Two Weeks Of Easy Dinner Recipes

Meal planning can often feel overwhelming, especially when it comes to finding quick, delicious, and nutritious recipes for busy weeknights. Enter the Sheet Pan Mediterranean Chicken, a dish that embodies simplicity and flavor, allowing you to prepare a complete meal with minimal fuss. With its vibrant colors and fresh ingredients, this recipe transforms an ordinary weeknight into a culinary journey through the Mediterranean. In this blog post, we will delve into the details of this delightful recipe, exploring its ingredients, preparation, and the cultural significance of Mediterranean cuisine, alongside tips for perfecting your dish.

Two Weeks Of Easy Dinner Recipes

Discover the perfect weeknight dinner with this Sheet Pan Mediterranean Chicken recipe! Juicy chicken thighs are roasted alongside vibrant bell peppers, red onions, cherry tomatoes, and kalamata olives, all seasoned with garlic and oregano. It’s a one-pan meal that's easy to prepare and cleanup is a breeze. Ready in just 50 minutes, this delicious dish is a great way to enjoy Mediterranean flavors with minimal effort. Garnish with fresh parsley for an extra touch! Enjoy!

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Ingredients

4 chicken thighs, bone-in and skin-on

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 red onion, quartered

1 cup cherry tomatoes, halved

1 cup kalamata olives, pitted

4 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon dried oregano

Salt and pepper, to taste

Fresh parsley, for garnish

1 lb shrimp, peeled and deveined

2 tablespoons olive oil

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon paprika

Salt and pepper, to taste

8 small corn tortillas

1 cup mango, diced

1/2 red onion, finely chopped

1 jalapeño, seeded and diced

Juice of 1 lime

Fresh cilantro, chopped for garnish

1 cup Arborio rice

4 cups vegetable broth

1/2 cup white wine (optional)

2 tablespoons olive oil

1 onion, diced

2 cloves garlic, minced

8 oz mushrooms, sliced

1/2 cup grated Parmesan cheese

2 tablespoons butter

Salt and pepper, to taste

Fresh thyme, for garnish

1 cup quinoa

2 cups water or vegetable broth

1 zucchini, chopped

1 bell pepper, chopped

1 red onion, chopped

1 cup cherry tomatoes, halved

2 tablespoons olive oil

1 teaspoon garlic powder

Salt and pepper, to taste

1/4 cup feta cheese, crumbled

Juice of 1 lemon

Fresh basil, for garnish

1 lb chicken breast, cubed

1 can (14 oz) coconut milk

2 tablespoons red curry paste

1 cup chicken broth

1 red bell pepper, sliced

1 cup snap peas

1 tablespoon fish sauce

1 tablespoon olive oil

Fresh basil and lime wedges for garnish

Instructions

Preheat the oven to 425°F (220°C).

In a large bowl, mix the chicken thighs with olive oil, garlic, oregano, salt, and pepper until well coated.

Arrange the chicken on a large sheet pan.

Scatter the bell peppers, red onion, cherry tomatoes, and olives around the chicken.

Drizzle a little more olive oil over the vegetables and sprinkle with additional salt and pepper if needed.

Bake for 35-40 minutes, or until the chicken is cooked through and golden brown.

Garnish with fresh parsley before serving.

Prep Time: 10 min | Total Time: 50 min | Servings: 4

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Tasty Tacos: Spicy Shrimp Tacos with Mango Salsa 🌮🍤

In a bowl, combine shrimp, olive oil, chili powder, cumin, paprika, salt, and pepper. Allow to marinate for 15 minutes.

Heat a skillet over medium-high heat. Cook the shrimp for 2-3 minutes on each side until pink and cooked through.

In a separate bowl, combine mango, red onion, jalapeño, lime juice, and salt to create the mango salsa.

Warm the corn tortillas in a dry skillet until pliable.

Assemble the tacos by placing shrimp on the tortillas and topping with mango salsa. Garnish with cilantro.

Prep Time: 15 min | Total Time: 30 min | Servings: 4

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Comfort Classics: Creamy One-Pot Mushroom Risotto 🍄🍚

In a pot, heat vegetable broth and keep warm over low heat.

In a large skillet, heat olive oil over medium heat. Add onions and garlic, sautéing until translucent (about 5 minutes).

Add the mushrooms and cook until soft.

Stir in the Arborio rice and cook for another 2 minutes.

Pour in the white wine, and stir until absorbed.

Gradually add the warm broth, one ladle at a time, stirring frequently until the rice is creamy and al dente (about 18-20 minutes).

Stir in Parmesan cheese, butter, salt, and pepper. Garnish with fresh thyme before serving.

Prep Time: 10 min | Total Time: 30 min | Servings: 4

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Fresh and Filling: Quinoa Salad with Roasted Vegetables 🥗🌽

Preheat the oven to 400°F (200°C).

Toss the zucchini, bell pepper, red onion, and cherry tomatoes in olive oil, garlic powder, salt, and pepper.

Spread vegetables on a baking sheet and roast for 25–30 minutes, until tender.

While vegetables are roasting, rinse quinoa under cold water. In a pot, bring quinoa and water or broth to a boil.

Reduce to a simmer, cover, and cook for 15 minutes or until all the liquid is absorbed.

Fluff quinoa with a fork, then combine with roasted vegetables, lemon juice, and feta cheese.

Garnish with fresh basil before serving.

Prep Time: 15 min | Total Time: 45 min | Servings: 4

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Sizzle and Serve: Thai Coconut Curry with Chicken 🍛🥥

In a large skillet, heat olive oil over medium heat. Add chicken and cook until no longer pink.

Stir in the red curry paste and cook for 2 minutes until fragrant.

Pour in coconut milk and chicken broth, stirring to combine.

Add bell pepper and snap peas, and simmer for 10-15 minutes until vegetables are tender.