Weeknight dinners can be stressful! But they don’t have to be. No matter the occasion or how busy your day was, these easy weeknight dinner recipe will come in handy.
Place potatoes in a large saucepan and cover with salted water; bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool slightly.
- Use medium-sized potatoes. You want to use the right amount of water, so it’s important to know the size of your potatoes. If unsure, start with a small potato and work your way up until you find the right fit.
- Use a large saucepan or pot with enough water to completely cover the potatoes when placed inside.
- Boil for 10-15 minutes until tender (depending on how large they are). Then drain and cool slightly before placing in a fryer basket or on a baking sheet lined with parchment paper (to prevent sticking).
Meanwhile, in a small bowl, whisk the vinegar, oil, garlic, and salt until smooth; set aside. In another bowl, combine the spinach, beans, and onions. Toss with dressing.
Meanwhile, in a small bowl, whisk the vinegar, oil, garlic, and salt until smooth; set aside. In another bowl, combine the spinach, beans, and onions. Toss with dressing.
Add chicken to skillet; cook over medium heat until done. Serve over salad greens with hot sauce on the side (optional).
Just before serving, cut warm potatoes into quarters; add to salad and toss gently to coat. Sprinkle with cheese if desired. Yield: 8-10 servings (3/4 cup each).
This simple recipe makes an easy weeknight dinner that is flavorful and balanced. It can be prepared ahead of time, which is a huge bonus for busy people, and it makes a healthy meal that can be served as a side dish or main course.
Takeaway: This simple recipe makes a tasty and balanced meal to serve any night of the week.
This simple recipe makes a tasty and balanced meal to serve any night of the week. It’s healthy and nutritious but quick and easy to make, so you can have dinner on the table in no time.
Ingredients:
- One can of chickpeas, drained.
- 3 cups spinach leaves, washed (if using frozen spinach, defrost it first)
- Two tablespoons olive oil or butter (for dairy-free, use olive oil)
- One teaspoon of ground cumin powder or cumin seeds (to taste)
Add olive oil or butter, followed by spices, in a medium pan over medium heat. Sauté for about 5 minutes until fragrant, then add cooked chickpeas and sauté for another 2 minutes stirring frequently. Add spinach leaves into the pan along with salt & pepper if required & cover with a lid for about 2 – 3 minutes until wilted, then remove from heat immediately so as not to overcook or burn your greens!
Conclusion
We hope you like this dinner recipe as much as we do. It’s a great way to get more greens into your diet, and it’s simple to customize, so everyone gets exactly what they want on their plate.
