Easy One-Pan Dinner Recipes
1. Shakshuka eggs (serves 2)
Heat frypan with 1tsp olive oil. Add to the pan ½ diced red onion, ½ diced red capsicum and ½ diced yellow capsicum and cook for 5 minutes, until soft. Then, add 1 clove crushed garlic, 1tsp ground cumin, 1tsp sweet paprika, salt and pepper to taste, and continue cooking for a few more minutes. Once fragrant, add 400g tinned tomatoes and bring to a simmer, then cover and continue to simmer for around 5 minutes, stirring regularly. Next, make 4 holes in the mixture and crack one egg into each hole (4 eggs in total). Sprinkle over 2 large handfuls of baby spinach. Cover and continue to cook until eggs are well done (approximately 6 minutes). Serve with a slice of wholegrain toast.
2. Chicken Ratatouille (serves 4)
Preheat oven to 180C. Dice ½ medium sweet potato and steam for 6 minutes, or until just tender. Meanwhile, heat 1tbs olive oil in a large ovenproof saucepan on your stovetop, and add 1 diced red onion and 2 cloves of crushed garlic. Stir for 3-5 minutes. Next add 1 small diced eggplant and 1 peeled and diced carrot, cook for another 5 minutes, until softening. Next, add 1 diced red capsicum and 1 diced zucchini, and stir for a further 3-5 minutes. Remove the vegetables from the pan and set aside. Add 2tsp extra of olive oil to the pan, and fry 500g diced chicken breast for 3 minutes, until sealed but not cooked through. Transfer vegetable mix and steamed sweet potato back into this large saucepan with the chicken. Add x2 400g tinned tomatoes and 2tbs dried mixed Italian herbs and stir to combine. Cook in preheated oven for 20-30 minutes, or to your liking. Check the chicken is cooked through. Option to serve with ½ cup cooked quinoa and/or a sprinkle of fetta cheese.
3. Rosemary chicken with cannellini beans (serves 4)
Heat 2tsp olive oil in a medium non-stick frying pan over high heat. Add 8 large chicken tenderloins and cook for 1–2 minutes until brown on both sides. Remove chicken from pan; set aside and cover loosely with foil to keep warm. Add 1tbs dried rosemary, 1 diced brown onion, 1 clove of crushed garlic and 2 cups of sliced button mushrooms to pan. Cook, stirring, for 5 minutes, or until vegetables are soft. Return chicken tenderloins to the pan along with ¾ cup chicken stock, and simmer for 2 minutes, or until chicken is almost cooked through. Add half a punnet of halved cherry tomatoes, x1 400g tin of rinsed and drained cannellini beans, and 300g of baby spinach leaves. Cook for 3-5 minutes, or until tomatoes are slightly soft and the sauce in pan has reduced to about 1/4 cup. Option to serve with 1 microwave cup of brown rice.
4. Grilled salmon and roast vegetables (serves 2)
Preheat oven to 180°C. Line a baking dish with baking paper, and layer in the disk ½ sliced red onion, 1 sliced red capsicum, 1 bunch of asparagus spears and 2 cups of diced Jap pumpkin. Drizzle 1tbs olive oil over the vegetables, along with 1tbs mixed Italian herbs, and a sprinkle of salt and pepper. Cook for 15 minutes, then remove from the heat. Season two 150g salmon fillets with salt and pepper. Place the fish fillets, skin side down, onto the vegetables and place the roasting dish back into the oven for a further 10 minutes, or until the fish is cooked to your liking. Remove dish from the oven. Remove the fish fillets from the vegetables and stir 200g baby spinach leaves through the vegetables, until wilted. Drizzle lemon juice over the fish and serve with the vegetables.