5 Healthy Recipes Under 5 Ingredients You’ll Crave All Week

By Brandon D / September 25, 2025

Short grocery list, big flavor. That’s the vibe. These five-ingredient wonders are weeknight-friendly, meal-prep-friendly, and honestly, your future self will thank you. We’re talking bold flavors, minimal mess, and recipes you can memorize after making once—maybe twice if you’re a perfectionist.

Every recipe below hits the sweet spot: wholesome, quick, and flexible. Think pantry staples meeting fresh produce in the most satisfying way. Ready to cook smarter, not harder?

1. Zesty Lemon-Herb Salmon With Garlicky Greens

When you want dinner that feels restaurant-level but takes less time than picking a playlist, this is it. Bright lemon, fresh herbs, and buttery salmon deliver big payoff with almost zero effort. It’s perfect for weeknights, date nights, or anytime you want something that tastes fancy without the fuss.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 1 large lemon, zested and juiced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley (or dill)
• Salt and pepper to taste (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment for easy cleanup.
2. Whisk the lemon juice, lemon zest, olive oil, garlic, and parsley in a small bowl. Season if using salt and pepper.
3. Place salmon fillets skin-side down on the sheet. Spoon the lemon-herb mixture over the top.
4. Bake for 10–12 minutes, until the salmon flakes easily with a fork and is opaque in the center.

Serve with sautéed spinach or broccoli, and a squeeze of extra lemon if you’re feeling zesty. Swap parsley for dill or cilantro, or add a light sprinkle of red pepper flakes for gentle heat. Leftovers are fantastic flaked into a grain bowl—trust me.

2. Creamy Avocado Pesto Zoodles (No-Cook Sauce!)

Pasta cravings, meet your fresh, green match. This creamy avocado pesto clings to tender zucchini noodles and tastes like summer in a bowl. It’s rich, dairy-free, and lightning fast. Perfect for a light lunch or a happy desk dinner.

Ingredients:

• 4 medium zucchini, spiralized into noodles
• 1 ripe avocado
• 1 packed cup fresh basil leaves
• 2 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• Salt and pepper to taste (optional)

Instructions:

1. Blend the avocado, basil, lemon juice, and olive oil until smooth and creamy. Add a splash of water if needed. Season if using.
2. Warm a large skillet over medium heat. Add the zoodles and toss for 2–3 minutes until just tender—don’t overcook.
3. Remove from heat and fold in the avocado pesto until the noodles are glossy and coated.

Top with cherry tomatoes or toasted pine nuts if you want a little pop. No spiralizer? Use a veggie peeler to make ribbons. Add grilled chicken or chickpeas for extra protein—seriously, it’s so good.

3. Sheet-Pan Citrus Chicken With Sweet Potatoes

Everything roasts together, everything gets golden, and your kitchen smells like cozy sunshine. This sheet-pan dinner is hearty but clean, with bright citrus balancing naturally sweet potatoes. It’s a meal-prep hero and a family favorite.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 medium sweet potatoes, cubed (about 1-inch pieces)
• 1 orange, sliced into rounds (plus zest if you like)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste (optional)

Instructions:

1. Preheat oven to 425°F (220°C). Line a large sheet pan.
2. Toss sweet potato cubes with 1 tablespoon olive oil and smoked paprika. Season if using, then spread on the pan.
3. Rub chicken thighs with remaining olive oil. Nestle onto the pan, skin-side up. Tuck orange slices around everything.
4. Roast 35–40 minutes, until chicken skin is crispy and internal temp hits 165°F (74°C), and potatoes are tender.

Garnish with chopped parsley or a quick squeeze of fresh orange juice. Swap orange for lemon or grapefruit for a different citrus vibe. Add red onion wedges to the pan if you want extra depth—minimal effort, maximum flavor.

4. Spicy Chickpea And Tomato Skillet

Pantry power, coming in hot. This one-skillet wonder is saucy, protein-packed, and ridiculously satisfying with crusty bread or over rice. It’s the kind of meal you make when the fridge looks bare and you still want something great.

Ingredients:

• 2 tablespoons olive oil
• 3 garlic cloves, thinly sliced
• 1 teaspoon crushed red pepper flakes (adjust to taste)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14–15 oz) crushed tomatoes
• Salt to taste (optional)

Instructions:

1. Warm olive oil in a skillet over medium heat. Add garlic and cook 30–60 seconds until fragrant—don’t brown it.
2. Stir in red pepper flakes, then add chickpeas and cook 2 minutes to coat in the garlicky oil.
3. Pour in crushed tomatoes and simmer 8–10 minutes until thickened. Season if using.

Finish with a drizzle of good olive oil and a handful of fresh herbs if you have them. Crack in an egg and poach it in the sauce for a shakshuka-style twist. Leftovers are awesome tucked in a pita with cucumber and yogurt.

5. Maple-Tahini Roasted Carrots With Crunchy Seeds

These caramelized carrots are savory-sweet, nutty, and dangerously snackable. They dress up any plate but are easy enough for Tuesday night. Expect sticky edges, glossy glaze, and a crunch you’ll crave.

Ingredients:

• 1 ½ pounds carrots, peeled and cut into sticks
• 1 ½ tablespoons olive oil
• 2 tablespoons tahini
• 1 tablespoon pure maple syrup
• 2 tablespoons pumpkin or sesame seeds
• Salt to taste (optional)

Instructions:

1. Preheat oven to 425°F (220°C). Toss carrots with olive oil and a pinch of salt if using. Spread on a baking sheet.
2. Roast 18–22 minutes, flipping once, until tender with browned edges.
3. Whisk tahini and maple syrup with 1–2 teaspoons warm water until pourable.
4. Drizzle the glaze over hot carrots, toss, and sprinkle with seeds. Return to oven for 2 minutes to toast the seeds lightly.

Serve with grilled chicken, salmon, or a grain bowl. Add a squeeze of lemon or a dash of chili crisp if you want heat. Pro tip: Make extra—cold leftovers taste amazing in salads, seriously.

How To Mix And Match

Want a full menu? Pair the lemon-herb salmon with the maple-tahini carrots. Do the chickpea skillet with avocado zoodles on the side. Or roast the citrus chicken on Sunday and use the leftovers in wraps with the avocado pesto as a spread—chef’s kiss.

Smart Shopping, Faster Cooking

• Double up on citrus and herbs—they wake up every plate.
• Keep chickpeas, crushed tomatoes, and good olive oil in the pantry.
• Use pre-spiralized zucchini and pre-cut veggies to save time.

You’re five ingredients away from dinner that actually excites you. Pick one, set a timer, and let your kitchen start working for you. Then make another tomorrow—because easy, healthy, and delicious is a habit worth keeping.