6 Light and Healthy Passover Recipes

6 Light and Healthy Passover Recipes

Serve these celebratory Kosher meals at your Passover table.

1 / 7

By Olivia DeLong

Passover, or Pesach in Hebrew, is an eight-day religious festival for active Jews. During this time, those of Jewish faith celebrate their liberation from slavery in Egypt 3,000 years ago. 

The spring celebration begins with a Seder dinner on the first night of Passover, a dinner where families and friends come together to eat and read the story of the exodus from Egypt. The Seder dinner features specific ceremonial Jewish foods including veggies dipped in saltwater, bitter herbs, matzah bread and some sort of compliant meat like chicken or beef. 

For the full eight days, specific food traditions are followed and all ingredients you eat during Passover should be Kosher. Certain meats like pork, shellfish and seafood without fins or scales aren't allowed, and meat cannot be eaten if combined with dairy products like cheese. Chametz foods-or foods made with wheat, oats, rye, barley and spelt—are also avoided.  

If you're looking for new Passover-friendly recipe ideas this year, here are six healthy celebratory options. 

Basil Chive Chicken

2 / 7 Basil Chive Chicken

1/3 ounce dried basil
1/4 ounce dried chives
1/4 cup fresh lemon juice
1/4 cup white wine
1/2 ounce minced garlic
1/2 tsp black pepper
1/2 cup olive oil
6 boneless, skinless chicken breasts, about 4 ounces each

Whisk together basil, chives, lemon juice, white wine, garlic, black pepper and olive oil. Pour over chicken, turning to coat evenly. Refrigerate for 24 hours. When you’re ready to cook, heat oven to 350 degrees, then remove chicken from marinade and discard the rest of the marinade. Arrange chicken on baking sheet and bake for 20 to 25 minutes or until chicken is thoroughly cooked.

Get the full recipe for this under 200-calorie dish here.

Chicken With Red Grapes

3 / 7 Chicken With Red Grapes

4 boneless, skinless chicken breasts (6 ounces each)
1 1/4 teaspoons ground black pepper, divided
5/8 teaspoon salt, divided
1 teaspoon extra-virgin olive oil
2 tablespoons minced shallots or yellow onions
2 tablespoons dry white wine
1 teaspoon fresh lemon juice
3/4 cup low-sodium chicken broth
1/4 teaspoon chopped fresh thyme or pinch of dried thyme
1 1/2 cups halved seedless red grapes
1 teaspoon chopped fresh parsley 

Preheat oven to 350°F, then season both sides of the chicken with 1 teaspoon of the pepper and 1/2 teaspoon of the salt. Heat the oil in a large nonstick skillet over medium-high heat, then add chicken to the pan and sear for 2 minutes. Turn and cook for 1 minute on the second side. Remove the pan from the heat.

Transfer the chicken to a baking dish and roast until the chicken is cooked through, 10 to 15 minutes. Return the pan to medium heat, then add the shallots or onions and remaining 1/4 teaspoon pepper and 1/8 teaspoon salt to the browned bits remaining in the pan. Cook, stirring, with a wooden spoon, until the onions are soft, 1 to 1 1/2 minutes. Add the wine and lemon juice and cook until nearly evaporated, about 30 seconds.

Add the broth and thyme and stir to incorporate. Increase the heat, bring the broth to a simmer, and cook until the liquid begins to reduce, 1 to 2 minutes. Add the grapes and cook until they are softened and the sauce is reduced by half, 1 1/2 to 2 1/2 minutes. Remove from the heat and stir in the parsley. Plate your chicken, then spoon the sauce and grapes over each chicken breast and serve immediately.

Get the full recipe for this tangy dish here.

Sirloin Steaks With Mushroom Sauce

4 / 7 Sirloin Steaks With Mushroom Sauce

4 sirloin steaks, 6 ounces each, at room temperature and patted dry
1/2 teaspoon salt
1 1/4 teaspoons ground black pepper, divided
1 1/4 teaspoons extra-virgin olive oil, divided
1/4 cup minced shallots or yellow onions
1/4 teaspoon chopped fresh thyme, or pinch of dried thyme
1 cup dry red wine
1/2 cup low-sodium beef or chicken broth
8 ounces button or cremini mushrooms, wiped clean, stems trimmed, and sliced ¼ inch thick
3/4 teaspoon fresh tarragon or 1/4 teaspoon dried tarragon

Preheat oven to 350°F, then season both sides of the steaks with salt and 1 teaspoon of the pepper. Heat 1 teaspoon of the oil in a large, ovenproof, nonstick skillet over medium-high heat. Add the steaks to the pan and sear, 1 and 1/2 to 2 minutes. Turn and cook for 1 minute on the second side. Remove the pan from the heat. Transfer the steaks to an oven rack set over a pan or a large baking dish and roast until the meat is cooked to your desired temperature, 5 to 10 minutes, depending upon the size and thickness. As you prepare the sauce, check the meat periodically and remove it from the oven when done. Let it rest on a clean plate, tenting it to keep it warm as you finish the sauce.

To make the sauce, return the cooking skillet to medium- high heat. To the fat in the pan, add the remaining 1/4 teaspoon oil, the shallots, thyme, and 1/4 teaspoon pepper and cook until the shallots are fragrant and soft, about 1 and 1/2 to 2 minutes. Add the wine, bring to a simmer, and cook, stirring to remove any browned bits remaining on the bottom of the pan, until the liquid is reduced by half. Add the broth, bring to a boil, and cook until reduced by half, 1 and 1/2 to 2 minutes. Add the mushrooms, lower the heat, and simmer until the mushrooms are tender, about 2 minutes.

Remove the pan from the heat. Stir in the tarragon and adjust the seasoning to taste. Plate your steaks; spoon the sauce over the steaks and serve immediately.

Get the full recipe for this hearty meal here. 

Roasted Sliced Beets

5 / 7 Roasted Sliced Beets

1 tablespoon extra-virgin olive oil
2 teaspoon fresh parsley, chopped
1 teaspoon fresh garlic, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
Zest of 1 lemon
2 cups fresh sliced beets, cut into 1/8-inch slices

Preheat oven to 350°F then wash, peel and slice beets into 1/8-inch thick pieces. In a medium size bowl, combine all the ingredients except for the beets, mix thoroughly and set aside. Place prepared beets in bowl with marinade and toss to coat, then spread beets out on a non-stick sheet pan and bake in the oven for 25 minutes or to desired degree of doneness.

Get the full recipe for this fresh and flavorful side dish here.

Grilled Asparagus and Peaches With Caramelized Shallots and Hazelnuts

6 / 7 Grilled Asparagus and Peaches With Caramelized Shallots and Hazelnuts

Extra-virgin olive oil
3 tablespoons coarsely chopped shallots
1/4 cup toasted, skinned, and coarsely chopped hazelnuts (see Note)
Fine sea salt and freshly ground black pepper
2 pounds thin asparagus, woody stems snapped off and discarded
1 large firm-ripe freestone peach, cut into 12 wedges

Prepare an outdoor grill for direct cooking over medium (400°F) heat, then heat 1 tablespoon of the oil in a medium skillet over medium-low heat. Add the shallots and cook, stirring often, until they are golden brown, about 5 minutes. Stir in the hazelnuts. Season the mixture with salt and pepper and remove from the heat.

Place the asparagus on a large rimmed baking sheet, drizzle with a tablespoon or two of oil, and roll them in the oil to coat them. Lightly brush the peach wedges with oil to coat them.

Place the asparagus on one side of the grill, perpendicular to the grill grid. Place the peaches, also running perpendicular to the grid, on the grill. Cover the grill and cook, occasionally rolling the asparagus to turn them and flipping the peaches once, until the asparagus is crisp-tender and the peaches have sear marks, about 6 minutes. Remove the asparagus and peaches from the grill. Season them to taste with salt and pepper.

Spread the nuts on a rimmed baking sheet (or the toaster oven tray). Bake at 350°F, stirring occasionally, until the skins are curling and the nut flesh is lightly browned, 12 to 15 minutes. Let the hazelnuts cool until easy to handle, about 20 minutes. Wrap the hazelnuts in a kitchen towel, and use the towel to rub the nuts against one another to remove the skins.

Arrange the asparagus on a serving platter. Top with the peaches, followed by the hazelnut mixture, and serve.

Get the full recipe for this spring and summer favorite here.

Spiced Sweet Potato Oven Fries With Garlicky Yogurt Dip

7 / 7 Spiced Sweet Potato Oven Fries With Garlicky Yogurt Dip

One 7-ounce container plain Greek yogurt (3/4 cup plus 2 tablespoons)
1 teaspoon tahini
1/2 teaspoon honey
1 garlic clove, crushed through a garlic press
Kosher salt, to taste
3 large orange-fleshed sweet potatoes
1 tablespoon extra-virgin olive oil, plus more for the baking sheets
2 teaspoons dried oregano
1/2 teaspoon red pepper flakes
​Kosher salt

Position racks in the top third and center of the oven and preheat the oven to 400°F.

To make the dip, mix the yogurt, tahini, honey, and garlic together in a small bowl. Season to taste with salt. Let stand at room temperature to blend the flavors while preparing the sweet potatoes.

To make the potatoes, peel the sweet potatoes then trim off and discard the pointed tips. Using a large knife, cut each sweet potato lengthwise into slabs about ½ inch thick, and then into fries about ½ inch wide. Lightly oil two large rimmed baking sheets.

Toss the potatoes with the oil in a large bowl. Add the oregano and red pepper flakes, and toss again, seasoning the fries with 1 teaspoon salt. Divide the sweet potatoes between the baking sheets, spreading them out in single layers. Bake, flipping the fries over halfway through cooking, until they are tender and browned, about 40 minutes. Serve the sweet potatoes immediately with the dip.

Get the full recipe for this party pleaser recipe here.