Dinner

Clean Eating for Beginners: Nutritious Breakfast, Lunch, and Dinner Recipes Recipe

Name: Clean Eating for Beginners: Nutritious Breakfast, Lunch, and Dinner Recipes Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 8 h 55 min
Cuisine: Clean Eating
Ingredients: 3/4 cup old-fashioned rolled oats; 3/4 cup milk of choice; 1/2 cup raspberries (or any other type of berries); 1 Tbsp maple syrup; 1 cup quinoa; 2 eggs; 1 carrot; 1 Lebanese cucumber; 1/2 cup grape tomatoes; 1 Tbsp chopped parsley; 1/2 lemon; 1 Tbsp olive oil; Sea salt; Pepper; 2 boneless skinless chicken thighs; 1 small sweet potato; 10 asparagus spears; 2 tsp avocado oil; 1/2 tsp paprika; 1/2 tsp oregano; 1/4 tsp chili powder; Sea salt; Pepper; 1 cup coffee with splash of milk; 2 clementines

ByCharlotte Montgomery December 27, 2025December 27, 2025

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Introduction

This clean eating recipe is perfect for beginners looking to enjoy wholesome, simple meals throughout the day. Featuring overnight oats for breakfast, a fresh quinoa and vegetable lunch, and a flavorful spiced chicken dinner, it’s balanced and easy to prepare.

The image shows a meal layout on a white marbled surface with a black plate at the bottom holding two pieces of grilled chicken with a dark, crispy seasoning, two round slices of grilled sweet potato with grill marks, a spear of lemon placed between them, and a bunch of cooked asparagus on the right side. Above the plate is a clear rectangular glass container divided into sections: shredded orange carrots on the left, green cucumber sticks next to them, a cluster of small red cherry tomatoes in the center, two halves of a boiled egg with yellow yolks on the top right, and a bed of light-colored quinoa beneath everything. To the top left is a clear glass cup filled with coffee topped with a foam layer, and to the top right is a clear round glass bowl filled with oatmeal topped with bright red raspberries. There are two small whole oranges and a small round glass bowl filled with yellow sauce or dressing placed between the coffee and the salad. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup old-fashioned rolled oats
3/4 cup milk of choice
1/2 cup raspberries (or any other type of berries)
1 Tbsp maple syrup
1 cup quinoa
2 eggs
1 carrot
1 Lebanese cucumber
1/2 cup grape tomatoes
1 Tbsp chopped parsley
1/2 lemon
1 Tbsp olive oil
2 boneless skinless chicken thighs
1 small sweet potato
10 asparagus spears
2 tsp avocado oil
1/2 tsp paprika
1/2 tsp oregano
1/4 tsp chili powder
Sea salt
Pepper
1 cup coffee with splash of milk
2 clementines

Instructions

Step 1: For breakfast, combine the oats and milk in a sealable container. Refrigerate overnight. In the morning, top with berries and drizzle with maple syrup before serving.
Step 2: For lunch, cook the quinoa and boil the eggs. In a lunch container, place half of the cooked quinoa and one peeled egg. Julienne the carrot, slice the cucumber, and halve the grape tomatoes, then add them on top.
Step 3: In a small jar, mix the lemon juice, olive oil, sea salt, and pepper. Shake well to create the dressing. Add the dressing to the lunch container just before eating.
Step 4: For dinner, season the chicken thighs with paprika, oregano, chili powder, sea salt, and pepper. Peel the sweet potato and cut into thin slices.
Step 5: Heat a large pan over medium heat and add avocado oil. Brown the chicken thighs and sweet potato slices for about 5 minutes per side.
Step 6: Add a splash of water to deglaze the pan. Place the asparagus in the pan, cover it, and reduce heat to low. Let everything steam for 20 minutes or until the sweet potato is tender and the chicken is cooked through.

Tips & Variations

Substitute chicken thighs with tofu or fish for a different protein option.
Use any berries you have on hand for the overnight oats to vary the flavor.
Add fresh herbs like basil or cilantro to the lunch salad for extra freshness.
Roast the sweet potato instead of pan-frying for a different texture.

Storage

Store leftover cooked quinoa, vegetables, and chicken in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and vegetables gently in a pan or microwave until warm. Overnight oats should be consumed within 2 days for best freshness.

How to Serve

The image shows a full meal on a white marbled surface. At the bottom, there is a dark gray round plate with two pieces of blackened, seasoned grilled chicken, two grilled sweet potato rounds, a small wedge of lemon placed between the chicken and potatoes, and a bunch of green asparagus spears on the right side. Above the plate, there is a clear rectangular glass container with five different layers arranged side by side: shredded orange carrots on the left, long green cucumber sticks next to them, red grape tomatoes in the middle, two thick slices of boiled egg with bright yellow yolk on the right, and cooked light brown quinoa under the eggs. To the top left of the container, there is a clear glass mug filled with frothy light brown coffee. To the top right of the container, there is a small clear glass bowl filled with light beige oatmeal topped with fresh red raspberries. On the right side of the image, two whole bright orange mandarins are placed vertically, with a small clear glass bowl of golden yellow dressing between them. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare all meals in advance?

Yes, you can prepare the overnight oats and lunch components the night before. For dinner, you can season the chicken and pre-slice the vegetables ahead of time to save cooking time.

Is this recipe suitable for gluten-free diets?

Yes, all ingredients in this recipe are naturally gluten-free, making it suitable for those avoiding gluten. Just ensure your oats are certified gluten-free if you have a sensitivity.