Time Saving Recipes (serves 4)
Transform your weeknight dinners with this trio of time-saving recipes designed to complement each other perfectly. Start with flavourful Grilled Chicken, Roasted Vegetables, and Potatoes, a quick and easy dish that sets the stage for your following meals. Next day, enjoy a refreshing Roasted Vegetable and Chicken Salad, utilizing those delicious leftovers for a light and satisfying lunch or dinner. Finally, turn any remaining chicken and veggies into a mouth-watering Fire Roasted Tomato Pasta, bursting with flavor and ready in minutes. Minimize waste and embrace efficiency in the kitchen while savouring every bite.
Grilled Chicken, Potatoes, and Vegetables
Ingredients:
Roasted potatoes
- 1.5lb bag fingerling potatoes
- 1/8 cup salted butter
- 1 tbsp avocado oil
- 1 tbsp Dijon mustard
- 1 tsp salt
- 1/2 tsp pepper
Roasted Vegetables
- 10-12 brussel sprouts, halved
- 1 tbsp honey
- 1 tbsp balsamic vinegar
- 10-12 French carrots
- 1 large egg plant
- 1 bundle asparagus
- Salt and pepper to taste
Grilled Chicken
- 4 skin-on chicken breasts
- 2 tsp avocado oil (for chicken)
- 1 tsp salt
- ½ tsp pepper
- 6 garlic cloves, minced and divided in half
Directions:
- Partially cook the potatoes in a pot of boiling water for 10 min.
- While the potatoes are cooking, assemble the vegetables on baking sheets lined with parchment paper, ensuring they are not crowded. Drizzle with avocado or olive oil and sprinkle with salt and pepper. I placed the Brussel sprouts on a separate small baking sheet to make it easier to remove them separately.
- Place in the oven for 45 min at 400 F, or until golden brown.
- Remove the potatoes from the water. In a bowl, mix the par-boiled potatoes with salted butter, avocado oil, Dijon, salt, pepper, and 3 cloves minced garlic. Add to the oven.
- After 45 minutes, remove everything from the oven except for the Brussel sprouts. Drizzle balsamic vinegar and honey on them and place them back into the oven for 5 additional minutes.
- While the vegetables are in the oven, Cook the chicken.
- In a plate, season chicken with salt, pepper, and garlic.
- Using a frying pan over medium heat, add avocado oil and the chicken skin side down. Cook until the skin is golden brown and crispy, then flip, cooking the remainder of the chicken until it has turned golden brown and reaches and internal temp. of 165 degrees.
- Remove the chicken from the pan and set aside on a plate.
- Add 1/4 cup of cold water to the pan to deglaze all the browned bits at the bottom, add in the roasted potatoes and mix until they have absorbed the pan sauce.
- Plate and enjoy.
Chicken and Roasted Vegetable Salad
Ingredients:
- Arugula
- Leftover roasted vegetables, potatoes, and chicken
- 1 Avocado
- ¼ cup crumbled feta cheese
Dressing:
- 1/4 cup extra virgin olive oil
- 3 tablespoons lemon juice
- 3 tablespoons red wine vinegar
- 2 tablespoons mayo
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 1 tsp kosher salt
- 1 tsp black pepper
Directions:
- In a liquid measuring cup, combine the dressing ingredients, mix and set aside.
- In a plate, layer your desired amount of arugula, leftover roasted vegetables and potatoes.
- Add sliced avocado, leftover roasted chicken, and garnish with feta cheese before adding the dressing.
Fire Roasted Tomato Pasta
Ingredients:
- Whole wheat spaghetti
- 1 tbsp olive oil
- ½ sweet onion, diced small
- 4 cloves garlic, thinly sliced
- 1 (796ml) can crushed fire roasted tomatoes
- 10 kalamata olives, rough chopped (reserve a few for garnish)
- 4 large green olives, rough chopped
- ½ tsp pepper flakes
- 2 tsp salt
- ½ tsp pepper
- 1 tsp balsamic vinegar
- 1 bay leaf
- 1 tsp Dijon
- 1 tsp sriracha
- 1 tbsp honey
- Leftover roasted vegetables
Garnish:
- Feta Cheese
- Basil
Directions:
- Cook pasta in a pot of well salted, boiling water. Once finished, toss in a drizzle of oil and set aside.
- In a pot over medium heat, add olive oil and diced sweet onion. Cook until golden.
- Once the onions are golden, add sliced garlic and continue to cook for 1-2 more minutes, consistently stirring to avoid burning the garlic.
- Add the can of fire roasted tomatoes along with the remaining ingredients, except for the leftover roasted vegetables, and stir.
- Let simmer on low heat for 10 minutes.
- Once the sauce is finished. Add the leftover roasted vegetables and continue to cook for 5 additional minutes, or until the vegetables have fully warmed up in the sauce.
- Add a portion of pasta to a plate and add your desired amount of sauce. Garnish with crumbled feta cheese and freshly chopped basil.
