15-Minute Recipes for When You Don’t Want to Cook but Still Want to Eat Healthy

A healthy dinner does not need a full pot rack or a long simmer. These five recipes lean on pantry staples, smart shortcuts, and minimal heat, so you can eat well when energy is low and time is tight. Each one is built for real weeknights, lands in about 15 minutes, and keeps cleanup light.

No-Cook Chickpea and Olive Salad Wrap

When you truly do not want to turn on the stove, this wrap delivers protein, fiber, and crunch with zero cooking. The result is fresh and satisfying, with enough heft from the legumes to keep you full.

Ingredients

• 1 can (15 ounces) chickpeas, rinsed and drained
• 1 small cucumber, chopped
• 1/3 cup pitted olives, chopped
• 1/4 cup chopped parsley
• Zest and juice of 1/2 lemon
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons plain Greek yogurt or 1 tablespoon tahini
• Kosher salt and black pepper
• 2 large whole-grain tortillas or wraps
• 2 cups baby spinach
• 1 cup cherry tomatoes, halved

Recipe

1. In a bowl, lightly mash half the chickpeas with a fork; keep the rest whole.
2. Fold in cucumber, olives, parsley, lemon zest and juice, olive oil, and yogurt or tahini. Season with salt and pepper.
3. Lay out the tortillas. Add spinach and cherry tomatoes, then spoon on the chickpea mixture.
4. Roll into wraps, tucking in the sides. Halve and serve.

Skillet Lemon-Garlic Shrimp with Broccoli

This uses one pan and fast-cooking shrimp to get dinner on the table quickly. Serve over a quick grain to catch the juices.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 3 cups small broccoli florets
• 2 tablespoons olive oil, divided
• 2 garlic cloves, minced
• 1/4 teaspoon red pepper flakes
• Zest and juice of 1 lemon
• 1 tablespoon butter or 1 tablespoon extra-virgin olive oil
• Kosher salt and black pepper
• 2 cups cooked microwaveable brown rice or quinoa

Recipe

1. Pat shrimp dry. Season with salt, pepper, and red pepper flakes.
2. Heat 1 tablespoon oil in a large skillet over medium-high. Add broccoli and 2 tablespoons water. Cover 2 minutes to steam.
3. Uncover, push broccoli to the edges. Add remaining oil, then shrimp and garlic to the center.
4. Cook 1 to 2 minutes per side until just opaque. Add lemon zest and juice and butter. Toss everything together.
5. Spoon over hot rice or quinoa.

Pantry Caprese Lentil Bowl

Pre-cooked lentils turn a caprese salad into a filling, protein-rich bowl.

Ingredients

• 1 package (about 9 ounces) pre-cooked lentils, or 2 cups cooked
• 1 cup cherry tomatoes, halved
• 6 ounces fresh mozzarella, small balls or diced
• 1/2 cup fresh basil, torn
• 1 tablespoon balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• Kosher salt and black pepper
• Optional: 2 cups arugula, 2 tablespoons toasted nuts or seeds

Recipe

1. Warm lentils briefly in the microwave with a drizzle of olive oil and a pinch of salt.
2. Toss with tomatoes, mozzarella, basil, balsamic, and remaining olive oil. Season with salt and plenty of black pepper.
3. Fold in arugula, if using. Top with toasted nuts or seeds.

Canned Salmon Rice with Quick Cucumber Salad

Pantry fish, a simple dressing, and leftover rice make a bright, omega-3-rich bowl.

Ingredients

• 1 can (5 to 6 ounces) salmon, drained
• 1 teaspoon Dijon mustard
• 2 tablespoons plain Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon chopped dill or 2 scallions, sliced
• Kosher salt and black pepper
• 2 cups cooked rice, warmed
• 1 small cucumber, thinly sliced
• 1 tablespoon rice vinegar
• 1/2 teaspoon sugar
• Optional: 1/2 avocado, sliced; extra-virgin olive oil for finishing

Recipe

1. In a bowl, combine salmon, Dijon, yogurt, lemon juice, and dill or scallions. Season with salt and pepper; flake to combine.
2. Toss cucumber with rice vinegar, sugar, and a pinch of salt until glossy.
3. Divide warm rice into bowls. Top with salmon mixture and cucumber salad. Add avocado and a drizzle of olive oil, if you like.

Turkey Lettuce Cups with Gochujang Yogurt

Rotisserie or deli turkey keeps this crisp and lively without any cooking.

Ingredients

• 8 to 10 large lettuce leaves (butter or romaine)
• 8 ounces rotisserie or deli turkey, torn into bite-size pieces
• 1 small carrot, very thinly sliced or julienned
• 1/2 small cucumber, thinly sliced
• 1/2 cup plain Greek yogurt
• 1 to 2 teaspoons gochujang or other chili paste, to taste
• 1 tablespoon lime juice
• 1/2 teaspoon honey
• Small handful cilantro or mint leaves
• 2 tablespoons roasted peanuts, roughly chopped
• Kosher salt and black pepper

Recipe

1. Stir yogurt with gochujang, lime juice, honey, and a pinch of salt.
2. Arrange lettuce leaves on a platter. Spoon a bit of yogurt sauce into each.
3. Top with turkey, carrot, and cucumber. Add herbs and peanuts. Finish with black pepper.

How to Keep These at 15 Minutes

Set up the counter before you start so you are not hunting for tools. Lean on ready-to-eat bases like microwaveable grains, canned beans and fish, and pre-washed greens. Season assertively with citrus, vinegar, fresh herbs, and pantry spices, which build flavor fast. Clean as you go to keep the finish line clear.

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