Light & Delicious 30-Minute Meals

This spring, dig in to light and delicious chicken, fish and veggie-tastic suppers. (And don't worry, there's a steak dish or two for when you're extra hungry!)
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This spring, dig in to light and delicious chicken, fish and veggie-tastic suppers. (And don't worry, there's a steak dish or two for when you're extra hungry!)

Garlic-Rosemary Chicken with Wilted Lemon Escarole

The key to this dish is the crispy skin you get by weighing down the chicken as it cooks. Ask your butcher for boneless, skin-on breasts. Or you can bone them yourself, leaving the skin on.

Garlic-Rosemary Chicken with Wilted Lemon Escarole

Garlic-Rosemary Chicken with Wilted Lemon Escarole

Break it Down

Weigh down the chicken with a skillet or a foil-covered brick; cook until the skin is crisp, about 12 minutes. Turn and cook until the chicken is no longer pink in the center, 5 to 6 minutes more.

Step 1

Step 2

Add the wine to the skillet and stir, scraping up any browned bits.

Step 2

Step 3

Add the escarole and stir until wilted, about 3 minutes.

Step 3

Step 4

Divide the chicken and escarole among plates. Mop up the pan juices with slices of the bread and serve on the side.

Garlic-Rosemary Chicken with Wilted Lemon Escarole

Sicilian-Style Saffron Cod with Burst Tomatoes

Cod is the perfect fish for this dinner, as it will absorb all the flavors without feeling overwhelming. Serve with crusty bread for a well-rounded meal.

Sicilian-Style Saffron Cod with Burst Tomatoes

Sicilian-Style Saffron Cod with Burst Tomatoes

Break it Down

In a large skillet with a lid, heat the EVOO, two turns of the pan, over medium-high. Add the onion, garlic and bay leaf; season with salt and pepper.

Step 1

Step 2

Add the tomatoes; cover and cook, shaking the pan occasionally, until the tomatoes burst, about 10 minutes. (With a spoon, break up any tomatoes that haven't burst.)

Step 2

Step 3

Season the fish with salt and pepper; add to the skillet.

Step 3

Step 4

Divide the fish and the sauce among bowls. Sprinkle with the gremolata. Serve with the bread.

Sicilian-Style Saffron Cod with Burst Tomatoes

Tingly Chicken & Greens Noodle Bowls

When you're in the mood for Asian flavors that won't weigh you down, this is your go-to dish.

Tingly Chicken & Greens Noodle Bowls

Tingly Chicken & Greens Noodle Bowls

Sliced Steak Club Sub with Horseradish & Herb Sauce

Tender flank steak, crispy bacon, homemade horseradish and fresh veggies make this homemade dish better than the sandwich shop!

Sliced Steak Club Sub with Horseradish & Herb Sauce

Sliced Steak Club Sub with Horseradish & Herb Sauce

Quick Veggie Soup with Spring Lettuce

This one-pot wonder has all of your favorite spring veggies.

Quick Veggie Soup with Spring Lettuce

Quick Veggie Soup with Spring Lettuce

Seven-Layer Burritos

The craveable Tex-Mex dip gets the wrap treatment in this super-satisfying meatless meal. Any leftover filling is great on salad or nachos.

Seven-Layer Burritos

Seven-Layer Burritos

Break it Down

In a medium bowl, combine half the onion and jalapenos with the lemon juice and garlic. Season with salt; let stand 10 minutes. Mash in the avocados to make the guacamole.

Step 1

Step 2

In a small bowl, toss the remaining onion and jalapenos with the tomatoes and cilantro to make the salsa; season with salt.

Step 2

Step 3

Heat a large skillet over medium-high. Add one tortilla; cook until beginning to blister, about 1 minute per side.

Step 3

Step 4

Spread one-quarter of the beans in a rectangle in the center, then top with one-quarter of the cheese.

Step 4

Step 5

Top with one-quarter each of the romaine, guacamole, salsa, sour cream and olives.

Step 5

Step 6

Roll up, burrito style.

Step 6

Step 7

Repeat with the remaining tortillas and fillings.

Step 7

Step 8

Cut burritos in half; divide among plates.

Seven-Layer Burritos

Baked Swordfish Meatballs

Make the juicy bites a meal with an arugula, red onion and orange-segment salad dressed with EVOO and salt and pepper.

Baked Swordfish Meatballs

Baked Swordfish Meatballs

Break it Down

In a food processor, pulse the swordfish until coarsely ground.

Step 1

Step 2

On a cutting board, make a gremolata by chopping together the parsley, lemon zest and garlic.

Step 2

Step 3

Roll the swordfish mixture into walnut-size balls (about 2 tbsp. each) and arrange on a large rimmed baking sheet lined with parchment.

Step 3

Step 4

Squeeze the lemon wedges over the meatballs; serve with arugula salad.

Baked Swordfish Meatballs

Steak & Spinach Salad with Bacon Bits & Blue Cheese

"My favorite smoky bacon and smoked blue cheese come from Oscar's Adirondack Smoke House in Warrensburg, New York (oscarsadksmokehouse.com)," Rach says.

Steak & Spinach Salad with Bacon Bits & Blue Cheese