Description
Elevate your weeknight meals with these Two Weeks of Dinner Recipes, designed for busy schedules without compromising on flavor. Picture yourself surrounded by loved ones, sharing hearty dishes that spark joy and conversation. Each recipe is a delightful blend of fresh ingredients and aromatic spices, ensuring every bite is a memorable experience.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 cup colorful bell peppers, chopped
- 1 cup zucchini, chopped
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 1 can (14 oz) whole peeled tomatoes
- 1 tablespoon olive oil
- 1 cup cooked brown rice or quinoa
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Prep all vegetables by washing and chopping them into bite-sized pieces.
- In a large skillet over medium heat, add olive oil. Once hot, sauté minced garlic and chopped onions until golden brown and fragrant.
- Season chicken breasts with salt and pepper; add to the skillet. Cook for about 5-7 minutes on each side until browned.
- Add chopped bell peppers and zucchini to the skillet; sauté for an additional 4-5 minutes until tender yet crisp.
- Pour in canned tomatoes (including juice), stir to combine, and let simmer for about 10 minutes.
- Stir in the cooked rice or quinoa until well mixed; warm through before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg