Easter is a time of joy, renewal, and family gatherings. Traditionally, the holiday menu leans toward rich meats, buttery side dishes, and decadent desserts. But in 2025, more families are reimagining their celebrations with lighter, fresher meals that still feel festive.
Healthy Easter recipes don’t mean giving up on flavor — quite the opposite! Using seasonal produce, lean proteins, and vibrant herbs, you can craft a feast that looks stunning, tastes incredible, and leaves everyone feeling satisfied rather than sluggish.
This guide offers a collection of fresh, nutrient-packed recipes that blend tradition with wellness. Whether you’re planning a midday brunch, a sunset dinner, or a picnic-style spread, you’ll find creative ideas here that celebrate spring’s bounty and suit a variety of dietary needs.
From colorful salads and grilled entrées to wholesome sides and clever dessert twists, these dishes will make your Easter table both beautiful and nourishing. And because presentation matters, we’ve included plating tips so your healthy creations feel as indulgent as the classics.
Let’s hop right in! 🐇
1. Grilled Lemon Herb Chicken with Spring Asparagus
A light yet satisfying main dish, this grilled lemon herb chicken is tender, juicy, and bursting with citrus-herb freshness. Pairing it with grilled asparagus keeps the flavors seasonal and the plate colorful.
Ingredients (Serves 4):
- 4 boneless, skinless chicken breasts
- 3 tbsp extra virgin olive oil
- Zest and juice of 1 lemon
- 3 cloves garlic, minced
- 1 tbsp fresh thyme leaves, chopped
- 1 tbsp fresh rosemary, chopped
- Salt and pepper to taste
- 1 bunch asparagus, trimmed
Instructions:
- In a mixing bowl, whisk together olive oil, lemon zest, lemon juice, garlic, thyme, rosemary, salt, and pepper.
- Add chicken to the marinade, coat well, and refrigerate for 30 minutes to 4 hours.
- Preheat grill or grill pan over medium heat.
- Grill chicken 6–7 minutes per side or until internal temperature reaches 165°F (74°C).
- Toss asparagus with a drizzle of olive oil, salt, and pepper, then grill 3–4 minutes until tender with light char marks.
- Serve chicken alongside asparagus, garnished with lemon wedges.
Pro Tip: Add a sprinkle of toasted pine nuts over the asparagus for a nutty crunch.
Nutrition (per serving): ~290 calories | 32g protein | 6g carbs | 14g fat
2. Quinoa Salad with Roasted Rainbow Vegetables
Packed with fiber, plant protein, and color, this quinoa salad is a cheerful addition to any Easter spread. It can be made ahead and served warm or chilled.
Ingredients (Serves 6):
- 1 cup quinoa, rinsed
- 2 tbsp olive oil
- 1 small zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- ¼ cup fresh parsley, chopped
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions:
- Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
- Toss zucchini, peppers, tomatoes, and onion with olive oil, salt, and pepper. Roast for 20–25 minutes, stirring halfway.
- Meanwhile, cook quinoa in 2 cups of water until liquid is absorbed (about 15 minutes). Let rest 5 minutes, then fluff with a fork.
- In a large bowl, combine quinoa, roasted vegetables, parsley, and lemon juice. Adjust seasoning to taste.
Pro Tip: For extra protein, add chickpeas or crumbled feta cheese.
Nutrition (per serving): ~210 calories | 6g protein | 28g carbs | 8g fat
3. Honey-Glazed Thyme Roasted Carrots
These roasted carrots are naturally sweet, subtly floral from thyme, and make a gorgeous side dish.
Ingredients (Serves 4):
- 1 lb baby carrots, peeled
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp fresh thyme leaves, chopped
- Salt and pepper to taste
Instructions:
- Preheat oven to 425°F (220°C).
- Toss carrots with olive oil, honey, thyme, salt, and pepper.
- Arrange in a single layer on a lined baking sheet.
- Roast for 20–25 minutes, turning halfway, until tender and caramelized.
Pro Tip: Sprinkle with crushed pistachios for texture and a pop of green.
Nutrition (per serving): ~140 calories | 2g protein | 17g carbs | 8g fat
4. Greek Salad with Grilled Chicken Strips
This crisp, tangy Greek salad pairs beautifully with juicy grilled chicken for a light but filling main course.
Ingredients (Serves 4):
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- ¼ cup Kalamata olives, pitted and halved
- ¼ cup feta cheese, crumbled
Dressing:
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions:
- Rub chicken with olive oil, oregano, garlic powder, salt, and pepper. Grill until fully cooked (165°F). Slice into strips.
- Toss cucumber, pepper, tomatoes, onion, olives, and feta in a large bowl.
- Whisk dressing ingredients and drizzle over salad.
- Top with grilled chicken slices.
Pro Tip: Swap feta for avocado for a dairy-free twist.
Nutrition (per serving): ~320 calories | 28g protein | 12g carbs | 18g fat
5. Zucchini Noodles with Fresh Basil Pesto
For a lighter twist on pasta, zucchini noodles (or “zoodles”) provide a crisp bite that pairs beautifully with fresh basil pesto.
Ingredients (Serves 4):
- 4 medium zucchinis, spiralized
- ¼ cup fresh basil pesto (homemade or store-bought)
- 1 tbsp olive oil
- 1 tbsp grated Parmesan cheese
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved (optional)
Instructions:
- Heat olive oil in a skillet over medium heat. Add zucchini noodles and sauté 2–3 minutes until just tender.
- Remove from heat and toss with pesto until evenly coated.
- Season with salt and pepper, and sprinkle with Parmesan cheese.
- Garnish with cherry tomatoes for color and freshness.
Pro Tip: Avoid overcooking zoodles — they release water quickly and can become mushy.
Nutrition (per serving): ~180 calories | 6g protein | 8g carbs | 14g fat
6. Grilled Salmon with Avocado & Lime Salsa
Omega-3-rich salmon is perfectly complemented by creamy avocado salsa with a tangy lime kick.
Ingredients (Serves 4):
- 4 salmon fillets
- 2 tbsp olive oil
- Salt and pepper to taste
Avocado Salsa:
- 1 ripe avocado, diced
- 1 tomato, diced
- ½ red onion, finely chopped
- 1 tbsp fresh cilantro, chopped
- Juice of 1 lime
Instructions:
- Preheat grill or grill pan to medium-high. Brush salmon with olive oil, season with salt and pepper.
- Grill 4–5 minutes per side, until salmon flakes easily with a fork.
- For salsa, combine avocado, tomato, onion, cilantro, and lime juice in a bowl.
- Serve salmon topped with avocado salsa.
Pro Tip: For extra flavor, marinate salmon in lime juice and garlic for 30 minutes before grilling.
Nutrition (per serving): ~350 calories | 28g protein | 4g carbs | 24g fat
7. Roasted Beet & Goat Cheese Salad
Vibrant roasted beets paired with creamy goat cheese and crunchy walnuts create a restaurant-quality Easter salad.
Ingredients (Serves 4):
- 3 medium beets, peeled and cut into wedges
- 2 tbsp olive oil
- Salt and pepper to taste
- 4 cups mixed salad greens
- ¼ cup goat cheese, crumbled
- ¼ cup walnuts, toasted
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
Instructions:
- Preheat oven to 400°F (200°C). Toss beets with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
- Arrange greens in a bowl, top with roasted beets, goat cheese, and walnuts.
- Whisk balsamic vinegar and olive oil, then drizzle over salad.
Pro Tip: Add orange segments for a citrus burst that pairs beautifully with beets.
Nutrition (per serving): ~220 calories | 6g protein | 14g carbs | 15g fat
8. Lemon & Herb Grilled Vegetable Skewers
Colorful skewers with bell peppers, zucchini, and onions are a perfect Easter side dish.
Ingredients (Serves 6):
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 zucchini, sliced into rounds
- 1 red onion, cut into chunks
- ½ cup olive oil
- Juice of 1 lemon
- 2 tbsp fresh oregano, chopped
- Salt and pepper to taste
Instructions:
- Preheat grill to medium heat.
- In a bowl, whisk olive oil, lemon juice, oregano, salt, and pepper.
- Thread vegetables onto skewers and brush with marinade.
- Grill 8–10 minutes, turning occasionally, until tender and slightly charred.
Pro Tip: Use metal skewers to avoid burning, or soak wooden skewers for 30 minutes before grilling.
Nutrition (per serving): ~160 calories | 2g protein | 10g carbs | 12g fat
9. Spinach & Feta Egg Muffins (Perfect for Easter Brunch)
These egg muffins are portable, protein-packed, and can be made ahead for a stress-free morning.
Ingredients (Makes 12 muffins):
- 8 large eggs
- 1 cup spinach, chopped
- ½ cup feta cheese, crumbled
- ½ cup red bell pepper, diced
- Salt and pepper to taste
Instructions:
- Preheat oven to 350°F (175°C). Grease a muffin tin.
- Whisk eggs with salt and pepper. Stir in spinach, feta, and bell pepper.
- Divide mixture evenly into muffin cups.
- Bake 18–20 minutes, or until eggs are set.
Pro Tip: Freeze extra muffins in an airtight bag for up to 2 months.
Nutrition (per muffin): ~70 calories | 6g protein | 1g carbs | 4g fat
10. Spring Pea & Mint Soup
Light, refreshing, and served warm or chilled, this pea and mint soup captures the essence of spring.
Ingredients (Serves 4):
- 2 cups fresh or frozen peas
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cups vegetable broth
- ¼ cup fresh mint leaves
- Salt and pepper to taste
Instructions:
- In a pot, heat olive oil and sauté onion until soft.
- Add peas and broth, bring to a simmer for 5 minutes.
- Stir in mint leaves, then blend until smooth.
- Season with salt and pepper before serving.
Pro Tip: Garnish with a swirl of Greek yogurt for extra creaminess.
Nutrition (per serving): ~140 calories | 6g protein | 22g carbs | 3g fat
