Quick Easy Dinner Recipes to Beat the Stress
Discover Quick Easy Dinner Recipes that save time and deliver big flavor. Perfect for busy nights, picky eaters, and stress-free meal planning
Ingredients
- 2 pieces Chicken breasts Can substitute with plant-based protein for a vegetarian version
- 1 tablespoon Olive oil For cooking the chicken and sautéing vegetables
- 1 cup Mixed vegetables Bell peppers, zucchini, carrots, or your preferred veggies
- 1/2 cup Rice or quinoa Cooked separately, can use brown rice for added fiber
- 1 tablespoon I am willow Can use gluten-free soy sauce for gluten-sensitive diets
- 1 teaspoon Garlic powder Optional seasoning for extra flavor
- 1/2 teaspoon Paprika Adds mild flavor and color to the dish
- To taste Salt and pepper Adjust to preference
Instructions
- Cook the Grain
- Prepare the rice or quinoa according to the package instructions. Set aside and keep warm.
- Season the Chicken
- Pat the chicken breasts dry. Sprinkle both sides with garlic powder, paprika, salt, and pepper.
- Sear the Chicken
- In a large skillet or pan, heat olive oil over medium heat. Add the seasoned chicken breasts and cook for 5–7 minutes per side, or until golden brown and fully cooked. Remove from the pan and let rest.
- Sauté the Vegetables
- In the same pan, add the mixed vegetables. Cook over medium heat for 3–5 minutes until they are just tender but still colorful and slightly crisp.
- Combine and Flavor
- Add the cooked rice or quinoa to the vegetables. Pour in the soy sauce and stir everything together until well combined. Let it cook for 1–2 more minutes to heat through.
- Slice and Serve
- Slice the cooked chicken and place on top of the rice and veggie mixture. Garnish with fresh herbs if desired.
Notes
- Protein Options: You can substitute chicken with shrimp, tofu, or tempeh depending on your dietary needs or preferences. Just adjust the cooking time accordingly.
- Vegetable Swaps: Use any vegetables you have on hand—broccoli, snap peas, mushrooms, or spinach work well. Frozen vegetables are a great time-saver too.
- Grain Alternatives: Quinoa, couscous, or even cauliflower rice can be used in place of regular rice for different textures or lower-carb options.
- Make it Spicy: Add a pinch of red pepper flakes, a dash of hot sauce, or some sliced jalapeños to give the dish a kick.
- Meal Prep Friendly: This recipe stores well in the fridge for up to 3 days and reheats quickly, making it great for lunchboxes or meal prep.
- Gluten-Free Option: Use tamari or coconut aminos in place of soy sauce to make the dish gluten-free.
- Serving Suggestion: Serve with a side salad, warm pita, or a dollop of hummus for an extra fresh touch.
