These Easy Summer Dinners Are Fresh, Healthy And Only Take 15 Minutes To Prep

Easy summer dinners that pretty much make themselves? I’m in! Save yourself the stress and sweat-fest that can come with cooking elaborate meals and lean in to this list of fresh, simple summer ideas.

These summer dinner recipes are low effort, high reward. So if you’re in the mood for meals that demand very little effort but are bursting with flavour, look no further.


Curried Chicken Noodle Bowl

  • 1 Serve
  • 8 min prep time
  • 7 min cooking
  • 308 Cal / serve

summer dinner recipes


  • 100g Lean Chicken Breast, cut into strips
  • 1 1/2 Teaspoons Tikka Masala Curry Paste (7g)
  • 32g Uncooked Soba Noodles
  • 23g Frozen Peas
  • 1g Olive Oil Spray
  • 30g Snow Peas, trimmed, halved
  • 15g Avocado, chopped
  • 10g Mint Leaves
  • 1 Shallot (6g), chopped
  • 1 Teaspoon Low Fat Mayonnaise (5g)


  1. Combine chicken and curry paste in a bowl. Set aside. Cook noodles in a pan of boiling water for 4 minutes, adding peas during the last minute of cooking. Drain and rinse under cold water.
  2. Lightly spray a non-stick frying pan with oil and heat over medium-high heat. Cook chicken for 5 minutes, turning occasionally, until golden brown and cooked through.
  3. Place noodles and peas in a serving bowl. Add chicken, snow peas, avocado, mint and shallots. Drizzle with mayonnaise to serve.

Also read: Free 12WBT Recipe: Summer Spiced Christmas Cake

Chicken Rice Paper Rolls

  • 2 Serves
  • 15 min prep time
  • 288 Cal / serve

summer dinner recipes


  • 8 Sheets Rice Paper (120g)
  • 8 Leaves Mixed Salad Leaves (80g), halved
  • 150g Lean Chicken Breast, shredded
  • 2 Carrots (122g), grated
  • 2 Lebanese Cucumbers (270g), cut into matchsticks
  • 1 Red Capsicum (155g), cut into thin strips
  • 1/4 Cup Mint Leaves (10g)


  1. Working with 1 rice paper sheet at a time, dip into a wide, shallow bowl of warm water until just soft. Let excess water drain off, and place flat on a chopping board.
  2. Place a lettuce leaf in the centre and top with one-eighth of the chicken, carrot, cucumber, capsicum and mint.
  3. Fold in sides and roll up to enclose. Repeat with remaining ingredients.
  4. Serve plain, with some lime wedges, or with a dipping sauce (see below).

Mish Tips

  • To make a dipping sauce, combine 2 tsp of lime juice, tamari (salt-reduced soy sauce) and a pinch of brown sugar. Add some minced garlic, minced ginger, and chopped fresh chilli (or a pinch of dried chilli flakes.)

Seared Salmon with Vegetable Noodles

  • 2 Serves
  • 5 min prep time
  • 10 min cooking
  • 276 Cal / serve

summer dinner recipes


  • 1 Teaspoon Soy Sauce (5g)
  • 1 Teaspoon Sesame Oil (5g)
  • 200g Atlantic Salmon Fillets, (skinless and boneless)
  • 1g Olive Oil Spray
  • 2 Carrot (122g), shredded
  • 3 Zucchini (303g), shredded
  • 40g Baby Spinach
  • 1 Teaspoon Sweet Chilli Sauce (5g)


  1. Combine soy sauce and sesame oil in a bowl then add salmon and turn to coat.
  2. Spray a non-stick frying pan with oil and heat over medium-high heat. Cook salmon for 2-3 minutes each side, depending on thickness, until just cooked through. Remove from heat and set aside on a plate; wipe out pan.
  3. Spray pan with oil again and heat over medium heat. Add shredded vegetables and stir-fry for 2 minutes, adding a tiny splash of hot water to create steam, until just tender.
  4. Add spinach and cook 1 minute or until just wilted. Combine with chilli sauce and toss.
  5. Divide between bowls and top with salmon to serve.

Also read: Our Experts Share Their Tips For A Healthy Summer

Taco Bowl

  • 4 Serves
  • 5 min prep time
  • 10 min cooking
  • 311 Cal/serve

summer dinner recipes


  • 1g Olive Oil Spray
  • 1 Red Onion (89g), finely sliced
  • 1 Clove Garlic (3g), crushed
  • 250g Turkey Mince
  • 1 Teaspoon Dried Oregano (1g)
  • 2 Teaspoons Ground Cumin (5g)
  • 1 Pinch Chilli Powder (1g)
  • 1 Can Diced Tomato (400g), diced
  • 1/2 Cup Canned Red Kidney Beans,
  • Drained (95g), rinsed
  • 4 Taco Shells (44g)
  • 2 Tomatoes (334g), roughly chopped
  • 1/4 Cup Fresh Coriander (4g)
  • 80g Iceberg Lettuce, shredded
  • 170g Low Fat Natural Yoghurt
  • 2 Carrots (120g), grated
  • 1/2 Avocado (75g)
  • 20g Low Fat Feta, 1 tsp each serve
  • 1 Corn Cob (125g), kernels removed


1. Spray a large non-stick frying pan with olive oil spray and heat over medium- high heat.
2. Add garlic and turkey mince to pan and cook, stirring often, for 3-5 minutes.Add cumin, oregano and chilli, and cook, stirring, for a further minute.
3. Stir in canned tomatoes. Bring to the boil. Reduce heat to low, cover and cook for 5 minutes or until slightly thickened. Season with freshly ground black pepper.
4. If desired, heat taco shells following packet directions.
5. Place cooked mince, fresh tomato, fresh corn, kidney beans, grated carrot,
avocado and lettuce into a bowl. Dollop yoghurt on top and scatter with feta
and coriander.
6. Serve with tacos shells, or break up shells and serve in the bowl).

Turkey and Mushroom Pizza

  • 2 Serves
  • 10 min prep time
  • 3 min cooking
  • 271 Cal / serve

summer dinner recipes


  • 2 Wholegrain Tortilla (80g)
  • 2 Tablespoons Passata (40g)
  • 1 Clove Garlic (3g), crushed
  • 100g Mushrooms, sliced
  • 75g Cherry Tomatoes, quartered
  • 1/2 Cup Canned Red Kidney Beans, Drained (90g), rinsed & drained
  • 100g Shaved, Lean Turkey Breast
  • 30g Reduced Fat Tasty Cheese, grated


  1. Preheat grill and place tortillas on a large baking tray. Toast each side for 30 seconds or until crisp and lightly golden.
  2. Combine passata sauce and garlic. Spread over each tortilla. Top with mushrooms, tomato, kidney beans and turkey. Sprinkle cheese over. Grill for 2 minutes or until cheese is melted. Serve cut into wedges.
Enjoyed these summer dinner recipes? Discover more about our meal plans tailored for eating healthier or achieving your weight loss goals.

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2 thoughts on “These Easy Summer Dinners Are Fresh, Healthy And Only Take 15 Minutes To Prep

  1. I tried this program more than once. The recipes were delicious. It was as good as it gets for an online program. I lost 6 kg in 6 weeks. The meals were all healthy. But I had become so sick that I had to give it up. I brought a family size block of chocolate. Ate the lot and then felt well again within an hour. Was it a detox reaction. Did my blood sugar fall too low? I dont know. I would love to have another try but I cant see a different outcome. I did however seem to remember that I lost my appetite and perhaps I was only having 2 meals a day. That might have created the problem. Not sure.

    1. Hi Helen,

      Glad to hear that you love our recipes 🙂 How unfortunate that you weren’t feeling too good when it sounds like you were on a roll! While everyone is different, I’d like to reassure you that as a 12WBT member, you have access to a number of different calorie levels and exercise plans, so that what you are following is safe and effective for you.

      Our current recommendation for women is to follow 1500 calories at a minimum and for those participating in our more intense Fitness Programs, upwards of 1800/day. This makes following the Meal Plans enjoyable and (most importantly!) sustainable.

      It’ll help fuel your workouts, which can help to maintain your appetite, so that you don’t need a block of chocolate to feel like yourself again!

      It’s very flexible, so you can tweak things to suit your needs and our team of dietitians and trainers are here to help you, if questions pop up for you. Feel free to contact our team if you have any other queries.

      – Erica, 12WBT Dietitian

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