Weeknight Wonders: 10 Quick Dinner Recipes Under 30 Minutes

1. One-Pan Lemon Garlic Chicken

Ingredients:

• • 4 chicken thighs, boneless and skinless

• • 2 tablespoons olive oil

• • 4 cloves garlic, minced

• • 1 lemon, juiced

• • Salt and pepper to taste

• • Fresh parsley for garnish

Instructions:

1. 1. In a large skillet, heat olive oil over medium heat.

1. 1. Season chicken thighs with salt and pepper, then add to the skillet.

1. 1. Cook for 5 minutes on each side until browned.

1. 1. Add garlic and lemon juice, cooking for an additional 5 minutes.

1. 1. Serve hot, garnished with fresh parsley.

2. Spaghetti Aglio e Olio

Ingredients:

• • 400g spaghetti

• • 4 cloves garlic, thinly sliced

• • 1/2 teaspoon red pepper flakes

• • 1/4 cup olive oil

• • Fresh parsley, chopped

• • Salt to taste

Instructions:

1. 1. Cook spaghetti according to package instructions.

1. 1. In a pan, heat olive oil and sauté garlic until golden brown.

1. 1. Add red pepper flakes and cooked spaghetti to the pan.

1. 1. Mix well and season with salt.

1. 1. Top with fresh parsley before serving.

3. Quick Vegetable Stir-Fry

Ingredients:

• • 1 cup broccoli florets

• • 1 bell pepper, sliced

• • 1 carrot, julienned

• • 2 tablespoons soy sauce

• • 1 tablespoon sesame oil

• • 1 teaspoon ginger, grated

• • Sesame seeds for garnish

Instructions:

1. 1. In a large skillet, heat sesame oil over high heat.

1. 1. Add broccoli, bell pepper, and carrot; stir-fry for 5-7 minutes.

1. 1. Stir in soy sauce and ginger; cook for another 2 minutes.

1. 1. Garnish with sesame seeds before serving.

4. Shrimp Tacos with Avocado

Ingredients:

• • 1 pound shrimp, peeled and deveined

• • 1 avocado, sliced

• • 1 teaspoon chili powder

• • 8 small corn tortillas

• • Fresh cilantro for garnish

• • Lime wedges for serving

Instructions:

1. 1. Toss shrimp with chili powder and seasoning.

1. 1. Heat a skillet and cook shrimp for 3-4 minutes until pink.

1. 1. Warm the tortillas in another pan.

1. 1. Assemble tacos with shrimp and avocado; garnish with cilantro.

1. 1. Serve with lime wedges.

5. Caprese Salad with Pesto Drizzle

Ingredients:

• • 2 cups cherry tomatoes, halved

• • 1 ball fresh mozzarella, sliced

• • 1/4 cup fresh basil leaves

• • 3 tablespoons pesto

• • Balsamic vinegar for drizzling

• • Salt and pepper to taste

Instructions:

1. 1. On a plate, arrange the tomatoes, mozzarella, and basil leaves.

1. 1. Drizzle with pesto and balsamic vinegar.

1. 1. Season with salt and pepper to taste.

1. 1. Serve immediately.

6. Beef and Broccoli Bowl

Ingredients:

• • 1 pound beef sirloin, sliced thin

• • 2 cups broccoli florets

• • 1/4 cup soy sauce

• • 1 tablespoon brown sugar

• • 1 tablespoon cornstarch

• • 1 tablespoon vegetable oil

Instructions:

1. 1. In a bowl, mix soy sauce, brown sugar, and cornstarch.

1. 1. In a skillet, heat vegetable oil and stir-fry beef for 5 minutes.

1. 1. Add broccoli and sauce; cook until broccoli is tender.

1. 1. Serve over rice or noodles.

7. Quick Quesadilla

Ingredients:

• • 4 flour tortillas

• • 1 cup shredded cheese (cheddar or Mexican blend)

• • 1 cup cooked chicken, shredded

• • 1/2 cup salsa

• • Olive oil for frying

Instructions:

1. 1. Heat olive oil in a skillet over medium heat.

1. 1. Place a tortilla in the skillet and top with cheese and chicken.

1. 1. Add another tortilla on top, cook for 3-4 minutes until golden.

1. 1. Flip and cook until the other side is golden and the cheese is melted.

1. 1. Cut into wedges and serve with salsa.

8. Tomato Basil Soup

Ingredients:

• • 2 cans (14 oz) diced tomatoes

• • 1 cup vegetable broth

• • 1 onion, chopped

• • 2 cloves garlic, minced

• • 1/4 cup fresh basil, chopped

• • Salt and pepper to taste

Instructions:

1. 1. In a pot, sauté onion and garlic until translucent.

1. 1. Add tomatoes and vegetable broth; bring to a boil.

1. 1. Reduce heat and simmer for 10 minutes.

1. 1. Add fresh basil and blend until smooth.

1. 1. Season with salt and pepper before serving.

9. Mediterranean Chickpea Salad

Ingredients:

• • 1 can (15 oz) chickpeas, rinsed and drained

• • 1 cucumber, diced

• • 1/2 cup cherry tomatoes, halved

• • 1/4 red onion, diced

• • 1/4 cup feta cheese, crumbled

• • 2 tablespoons olive oil

• • 1 tablespoon lemon juice

• • Salt and pepper to taste

Instructions:

1. 1. In a large bowl, combine chickpeas, cucumber, tomatoes, red onion, and feta.

1. 1. In a small bowl, whisk olive oil, lemon juice, salt, and pepper.

1. 1. Drizzle the dressing over the salad, tossing to combine.

1. 1. Serve immediately or let chill in the fridge.

10. Egg Fried Rice

Ingredients:

• • 2 cups cooked rice (preferably day-old)

• • 2 eggs, beaten

• • 1 cup mixed vegetables (frozen or fresh)

• • 2 tablespoons soy sauce

• • 2 tablespoons green onions, chopped

• • 1 tablespoon vegetable oil

Instructions:

1. 1. In a pan, heat vegetable oil over medium heat.

1. 1. Add beaten eggs and scramble; set aside.

1. 1. Add mixed vegetables; stir-fry for 3-4 minutes.

1. 1. Add rice and soy sauce; stir well to combine.

1. 1. Fold in scrambled eggs and green onions before serving.