12 Healthy Dinner Recipes for a Nutritious Meal

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You can whip up delicious, healthy dinners with these 12 nutritious recipes. Try a Quinoa and Black Bean Buddha Bowl or Lemon Garlic Herb Roasted Chicken for protein-packed options. For lighter fare, Zucchini Noodles With Pesto and Cauliflower Fried Rice provide fresh alternatives. Embrace quick meals like Chickpea Stir-Fry With Veggies and Shrimp Tacos With Cabbage Slaw to satisfy your cravings. Each recipe promotes balanced nutrition. Explore other delightful choices for diverse meal ideas.

Quinoa and Black Bean Buddha Bowl

A Quinoa and Black Bean Buddha Bowl is a nutritious and satisfying option for dinner that combines the goodness of whole grains, legumes, and fresh vegetables. This dish isn’t only visually appealing but also packed with protein, fiber, and essential nutrients. The combination of quinoa and black beans offers a complete protein source, ensuring that it’s both filling and energizing.

With vibrant veggies and a zesty dressing, it can be a standout meal that caters to various dietary preferences, including vegan and gluten-free diets. This recipe is easy to prepare and can be customized based on your seasonal vegetables and favorite flavors. Whether you’re cooking for yourself or entertaining guests, the Buddha bowl concept allows for creativity and personalization. It’s also a great way to use up leftover vegetables from the week.

Let’s explore the ingredients you’ll need to create this healthy and delightful dish.

• 1 cup quinoa
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1 cup corn (fresh or frozen)
• 1 bell pepper, diced
• 2 cups spinach or kale
• 2 tablespoons olive oil
• Juice of 1 lime
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Rinse the quinoa under cold water, then combine it with 2 cups of water in a saucepan. Bring it to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and the water has been absorbed.

In a large bowl, combine the cooked quinoa, black beans, tomatoes, avocado, corn, bell pepper, and spinach/kale. Drizzle with olive oil, lime juice, cumin, salt, and pepper, and toss everything together until well mixed. Divide into bowls and garnish with cilantro if desired.

When preparing your Quinoa and Black Bean Buddha Bowl, feel free to get creative! You can swap out ingredients based on your personal preferences or what’s in season. Try adding roasted sweet potatoes, cucumber, or shredded carrots for added flavor and texture.

You can also vary the dressings; a tahini or yogurt-based dressing can add a creamy element. This dish is best consumed fresh, but it can also be stored in the fridge for a couple of days, making it a great meal-prep option.

Lemon Garlic Herb Roasted Chicken

Lemon Garlic Herb Roasted Chicken is a delightful and wholesome dish that brings a burst of flavor to your dinner table. The combination of zesty lemon, aromatic garlic, and vibrant herbs creates a savory marinade that infuses moist chicken with its goodness.

Roasting the chicken allows the skin to become beautifully crispy while keeping the meat tender and juicy, making it an ideal centerpiece for any meal. This recipe isn’t only simple, but it also uses fresh ingredients that can easily be found in your pantry.

Whether you’re hosting a family gathering or enjoying a quiet evening at home, this Lemon Garlic Herb Roasted Chicken is sure to impress and satisfy. Pair it with a side of roasted vegetables or a light salad for a complete, nutritious dinner.

• 1 whole chicken (about 4-5 lbs)
• 4 cloves garlic, minced
• 2 lemons (1 sliced, 1 juiced)
• 1/4 cup olive oil
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Preheat your oven to 425°F (220°C).

In a small bowl, whisk together the minced garlic, lemon juice, olive oil, rosemary, thyme, parsley, salt, and pepper. Place the whole chicken in a roasting pan and rub the herb mixture all over it, making sure to get under the skin for maximum flavor.

Fill the cavity of the chicken with the lemon slices. Roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C), basting the chicken with the pan juices halfway through cooking. Let it rest for 10 minutes before carving.

To enhance the flavor, consider marinating the chicken overnight in the herb mixture for a more intense taste. Additionally, using a cast-iron skillet for roasting can help achieve a more even cook and excellent browning.

Experiment with your favorite herbs as well, such as sage or oregano, to customize the flavor profile even further. Remember to keep some of the pan drippings to use as a delicious gravy over your side dishes!

Zucchini Noodles With Pesto

Zucchini noodles, often referred to as “zoodles,” make for a fantastic, light alternative to traditional pasta. These spiralized green vegetables aren’t only low in carbohydrates but also rich in vitamins and minerals, making them a perfect base for a variety of healthy sauces. When paired with a homemade pesto, the flavors are elevated, resulting in a dish that’s both invigorating and satisfying. This combination is ideal for a quick weeknight dinner, as it comes together in just a matter of minutes.

Making zucchini noodles is a simple process that can be done using a spiralizer, julienne peeler, or a simple knife for those who are more comfortable with manual methods. Once cooked, the delicate texture of the zucchini pairs beautifully with the vibrant and herby flavor of pesto. Whether you’re a seasoned cook or a beginner, this recipe is sure to impress and delight.

Ingredients:

• 2 medium zucchini
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (toasted)
• 1/4 cup grated Parmesan cheese
• 2 garlic cloves
• 1/4 cup extra-virgin olive oil
• Salt and pepper to taste
• Optional: cherry tomatoes for garnish

Using a spiralizer, create noodles from the zucchini by slicing them into long, thin strands. In a food processor, combine the basil leaves, toasted pine nuts, Parmesan cheese, and garlic, blending until finely chopped. Slowly add the olive oil while the processor is running until the mix becomes a smooth pesto. Season the pesto with salt and pepper to taste.

In a large skillet over medium heat, sauté the zucchini noodles for about 2-3 minutes, until just tender but still slightly crisp. Add the pesto to the skillet and toss to coat the zoodles evenly. Serve immediately with optional cherry tomatoes as a garnish.

For an extra burst of flavor, consider adding some red pepper flakes to the pesto for a little kick. If you prefer a creamier version, you can mix in a splash of heavy cream or Greek yogurt with the pesto. Additionally, make sure that the zucchini noodles don’t cook for too long to maintain their texture; they should have a slight bite to them.

Finally, feel free to customize your dish with other vegetables, protein options like grilled chicken or shrimp, or additional toppings like nuts or seeds for added crunch.

Grilled Salmon With Asparagus

Grilled salmon with asparagus is a deliciously healthy dinner option that not only satisfies your taste buds but also provides an excellent source of omega-3 fatty acids and vitamins. This dish can easily be prepared in about 30 minutes, making it perfect for busy weeknights, while still being impressive enough for a weekend gathering.

The combination of grilled salmon and asparagus creates a fulfilling meal that’s rich in flavor and nutrients. Marinating the salmon enhances its flavor, while the asparagus adds a delightful crunch that pairs perfectly with the rich, buttery taste of the fish. Utilizing a grill or grill pan can impart a wonderful smoky flavor to the salmon and even get those beautiful grill marks that make the dish visually appealing.

Whether served with a squeeze of fresh lemon or a sprinkle of herbs, this recipe is sure to become a staple in your healthy dinner repertoire.

Ingredients:

• 4 salmon fillets (6 oz each)
• 1 pound asparagus, trimmed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon, juiced
• Salt and pepper, to taste
• Fresh dill or parsley, for garnish (optional)

Preheat your grill to medium-high heat. In a bowl, combine olive oil, garlic, lemon juice, salt, and pepper. Place the salmon fillets in the marinade, making sure they’re well coated. Allow to marinate for 10-15 minutes.

While the salmon marinates, toss the asparagus with a bit of olive oil, salt, and pepper. Grill the salmon for about 4-5 minutes on each side, or until it flakes easily with a fork, and grill the asparagus for about 6-8 minutes, turning occasionally until tender and slightly charred.

To achieve the best results, confirm that your grill is properly preheated and avoid flipping the salmon too often to keep it intact. For additional flavor, consider adding herbs like dill or parsley as a garnish before serving.

When selecting asparagus, look for bright green stalks with firm tips, as this confirms freshness and the best taste. Finally, serving with lemon wedges can enhance the overall flavor of the dish and brighten up the palate.

Chickpea Stir-Fry With Veggies

Chickpea Stir-Fry With Veggies is a vibrant and nutritious dish that’s both delicious and quick to prepare. Packed with protein-rich chickpeas and a variety of colorful vegetables, this stir-fry not only satisfies your hunger but also fuels your body with essential nutrients.

It’s perfect for a weeknight dinner, and you can easily customize the recipe with your favorite vegetables or whatever you have on hand. Making this stir-fry is a breeze, even for those who may be new to cooking. With minimal prep work and a short cooking time, you’ll have a wholesome meal on the table in no time.

Plus, it’s a great way to incorporate more plant-based meals into your diet. Grab your wok or a large skillet, and let’s get started on this healthy dinner creation!

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 medium bell pepper, sliced
• 1 medium zucchini, diced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tablespoon soy sauce or tamari (for a gluten-free option)
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish (optional)

In a large skillet or wok, heat the olive oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds, then add the sliced bell pepper, diced zucchini, broccoli florets, and julienned carrot.

Stir-fry the vegetables until they’re tender-crisp, about 5-7 minutes. Add the chickpeas, soy sauce, ground cumin, and season with salt and pepper. Stir everything together and cook for another 3-5 minutes, allowing flavors to meld.

Serve hot, garnished with fresh cilantro or parsley if desired. When cooking the Chickpea Stir-Fry, don’t be afraid to mix and match vegetables based on your preferences or what’s in season.

You can also add spices or sauces to elevate the flavor, such as chili flakes for heat or sesame oil for a nutty finish. For a heartier meal, serve the stir-fry over brown rice, quinoa, or whole grain noodles. Enjoy your healthy and delicious dinner!

Sweet Potato and Kale Hash

Sweet Potato and Kale Hash is a wholesome and vibrant dish that perfectly balances hearty and nutritious ingredients. The combination of sweet potatoes and kale not only creates a burst of color on your plate but also provides a wealth of vitamins and minerals. This hash serves as an excellent standalone meal or can be paired with protein sources such as eggs, chicken, or sausage for a heartier dinner.

This recipe is incredibly versatile and can be easily customized based on the ingredients you have on hand. Add in other vegetables like bell peppers, onions, or even some spices for extra flavor. Sweet Potato and Kale Hash is a great way to use up leftover vegetables from your fridge and can be prepared in under 30 minutes, making it perfect for busy weeknights.

Ingredients:

• 2 medium sweet potatoes, diced
• 1 bunch of kale, stems removed and chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Optional toppings: avocado, fried egg, or hot sauce

Heat the olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for about 10-12 minutes, stirring occasionally until they’re tender and slightly caramelized.

Next, add the chopped onion and minced garlic, cooking until the onion becomes translucent. Stir in the kale, smoked paprika, salt, and pepper, cooking for an additional 5-7 minutes until the kale is wilted and the sweet potatoes are fully cooked.

When preparing Sweet Potato and Kale Hash, be sure to cut the sweet potatoes into uniform pieces for even cooking. Feel free to experiment with different spices, such as cumin or chili powder, to suit your taste preferences.

For an added protein boost, consider mixing in black beans or serving the hash with your choice of protein on top. This dish isn’t only satisfying but is also great for meal prep, as it can be stored in the refrigerator and reheated for quick lunches or dinners throughout the week.

Turkey and Spinach Stuffed Peppers

Turkey and Spinach Stuffed Peppers are a delightful and nutritious dish that combines the earthy flavors of turkey and spinach with the sweetness of bell peppers. This colorful recipe isn’t only visually appealing but also packed with protein and essential vitamins. The combination of herbs and spices adds depth to the filling, making each bite a flavorful experience.

Whether you’re looking for a healthy dinner option or a meal prep idea, these stuffed peppers can easily become a favorite in your meal rotation. The beauty of this dish lies in its versatility, allowing you to customize the filling based on your preferences. You can switch up the spices or add different vegetables to suit your taste.

Plus, it’s a great way to sneak in some extra veggies, especially for those picky eaters. Pair these stuffed peppers with a light salad or whole grain for a well-rounded meal that your whole family will love.

Ingredients:

• 4 large bell peppers (any color)
• 1 pound ground turkey
• 2 cups fresh spinach, chopped
• 1 cup cooked brown rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese

In a large skillet over medium heat, cook the onions and garlic until softened. Add the ground turkey, cooking until browned. Stir in the chopped spinach, cooked rice, Italian seasoning, paprika, salt, and pepper, mixing well until the spinach wilts.

Cut the tops off the bell peppers and remove the seeds. Fill each pepper with the turkey mixture, then place them upright in a baking dish. Pour marinara sauce over the peppers and top with mozzarella cheese. Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

When preparing Turkey and Spinach Stuffed Peppers, choose firm, fresh bell peppers to guarantee they hold their shape while baking. For added flavor, consider roasting the peppers for a few minutes before stuffing them.

You can experiment with different cheeses or even add some crushed red pepper for a kick. If you have leftovers, they refrigerate well and can be enjoyed the next day, making them a fantastic meal prep option. Enjoy your healthy, delicious dinner!

Mediterranean Quinoa Salad

Mediterranean quinoa salad is a vibrant and nourishing dish that brings together the rich flavors of the Mediterranean.

It’s not only delicious but also packed with nutrients, making it an ideal choice for a healthy dinner or a light lunch. The base of this salad, quinoa, is a powerhouse of protein and fiber, while the colorful vegetables and olives provide essential vitamins and antioxidants.

What makes this salad unique is its versatility; you can easily customize it with your favorite ingredients or whatever you have on hand.

This recipe uses fresh vegetables, herbs, and a zesty lemon dressing, allowing the natural flavors to shine through. Serve it as a side dish or as a revitalizing main course—it’s perfect for meal prep, picnics, or gatherings.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 cucumber, diced
• 1 bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Rinse the quinoa under cold water in a fine-mesh strainer, then combine it with 2 cups of water in a saucepan.

Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed.

In a large bowl, combine the cooled quinoa, diced cucumber, bell pepper, cherry tomatoes, red onion, olives, parsley, and feta cheese.

In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper, then pour this dressing over the quinoa mixture and toss to combine.

For optimal flavor, allow the salad to chill in the refrigerator for at least 30 minutes before serving.

This resting time helps the ingredients meld and enhances the overall taste of the dish.

Feel free to experiment with additional toppings such as avocado, chickpeas, or different herbs, and adjust the dressing to suit your palate.

Enjoy your Mediterranean quinoa salad as a nutritious and satisfying meal!

Cauliflower Fried Rice

Cauliflower fried rice is a delicious and nutritious alternative to traditional fried rice, making it a fantastic option for those looking to incorporate more vegetables into their meals. By substituting cauliflower for rice, you dramatically reduce the carbohydrate content while still enjoying a satisfying texture and flavor.

This dish is incredibly versatile and can be customized with your favorite proteins and vegetables, making it a perfect option for a healthy weeknight dinner.

Preparing cauliflower fried rice is quick and easy, making it a great choice for busy individuals or families. The key is to guarantee that the cauliflower is finely grated or processed into rice-sized pieces to achieve the best results.

By stir-frying the cauliflower with colorful vegetables and savory seasonings, you create a dish that’s both flavorful and visually appealing. In just 20 minutes, you can whip up this vibrant meal that’s sure to please both adults and kids alike.

Ingredients:

• 1 medium head of cauliflower
• 2 tablespoons coconut oil or olive oil
• 2 eggs, beaten
• 1 cup frozen peas and carrots
• 2 green onions, chopped
• 3 cloves garlic, minced
• 2 tablespoons low-sodium soy sauce or tamari
• Salt and pepper to taste
• Optional toppings: sesame seeds, chopped cilantro

To prepare the cauliflower fried rice, start by removing the leaves and stems from the cauliflower and cutting it into small florets. Use a food processor to pulse the florets until they resemble rice grains.

In a large skillet or wok, heat the oil over medium heat, and add the minced garlic. Once fragrant, pour in the beaten eggs and scramble until fully cooked.

Next, add the cauliflower rice and frozen peas and carrots, stirring to combine. Sauté for 5-7 minutes until the cauliflower is tender but not mushy, then stir in the soy sauce, green onions, salt, and pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld together.

When making cauliflower fried rice, it’s important to avoid overcooking the cauliflower to maintain its texture. If you want to add protein, cooked chicken, shrimp, or tofu can be incorporated towards the end of the cooking process for even more flavor.

Additionally, feel free to experiment with other vegetables like bell peppers, corn, or snap peas to create a customized dish that suits your taste preferences. Enjoy your healthy dinner!

Shrimp Tacos With Cabbage Slaw

Shrimp tacos with cabbage slaw are a delightful and healthy option for dinner that combines the fresh, vibrant flavors of the sea with the crunch of fresh vegetables. The shrimp is seasoned and cooked to perfection, then nestled inside warm tortillas and topped with a crisp cabbage slaw that adds a rejuvenating contrast. Perfect for summer evenings or any time you’re looking to bring a taste of the coast to your table, these tacos aren’t only quick to prepare but also packed with nutrients.

The beauty of shrimp tacos lies in their versatility. You can easily adjust the spices and toppings to suit your palate, making them an ideal dish for family gatherings or casual dinner parties. Pair these tacos with a side of black beans or a light avocado salad for a complete meal that’s both satisfying and guilt-free.

• 1 pound shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 8 small corn tortillas
• 2 cups green cabbage, finely shredded
• 1/2 cup carrots, shredded
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• Sliced avocado, for serving (optional)

In a large bowl, combine the shrimp, olive oil, chili powder, cumin, garlic powder, salt, and pepper. Heat a skillet over medium-high heat and add the shrimp, cooking for 2-3 minutes on each side until they turn pink and opaque.

Meanwhile, in another bowl, mix the shredded cabbage, carrots, cilantro, and lime juice to create the slaw. Warm the tortillas in a dry pan or microwave, then layer the shrimp and cabbage slaw inside each tortilla. Top with sliced avocado if desired.

When cooking shrimp, be careful not to overcook them, as they can become tough and rubbery. For added flavor, you can marinate the shrimp in the spice mixture for 15-30 minutes before cooking.

This dish also adapts well to various toppings; feel free to add salsa, hot sauce, or a creamy dressing for extra taste. And remember, fresh ingredients make all the difference—opt for the freshest shrimp and crispest vegetables available!

Lentil Soup With Carrots and Celery

Lentil soup is a hearty and nutritious option that’s perfect for a healthy dinner. Packed with protein, fiber, vitamins, and minerals, this dish isn’t only satisfying but also incredibly easy to prepare. The combination of lentils, carrots, and celery makes for a flavorful broth that warms the soul, making it an ideal meal any day of the week. Plus, it’s a wonderful way to incorporate more plant-based ingredients into your diet without sacrificing taste.

This lentil soup is versatile and can be customized with your favorite seasonings or additional vegetables, ensuring that it suits your personal preferences. In just under an hour, you can create a comforting soup that’s perfect for family dinners, meal prep, or even cozy nights in. Serve it alone or with crusty bread for a complete meal that everyone will love.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 carrots, diced
• 2 celery stalks, diced
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent. Stir in the diced carrots and celery, cooking until slightly softened.

Add the rinsed lentils, vegetable broth, thyme, and cumin. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for about 30-35 minutes, or until the lentils are tender. Season with salt and pepper to taste before serving.

To enhance the flavor of your lentil soup, consider adding a splash of vinegar or lemon juice before serving for a bright finish. Feel free to adjust the seasoning according to your preference, and don’t hesitate to experiment with additional vegetables like spinach or kale for added nutrition.

For storage, the soup will keep well in the refrigerator for up to a week, making it a great option for meal prep. Enjoy the comforting warmth and earthy flavors of this nutritious dish!

Baked Eggplant Parmesan

Baked Eggplant Parmesan is a delightful twist on the classic Italian dish that brings together layers of tender eggplant, rich marinara sauce, and melted cheese for a comforting and healthy dinner option. This version eschews the traditional frying method, opting instead for baking, which greatly reduces the amount of oil used while still delivering a deliciously satisfying meal.

Whether you’re looking for a vegetarian option or simply want to incorporate more vegetables into your diet, this dish is sure to please.

To prepare Baked Eggplant Parmesan, you start by slicing the eggplant and letting it sit with salt to draw out excess moisture and bitterness. This technique enhances the flavor of the eggplant and guarantees a firmer texture once baked.

Layering the eggplant with marinara sauce and cheese creates a beautiful dish that’s not only visually appealing but also packed with flavor. It’s perfect for serving at gatherings or simply enjoying on a cozy night in.

Ingredients:

• 2 medium eggplants
• Salt (for sweating the eggplant)
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• Fresh basil leaves (optional, for garnish)

Slice the eggplants into ½-inch thick rounds and place them in a colander, sprinkling salt between each layer. Let them sit for about 30 minutes to draw out moisture.

Preheat your oven to 375°F (190°C). Rinse the eggplant slices and pat them dry with paper towels. Arrange half of the eggplant slices on a baking sheet, drizzle with olive oil, and bake for 15-20 minutes until slightly soft.

In a baking dish, layer the baked eggplant, marinara sauce, mozzarella cheese, and Parmesan. Continue layering until all ingredients are used, finishing with a layer of cheese. Sprinkle with oregano and garlic powder and bake for an additional 25-30 minutes until bubbly and golden.

When preparing Baked Eggplant Parmesan, remember that pressing the eggplant slices with salt is essential for removing excess moisture. If you want to enhance the flavor further, feel free to add layers of sautéed spinach or mushrooms between the eggplant and cheese.

For extra crispiness, consider broiling the dish for the last few minutes of cooking. Finally, letting the dish sit for about 10 minutes after removing it from the oven allows the layers to set, making it easier to serve.

Enjoy your delicious and healthy creation!