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3 simple, time-saving dinners for the weeknight rotation

These quick and easy recipes put dinner on the table in 45 minutes or less.

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We are aware that trying to complete a time-consuming meal recipe after a long day is the last thing you want to do. Here are three dishes that are so easy to make that you’ll actually want to cancel your takeout order and cook for yourself. They are also quite delicious! The best part: You can buy each ingredient at your nearby Target. With all that time back in your possession, you may now spend even more time watching your most recent binge.

Chicken in a single pan with roasted potatoes and apples

Nothing screams simplicity like a meal that can be prepared on a single sheet pan. Just throw the vegetables in an incredibly sour, mouthwatering olive oil combination before roasting them in the oven with boneless, skinless chicken breasts. In 40 minutes or fewer, you can put a dinner fit for a special occasion on the table with little effort. Serves 4\sIngredients

three tablespoons of extra virgin olive oil, split

1 tablespoons maple syrup

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Dijon mustard, 1 tablespoon

1 tablespoon of fresh lemon juice plus serving wedges

Halal salt

2 russet potatoes, cleaned, cut into halves lengthwise and crosswise, roughly 14 ounces from a 5 pound package “parts

2 Good & Gather Organic Gala Apples, halved, cored, and sliced into 8 wedges, each weighing half a pound (about 8 oz. from one 32 oz. bag) (about 2 cups) trim and cut the Brussels sprouts in half.

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6 large fresh thyme sprigs and 1 teaspoon chopped, divided fresh thyme leaves

4 medium, 1 3/4-pound boneless, skinless chicken breasts

Smoked paprika, 2 teaspoons

black pepper freshly ground

Directions

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Set the oven to 425 F. Mix 2 tablespoons oil, maple syrup, Dijon mustard, lemon juice, and 1/2 teaspoon salt in a medium bowl. On a sizable rimmed baking sheet, toss the potatoes, apples, Brussels sprouts, and thyme sprigs with the maple syrup mixture. For ten minutes, roast. In the vegetable combination, place the chicken after removing the baking sheet from the oven. Sprinkle the chicken with paprika, thyme leaves, 34 tsp. salt, and 14 tsp. pepper. Give the chicken the final tablespoon of oil. Bake until chicken is just cooked through, vegetables are soft and golden, and a thermometer inserted into the thickest part of the meat registers 165° F. (about 25 to 30 minutes more). Slices of lemon should be served beside the thyme.

Chicken, peas, and mushrooms in a creamy cauliflower risotto

This quick and simple cauliflower replacement is for you if you love the creamy richness of risotto but detest the work it entails. It comes together in 30 minutes or less, allowing you to spend more time at the table with your family and less time carefully stirring on the stove. Serves 4\sIngredients

Chicken breasts weighing 1 12 pounds, sliced into 1 “chunks

Halal salt

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black pepper freshly ground

three tablespoons of extra virgin olive oil, split

1 lb. thinly cut cremini or button mushrooms, three (12 oz.) bags frozen Fair and Gather broccoli risotto

10 oz. of frozen peas in one bag (2 c.)

Lemon zest, finely grated, plus more for serving, 1 teaspoon

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2 tablespoons of freshly cut parsley leaves, plus extra for serving

Directions

Chicken should be mixed with 1/4 tsp. pepper and 1/2 tsp. salt in a larger bowl. 1 tablespoon of oil, chicken, and a big, heavy-bottomed skillet are added and heated over medium. Cook for about 8 minutes, stirring periodically, or until chicken is browned and barely cooked through. Placing the chicken on a plate. Adding 2 tablespoons of oil and tossing often over medium-high heat for about 5 minutes, or until the mushrooms are tender and brown. heat to a medium setting. Mix up the Good & Gather ingredients. In a skillet, add the cauliflower risotto bags and the mushrooms. Stir often for about 10 minutes, or until the sauce is bubbling and somewhat thickened. Cook, tossing, frozen peas and cooked chicken for a further 2 minutes, or until heated through. Lemon zest and parsley are added after that; save enough for garnishing when serving.

Summery Chicken-Lemon-Orzo Soup

It’s scorching outside, we hear you. But this incredibly simple soup with a lemon flavor is light and refreshing enough to be a summertime staple. The delicate flavors combine in one pot (and in less than 45 minutes!) to create a soup that is incredibly pleasant and hearty enough to keep you full on a hot summer day. yields 8 cups

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Ingredients

Halal salt

Pasta (orzo): 1/2 cup (3 oz.)

Extra-virgin olive oil, 2 tablespoons

One small yellow onion, diced finely (1 cup) (6 oz.)

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2 medium carrots, finely diced (4 oz.) (34 c.)

1 rib of celery, finely diced (2 oz.) (12 cup)

3 minced garlic cloves

7 pieces of 1 lb. of frozen boneless, skinless chicken breast tenderloins that have been defrosted for 4 c. (one 32 oz. box) Fair and Gather poultry broth

Water, 2 cups

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freshly ground black pepper

1 tablespoon of fresh lemon juice, 2 tablespoons of minced fresh parsley, and thinly cut lemon wedges for serving

Directions

Cook orzo according to package directions in a medium saucepan of salted boiling water until al dente. Drain, then set apart. Meanwhile, add onion, carrot, and celery to oil that has been heated in a big pot. Cook for about 3 minutes, stirring periodically, until fork-tender. Add the garlic and stir for about a minute, or until it is aromatic and lightly browned. Add 14 tsp. pepper, chicken tenders, broth, and water. Turn the heat to high and bring to a boil. Then, lower the heat to a medium simmer and cook for 2 minutes more, or until the chicken is thoroughly cooked. Use a spoon to remove any foam that rises to the surface and discard it. Transfer the chicken to a platter with tongs or a slotted spoon, retaining the broth mixture in the pot. With two forks, shred chicken, then add to pot. Lemon juice, parsley, and orzo should be added. Serve with more pepper and lemon wedges.

Sean Dooley is a food stylist, and Heidi’s Bridge is a prop stylist.

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