallo adds bright acidity to creamy refried beans.
Ingredients: 8 corn tortillas, 1 can refried beans, 2 cups fresh pico de gallo.
How To Make Refried Bean and Pico de Gallo Tostadas
1. Preheat your oven to 400°F. Brush both sides of each corn tortilla lightly with olive oil and arrange them in a single layer on baking sheets.
2. Bake the tortillas for 6-8 minutes, flipping once halfway through, until they’re golden brown and crispy throughout. Watch carefully to prevent burning.
3. While the tortillas bake, heat the refried beans in a small saucepan over medium heat, stirring occasionally until warmed through and smooth.
4. Remove the crispy tostada shells from the oven and let them cool for 2-3 minutes until they’re easy to handle but still warm.
5. Spread a generous layer of warm refried beans on each tostada shell, then top with fresh pico de gallo. Serve immediately while the shells are still crispy.
11. Farro Bowl with Rotisserie Chicken
Hearty farro adds nutty flavor and chewy texture to this protein-packed grain bowl. A quality salad kit provides the base while rotisserie chicken makes it filling.
Ingredients: 2 cups cooked farro, 1 rotisserie chicken (shredded), 1 large salad kit with dressing.
How To Make Farro Bowl with Rotisserie Chicken
1. If your farro isn’t already cooked, prepare it according to package directions and let it cool to room temperature. You can also use leftover farro from previous meals.
2. Remove all the meat from the rotisserie chicken and shred it into bite-sized pieces, discarding the skin and bones.
3. Empty the salad kit into a large bowl, including any nuts, seeds, or dried fruit that come with it. Add the dressing and toss to combine.
4. Divide the dressed salad between serving bowls, then top each portion with a scoop of the cooked farro and shredded chicken.
5. Serve immediately, or let everyone mix their own bowls at the table. The combination of textures and flavors makes this incredibly satisfying and nutritious.
12. Cheese Tortellini with Tomatoes and Basil
Roasting cherry tomatoes concentrates their natural sweetness and creates a light sauce. Fresh basil adds aromatic brightness to tender cheese-filled tortellini for an Italian-inspired dinner.
Ingredients: 2 pints cherry tomatoes, 1 package cheese tortellini, ½ cup fresh basil leaves.
How To Make Cheese Tortellini with Tomatoes and Basil
1. Preheat your oven to 425°F. Toss the cherry tomatoes with 2 tablespoons olive oil, salt, and pepper, then spread them on a baking sheet in a single layer.
2. Roast the tomatoes for 15-20 minutes until they’re bursting and slightly caramelized around the edges. Some will pop open, creating natural juices.
3. While the tomatoes roast, cook the cheese tortellini according to package directions in a large pot of salted boiling water. Reserve ½ cup pasta water before draining.
4. In a large serving bowl, combine the hot drained tortellini with the roasted tomatoes and all their pan juices. Toss gently to coat the pasta.
5. Tear the fresh basil leaves into smaller pieces and fold them into the pasta. Add a splash of pasta water if needed for moisture, then serve immediately while hot.
13. Chickpeas with Kale and Sun-Dried Tomatoes
Oil-packed sun-dried tomatoes provide both cooking fat and intense flavor in this Mediterranean-inspired dish. The oil seasons the kale while the tomatoes add chewy texture and tangy taste.
Ingredients: 2 cans chickpeas (drained and rinsed), 6 cups fresh kale (chopped), ½ cup oil-packed sun-dried tomatoes.
How To Make Chickpeas with Kale and Sun-Dried Tomatoes
1. Drain the oil from the sun-dried tomatoes into a large skillet, reserving about 3 tablespoons. Heat the oil over medium heat until shimmering.
2. Add the drained chickpeas to the hot oil and cook for 4-5 minutes, stirring occasionally, until they’re heated through and starting to get golden.
3. Add the chopped kale to the skillet and cook for 3-4 minutes, stirring frequently, until the leaves are wilted and tender but still bright green.
4. Roughly chop the sun-dried tomatoes and stir them into the skillet with the chickpeas and kale. Cook for another minute to heat everything through.
5. Season with salt and pepper to taste, then serve immediately. This makes a great side dish or can be served over rice for a complete meal.
Final Thoughts
These simple three-ingredient meals prove that delicious, healthy dinners don’t require complicated recipes or lengthy ingredient lists. Each combination creates satisfying flavors and complete nutrition.
Keep these recipes in your back pocket for busy weeknights when you need something quick but don’t want to sacrifice taste or wellness.
