Healthy Recipes for Complete Meals You Can Make in 30 Minutes or Less

Work, school, kids, life. Most people have enough on their plate without having to worry about what to make for dinner. But no matter how hectic your schedule, you still need to put something on the table every night. When time is at a premium, boring frozen meals or takeout might seem like the obvious solution, yet there’s no need to sacrifice flavor or nutrition for convenience. Each of these seven complete meals can be made in 30 minutes or less, so you can serve a delicious homemade dinner on the table without losing your mind.

1. Lemon-Roasted Chicken with Arugula Salad and Dilled Orzo

lemon chicken

lemon chicken Lemon chicken |

This Mediterranean-inspired recipe from Martha Stewart looks fancy but is actually a cinch to make. Cutting the chicken into pieces and roasting it on high heat means it cooks quickly. While the meat is in the oven, you can prepare the arugula salad and orzo. The whole process should take about 35 minutes. Serves four.


  • 1 chicken (about 3½ pounds), cut into 10 pieces
  • 6 garlic cloves, smashed
  • 2 lemons, quartered
  • 1 teaspoon dried oregano
  • 3 tablespoons plus 1 teaspoon olive oil
  • Coarse salt and ground pepper
  • 1 cup orzo
  • ½ teaspoon dried dill
  • 2 tablespoons red-wine vinegar
  • 3 bunches arugula (12 to 16 ounces total), thick stems removed, washed well

Directions: Preheat oven to 450 degrees Fahrenheit. Set a large saucepan of water to boil.

On a large rimmed baking sheet, toss together chicken, garlic, lemons, oregano, and 1 teaspoon oil; season with salt and pepper. Roast chicken, skin side up, until golden and cooked through, 25 to 30 minutes.

Meanwhile, generously salt boiling water. Add orzo, and cook until al dente; drain well, and return to saucepan. Add dill and 1 tablespoon oil; season with salt and pepper, and mix gently to combine.

In a large bowl, whisk together vinegar and remaining 2 tablespoons oil; season with salt and pepper. When chicken and orzo are ready, add arugula to bowl; toss to coat. Drizzle chicken with pan juices, and serve with lemon wedges, orzo, and arugula salad.

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