Super Quick & Easy Dinner Recipes That Are ACTUALLY EASY!!

why make this recipe

Super Quick & Easy Dinner Recipes are a lifesaver for busy nights. This recipe is perfect for those who want a delicious meal without spending hours in the kitchen. It’s easy to make, requires minimal ingredients, and can be ready in no time. You can enjoy a home-cooked dinner that tastes great and makes you feel good.

how to make Super Quick & Easy Dinner

Ingredients :

• 1 pound of chicken breast, cut into bite-sized pieces
• 2 cups of mixed vegetables (like bell peppers, broccoli, and carrots)
• 1 cup of rice (white or brown)
• 2 cups of chicken broth
• 1 tablespoon of olive oil
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• Salt and pepper to taste

Directions :

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chicken pieces and cook until they are no longer pink, about 5-7 minutes.
3. Stir in the mixed vegetables. Cook for another 3-4 minutes until the vegetables are tender.
4. Add the rice, chicken broth, garlic powder, onion powder, salt, and pepper.
5. Stir everything together and bring to a boil.
6. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and has absorbed the broth.
7. Fluff the rice with a fork and serve hot.

how to serve Super Quick & Easy Dinner

You can serve this dish directly from the skillet. It’s great on its own or with a side of crusty bread. If you like, you can sprinkle some chopped fresh herbs, like parsley or cilantro, on top for extra flavor.

how to store Super Quick & Easy Dinner

Let any leftovers cool completely. Then, store them in an airtight container in the fridge for up to 3 days. You can also freeze the dish for up to 2 months. Make sure to reheat it thoroughly before serving.

tips to make Super Quick & Easy Dinner

• Use pre-cut chicken and frozen mixed vegetables to save even more time.
• Feel free to swap the chicken for shrimp or tofu to change things up.
• Add some soy sauce or teriyaki sauce for a different flavor profile.

variation

Try using quinoa instead of rice for a healthier alternative. You can also add different spices or sauces to customize the dish to your taste.

FAQs

Q1: Can I use other types of protein instead of chicken?

Yes, you can use shrimp, beef, pork, or even tofu for a vegetarian option.

Q2: Can I make this recipe vegetarian?

Yes, just replace the chicken with tofu or tempeh and use vegetable broth instead of chicken broth.

Q3: How do I make this dish spicier?

You can add red pepper flakes or a dash of hot sauce to kick up the heat!

Super Quick & Easy Dinner

A quick and delicious meal made with chicken, mixed vegetables, and rice, perfect for busy nights.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound chicken breast, cut into bite-sized pieces
• 2 cups mixed vegetables (like bell peppers, broccoli, and carrots)
• 1 cup rice (white or brown)
• 2 cups chicken broth Can substitute with vegetable broth for a vegetarian option.
• 1 tablespoon olive oil For cooking.
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Method

 

Cooking

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chicken pieces and cook until they are no longer pink, about 5-7 minutes.
3. Stir in the mixed vegetables. Cook for another 3-4 minutes until the vegetables are tender.
4. Add the rice, chicken broth, garlic powder, onion powder, salt, and pepper.
5. Stir everything together and bring to a boil.
6. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and has absorbed the broth.
7. Fluff the rice with a fork and serve hot.

Notes

Serve directly from the skillet. Great on its own or with a side of crusty bread. You can sprinkle chopped fresh herbs like parsley or cilantro on top for extra flavor. For storage, let leftovers cool before placing them in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.