10 Fresh and Flavorful Spring Recipes

By /

1. Lemon Herb Grilled Chicken with Asparagus & Quinoa

Prep Time: 25 minutes
Calories: 430 | Protein: 40g | Carbs: 32g

Ingredients:

  • 2 chicken breasts
  • 1 tbsp olive oil
  • Juice of 1 lemon
  • 1 garlic clove (minced)
  • 1 tsp dried thyme
  • 1 bunch asparagus (trimmed)
  • ½ cup quinoa (dry)
  • Salt & pepper

Instructions:

  1. Marinate chicken in olive oil, lemon, garlic, thyme, salt, and pepper for 15 minutes.
  2. Grill chicken and asparagus for 25-30 mins.
  3. Simmer quinoa in 1 cup water for 15 minutes. Fluff and serve.

2. Spring Vegetable Stir-Fry with Tofu & Noodles

Prep Time: 30 minutes
Calories: 390 | Protein: 22g | Carbs: 45g

Ingredients:

  • 200g firm tofu (cubed)
  • 1 tbsp sesame oil
  • 1 cup snap peas
  • 1 cup carrots (sliced)
  • 1 bell pepper (sliced)
  • 2 tbsp low-sodium soy sauce
  • 1 tsp grated ginger
  • ¾ cup cooked brown rice

Instructions:

  1. Pan-fry tofu until golden.
  2. Stir-fry vegetables in sesame oil for 5 minutes.
  3. Add tofu back with soy sauce and ginger.
  4. Serve with brown rice.

3. Salmon with Dill Yogurt Sauce & Roasted New Potatoes

Prep Time: 30 minutes
Calories: 500 | Protein: 35g | Carbs: 30g

Ingredients:

  • 2 salmon fillets
  • 1 tbsp olive oil
  • 1 cup new potatoes (halved)
  • ½ cup plain Greek yogurt
  • 1 tbsp fresh dill
  • 1 tsp lemon juice

Instructions:

  1. Roast potatoes in olive oil at 400°F for 20 mins.
  2. Bake salmon at 400°F for 15 mins.
  3. Mix yogurt, dill, and lemon juice for sauce.
  4. Plate salmon with potatoes and sauce.

4. Shrimp & Zucchini Noodles with Pesto

Prep Time: 20 minutes
Calories: 380 | Protein: 30g | Carbs: 18g

Ingredients:

  • 200g shrimp (peeled)
  • 2 zucchinis (spiralized)
  • 2 tbsp pesto
  • 1 tsp olive oil
  • Cherry tomatoes (optional)

Instructions:

  1. Sauté shrimp in olive oil until pink.
  2. Add zucchini noodles, cook 2 mins.
  3. Toss in pesto and serve with cherry tomatoes.

5. Turkey Lettuce Wraps with Spring Veggie Slaw

Prep Time: 25 minutes
Calories: 340 | Protein: 28g | Carbs: 22g

Ingredients:

  • 200g ground turkey
  • 1 tbsp hoisin sauce
  • 1 tsp soy sauce
  • 1 cup shredded cabbage & carrot mix
  • 1 tbsp rice vinegar
  • 6 large lettuce leaves

Instructions:

  1. Brown turkey with hoisin and soy sauce.
  2. Toss slaw mix with vinegar.
  3. Spoon meat into lettuce leaves, top with slaw.

6. Stuffed Bell Peppers with Barley, Spinach & Feta

Prep Time: 35 minutes
Calories: 400 | Protein: 21g | Carbs: 35g

Ingredients:

  • 2 bell peppers (halved)
  • ½ cup cooked barley
  • 1 cup fresh spinach (chopped)
  • ½ cup canned chickpeas
  • ¼ cup crumbled feta
  • 1 tbsp olive oil

Instructions:

  1. Mix barley, spinach, chickpeas, feta, and olive oil.
  2. Fill pepper halves and bake at 375°F for 20 mins.

7. Lentil & Small Red Potato Spring Bowl

Prep Time: 30 minutes
Calories: 420 | Protein: 22g | Carbs: 50g

Ingredients:

  • ¾ cup cooked lentils
  • 5-10 Small Red potato (sliced in half)
  • 1 cup baby spinach
  • 1 tbsp tahini
  • 1 tsp lemon juice
  • Olive oil, salt & pepper

Instructions:

  1. Roast Red  potato cubes at 400°F for 20 mins.
  2. Toss lentils with spinach, almond butter, lemon, and oil.
  3. Serve topped with roasted red potatos.

8. Spring Pasta with Peas, Arugula & Ricotta

Prep Time: 20 minutes
Calories: 450 | Protein: 20g | Carbs: 55g

Ingredients:

  • 120g whole wheat pasta
  • ½ cup peas (fresh or frozen)
  • 1 cup arugula
  • ¼ cup ricotta cheese
  • 1 tbsp lemon zest
  • Salt, pepper, olive oil

Instructions:

  1. Cook pasta and peas together.
  2. Toss with arugula, ricotta, lemon zest, and olive oil.

9. Grilled Portobello & Hummus Pita Pockets

Prep Time: 25 minutes
Calories: 390 | Protein: 18g | Carbs: 38g

Ingredients:

  • 2 large portobello mushrooms (sliced)
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 2 whole wheat pitas
  • ½ cup hummus
  • Mixed greens

Instructions:

  1. Marinate mushrooms in oil and vinegar.
  2. Grill until soft, stuff into pitas with hummus and greens.

10. Cod en Papillote with Spring Veggies

Prep Time: 30 minutes
Calories: 360 | Protein: 34g | Carbs: 20g

Ingredients:

  • 2 cod fillets
  • 1 cup thin asparagus
  • 1 carrot (julienned)
  • 1 zucchini (sliced)
  • 1 tsp lemon juice
  • 1 tsp olive oil

Instructions:

  1. Place cod and veggies in parchment paper with lemon and oil.
  2. Bake at 375°F for 20 minutes. Serve in a paper pouch.

Scroll to Top