Dinner Recipes- The Almond Eater https://thealmondeater.com/category/dinner/ Healthy, Real Food Recipes Thu, 09 Apr 2026 18:26:19 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://thealmondeater.com/wp-content/uploads/2025/10/cropped-favicon-sage-32x32.png Dinner Recipes- The Almond Eater https://thealmondeater.com/category/dinner/ 32 32 Baked Risotto https://thealmondeater.com/baked-risotto/ https://thealmondeater.com/baked-risotto/#respond Mon, 13 Apr 2026 09:00:50 +0000 https://thealmondeater.com/?p=129652 side view of a wooden spoon in a pot of baked risotto.Baked Risotto is risotto without the work! This restaurant-quality recipe is made with sweet peas, lemon, and parmesan for a…]]> side view of a wooden spoon in a pot of baked risotto.

Baked Risotto is risotto without the work! This restaurant-quality recipe is made with sweet peas, lemon, and parmesan for a side dish or vegetarian main course that’s perfect for weeknights and date nights.

side view of a wooden spoon in a pot of baked risotto.

Why you’ll love this recipe!

No stirring! The oven does all the work in this recipe, making it so much easier than traditional risotto. 

Fresh & simple – Frozen peas, a burst of fresh lemon, and melted parmesan cheese create a risotto that feels light yet satisfying. 

Perfect anytime – I love how baked risotto is quick enough for a busy weeknight dinner but still sophisticated enough for date night.

Table of Contents

Risotto is one of those notoriously intimidating meals that needs a little more babysitting than your average easy dinner recipe. Is the babysitting worth it? I certainly think so! But do I want to stand over a hot stove and constantly stir every time I make this fantastic dish? Not really.

Luckily, my Easy Baked Risotto recipe takes care of that. It has everything you love about risotto, except for the babysitting. Just add rice, broth, and veggies to a pot, pop it in the oven, and let it bake. It’s the ultimate low-effort, high-reward meal I like to quickly throw together after work or for date night with Miguel.

overhead view of the ingredients for baked risotto.

Risotto Ingredients

Arborio rice – This is the only rice I use when I make risotto (with the exception of my orzo risotto recipe). It’s a type of short-grain rice with a high starch content, giving risotto its signature creaminess (without needing any cream).

Stock – I’ll use chicken stock when I want my risotto to be super savory, or vegetable stock when I’d rather keep things vegetarian.

Lemon – I used freshly squeezed lemon juice to brighten the whole dish (bottled is fine, too). For an extra hit of lemony flavor, feel free to zest the lemon before juicing it, then sprinkle it on top at the end.

Frozen peas – Remember to thaw the peas in the fridge before stirring them into the risotto.

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. 

Variations

  • Swap the peas – Out of frozen peas? Use another frozen veggie you have, like green beans, broccoli, or zucchini.
  • Use seasonal vegetables – I recommend substituting the peas for asparagus tips in the spring, sliced leeks in the summer, and roasted butternut squash in the fall.
  • Extra-creamy baked risotto – Stir in a dollop of mascarpone at the very end to make it extra mouthwatering. 
  • Vegan option – You can make vegan baked risotto with vegetable broth, non-dairy butter, and vegan parmesan cheese or nutritional yeast.

How to Bake Risotto

Step 1: Heat the broth. Heat the broth in a pot over medium heat until it’s warm, but not boiling. Remove the pot from the heat. 

Step 2: Make the base. Add the rice, warm broth, shallot, garlic, and some of the butter to a large, oven-safe pot (I used a shallow Dutch oven). Stir gently to combine.

overhead view of rice, garlic, shallots, and butter in a pot for baked risotto.
overhead view of broth, shallots, and butter in a pot for baked risotto.

Step 3: Bake the risotto. Cover the pot and move it to the oven to bake.  

Step 4: Add the rest. Take the pot out of the oven and stir in the lemon juice, cheese, peas, and salt, then finish with the butter. Add more lemon juice, salt, or pepper to taste, and enjoy! 

overhead view of a wooden spoon stirring butter, salt, and pepper into a pot of baked risotto.

Erin’s Tips and Tricks

  • Warming the broth ahead of time helps the rice start cooking the second it hits the oven. Cold broth might give you unevenly cooked or crunchy rice.
  • Rest the risotto for a few minutes before serving to give the rice time to absorb any extra broth and become nice and fluffy.
  • Every oven is a little different, so I would start checking for doneness around the 25-minute mark. You’re looking for rice that’s tender but still has a slight bite (al dente).

My Pro Tip

Toast The Rice

I’m a big believer in toasting the rice first! It’s a tiny step that makes a massive difference in texture and flavor. For this recipe, melt a little butter in the pot over medium heat before adding the rice and aromatics. Let them sizzle for a few minutes or until the rice starts to smell nutty, then add the broth and make the recipe as directed.

Baked Risotto FAQs

How will I know when the risotto is finished baking?

You’ll know it’s ready when the liquid is mostly absorbed and the grains of rice are al dente (slightly firm but soft in the middle). If it’s soupy or the rice is still crunchy, pop the lid back on and give it another 5 minutes.

Can I double this recipe?

You can, as long as you use an oven-safe pot that’s wide and large enough to bake the rice in a thin, even layer. A high pile of risotto in a small pot will yield a mushy bottom before the top is done cooking. You may also need to add 5 to 10 minutes to the bake time.

close up on a wooden spoon in a pot of baked risotto.

Serving Suggestions

Miguel and I serve risotto for any occasion, whether we’re having a casual dinner or a date night. We like to pair it with a simple spring salad like this radish salad or this baby kale salad with honey-mint vinaigrette, and a side of sautéed asparagus. 

Baked risotto is pretty filling on its own, or you can top it with a grilled chicken thigh, pan-seared shrimp, or a baked salmon filet.

Storage

Refrigerator: I find that risotto is best served fresh, but if you have leftovers, keep them covered in the fridge for 3 to 4 days.

Freezer: Pack the cooled risotto into a freezer-safe bag or container and freeze for up to 2 months. Thaw it in the fridge overnight before reheating. 

Reheating: Reheating risotto can be a little tricky, but I find that warming the leftovers in a skillet with a splash of broth and gently stirring works wonders.

side view of a fork in a bowl of baked risotto.

More Risotto Recipes

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

side view of a wooden spoon in a pot of baked risotto.
Print

Baked Risotto

Baked Risotto is risotto without the work! This restaurant-quality recipe is made with sweet peas, lemon, and parmesan for a side dish or vegetarian main course that’s perfect for weeknights and date nights.
Course Main Course, Side Dish
Cuisine Italian, Mediterranean
Diet Gluten Free, Vegetarian
Keyword Baked Risotto
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6
Calories 283kcal
Author Erin Alvarez

Ingredients

  • 1 ¼ cups arborio rice
  • 32 oz. chicken or vegetable stock warmed
  • 1 shallot diced
  • 2 garlic cloves minced
  • 4 tbsp butter divided
  • Juice from 1 lemon
  • ½ cup parmesan cheese freshly grated
  • 1 ½ cup frozen peas thawed
  • ½ tsp salt
  • Black pepper to taste

Instructions

  • Preheat oven to 350°F.
  • Pour the broth into a pot and heat over medium heat until warm, but not boiling; remove from heat.
  • To a large, oven-safe pot (I used a shallow dutch oven), add the rice, broth, shallow, garlic, and 3 tablespoons of butter and gently stir.
  • Place a lid on the pot, then place it into the oven and bake for 30 minutes.
  • Once the time is up, remove from the oven, then add the lemon juice, parmesan cheese, peas, and salt and stir to combine.
  • Lastly, stir in the final tablespoons of butter, along with more lemon juice and/or salt and pepper to taste. Enjoy!

Notes

*Calories are per serving and are an estimation

Nutrition

Calories: 283kcal | Carbohydrates: 40g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 390mg | Potassium: 148mg | Fiber: 3g | Sugar: 2g | Vitamin A: 576IU | Vitamin C: 15mg | Calcium: 115mg | Iron: 2mg
]]> https://thealmondeater.com/baked-risotto/feed/ 0 15+ Flavor-Forward High Fiber Recipes https://thealmondeater.com/15-flavor-forward-high-fiber-recipes/ https://thealmondeater.com/15-flavor-forward-high-fiber-recipes/#respond Thu, 02 Apr 2026 09:00:00 +0000 https://thealmondeater.com/?p=129414 bowl with quinoa, feta cheese, cucumber, and other vegetables inside and with a spoonUp your fiber intake with one (or more!) of these High Fiber Recipes. Everything from tacos to soup to chia…]]> bowl with quinoa, feta cheese, cucumber, and other vegetables inside and with a spoon

Up your fiber intake with one (or more!) of these High Fiber Recipes. Everything from tacos to soup to chia pudding, this list will inspire you to add more vegetables, nuts, seeds, and legumes to your diet!

bowl with quinoa, feta cheese, cucumber, and other vegetables inside and with a spoon

Adding fiber to your diet is easy!

There’s been a lot of talk about protein lately, and for good reason! Protein is very important, especially when it comes to controlling hunger.

However, fiber is just as important, and including fiber along with protein is what we should be aiming for.

Personally, I like to batch prep overnight oats or chia pudding to enjoy throughout the week. That in itself guarantees that I’m getting in fiber. Along with that, simply including more vegetables, especially with lunch and dinner, helps me feel like I’m hitting my fiber goals.

What is fiber

Fiber is a type of carbohydrate often found in whole grains, vegetables, fruit, nuts, and seeds. Fiber helps regular the body’s use of sugars, which typically helps keep hunger in check. From a health perspective, fiber has positive effects in regards to heart health, and some studies show a reduced risk of cancer.

Typically, people need between 25-35 grams of fiber per day, but most only get 15 grams or less!

Types of fiber

There are two main types of fiber: soluble fiber vs. insoluble fiber. Soluble fiber dissolves in water and forms a gel-like substance in the stomach. Insoluble fiber doesn’t dissolve and instead remains largely intact as it moves throughout the body.

Both kinds of fiber have benefits and can be found in a variety of foods. Below I’m sharing recipes that contain both soluble and insoluble fiber depending on what you’re looking for.

Fiber-Packed Recipes to Bookmark

1
bowl with quinoa, feta cheese, cucumber, and other vegetables inside and with a spoon
Zesty Quinoa Salad
A quinoa salad loaded with cucumbers, tomatoes, chickpeas, and feta, then drizzled with a citrusy dressing. Even quinoa skeptics will love this one! FIBER: 16g per serving
Check out this recipe
2
rotini pasta in a white bowl with chopped asparagus, tomatoes and red onion
Grilled Asparagus Pasta Salad
Automatically add flavor to any vegetable by grilling it. This pasta salad features grilled asparagus and tomatoes, plus a simple lemon dressing. FIBER: 7g per serving, plus more if you use whole grain pasta
Check out this recipe
3
a little jar with oats, peanut butter and jelly and topped with slices of banana
PB&J Overnight Oats
These overnight oats taste like childhood, that is, if your childhood consisted of peanut butter and jelly sandwiches! Not only do you get fiber from the oats, but from the chia seeds as well. FIBER: 20g per serving
Check out this recipe
4
black bean sweet potato tacos on a plate
Black Bean Sweet Potato Tacos
Bookmark this one for your next taco Tuesday! Vegetarian tacos loaded with black beans, sweet potatoes and an avocado dressing. YUM! FIBER: 12g per 2 tacos
Check out this recipe
5
a bowl of soup with diced chicken and cooked green lentils
Chicken Lentil Soup
Lentils plus vegetables make this a good choice for adding fiber to your diet. Plus, the addition of chicken makes this not only a high fiber recipe, but high protein too! FIBER: 17g per serving
Check out this recipe
6
small jar filled with chocolate milk, chia seeds and raspberries
Chocolate Chia Pudding
This is a single serve chia pudding recipe that uses 5 tablespoons of chia seeds. Whoa! If you tend to crave something sweet for breakfast, be sure to prep this the night before. FIBER: 25g per serving
Check out this recipe
7
sweet potatoes topped with bacon, egg, spinach, and avocado
Sweet Potato Breakfast Bowl
Mashed sweet potatoes are the base of this bowl, plus spinach, avocado, bacon, and a fried egg. If you're a sweet potato fan and/or your enjoy savory breakfasts, this recipe is for you! FIBER: 13g per serving
Check out this recipe
8
instant pot split pea soup in a bowl with pancetta pieces on top
Instant Pot Split Pea Soup
Split peas themselves contain a lot of fiber, and this soup is a great way to enjoy them. Plus, you really can't go wrong with any soup that's topped with crispy pancetta. FIBER: 21g per serving
Check out this recipe
9
bowls with rice, chickpeas, broccoli, and bell pepper
General Tso’s Chickpeas
If you love general tso's, you're going to love this plant-based, fiber-filled version made with chickpeas. FIBER: 24g per serving
Check out this recipe
10
bowl of chickpeas with tuna and vegetables
Mediterranean Chickpea Tuna Salad
This is truly one of my favorite recipes to make for a crowd. Chickpeas, tomatoes, cucumber, plus tuna make this a tasty choice. FIBER: 17g per serving
Check out this recipe
11
raspberry orange smoothie in a glass topped with pistachios
Berry Pistachio Smoothie
Raspberries are high in fiber on their own, plus strawberries and pistachios make this a great on-the-go breakfast or snack option. FIBER: 10g per serving
12
chickpeas and lentils in a bowl topped with cilantro
Chickpea Lentil Curry
Truly my favorite curry recipe on my site! This one is loaded with chickpeas and lentils, making it filling and a great choice for adding fiber to your diet. FIBER: 17g per serving
Check out this recipe
13
vegetable paella in a dutch oven with a wooden spoon
Vegetable Paella
Looking to eat a veggie-filled meal? Look no further than this vegetable paella, which features artichokes, peas, mushrooms, and green beans. Plus, it's made in one pot! FIBER: 14g per serving
Check out this recipe
14
stir fry in a skillet
Honey Garlic Shrimp Stir Fry
One of the best stir fry recipes because the sauce is SO good. Broccoli, peppers and snow peas combine with shrimp for this easy weeknight meal. FIBER: 9g per serving
Check out this recipe
15
white beans, tomatoes, cucumbers on an oval-shaped platter
Cannellini Bean Salad
This bean salad is a very simple summer salad and a great way to use canned white beans! FIBER: 11g per serving
Check out this recipe
16
chia pudding topped with mango
Mango Chia Pudding
Mangos are high in fiber, so this mango chia pudding is an excellent choice for a high fiber breakfast! Mango blends with milk before stirring in the chia seeds, plus there's extra fresh mango on top. FIBER: 13g per serving
Check out this recipe

Even more fiber-packed recipes

Fiber sources: (1) (2)

]]> https://thealmondeater.com/15-flavor-forward-high-fiber-recipes/feed/ 0 Sheet Pan Chicken and Potatoes https://thealmondeater.com/sheet-pan-chicken-and-potatoes/ https://thealmondeater.com/sheet-pan-chicken-and-potatoes/#respond Thu, 26 Mar 2026 09:00:05 +0000 https://thealmondeater.com/?p=129488 Close up on a roasted chicken breast surrounded by roasted potatoes on a sheet pan.This 1-hour Sheet Pan Chicken and Potatoes recipe soaks chicken and potatoes in a zesty lemon-garlic marinade before they’re cooked…]]> Close up on a roasted chicken breast surrounded by roasted potatoes on a sheet pan.

This 1-hour Sheet Pan Chicken and Potatoes recipe soaks chicken and potatoes in a zesty lemon-garlic marinade before they’re cooked together on the same pan and served with lemon and parmesan on top. A mouthwatering one-pan chicken dinner the whole family will love!

Close up on a roasted chicken breast surrounded by roasted potatoes on a sheet pan.

Why you’ll love this family favorite recipe!

Easy sheet pan dinner – Just like my sheet pan steak fajitas, this is one of those family-friendly dinners that’s incredibly low-effort and saves on cleanup. 

Flavor explosion! A mouthwatering marinade made from lemon, herbs, and simple spices fills the chicken and potatoes with zesty Mediterranean-inspired flavors.

Meal prep-friendly – Pack the baked chicken and potatoes in containers for hearty lunches you’ll actually look forward to during the week.

Table of Contents

The last thing I want to do after a long day of recipe testing and playing with my daughter is cook (and clean up) an extravagant dinner. Just thinking about the inevitable sink full of dishes makes my eyes feel heavy. 😴

On days like this, simple is the name of the game, and my Sheet Pan Chicken and Potatoes couldn’t be simpler. It’s one of those fantastic one-pan meals, like my lemon garlic sheet pan chicken, that turns everyday ingredients into a family-friendly dinner packed with flavor.

The secret? A zesty lemon-garlic marinade. It keeps the chicken juicy and fills the roasted potatoes with pops of Mediterranean-inspired flavors. Yum!

Overhead view of the ingredients for sheet pan chicken and potatoes in individual bowls.

Baked Chicken and Potatoes Ingredients

Potatoes – Baby potatoes or peewee potatoes are the best. Just chop ‘em in half and toss them in the marinade. No peeling necessary! If you don’t mind the extra work, feel free to use washed and cubed fingerling, red, or white potatoes instead. Even diced sweet potatoes would be a great swap.

Chicken – I sliced two large chicken breasts in half for this recipe. Boneless, skinless chicken thighs will also work, but they’ll take a little longer in the oven.

Lemon – I know bottled lemon juice is convenient, but try to go with freshly squeezed lemon juice here. You need the lemons for the finishing zest, anyway.

Herbs and spices – The lemon-garlic marinade gets its bright, Mediterranean-inspired flavors from a mix of dried oregano, paprika, dried parsley, salt, and pepper.

Garnishes – The cherry on top of this one-pan dinner is a generous sprinkle of freshly grated parmesan cheese and fresh lemon zest. Some fresh parsley, dill, or basil would also be amazing if you happen to have them on hand.

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. 

How to Make Sheet Pan Chicken and Potatoes

Step 1: Make the marinade. Whisk the olive oil, lemon juice, garlic, oregano, paprika, parsley, salt, and pepper together in a bowl. 

Overhead view of the marinade for sheet pan chicken and potatoes in a small bowl.

Step 2: Marinate the chicken. Next, brush both sides of each chicken breast with some of the marinade. Set aside.

Overhead view of raw chicken breasts on parchment paper next to a small bowl of marinade.
Overhead view of seasoned raw baby potatoes in a glass bowl.

Step 3: Roast the potatoes. Add the sliced potatoes to a bowl and drizzle the remaining marinade on top. Toss to combine, then transfer them to the baking sheet. Roast for 15 minutes.

Step 4: Cook the chicken. Push the par-baked potatoes to the outside edges of the baking sheet and place the marinated chicken in the open space in the middle. Roast the chicken and potatoes for 10 minutes.

Overhead view of seasoned baby potatoes on a sheet pan.
Overhead view of uncooked seasoned chicken breasts and baby potatoes on a sheet pan.

Step 5: Serve. Garnish the roasted chicken and potatoes with lemon zest and parmesan cheese. Serve while everything is hot and enjoy!

Overhead view of roasted chicken and potatoes on a sheet pan next to a plate of chicken and potatoes.

Erin’s Tips and Tricks

  • You have the option to marinate the chicken for up to 24 hours in the fridge. The longer you marinate the chicken, the more flavorful and juicy it will be.
  • For a golden brown finish and extra crispy chicken, switch the oven to broil during the last 3 minutes. But don’t walk away—things can go from crisp to burnt pretty quickly.
  • If the potatoes and chicken are touching or look overcrowded in the pan, roast everything on two sheet pans instead and swap their positions in the oven (top rack to bottom rack) halfway through baking.

My Pro Tip

Roast More Vegetables

I like to combine the potatoes with even more vegetables when I have more produce than I know what to do with. Brussels sprouts, carrots, and parsnips will cook at the same time as the potatoes. Add more delicate veggies, like broccoli florets, bell peppers, red onion wedges, green beans, and asparagus, at the same time as the chicken. Staggering the vegetables like this ensures that everything finishes cooking at the same time.

Sheet Pan Dinner FAQs

Can I double the recipe?

You can definitely double the recipe if you need to serve more than 4 people (or want your meal prep to last even longer). Roast the chicken and potatoes on two sheet pans or in two batches if you only have one pan.

Does this recipe work with frozen chicken?

Yes, but thaw the chicken in the fridge first. You can even thaw it directly in the marinade, so it soaks up the flavors at the same time.

Storage

Make Ahead: When I know I’m going to be low on time, I’ll chop the potatoes and make the marinade 1 day ahead of time and store them separately in the fridge. 

Refrigerator: The leftover chicken and potatoes can be stored together in airtight containers for up to 4 days.

Freezer: You can freeze the cooked chicken for up to 2 months, but I’d avoid freezing the potatoes since they tend to become mushy when thawed.

Reheating: While you can reheat the chicken and potatoes in the microwave, I prefer to place them back on the sheet pan and warm them in a 350°F oven or a toaster oven until they’re warmed through.

Side view of a roasted chicken breast on a white plate with roasted potatoes and green peas on the side.

More Easy Sheet Pan Dinners

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

Close up on a roasted chicken breast surrounded by roasted potatoes on a sheet pan.
Print

Sheet Pan Chicken and Potatoes

This 1-hour Sheet Pan Chicken and Potatoes recipe soaks chicken and potatoes in a zesty lemon-garlic marinade before they’re cooked together on the same pan and served with lemon and parmesan on top. A mouthwatering one-pan chicken dinner the whole family will love!
Course Main Course
Cuisine Mediterranean
Diet Gluten Free
Keyword sheet pan chicken and potatoes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 241kcal
Author Erin Alvarez

Ingredients

  • 1.5 lb baby yellow potatoes (preferably peewee potatoes if you can find them) halved or quartered if larger
  • 2 large chicken breasts halved
  • 3 tbsp olive oil
  • 3 tbsp lemon juice
  • 3 garlic cloves minced
  • 2 tsp oregano
  • 1 ½ tsp paprika
  • 1 tsp parsley
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tsp lemon zest
  • 2 tbsp parmesan cheese freshly grated

Instructions

  • Preheat oven to 425°F and spray a large baking sheet with nonstick spray.
  • Start by making the marinade: add the olive oil, lemon juice, garlic, oregano, paprika, parsley, salt, and pepper to a bowl or glass measuring cup and whisk to combine.
  • Next, place the chicken onto a plate and brush both sides of each chicken breast with some of the marinade; set aside.
  • Slice the potatoes and place them into a bowl. Drizzle them with the remaining marinade and toss to combine. Pour the potatoes onto the baking sheet, then place them in the oven and roast for 15 minutes.
  • Remove the potatoes from the oven, then move them to the outside of the baking sheet, creating an open space in the middle. Transfer the chicken to the baking sheet, then place back into the oven and bake for 10 minutes.
  • Optional: once the time is up, switch the oven to broil and broil everything for 3 minutes.
  • Remove from the oven, then grate lemon zest over the chicken and parmesan cheese over top of everything. Enjoy!

Notes

*Calories are per serving and are an estimation

Nutrition

Calories: 241kcal | Carbohydrates: 3g | Protein: 25g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 463mg | Potassium: 460mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 132IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 1mg
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