Healthy dinners can still be quick and delicious.
From taco bowls to veggie-filled frittatas, these recipes prioritise ingredients from the five food groups the Australian Dietary Guidelines recommend we enjoy each day.
Skinless chicken thighs are simply marinated in dried herbs, lemon and garlic before they hit the barbecue. Serve in a wrap with an easy garlic yoghurt sauce and crunchy fresh veggies.
These taco bowls are filled with extra vegetables, from tinned corn to chopped cherry tomatoes and use a homemade spice mix. Choose beef mince or tinned kidney beans as your base and serve over a hot bowl of quinoa.
Colourful veggies are layered in this baked frittata, with sliced potatoes, caramelised onions and silverbeet or baby spinach. There's an option to add cheese and herbs for extra flavour, before serving with thick slices of buttered toast.
Autumn means the start of soup season and this Lebanese soup is quick, delicious and affordable. The lentils and potato will help keep you full and it includes a big bunch of Swiss chard.
ABC
