20 Easy & Delicious Dinner Ideas
Inspired by Emily Franchi’s viral TikTok recipes
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Looking for fresh dinner ideas for your daily meals? This collection features 20 recipes inspired by Emily Franchi’s (@foodbyfranchi) popular TikTok creations. Simple yet impressive meals that will delight the whole family!
Each recipe is designed to be easy to prepare, even after a long day at work. With easy-to-find ingredients and step-by-step instructions, you’ll be able to serve delicious meals in no time!
Perfect For
- Busy weeknight dinners
- Impressing your guests
- Weekly menu variety
- Budget-friendly meals
Recipe Collection
Crispy Sweet & Sour Chicken
This crispy sweet and sour chicken is the perfect “fakeaway”! With its crispy chicken and sweet-tangy sauce, it’s a delicious and budget-friendly alternative to your favorite Chinese restaurant dish.
Ingredients
- Crispy chicken strips (or prepare your own with eggs and flour/breadcrumbs)
- 3 bell peppers, sliced
- 1 onion, sliced
- Salt and chili pepper seasoning
- 1 tsp minced garlic
- 5 tbsp ketchup
- 4 tbsp light soy sauce
- 3 tsp brown sugar
- 50ml water
- 100ml pineapple juice (from can)
- Handful of pineapple chunks
- 4 tbsp honey
- 1 tsp flour for thickening
Instructions
- 1 Prepare your crispy chicken or use pre-cooked chicken strips.
- 2 Slice the bell peppers and onion into strips.
- 3 In a hot pan, sauté the onion and peppers with salt and chili seasoning.
- 4 Add minced garlic and sauté for one minute.
- 5 In a bowl, mix ketchup, soy sauce, brown sugar, water, pineapple juice, and honey.
- 6 Pour this mixture into the pan and add pineapple chunks.
- 7 To thicken the sauce, mix flour with a little water and add to the sauce.
- 8 Add the crispy chicken and toss to coat with sauce.
- 9 Serve with white rice for a complete meal.
Chef’s Tip
For extra crispy chicken, make sure to drain it well after frying and only add it to the sauce at the very last moment.
Creamy Tuscan Chicken Pasta
This creamy Tuscan chicken pasta is a delightful creamy dish perfect for evenings when you want a comforting but quick meal. The combination of juicy chicken, creamy sauce, and Italian spices will create an unforgettable dinner.
Ingredients
- 300g pasta (penne or fettuccine)
- 2 chicken breasts, diced
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 onion, finely chopped
- 200g fresh spinach
- 250ml heavy cream
- 100g sun-dried tomatoes, chopped
- 100g grated Parmesan cheese
- Italian herbs
- Salt and pepper
- Optional: pinch of red pepper flakes
Instructions
- 1 Cook pasta according to package instructions. Drain and set aside.
- 2 In a large skillet, heat olive oil over medium-high heat.
- 3 Season chicken pieces with salt and pepper, then brown in the skillet for 5-6 minutes.
- 4 Add onion and garlic, sauté until tender, about 2 minutes.
- 5 Add sun-dried tomatoes and Italian herbs, then stir.
- 6 Pour in heavy cream and simmer on low heat for 3-4 minutes.
- 7 Add spinach and let it wilt in the sauce.
- 8 Stir in grated Parmesan and mix until melted.
- 9 Add cooked pasta to the sauce and toss to coat well.
- 10 Serve hot, garnished with extra Parmesan and fresh herbs if desired.
Chef’s Tip
For an even more flavorful version, add some crispy bacon strips or replace chicken with shrimp for a seafood variation.
Slow Cooker Bolognese
This slow cooker Bolognese sauce is perfect for a family meal. The flavors have time to develop slowly, creating a rich and delicious sauce that pairs perfectly with pasta or can be used in lasagna.
Ingredients
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 750g ground beef
- 150ml beef broth
- 3 tbsp tomato paste
- Salt and pepper to taste
- Garlic to taste
- 1.5 cans of crushed tomatoes
- 100ml tomato passata
- Italian herbs
- 1 tsp sugar
- 1 tbsp Worcestershire sauce
Instructions
- 1 Finely chop the onion, carrot, and celery.
- 2 In a pan, sauté the onion, carrot, and celery until tender.
- 3 Add the ground beef and brown it.
- 4 Transfer the mixture to the slow cooker.
- 5 Add all other ingredients to the slow cooker: beef broth, tomato paste, crushed tomatoes, passata, herbs, garlic, salt, pepper, sugar, and Worcestershire sauce.
- 6 Mix all ingredients well.
- 7 Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- 8 Serve over pasta or use to prepare a lasagna.
Chef’s Tip
This sauce freezes very well! Prepare a large batch and freeze it in individual portions to always have a quick meal on hand. Add a little red wine during cooking for a deeper flavor.
Chicken Fajita Cheese Subs
These subs are a burst of Mexican flavors in a hot, melted sandwich. Perfect for a quick dinner that will please the whole family, they combine spicy fajita-style chicken with melted cheese on a crispy bun.
Ingredients
- 2 chicken breasts, cut into strips
- 2 bell peppers (red and green), sliced
- 1 onion, sliced
- 2 tbsp fajita seasoning
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 4 submarine buns or baguettes
- 200g Monterey Jack or cheddar cheese, grated
- Salt and pepper
- Optional: jalapeños, guacamole, sour cream
Instructions
- 1 Preheat the oven to 180°C (350°F).
- 2 Season the chicken strips with fajita seasoning, salt, and pepper.
- 3 In a hot pan, sauté the onion and peppers in olive oil until tender.
- 4 Add the garlic and sauté for 30 seconds.
- 5 Add the chicken strips and cook until golden brown and cooked through, about 6-8 minutes.
- 6 Cut the buns in half lengthwise and place them on a baking sheet.
- 7 Divide the chicken and pepper mixture among the buns.
- 8 Cover generously with grated cheese.
- 9 Bake for 5-7 minutes, until the cheese is melted and slightly golden.
- 10 Serve hot with your favorite toppings.
Chef’s Tip
For more flavor, brush the inside of the bun with garlic butter before adding the filling. You can also use sliced beef instead of chicken for an equally delicious variation.
Honey Chipotle Shredded Chicken Tacos
These shredded chicken tacos are a delicious mix of sweet and spicy flavors. The tender chicken slow-cooked in a honey and chipotle sauce creates a perfect balance that will be a hit at your next dinner.
Ingredients
- 4 chicken breasts
- 1 onion, quartered
- 4 garlic cloves, crushed
- 3 tbsp honey
- 2 tbsp chipotle peppers in adobo sauce
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 250ml chicken broth
- Salt and pepper
- 8-10 corn or flour tortillas
- To serve: avocado, fresh cilantro, lime, minced red onion, grated cheese
Instructions
- 1 Place the onion and garlic at the bottom of the slow cooker.
- 2 In a bowl, mix the honey, chipotle peppers, paprika, cumin, salt, and pepper.
- 3 Coat the chicken breasts with this mixture and place them in the slow cooker.
- 4 Pour the chicken broth around the chicken.
- 5 Cook on low for 6 hours or on high for 3 hours.
- 6 Once cooked, take out the chicken and shred it with two forks.
- 7 Put the shredded chicken back in the slow cooker and mix with the sauce. Let it simmer for another 15-20 minutes.
- 8 Lightly heat the tortillas in a pan or microwave.
- 9 Garnish the tortillas with shredded chicken and add your favorite toppings.
Chef’s Tip
For a faster version, you can use an electric pressure cooker or an Instant Pot. With the Instant Pot, cook under pressure for 15 minutes with a natural release of 10 minutes to get tender chicken that shreds easily.
Quick Pasta Lasagna
This accelerated version of traditional lasagna uses special pasta to create a delicious dish in record time. Creamy and savory, this recipe will quickly become a family favorite for busy weeknights.
Ingredients
- 300g paccheri pasta (or large rigatoni)
- 400g meat-based tomato sauce (ready-made or homemade)
- 250g béchamel sauce
- 150g ricotta cheese
- 100g grated mozzarella
- 50g grated Parmesan
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper
- Olive oil
- Fresh basil for garnish (optional)
Instructions
- 1 Preheat the oven to 200°C (400°F).
- 2 Cook the pasta according to package directions, but reduce the cooking time by 2 minutes so it remains al dente. Drain.
- 3 In a bowl, mix the ricotta with half the Parmesan, oregano, and dried basil. Season with salt and pepper.
- 4 Lightly oil a baking dish.
- 5 Pour a thin layer of tomato sauce at the bottom of the dish.
- 6 Arrange half the pasta in the dish.
- 7 Spread half the ricotta mixture over the pasta.
- 8 Pour half the remaining tomato sauce and a third of the béchamel sauce.
- 9 Repeat with a layer of pasta, the rest of the ricotta, tomato sauce, and another third of the béchamel.
- 10 Finish with the rest of the béchamel, grated mozzarella, and the remaining Parmesan.
- 11 Bake for 20-25 minutes, until the top is golden and bubbling.
12 Let it rest for 5 minutes before serving, garnished with fresh basil if desired.
Chef’s Tip
To save even more time, use quality pre-made sauces. This recipe is also perfect for using up leftover Bolognese. For a vegetarian version, replace the meat sauce with a grilled vegetable sauce.
Cajun Steak Rigatoni
This spicy pasta dish combines the richness of Cajun spices with tender steak pieces and a creamy sauce. It’s a hearty and flavorful meal that is sure to impress your guests or satisfy your craving for a special weeknight dinner.
Ingredients
- 300g rigatoni pasta
- 400g steak (ribeye or sirloin), cut into strips
- 2-3 tsp Cajun seasoning
- 2 tbsp olive oil
- 1 red onion, sliced
- 1 red bell pepper, sliced
- 2 garlic cloves, minced
- 200ml heavy cream
- 100ml beef broth
- 1 tsp smoked paprika
- 50g grated Parmesan
- Salt and black pepper
- Fresh parsley, chopped, for garnish
Instructions
- 1 Cook the rigatoni according to package directions. Drain and set aside.
- 2 Generously season the steak strips with Cajun seasoning, salt, and pepper.
- 3 In a large hot pan, heat 1 tablespoon of olive oil.
- 4 Sear the steak strips for 1-2 minutes on each side for a medium-rare result. Remove from the pan and set aside.
- 5 In the same pan, add the remaining olive oil.
- 6 Sauté the onion and bell pepper until tender, about 5 minutes.
- 7 Add the garlic and sauté for 30 seconds.
- 8 Sprinkle a little more Cajun seasoning and the smoked paprika. Mix well.
- 9 Pour in the beef broth and let it reduce by half.
- 10 Add the heavy cream and simmer for 3-4 minutes until the sauce thickens slightly.
- 11 Return the steak to the pan with its juices.
- 12 Add the cooked pasta and mix to coat well with the sauce.
- 13 Stir in half the Parmesan and mix.
- 14 Serve hot, sprinkled with the remaining Parmesan and fresh parsley.
Chef’s Tip
For an even more flavorful version, marinate the steak strips in Cajun spices for 30 minutes before cooking. You can also replace the steak with shrimp or chicken for variety.
Hot Honey Pulled Pork Sliders
These pulled pork mini-burgers are perfect for a casual meal or for entertaining guests. The combination of tender pork with the hot honey sauce creates a delicious contrast between sweet and spicy that will delight all palates.
Ingredients
- 1kg pork shoulder
- 1 onion, quartered
- 3 garlic cloves, crushed
- 250ml chicken broth
- 3 tbsp barbecue sauce
- 2 tbsp soy sauce
- 1 tbsp smoked paprika
- For the hot honey sauce:
- 4 tbsp honey
- 2 tsp red pepper flakes (adjust to desired spice level)
- 1 tbsp apple cider vinegar
- 12 small burger buns (sliders)
- Coleslaw for serving
- Pickles for serving
Instructions
- 1 Place the onion and garlic at the bottom of the slow cooker.
- 2 In a bowl, mix the chicken broth, barbecue sauce, soy sauce, and paprika.
- 3 Place the pork shoulder in the slow cooker and pour the liquid mixture over it.
- 4 Cook on low for 8 hours or on high for 5 hours.
- 5 Once cooked, take out the pork and shred it with two forks.
- 6 Strain the cooking juices and return them to the slow cooker with the shredded pork.
- 7 Prepare the hot honey sauce by mixing the honey, red pepper flakes, and apple cider vinegar.
- 8 Pour half of the hot honey sauce over the shredded pork and mix well. Keep the rest for serving.
- 9 Let it simmer for another 15 minutes.
- 10 Cut the small buns in half and lightly toast them.
- 11 Garnish each bun with shredded pork, a little coleslaw, and a few pickle slices.
- 12 Drizzle with a little more hot honey sauce and cover with the top part of the bun.
Chef’s Tip
For a crispier texture, after shredding the pork, spread it on a baking sheet and put it under the broiler for a few minutes before mixing with the sauce. You can also prepare the shredded pork in advance and reheat it when ready to serve.
Honey Chili Chicken
This honey and chili chicken recipe is quick, easy, and incredibly flavorful. The perfect blend of sweet and spicy makes it an ideal choice for a weeknight dinner when you want something delicious with minimal effort.
Ingredients
- 500g chicken fillets, cut into pieces
- 2 tbsp cornstarch
- Salt and pepper
- 2 tbsp vegetable oil
- For the sauce:
- 4 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1-2 tsp red pepper flakes (adjust to taste)
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1/2 tsp salt
- Sesame seeds and chopped green onions for garnish
- Cooked rice, for serving
Instructions
- 1 In a bowl, mix the chicken pieces with cornstarch, salt, and pepper. Make sure the chicken is well coated.
- 2 In a small bowl, prepare the sauce by mixing honey, soy sauce, rice vinegar, red pepper flakes, garlic, ginger, and salt.
- 3 In a large pan or wok, heat the oil over medium-high heat.
- 4 Add the chicken pieces and cook for 5-6 minutes, stirring regularly, until golden and cooked through.
- 5 Pour the sauce over the chicken and mix to coat well.
- 6 Let it simmer for 2-3 minutes, until the sauce thickens and caramelizes slightly.
- 7 Serve over rice, garnished with sesame seeds and chopped green onions.
Chef’s Tip
For a lighter version, you can skip the cornstarch coating step and simply sauté the chicken. Add vegetables like bell peppers or broccoli for a more complete meal. This dish is also excellent with crispy chicken prepared in the oven to reduce the amount of oil used.
Crispy BBQ Chicken Burger
This crispy chicken burger with a touch of hot honey BBQ sauce and homemade ranch sauce is a real treat. Perfect for satisfying your fast-food cravings at home, but with much better quality.
Ingredients
- 4 chicken breasts
- For the breading: 1 cup flour, 1 tsp paprika, 1 tsp garlic powder, salt, pepper
- 2 eggs, beaten
- Oil for frying
- 4 burger buns
- Lettuce, tomato, onion slices
- For the hot honey BBQ sauce: 4 tbsp BBQ sauce, 2 tbsp honey, 1 tsp red pepper flakes
- For the ranch sauce: 1/2 cup mayonnaise, 1/4 cup buttermilk, 1 tsp dried dill, 1/2 tsp garlic powder, salt, pepper
Instructions
- 1 Prepare the ranch sauce by mixing all its ingredients. Let it rest in the refrigerator.
- 2 Prepare the hot honey BBQ sauce by mixing its ingredients.
- 3 In a plate, mix the flour with paprika, garlic powder, salt, and pepper.
- 4 Dip each chicken breast in the beaten eggs, then in the flour mixture, ensuring it’s well coated.
- 5 Heat the oil in a pan and fry the chicken for 4-5 minutes on each side, until golden and cooked through.
- 6 Brush the crispy chicken with the hot honey BBQ sauce.
- 7 Toast the burger buns.
- 8 Assemble the burgers: spread ranch sauce on the buns, add lettuce, tomato, onion, and the crispy chicken.
Chef’s Tip
For an even crispier chicken, double bread it: dip it in egg, then flour, then egg again, and finally flour. You can also bake the chicken at 200°C (400°F) for 20-25 minutes for a healthier version.
Hot Honey Pulled Pork Tacos
A delicious variation of pulled pork, these tacos combine the tenderness of slow-cooked pork with a sweet and spicy hot honey sauce. Perfect for a taco night with friends or family.
Ingredients
- 1.5kg pork shoulder
- 1 onion, sliced
- 4 garlic cloves, minced
- 250ml chicken broth
- For the hot honey sauce: 4 tbsp honey, 2 tsp red pepper flakes, 1 tbsp apple cider vinegar
- 12-15 corn or flour tortillas
- For serving: coleslaw, avocado, cilantro, lime
Instructions
- 1 Place the onion and garlic at the bottom of the slow cooker.
- 2 Place the pork shoulder on top and pour the chicken broth.
- 3 Cook on low for 8 hours or on high for 5 hours.
- 4 Once cooked, shred the pork with two forks.
- 5 Prepare the hot honey sauce by mixing its ingredients.
- 6 Pour the sauce over the shredded pork and mix well.
- 7 Serve the pulled pork in warm tortillas with your favorite toppings.
Chef’s Tip
For an extra touch of flavor, add a little smoked paprika and cumin to the pork before cooking. The leftover pulled pork is also delicious in sandwiches or quesadillas.
Chicken Tikka Kebab Bowls
These bowls are a complete and flavorful meal, inspired by Indian cuisine. The chicken, marinated in yogurt and spices, is incredibly tender and pairs perfectly with rice and fresh vegetables.
Ingredients
- 500g chicken breast, cut into cubes
- For the marinade: 1/2 cup plain yogurt, 2 tbsp lemon juice, 2 tsp grated ginger, 2 garlic cloves minced, 1 tbsp garam masala, 1 tsp turmeric, 1 tsp cumin, salt, pepper
- Wooden skewers, soaked in water
- Cooked basmati rice for serving
- For the bowl: cucumber, tomatoes, red onion, fresh cilantro, mint yogurt sauce
Instructions
- 1 In a bowl, mix all the marinade ingredients.
- 2 Add the chicken cubes and mix well to coat. Let it marinate for at least 30 minutes (or overnight for more flavor).
- 3 Thread the chicken cubes onto the skewers.
- 4 Cook the kebabs on a grill or in a hot pan for 10-15 minutes, turning regularly, until cooked through.
- 5 Assemble the bowls: place a bed of rice, add the chicken kebabs, and garnish with fresh vegetables and mint yogurt sauce.
Chef’s Tip
For a vegetarian version, replace the chicken with paneer or firm tofu. You can also add pieces of bell pepper and onion to the skewers for more vegetables.
Garlic Chipotle Tacos
A quick and easy recipe for tacos with a smoky and spicy flavor. The garlic and chipotle sauce perfectly coats the chicken, creating an explosion of flavors in every bite.
Ingredients
- 500g chicken breast, diced
- For the sauce: 3 garlic cloves minced, 2 tbsp chipotle peppers in adobo sauce, 2 tbsp olive oil, 1 tbsp lime juice, 1 tsp cumin, salt, pepper
- 8 corn or flour tortillas
- For serving: shredded lettuce, diced tomatoes, avocado, sour cream
Instructions
- 1 In a bowl, mix all the sauce ingredients.
- 2 Add the diced chicken and mix well to coat.
- 3 In a hot pan, cook the chicken for 6-8 minutes, until cooked through.
- 4 Warm the tortillas and fill them with the garlic chipotle chicken.
- 5 Garnish with your favorite toppings and serve immediately.
Chef’s Tip
This sauce is also delicious with shrimp or steak. For a creamier version, add a little heavy cream to the sauce at the end of cooking.
Homemade Pizza Night
Organize a homemade pizza night with this simple and fun recipe. Let everyone choose their favorite toppings for a personalized and delicious dinner.
Ingredients
- 1 pre-made pizza dough or homemade
- 1 cup tomato sauce
- 2 cups grated mozzarella
- Favorite toppings: pepperoni, mushrooms, bell peppers, onions, olives, ham, etc.
- Olive oil
- Dried oregano
Instructions
- 1 Preheat the oven to 220°C (425°F).
- 2 Roll out the pizza dough on a floured surface.
- 3 Transfer the dough to a baking sheet or pizza stone.
- 4 Spread the tomato sauce over the dough, leaving a small border.
- 5 Sprinkle with mozzarella and add your favorite toppings.
- 6 Drizzle with a little olive oil and sprinkle with oregano.
- 7 Bake for 12-15 minutes, until the crust is golden and the cheese is bubbly.
Chef’s Tip
For a crispy crust, pre-bake the dough for 5 minutes before adding the toppings. You can also use different sauces like pesto or white sauce for variety.
Chicken Parmesan with Rigatoni
A classic of Italian-American cuisine, this chicken Parmesan is comforting and delicious. Crispy chicken, tangy tomato sauce, and melted cheese, all served with rigatoni for a complete meal.
Ingredients
- 4 chicken breasts, pounded thin
- For the breading: 1 cup breadcrumbs, 1/2 cup grated Parmesan, 1 tsp dried oregano, salt, pepper
- 2 eggs, beaten
- Oil for frying
- 2 cups marinara sauce
- 200g grated mozzarella
- 300g rigatoni, cooked
- Fresh basil for garnish
Instructions
- 1 Preheat the oven to 200°C (400°F).
- 2 Mix the breadcrumbs, Parmesan, oregano, salt, and pepper.
- 3 Dip each chicken breast in the beaten eggs, then in the breadcrumb mixture.
- 4 Fry the chicken in hot oil for 2-3 minutes on each side, until golden.
- 5 Place the chicken in a baking dish, top with marinara sauce and mozzarella.
- 6 Bake for 15-20 minutes, until the cheese is melted and bubbly.
- 7 Serve the chicken Parmesan over the cooked rigatoni, garnished with fresh basil.
Chef’s Tip
For an even more delicious dish, use fresh mozzarella. You can also prepare the chicken in an air fryer for a healthier version.
Roasted Vegetable Quinoa Bowl
A healthy, nutritious, and colorful bowl, perfect for a light lunch or dinner. The roasted vegetables add a natural sweetness that pairs perfectly with the quinoa and a light vinaigrette.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- Assorted vegetables (broccoli, carrots, bell peppers, zucchini), chopped
- 2 tbsp olive oil
- Salt, pepper, and herbs de Provence
- For the vinaigrette: 3 tbsp olive oil, 1 tbsp lemon juice, 1 tsp Dijon mustard, salt, pepper
- Optional: feta cheese, toasted almonds
Instructions
- 1 Preheat the oven to 200°C (400°F).
- 2 Cook the quinoa in the vegetable broth according to package directions.
- 3 On a baking sheet, toss the vegetables with olive oil, salt, pepper, and herbs de Provence.
- 4 Roast for 20-25 minutes, until tender and slightly caramelized.
- 5 Prepare the vinaigrette by whisking all its ingredients.
- 6 Assemble the bowls: divide the quinoa, top with roasted vegetables, and drizzle with vinaigrette.
- 7 Garnish with feta and toasted almonds if desired.
Chef’s Tip
For extra protein, add chickpeas to the vegetables before roasting, or top the bowl with a grilled chicken breast or a hard-boiled egg.
Mediterranean Pasta Salad
A fresh and light pasta salad, perfect for summer lunches or as a side dish for a barbecue. The Mediterranean flavors of feta, olives, and sun-dried tomatoes will transport you to the sun.
Ingredients
- 300g fusilli or penne pasta
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted
- 1/4 cup chopped red onion
- 150g feta cheese, crumbled
- Fresh parsley, chopped
- For the vinaigrette: 4 tbsp olive oil, 2 tbsp red wine vinegar, 1 tsp dried oregano, salt, pepper
Instructions
- 1 Cook the pasta according to package directions. Drain and rinse with cold water.
- 2 In a large bowl, combine the pasta, cucumber, tomatoes, olives, and red onion.
- 3 Prepare the vinaigrette and pour it over the salad. Mix well.
- 4 Gently stir in the feta and parsley.
- 5 Let it rest in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Chef’s Tip
For a more substantial salad, add grilled chicken strips or chickpeas. You can also add other vegetables like bell peppers or artichoke hearts.
Grilled Chicken & Avocado Wrap
A quick, healthy, and delicious wrap, perfect for a quick lunch. The combination of grilled chicken, creamy avocado, and fresh vegetables makes it a balanced and satisfying meal.
Ingredients
- 2 large tortillas or wraps
- 1 grilled chicken breast, sliced
- 1 avocado, sliced
- Handful of spinach or lettuce
- 1/4 cup chopped red onion
- 2 tbsp mayonnaise or yogurt sauce
- Salt and pepper
Instructions
- 1 Warm the tortillas slightly to make them more pliable.
- 2 Spread the mayonnaise or yogurt sauce on each tortilla.
- 3 Arrange the spinach, chicken, avocado, and red onion in the center.
- 4 Season with salt and pepper.
- 5 Fold the sides of the tortilla and roll it up tightly.
- 6 Cut in half and serve immediately.
Chef’s Tip
For extra flavor, add a little lime juice to the avocado to prevent it from browning. You can also add other vegetables like tomatoes or bell peppers.
Teriyaki Salmon Rice Bowl
A healthy and flavorful bowl with Asian inspirations. The teriyaki-glazed salmon is perfectly cooked and pairs wonderfully with rice and crunchy vegetables.
Ingredients
- 2 salmon fillets
- For the teriyaki sauce: 4 tbsp soy sauce, 2 tbsp honey or maple syrup, 1 tbsp rice vinegar, 1 garlic clove minced, 1 tsp grated ginger
- Cooked rice for serving
- For the bowl: steamed broccoli, sliced carrots, edamame, sesame seeds
Instructions
- 1 Preheat the oven to 200°C (400°F).
- 2 Prepare the teriyaki sauce by mixing all its ingredients.
- 3 Place the salmon fillets in a dish and pour half the sauce over them. Let it marinate for 15 minutes.
- 4 Bake the salmon for 12-15 minutes, until cooked through.
- 5 While the salmon is cooking, heat the remaining sauce in a small saucepan until it thickens slightly.
- 6 Assemble the bowls: place a bed of rice, add the salmon, and garnish with vegetables and sesame seeds.
- 7 Drizzle with the thickened teriyaki sauce.
Chef’s Tip
For a complete meal, add other vegetables like avocado or cucumber. This recipe also works well with chicken or tofu.
BBQ Honey Flatbreads
A quick and delicious alternative to pizza. These flatbreads are topped with BBQ chicken, red onion, and cheese, then drizzled with honey for a sweet and savory touch.
Ingredients
- 4 flatbreads or naan breads
- 1 cup cooked and shredded chicken
- 1/2 cup BBQ sauce
- 1/4 cup chopped red onion
- 1 cup grated mozzarella
- Fresh cilantro, chopped
- Honey for drizzling
Instructions
- 1 Preheat the oven to 200°C (400°F).
- 2 In a bowl, mix the shredded chicken with the BBQ sauce.
- 3 Place the flatbreads on a baking sheet.
- 4 Spread the BBQ chicken over the flatbreads.
- 5 Top with red onion and mozzarella.
- 6 Bake for 10-12 minutes, until the cheese is melted and the flatbread is crispy.
- 7 Garnish with fresh cilantro and a drizzle of honey before serving.
Chef’s Tip
For a spicy kick, add a few jalapeño slices before baking. You can also use pulled pork instead of chicken.
