14 Low Calorie Spring Dinners You’ll Crave All Season Long

Spring dinners should feel light, fresh, and exciting—like opening your windows after a long winter. These 14 low-calorie recipes hit that sweet spot: vibrant produce, bright flavors, and satisfying plates that won’t weigh you down. We’re talking zesty citrus, tender herbs, crunchy greens, and lean proteins—plus plenty of ways to tweak each dish to your taste.

Each recipe is easy enough for a weeknight, pretty enough for company, and built with smart, wholesome swaps. Expect crisp textures, seasonal color, and big flavor without the heavy calories. Ready to cook like the sun’s out?

1. Lemon-Herb Chicken Piccata, But Make It Light

This is your favorite piccata, minus the heavy butter bath. Bright lemon, briny capers, and a whisper of olive oil keep it zippy and satisfying. Perfect for a quick weeknight dinner that tastes like you actually went out.

Ingredients:

• 2 small boneless, skinless chicken breasts (about 12 oz total), halved horizontally
• 1/3 cup white whole wheat flour (or all-purpose), for dredging
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon extra-virgin olive oil
• 2 garlic cloves, minced
• 1/2 cup low-sodium chicken broth
• 1/4 cup fresh lemon juice (about 1–2 lemons)
• 2 tablespoons capers, drained
• 2 tablespoons chopped fresh parsley
• Lemon slices, for garnish (optional)

Instructions:

1. Pound the chicken cutlets lightly so they’re even. Season with salt and pepper, then dredge in flour, shaking off excess.
2. Heat olive oil in a large skillet over medium-high. Sear chicken 2–3 minutes per side until golden and just cooked through. Transfer to a plate.
3. Add garlic to skillet; cook 30 seconds. Stir in broth, lemon juice, and capers, scraping up browned bits.
4. Simmer 2–3 minutes to slightly reduce. Return chicken and any juices to the pan and warm through, spooning sauce over the top.
5. Finish with parsley and lemon slices.

Serve over steamed asparagus or a pile of garlicky sautéed spinach. Swap chicken for thin tofu slabs or turkey cutlets, and add a pinch of red pepper flakes if you like heat.

2. Spring Pea and Mint Pasta With Zesty Ricotta

All the creamy vibes, none of the heavy cream. Ricotta, lemon zest, and mint make a silky sauce that hugs your pasta and peas. It’s sunshine in a bowl and done in 20 minutes.

Ingredients:

• 6 oz whole wheat spaghetti or chickpea pasta
• 1 cup fresh or frozen peas
• 1/2 cup part-skim ricotta
• Zest of 1 lemon, plus 1 tablespoon lemon juice
• 2 tablespoons grated Parmesan
• 1 tablespoon extra-virgin olive oil
• 1/4 cup chopped fresh mint
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Red pepper flakes, to taste (optional)

Instructions:

1. Cook pasta in salted water until al dente. In the last 2 minutes, add peas. Reserve 1/2 cup pasta water; drain.
2. In a bowl, whisk ricotta, lemon zest and juice, Parmesan, olive oil, salt, pepper, and red pepper flakes if using.
3. Toss hot pasta and peas with ricotta mixture, loosening with reserved water until glossy. Fold in mint.

Top with extra Parmesan and black pepper. Add grilled shrimp or torn rotisserie chicken for more protein, or sub basil for mint if that’s what you’ve got.

3. Ginger-Soy Salmon With Snap Peas and Scallions

Lean, flaky salmon loves a sweet-salty ginger glaze. Toss it on a sheet pan with crunchy snap peas for a dinner that tastes way fancier than it is. Bonus: cleanup is a breeze.

Ingredients:

• 4 salmon fillets (4–5 oz each), skin-on or off
• 8 oz sugar snap peas, trimmed
• 4 scallions, cut into 2-inch pieces
• 1 tablespoon sesame oil (or olive oil)
• 2 tablespoons low-sodium soy sauce or tamari
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 tablespoon fresh grated ginger
• 1 garlic clove, minced
• Sesame seeds and lime wedges, for serving

Instructions:

1. Preheat oven to 425°F. Line a sheet pan with parchment. Toss snap peas and scallions with half the sesame oil; spread on the pan.
2. Whisk soy sauce, honey, rice vinegar, ginger, garlic, and remaining oil. Place salmon on the pan and brush with glaze.
3. Roast 10–12 minutes, until salmon flakes and veggies are crisp-tender.
4. Shower with sesame seeds and a squeeze of lime.

Serve over cauliflower rice or a quinoa scoop. Swap in asparagus or baby bok choy, and add chili crisp if you like a kick—seriously, so good.

4. Herby Greek Turkey Meatballs With Cucumber Yogurt

These juicy turkey meatballs are packed with dill, oregano, and lemon. They bake up tender and pair perfectly with a cool, garlicky yogurt sauce. Great for meal prep or a quick family dinner.

Ingredients:

• 1 lb lean ground turkey (93% or 99%)
• 1/3 cup finely chopped red onion
• 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
• Zest of 1 lemon
• 1/4 cup whole wheat breadcrumbs
• 1 egg
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil (for brushing)

Cucumber Yogurt:

• 3/4 cup nonfat Greek yogurt
• 1/2 cup finely grated cucumber, squeezed dry
• 1 small garlic clove, grated
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh mint
• Pinch of salt

Instructions:

1. Preheat oven to 425°F. Line a sheet pan with foil and lightly oil.
2. Mix turkey, onion, dill, oregano, lemon zest, breadcrumbs, egg, salt, and pepper. Form 16 meatballs. Brush lightly with olive oil.
3. Bake 12–15 minutes until cooked through (165°F).
4. Stir yogurt sauce ingredients together while meatballs bake.

Serve with cherry tomatoes and warm pita or over a simple salad. Add olives and crumbled feta if you want to go full Greek; use chicken mince if turkey’s not your thing.

5. Asparagus and Mushroom Frittata With Goat Cheese

Breakfast-for-dinner energy, but make it springy. Asparagus, mushrooms, and tangy goat cheese turn eggs into a light, fluffy meal that works hot, warm, or cold. It’s a fridge-cleaning hero.

Ingredients:

• 8 large eggs
• 3 tablespoons milk (dairy or unsweetened almond)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup sliced cremini mushrooms
• 1 cup chopped asparagus (1-inch pieces)
• 2 scallions, sliced
• 2 oz goat cheese, crumbled
• 2 tablespoons chopped fresh chives

Instructions:

1. Whisk eggs, milk, salt, and pepper. Set aside.
2. Heat oil in an oven-safe skillet over medium. Sauté mushrooms 3–4 minutes; add asparagus and scallions, cook 2–3 minutes more.
3. Pour in eggs; scatter goat cheese. Cook undisturbed 2 minutes until edges set.
4. Transfer to a 375°F oven for 8–10 minutes until just set. Sprinkle chives.

Serve with a lemony arugula salad. Swap goat cheese for feta, add peas, or throw in leftover roasted veg. Great for lunch boxes too.

6. Chili-Lime Shrimp Lettuce Wraps With Mango Salsa

Crunchy, juicy, and fun to eat—these wraps deliver big flavor for minimal effort. The smoky chili-lime shrimp paired with sweet mango feels downright celebratory. Weeknight tacos, but lettuce.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon kosher salt
• Zest and juice of 1 lime
• 1 head butter lettuce, leaves separated

Mango Salsa:

• 1 ripe mango, diced
• 1/4 small red onion, finely diced
• 1/2 jalapeño, minced (seeds removed for less heat)
• 2 tablespoons chopped cilantro
• 1 tablespoon lime juice
• Pinch of salt

Instructions:

1. Toss shrimp with oil, chili powder, cumin, smoked paprika, salt, lime zest, and juice. Let sit 10 minutes.
2. Stir salsa ingredients in a bowl.
3. Cook shrimp in a hot skillet 2 minutes per side until pink and opaque.
4. Fill lettuce leaves with shrimp and mango salsa.

Add avocado slices if you want some creaminess. No mango? Use pineapple. These are also great with a drizzle of plain Greek yogurt mixed with lime.

7. Zucchini Noodle Caprese With Balsamic Drizzle

When you want pasta vibes without pasta, zoodles step in. Juicy tomatoes, mini mozzarella balls, and basil make this salad-y bowl a total crowd-pleaser. The balsamic glaze ties it all together.

Ingredients:

• 4 medium zucchini, spiralized
• 1 pint cherry tomatoes, halved
• 6 oz fresh mozzarella pearls (or diced part-skim mozz)
• 1/4 cup torn basil leaves
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon balsamic vinegar, plus 1 tablespoon balsamic glaze for finishing
• 1/2 teaspoon kosher salt
• Black pepper, to taste

Instructions:

1. Pat zucchini noodles dry with paper towels to reduce excess moisture.
2. Toss zoodles with tomatoes, mozzarella, basil, olive oil, balsamic vinegar, salt, and pepper.
3. Finish with a light drizzle of balsamic glaze.

Serve immediately for best texture. Add grilled chicken or chickpeas for protein, or swap basil for mint for a fresh twist.

8. Green Goddess Grain Bowl With Roasted Radishes

Roasted radishes are spring’s underrated star—peppery and sweet when they hit the oven. This bowl pairs them with a lush, herby yogurt dressing and a tidy scoop of grains. It’s bright, crunchy, and ridiculously satisfying.

Ingredients:

• 1 cup cooked farro or quinoa
• 1 bunch radishes, halved
• 1 cup broccolini or small broccoli florets
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• Black pepper, to taste
• 2 cups mixed greens
• 1/2 avocado, sliced (optional)

Green Goddess Yogurt:

• 3/4 cup nonfat Greek yogurt
• 1/4 cup packed parsley
• 1/4 cup packed basil
• 2 tablespoons chopped chives
• 1 tablespoon lemon juice
• 1 small garlic clove
• 2 tablespoons water
• Pinch of salt and pepper

Instructions:

1. Heat oven to 425°F. Toss radishes and broccolini with oil, salt, and pepper; roast 12–15 minutes until tender-crisp.
2. Blend yogurt, herbs, lemon, garlic, water, salt, and pepper until smooth.
3. Assemble bowls with greens, grains, roasted veg, and avocado. Spoon dressing generously.

Top with pumpkin seeds for crunch. Use brown rice instead of farro to keep it gluten-free. Leftover dressing is magic on everything.

9. Citrus Chicken and Fennel Sheet Pan With Olives

When you want big flavor with almost zero effort, this sheet pan dinner delivers. The orange and lemon meld with fennel and olives for a Mediterranean moment that tastes like a vacation. Plus, the caramelized edges? Unreal.

Ingredients:

• 4 boneless, skinless chicken thighs (about 20 oz)
• 1 large fennel bulb, cored and sliced
• 1 small red onion, sliced
• 1 orange, thinly sliced
• 1 lemon, thinly sliced
• 1/3 cup pitted Castelvetrano or Kalamata olives
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• Black pepper, to taste

Instructions:

1. Heat oven to 425°F. Toss fennel and onion with oil, oregano, salt, and pepper on a sheet pan.
2. Nestle chicken thighs among the veg; scatter orange, lemon, and olives.
3. Roast 20–25 minutes until chicken hits 165°F and edges are caramelized.

Serve with a handful of arugula tossed with lemon and olive oil. Swap thighs for chicken breast if you prefer; add cherry tomatoes in the last 10 minutes for extra color.

10. Miso-Maple Glazed Tofu With Spring Veg Stir-Fry

Crispy-edged tofu soaked in a savory-sweet miso glaze is wildly good. Toss in tender spring vegetables and you’ve got a fast, balanced bowl. Minimal oil, maximum flavor.

Ingredients:

• 14 oz extra-firm tofu, pressed and cubed
• 1 tablespoon cornstarch
• 1 tablespoon neutral oil
• 1 cup sliced asparagus
• 1 cup sliced snap peas
• 1 small carrot, matchsticked
• 2 scallions, sliced

Miso-Maple Sauce:

• 1 tablespoon white miso
• 1 tablespoon maple syrup
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 2 tablespoons water

Instructions:

1. Toss tofu with cornstarch. Heat oil in a nonstick skillet over medium-high; cook tofu until golden on all sides, about 8 minutes.
2. Whisk sauce ingredients. Add veggies to the skillet; cook 3–4 minutes until crisp-tender.
3. Return tofu; pour in sauce and toss until glossy and slightly thickened.

Serve over cauliflower rice or a small scoop of brown rice. Add chili flakes for heat, or switch maple for honey if that’s easier. Trust me, the leftovers are stellar.

11. Lemony White Bean and Artichoke Skillet

Pantry-friendly, budget-friendly, and wildly flavorful. Creamy white beans, briny artichokes, and fresh herbs make a perfect light dinner with crusty bread on the side. It’s a 20-minute miracle.

Ingredients:

• 1 tablespoon olive oil
• 3 garlic cloves, thinly sliced
• 1 shallot, thinly sliced
• 1 (14 oz) can artichoke hearts, quartered and drained
• 1 (15 oz) can cannellini beans, rinsed and drained
• 1/2 cup low-sodium vegetable or chicken broth
• Zest and juice of 1 lemon
• 1/4 teaspoon red pepper flakes
• 2 tablespoons chopped parsley
• Salt and black pepper, to taste

Instructions:

1. Warm olive oil in a skillet over medium. Sauté garlic and shallot 2–3 minutes until soft.
2. Add artichokes; cook 2 minutes. Stir in beans, broth, lemon zest and juice, and red pepper flakes.
3. Simmer 3–4 minutes until slightly saucy. Finish with parsley, salt, and pepper.

Serve with a shower of Parmesan and a side salad. Add spinach at the end to wilt in, or toss in grilled chicken if you want extra protein.

12. Sesame Ginger Turkey Lettuce Cups With Pickled Carrots

These crunchy lettuce cups bring takeout energy to your own kitchen. The quick-pickled carrots and gingery turkey are a perfect match. Light, fast, and endlessly snackable.

Ingredients:

• 1 lb lean ground turkey
• 1 tablespoon sesame oil
• 1 tablespoon grated ginger
• 2 garlic cloves, minced
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin or a touch of honey
• 1 teaspoon sriracha (optional)
• 2 scallions, sliced
• 1 head romaine or butter lettuce, leaves separated

Quick Pickled Carrots:

• 1 cup shredded carrots
• 2 tablespoons rice vinegar
• 1 teaspoon sugar
• Pinch of salt

Instructions:

1. Toss carrots with vinegar, sugar, and salt; set aside 10 minutes.
2. Heat sesame oil in a skillet. Add turkey; cook, breaking up, until browned. Stir in ginger and garlic; cook 1 minute.
3. Add soy sauce, vinegar, hoisin, and sriracha; simmer 2 minutes. Stir in scallions.
4. Spoon into lettuce leaves and top with pickled carrots.

Sprinkle with sesame seeds for extra crunch. Swap turkey for chicken or crumbled tofu. Serve with cucumber ribbons for a fresh side.

13. Spring Minestrone With Pesto Swirl

Cozy but light—that’s the minestrone mood. This version leans into spring vegetables and finishes with a swirl of pesto for herb-packed richness without lots of calories. It’s a hug in a bowl.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 6 cups low-sodium vegetable broth
• 1 (15 oz) can cannellini beans, rinsed
• 1 cup chopped asparagus
• 1 cup chopped zucchini
• 1 cup baby spinach
• 3/4 cup small pasta (ditalini or orzo) or omit for lower carbs
• Salt and pepper, to taste
• 1/4 cup store-bought or homemade pesto
• Lemon wedges, for serving

Instructions:

1. Sauté onion, carrots, and celery in olive oil over medium heat for 5 minutes. Add garlic; cook 30 seconds.
2. Pour in broth and beans; bring to a boil. If using pasta, add and cook until al dente.
3. Add asparagus and zucchini; simmer 4–5 minutes. Stir in spinach to wilt.
4. Season and serve with a spoonful of pesto and a squeeze of lemon.

For extra protein, add diced chicken breast. To keep calories lower, skip the pasta or use a small amount of whole wheat. Leftovers taste even better the next day.

14. Strawberry Basil Balsamic Chicken Salad

Sweet strawberries, juicy chicken, and a tangy balsamic pop—this salad screams spring. It’s fresh, colorful, and surprisingly filling thanks to almonds and a sprinkle of feta. Weeknight salad, but not boring.

Ingredients:

• 2 small boneless, skinless chicken breasts (about 10–12 oz total)
• 1 tablespoon olive oil, divided
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 6 cups mixed greens (arugula, spinach, butter lettuce)
• 1 cup sliced strawberries
• 1/3 cup thinly sliced cucumber
• 1/4 small red onion, thinly sliced
• 1/4 cup fresh basil, torn
• 2 tablespoons sliced almonds, toasted
• 2 tablespoons crumbled feta (optional)

Balsamic Dressing:

• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 tablespoon olive oil
• Pinch of salt and pepper

Instructions:

1. Season chicken with salt and pepper. Heat 1/2 tablespoon olive oil in a skillet over medium; cook chicken 4–5 minutes per side until 165°F. Rest and slice.
2. Whisk dressing ingredients. Toss greens, strawberries, cucumber, onion, and basil with remaining 1/2 tablespoon olive oil and half the dressing.
3. Top with sliced chicken, almonds, and feta. Drizzle remaining dressing.

Swap chicken for grilled shrimp or chickpeas. Add a few balsamic-glazed strawberries for a fancy touch. If you’re meal prepping, keep the dressing separate until serving.

Final Bite

Spring dinners should be fast, fresh, and a little bit joyful. With these 14 low-calorie recipes, you’ve got options for every mood—zesty, herby, cozy, or crunchy. Pick one, set the table by a window, and dig in. Your weeknight routine just got way more delicious.