And Easy Recipe: Quick, Simple, Delicious Dinner
This And Easy Recipe is a quick, simple, and super tasty dinner you can whip up in under 30 minutes.
Full Recipe Introduction
This dish is a vibrant skillet of lemon-herb chicken tossed with colorful veggies and tender pasta—that perfect balance of protein, greens, and carbs all in one pan. It’s unique because you barely dirty any dishes and you get bright, fresh flavors without slaving over the stove. I first dreamed up this combo on a busy Tuesday evening when I had just thirty minutes before my book club arrived; fast cooking saved the day! Plus, I swap in whole-grain pasta to give it a healthy boost, making it a guilt-free meal the whole family devours. Whether you’re chasing simplicity after work or craving a tasty, fuss-free dinner, this And Easy Recipe delivers in flavor and speed.
Why You’ll Love This And Easy Recipe
- No oven needed—just one skillet for minimal cleanup
- Ready in under 30 minutes for truly fast weeknight cooking
- Uses pantry staples and simple produce for easy to make convenience
- Endless flavor tweaks: swap herbs, cheese, or protein as you like
- Balanced meal: lean protein, veggies, and carbs in every bite
- Kid-friendly colorful veggies hide in plain sight
- Step-by-step guide keeps you on track—even cooking newbies shine
- Delicious lemony finish that feels bright and comforting
Ingredients for the And Easy Recipe
• 12 ounces boneless, skinless chicken breasts, cut into 1-inch cubes (sub with tofu for vegetarian)
• 8 ounces whole-grain penne or fusilli pasta (white pasta works too)
• 1 cup cherry tomatoes, halved (Roma tomatoes or bell pepper chunks taste great)
• 1 medium zucchini, sliced into half-moons (you can use yellow summer squash)
• 2 cups fresh baby spinach, loosely packed (frozen spinach works if thawed and drained)
• 3 cloves garlic, minced (use garlic paste if you’re in a hurry)
• 2 tablespoons extra-virgin olive oil (or mild avocado oil)
• 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
• Zest and juice of 1 lemon (bottled lemon juice in a pinch)
• ¼ cup grated Parmesan cheese (omit or swap for nutritional yeast for dairy-free)
• Salt and freshly ground black pepper, to taste
Tips on choosing your ingredients: look for firm chicken (no smell) and bright green zucchini for crisp texture. If your pasta label says “cook in 8–10 minutes,” aim for al dente—slightly firm to the bite.
Directions: Step-by-Step Guide to the And Easy Recipe
- Bring a large pot of salted water to a boil. Cook pasta for 8 minutes or until al dente. Drain, reserving ½ cup pasta water.
- While pasta cooks, heat olive oil in a deep skillet over medium heat. Add chicken cubes and season with salt, pepper, and half the oregano. Sear 4–5 minutes, stirring gently until golden. (Tip: don’t crowd the pan—cook in batches if needed for a golden crust.)
- Push chicken to one side. Add garlic, zucchini, and tomatoes to the empty side. Sauté 2–3 minutes until veggies begin to soften but still hold shape.
- Stir chicken and veggies together. Pour in lemon juice, lemon zest, and reserved pasta water. Simmer 1–2 minutes to meld flavors.
- Toss in spinach and cooked pasta. Stir until spinach wilts and pasta is coated in the light sauce. If it feels dry, add a splash more pasta water.
- Remove from heat, sprinkle Parmesan and remaining oregano over the top. Give a final toss and taste—adjust salt and pepper if needed. Serve hot.
Servings & Timing for And Easy Recipe
Makes 4 generous dinner servings
Prep Time: 10 minutes (quick chopping and seasoning)
Cook Time: 20 minutes (pasta plus skillet work)
Total Time: 30 minutes—perfect for a busy evening when you want a delicious, home-cooked meal without fuss.
Variations on the And Easy Recipe
• Swap chicken for shrimp—cook for only 3–4 minutes for tender seafood.
• Use kale instead of spinach—massage leaves with a pinch of salt before adding.
• Stir in ½ cup sun-dried tomatoes for a richer, tangy twist.
• Add a pinch of red pepper flakes for a spicy kick.
• Replace Parmesan with crumbled feta for a Mediterranean vibe.
• Sub zucchini with asparagus tips during spring for a seasonal touch.
Storage & Reheating tips for the And Easy Recipe
Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, warm gently in a skillet over low heat with a splash of water or broth to restore moisture.
This meal doesn’t freeze well—pasta texture can get mushy. Instead, prep chicken and veggies ahead, then toss with freshly cooked pasta at dinner time.
Notes on Making the And Easy Recipe Perfect
I discovered that resting the chicken off the heat for a minute helps it stay juicy instead of drying out. If your lemon flavor feels too sharp, stir in a teaspoon of honey. And honestly, using fresh herbs over dried at the end really brightens the dish. If you prefer a creamier sauce, stir in 2 tablespoons of mascarpone or Greek yogurt off the heat for a silky finish.
FAQs about the And Easy Recipe
Q: Can I use gluten-free pasta?
A: Absolutely—you can swap in any gluten-free shape. Just follow the package timing for al dente.
Q: What if I don’t have lemon?
A: A tablespoon of white wine vinegar or apple cider vinegar works in a pinch for that tang.
Q: How do I make this dairy-free?
A: Omit Parmesan and finish with a sprinkle of nutritional yeast for cheesy flavor.
Q: Can I prep this recipe ahead?
A: Chop veggies and cube chicken in the morning. Store separately in the fridge and cook at dinner rush.
Q: My sauce went dry—any tips?
A: Always reserve pasta water. That starchy liquid brings back shine and helps the sauce cling.
Q: Is this recipe meal-prep friendly?
A: It’s best fresh, but you can pack chicken and veggies for lunches and add hot pasta just before eating.
Q: What wine pairs well?
A: A crisp Sauvignon Blanc or a light Pinot Grigio complements the lemon herb notes beautifully.
Conclusion: Try the And Easy Recipe Today
This And Easy Recipe is proof that fast cooking doesn’t mean skimping on flavor—bright, balanced, and oh-so comforting. Give it a whirl, then drop a comment below to tell me which variation you loved most or share your own twist. If you’re hungry for more speedy meals, check out my 15-minute garlic shrimp pasta next!
And Easy Recipe: Lemon-Herb Chicken and Veggie Skillet
Ingredients
- 12 ounces boneless, skinless chicken breasts cut into 1-inch cubes (sub with tofu for vegetarian)
- 8 ounces whole-grain penne or fusilli pasta white pasta works too
- 1 cup cherry tomatoes halved (Roma tomatoes or bell pepper chunks taste great)
- 1 medium zucchini sliced into half-moons (you can use yellow summer squash)
- 2 cups fresh baby spinach loosely packed (frozen spinach works if thawed and drained)
- 3 cloves garlic minced (use garlic paste if you’re in a hurry)
- 2 tablespoons extra-virgin olive oil (or mild avocado oil)
- 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
- Zest and juice of 1 lemon (bottled lemon juice in a pinch)
- 1/4 cup grated Parmesan cheese (omit or swap for nutritional yeast for dairy-free)
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta for 8 minutes or until al dente. Drain, reserving ½ cup pasta water.
- Heat olive oil in a deep skillet over medium heat. Add chicken cubes and season with salt, pepper, and oregano. Sear until golden.
- Push chicken to one side. Add garlic, zucchini, and tomatoes to the empty side. Sauté until veggies soften.
- Stir chicken and veggies together. Pour in lemon juice, lemon zest, and reserved pasta water. Simmer to meld flavors.
- Toss in spinach and cooked pasta. Coat in the light sauce. Add more pasta water if needed. Remove from heat, sprinkle Parmesan and oregano, adjust seasoning.
- Serve hot and enjoy!
