Healthy Dinner Recipes in 30 Minutes or Less: Chicken Teriyaki Stir Fry, Shrimp & Veggies Foil Pack

Feb 16 2017
A healthy, home-cooked meal doesn't have to take forever to make! Here are two great options that'll get you fed in 30 minutes or less...

Hungry Girl's Healthy Chicken & Eggplant Teriyaki Stir-Fry Recipe

Print Chicken & Eggplant Teriyaki Stir-Fry Print

1/2 of recipe (about 1 1/3 cups): 297 calories, 4g total fat (1g sat. fat), 764mg sodium, 28.5g carbs, 5.5g fiber, 17.5g sugars, 34g protein

Click for WW Points® value*

Words cannot capture the deliciousness of this dish. So flavorful, so satisfying... A must-try, for sure!

Prep: 10 minutes
Cook: 15 minutes


3 tbsp. thick teriyaki marinade or sauce

2 tsp. sweet Asian chili sauce

2 cups (about 1 medium) chopped eggplant

1 cup chopped red bell pepper

1 cup chopped onion

1/2 tsp. garlic powder

1/2 tsp. onion powder

10 oz. raw boneless skinless chicken breast, cut into bite-sized pieces


To make the sauce, in a small bowl, thoroughly mix teriyaki sauce/marinade with chili sauce.

Bring a wok (or extra large skillet) sprayed with nonstick spray to medium-high heat. Cook and stir eggplant for 3 minutes.

Add pepper and onion to the skillet, and sprinkle with 1/4 tsp. garlic powder and 1/4 tsp. onion powder. Cook and stir until veggies have slightly softened and lightly browned, about 5 minutes.

Add chicken pieces, and sprinkle with remaining 1/4 tsp. garlic powder and remaining 1/4 tsp. onion powder. Cook and stir for about 5 minutes, until chicken is cooked through and veggies are soft.

Reduce heat to low. Add sauce, and stir to coat.


Hungry Girl's Healthy Mediterranean Shrimp & Veggies Recipe

Print Lemon Garlic Shrimp & Veggies Print

1/2 of recipe (about 1 1/4 cups): 204 calories, 6g total fat (1g sat. fat), 515mg sodium, 13.5g carbs, 2.5g fiber, 4g sugars, 23.5g protein

Click for WW Points® value*

Three cheers for foil packs! Easy to make and even easier to clean up. The lemon and garlic are insanely tasty here. And why don't we eat corn with tomatoes more often?

Prep: 10 minutes
Cook: 20 minutes


2 cups roughly chopped spinach

1 cup halved cherry tomatoes

1/2 cup frozen sweet corn kernels

1/4 tsp. dried oregano

1/4 tsp. onion powder

1 tbsp. lemon juice

2 tsp. olive oil

1/2 tsp. chopped garlic

1/8 tsp. each salt and black pepper

8 oz. (about 16) raw large shrimp, peeled, tails removed, deveined


Preheat oven to 375 degrees. Lay a large piece of heavy-duty foil on a baking sheet, and spray with nonstick spray.

Place spinach, tomatoes, and corn on the center of the foil. Sprinkle with oregano and onion powder.

In a medium bowl, combine lemon juice, oil, chopped garlic, salt, and pepper. Whisk until uniform. Add shrimp, and toss to coat. Place over veggies.

Cover with another large piece of foil. Fold together and seal all four edges of the foil pieces, forming a well-sealed packet.

Bake for 20 minutes, or until shrimp have cooked through and veggies have softened.

Cut packet to release steam before open entirely.


Chew on this:

Let's celebrate one of our favorite nuts, because it's National Almond Day, February 16th! Sliced almonds are spectacular in this Zucchini-Noodle Chinese Chicken Salad...

Help your pals get dinner on the table ASAP! Click "Send to a Friend" now.


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*The WW Points® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the Points® trademark.

Questions on the WW Points® values listed? Click here.

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