Whether you are a pro in the kitchen or can barely muster up boiling water, it’s possible to eat well at home on weeknights. These recipes are simple, because no one has time for complications when dinner needs to get on the table on a hectic Wednesday. The ingredient lists aren’t terribly long or foreign; everything can be easily found in most grocery stores, so you won’t spend all day tracking them down. The meals are whole and nutritious, because eating well is about putting (mostly) the right things in your body. They’re also delicious, because eating well isn’t only about the calorie count. It’s time to start putting the frozen dinners back in the supermarket freezers. Here are eight healthy recipes for easy weeknight dinners.
1. Thai Chicken, Zucchini, and Tomato Curry
Many curries involve a lot of prep work: Chopping a lot of vegetables, layering spices, lining up cooking times. This one from Food & Wine, though, utilizes jarred Thai curry paste, available in most international aisles at most grocery stores, and the only vegetable you need to chop is zucchini (using cherry tomatoes here means they go in whole). In the 15 to 20 minutes it takes to cook rice, the curry is complete!
Slicing the chicken crosswise not only helps the ease of cutting raw chicken breasts, but also helps it stay together as you cook it quickly over high heat.
- 3 tablespoons vegetable oil
- 1¼ pounds skinless, boneless chicken breasts, sliced crosswise ⅓ inch thick
- Salt and freshly ground pepper
- 1 onion, sliced ¼ inch thick
- 2 zucchini (1 pound), cut into 2-by-½-inch sticks
- 1½ cups cherry tomatoes
- 1 tablespoon Thai red curry paste
- ½ cup unsweetened coconut milk
- 2 tablespoons water
- Finely grated zest of 1 lime
- 1 tablespoon fresh lime juice
- ½ cup chopped cilantro
- Rice, for serving
Directions: Start the rice first. Cook according to package instructions.
In a large skillet, heat 2 tablespoons of the oil. Add the chicken, season with salt and pepper and cook over high heat until just white throughout, 2 minutes. Transfer the chicken to a plate.
Add the remaining oil to the skillet. Add the onion and stir-fry over moderately high heat for 2 minutes. Add the zucchini and cherry tomatoes and stir-fry for 2 minutes. Stir in the curry paste, coconut milk, water, lime zest and lime juice and bring to a simmer. Add the chicken and stir for 20 seconds. Stir in the cilantro. Transfer to bowls and serve with rice.