Summery Weeknight Dinners in Under 25 Minutes
Monday: Crispy Corn Chip Chicken & Rice
Basic chicken and rice dinners get an upgrade thanks to a corn chip coating, salsa verde, and fresh avocado. Serve the crispy chicken with a package of yellow rice for a 20-minute, Spanish-inspired dish.
Recipe: Try our Crispy Corn Chip Chicken & Rice
Tuesday: One-Pot Zucchini & Basil Pasta
Add some summer to your bowl of pasta with fresh zucchini, basil, and lemon zest! The 20-minute prep time is great, but the single cooking pot is even better.
Recipe: Try our One-Pot Zucchini & Basil Pasta
Wednesday: Steak Sandwiches with Blue Cheese & Watercress
Sandwiches are one of our favorite simple meals any time of year, but this one gets a nice hit of freshness thanks to red onion and watercress.
Recipe: Try our Steak Sandwiches with Blue Cheese & Watercress
Thursday: Greek Shrimp & Grits
Shrimp and grits might seem like more of a cozy, cool-weather dish, but this 25-minute, Greek-inspired twist with oregano, cherry tomatoes, kalamata olives, and feta will have you on the summer grits train in no time.
Recipe: Try our Greek Shrimp & Grits
Friday: 3 Minute Buffalo Soldier Quesadilla
On Friday nights, you just want good food fast. That's where Rach's new 3 Minute Meal comes in. Rotisserie chicken, a mix of spice sand sauces, and plenty of cheese gives you this quick, flavorful dinner in under 5 minutes.
Recipe: Try Rach's 3 Minute Buffalo Soldier Quesadilla
Ingredient List
For the crispy corn chip chicken & rice:
- 4 cups corn chips
- 1 tbsp. chili powder
- 4 boneless skinless chicken breasts (about 6 oz. each)
- 2 cups salsa verde (from one 16-oz. jar)
- 1 avocado—pitted
- 1 package (8 oz.) yellow rice
- Fresh cilantro leaves, for garnish
For the zucchini & basil pasta:
- 3 tbsp. drained capers
- 1 tbsp. olive oil
- 4 cups chicken stock
- 12 oz. capellini (angel-hair) pasta
- 2 medium zucchini
- 4 tbsp. butter
- 2 anchovies
- 1/4 cup chopped toasted almonds
- thinly sliced fresh basil and lemon zest, for garnish
For the steak sandwiches:
- 1 flank steak (about 1 1/4 lb.)
- 1 tbsp. vegetable oil
- 1/2 cup mayonnaise
- 1/2 cup crumbled mild blue cheese
- 1 1/2 tsp. prepared horseradish
- 4 ciabatta rolls
- 2 cups watercress
- sliced red onion
For the Greek shrimp & grits:
- 4 tbsp. olive oil, plus more for drizzling
- 2 tbsp. red wine vinegar
- 2 large cloves garlic
- 2 tsp. dried oregano
- 1/2 tsp. crushed red pepper, plus more for garnish
- 2 pt. cherry tomatoes
- 1 lb. peeled, deveined large shrimp, with tails on
- 1/4 cup pitted kalamata olives
- 1 package (5 oz.) baby spinach
- 3 cups cooked polenta
- 6 oz. feta, crumbled
For the Buffalo soldier quesadillas:
- 1 tbsp. butter
- 2 cloves garlic, chopped
- 1/2-inch-long piece fresh ginger
- 1 scallion, chopped
- 3 tbsp. to 1/4 cup hot sauce, such as Frank’s RedHot
- 1 tbsp. apple cider vinegar
- 1 tbsp. (packed) light brown sugar
- 1 tsp. jerk seasoning (or to taste)
- Pinch of ground allspice
- 3/4 to 1 cup shredded or chopped rotisserie chicken
- Cooking spray
- 1 large (10-inch) flour tortilla
- 3/4 cup shredded pepper Jack or Monterey Jack
- Sliced pickled jalapeños
- Sour cream, for serving (optional)
Our Summer 2020 issue is out now! Get the magazine at here.