Picture this you’ve just come home after a long day, hunger, and the very last thing you’d want to do is spend time in the kitchen or have a full fridge of leftovers that you won’t even get around to eating in weeks. Cooking for one or two people just feels like a jigsaw how do you cook something tasty, quick, and served just right without resorting to takeout or dull sandwiches? I’ve been there, staring at a pile of ingredients, wondering how to avoid a week’s worth of uneaten food. The good news? It’s totally possible to whip up delicious, homemade dinners that hit all the right spots without turning your kitchen into a chaos zone or your fridge into a storage unit.
This 14-recipe book is your ticket to effortless weeknight meals that taste amazing but don’t demand a lot of effort. These dishes are perfect for small households, so you won’t be up to your ears in leftovers or stuck scrubbing a mountain of pots and pans. Each recipe is quick, simple, and packed with vibrant, fresh ingredients that make you a kitchen rockstar without the hassle. From one-pot miracles to clever foil packets, these meals are all about maximizing pleasure and minimizing waste. No matter if you’re eating in for one or a special someone, these suggestions will transform your night-time dinner routine into something you finally look forward to.
So, let’s ditch the takeout menus and those uninspired quick fixes. These recipes are here to prove that cooking for one or two can be fun, flavorful, and downright easy. I’ve included personal tips and tricks from my own kitchen adventures to make these dishes even more relatable. Ready to dive into a world of speedy, satisfying dinners that leave your fridge happy and your taste buds singing? Let’s get cooking!
1. Lemon Garlic Butter Chicken and Green Beans Skillet
The first time I made this recipe, it was one of those evenings where I was too tired to think but too hungry to settle for cereal. This Lemon Garlic Butter Chicken and Green Beans Skillet saved the night with its one-pan trick. Tender chicken thighs turn golden and crispy, and the green beans stay just crisply tender, all in about 25 minutes. It’s the type of dish that tastes like a restaurant extravagance but cooks up faster than it takes to select a Netflix show.
The secret here is the sauce a zesty, garlicky, buttery blend that coats everything in pure comfort. It’s amazing how just a handful of ingredients can create such a bold, satisfying flavor. Plus, the one-skillet approach means you’re not juggling multiple pots or scrubbing a dozen dishes afterward. For me, this dish is a reminder that simple doesn’t mean boring it’s all about letting quality ingredients shine.
This recipe is a small family lifesaver. You can easily scale it down to serve just one or two, avoiding that awful overflow fridge full of leftovers. This is how this meal is a weeknight winner:
- Quick Prep: Made in 25 minutes, perfect for busy nights.
- Minimal Cleanup: One skillet means less sink time.
- Customizable: Use asparagus or broccoli instead of green beans if that’s what you have on hand.
Steamed Fresh Green Beans with Garlic Dill Hollandaise Sauce
Equipment
- 1 skillet For cooking turkey bacon
- 1 Microwaveable Bowl For heating hollandaise base
- 1 Double Boiler Essential for tempering egg yolks without scrambling
- 1 Large Saucepan with Steamer Basket Insert For steaming green beans
- 1 Whisk For hollandaise sauce
Ingredients
Main
- 5 slices turkey bacon
- ¼ cup Swanson® Unsalted Chicken Stock
- ¼ cup heavy whipping cream
- 1 ½ teaspoons fresh lemon juice
- 3 cloves garlic minced
- 1 teaspoon dried dill weed
- 6 egg yolks
- ¼ teaspoon fresh ground black pepper
- 2 cups Swanson® Chicken Broth
- 2 pounds fresh whole green beans trimmed
- ½ teaspoon fresh ground black pepper
Instructions
- Place turkey bacon in a skillet over medium to medium-high heat. Cook to desired crispness, turning occasionally, about 6 minutes. Remove from heat; let cool slightly. Chop bacon into small pieces.
- Mix Swanson® Chicken Stock, cream, lemon juice, minced garlic, and dill in a microwaveable bowl. Microwave on HIGH for 1 minute, 30 seconds.
- Place water in the bottom of a double boiler; water should not touch the bottom of the top pan. Bring water to a boil. Lightly beat egg yolks in the top of the double boiler. Cook, stirring until thickened and egg yolks are about double in volume, 3 to 5 minutes. Reduce heat to low.
- Gradually whisk in stock/cream mixture, whisking until completely combined. Mix thoroughly for another minute. Season with 1/4 teaspoon black pepper. Remove from heat and cover to keep sauce warm.
- Set a steamer basket insert into a large saucepan. Pour in Swanson® Chicken Broth to just below the bottom of the steamer; bring to a boil. Add green beans, season with 1/2 teaspoon black pepper and steam until crisp-tender, about 5 minutes. Discard leftover chicken broth or reserve for another use.
- Transfer beans to a serving dish; sprinkle with bacon crumbles. Top with hollandaise sauce and serve.
Notes
2. Salmon and Asparagus Foil Packs with Garlic Lemon Butter Sauce
There’s something almost magical in opening a foil package to reveal nicely cooked salmon and asparagus, steaming hot with flavor. I first learned how to make this recipe when I had to impress a friend without spending hours in the kitchen. Salmon and Asparagus Foil Packs are elegant but ridiculously easy to make, and they’re perfect for a cozy dinner for two or a special indulgence for one with wine.
The garlic lemon butter sauce is the MVP, infusing the flaky salmon and silky asparagus with a dish that’s high-end in taste but requires zero cooking skills. Every package is like a small present you open at the table, and the cherry on top? No gooey pots or pans to clean! I love how the foil traps all the moisture and flavor, making every bite simply divine.
This recipe is a boon for small families since it’s naturally portioned. You make only the quantity you need, so there’s no wastage. Here’s why it’s a must-try:
- Foolproof Cooking: The foil will get cooked evenly with no doubt.
- Healthy and Light: Packed with protein and veggies, it’s guilt-free pleasure.
- No Mess: Dispose of the foil, and your cleaning is done!
3. Sheet Pan Shrimp Fajitas
Who doesn’t love the sizzle and flames of fajitas? I stumbled upon these Sheet Pan Shrimp Fajitas on a night when I was craving Tex-Mex without wanting to scramble with a gazillion dishes. This recipe is a complete life-saver everything bakes on one sheet pan in under 10 minutes, with vibrant, restaurant-style flavors for minimal effort. It’s like bringing the fiesta home without the chaos.
You just toss shrimp, onions, and bell peppers with olive oil and fajita seasoning and into the oven they go, and ta-da dinner’s ready. The shrimp are cooked through, the vegetables have that wonderful charred finish, and the entire house smells of delectable aroma. I wrap mine in warm tortillas with a scoop of guacamole, but you can do low-carb using lettuce wraps too.
Perfect for two or one, this recipe is great because the ingredients may easily be reduced. No cooking for a crowd! Why it’s a weeknight lifesaver:
- Quick as Lightning: Ready in 10 minutes, perfect for when hangry strikes.
- Versatile: Use whatever veggies you have zucchini or mushrooms will suffice.
- Portion Control: Downsize so you don’t have leftovers.
Sheet Pan Shrimp Fajitas
Equipment
- 1 Large Baking Sheet Essential for even roasting and broiling; consider preheating for better char.
- 1 Large Mixing Bowl For tossing shrimp and vegetables with seasoning.
- 1 Chef’s knife For precise slicing of vegetables.
- 1 Cutting Board For safe and efficient vegetable preparation.
- 1 Tongs For mixing ingredients and transferring shrimp.
Ingredients
Main
- 1 1 ounce package fajita seasoning
- 1 tablespoon olive oil
- 1 ½ pounds raw shrimp peeled and deveined
- 1 red bell pepper sliced into strips
- 1 yellow bell pepper sliced into strips
- 1 red onion sliced into strips
- 1 jalapeno pepper sliced into rings
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Mix fajita seasoning and olive oil together in a large bowl. Add shrimp; toss to coat.
- Lay out seasoned shrimp in a single layer on a baking sheet. Add bell peppers, red onion, and jalapeño; mix with shrimp and spread out evenly.
- Roast in the preheated oven until shrimp are opaque, 8 to 10 minutes. Transfer shrimp to a serving plate.
- Broil pepper mixture until lightly blackened, 2 to 3 minutes. Transfer to the serving plate with shrimp.
Notes
4. Garlic Butter Chicken Bites with Lemon Asparagus
I love this recipe as my go-to when I want something comforting but not unhealthy. The Garlic Butter Chicken Bites with Lemon Asparagus saved the day on one of those nights when I wanted something satisfying but lacked the motivation for much fanfare. Ready in under 30 minutes in one pan, these meaty chicken bites and puckery asparagus became a staple in my weeknight rotation.
The garlic butter sauce is pure magic, giving the chicken a rich, savory depth, while the lemon adds a bright pop that makes the asparagus sing. It’s low-carb and keto-friendly, so it fits a variety of diets without feeling like a sacrifice. I’ve even caught myself sneaking bites straight from the pan because it’s just that good.
For small households, this recipe is a dream. It’s easy to make just enough, and the one-pan method keeps cleanup to a minimum. Here’s why you’ll love it:
- Healthy Comfort: Low-carb but feels indulgent.
- Quick and Easy: Under 30 minutes from start to finish.
- Minimal Waste: Perfect portions for one or two.
5. One Pot Chicken and Vegetables Skillet
I’ll always remember the first time I made this One Pot Chicken and Vegetables Skillet it was a rainy evening, and I simply needed something comforting and warm without having to work too hard. This recipe provides you with just that: moist chicken, colorful vegetables, and strong flavors, all in one pan and ready in 20 minutes. It’s a type of meal that is reminiscent of a hug on a plate.
The greatest thing about this recipe is how adaptable it is. You can put in whatever vegetables you have on hand carrots and zucchini or frozen peas and the chicken turns out consistently juicy and flavorful. The one-pot method creates the result of everything combining to make a well-bred dish that’s greater than the sum of its parts. And it’s a healthy meal that satisfies you without leaving you feeling stuffed.
For solo or duos, this is a no-brainer. You can gauge it to make just the right amount, and cleanup is a snap. Here’s why it’s a winner:
- Flexible Ingredients: Make with whatever veggies you have on hand.
- Fast Prep: Ready in 20 minutes, great for a busy night.
- One Pot Wonder: Less cleanup, more relax time.
Low-Fat Chicken Pot Pie
Equipment
- 1 Large Pot For poaching chicken and cooking potatoes
- 1 Large Heavy Skillet For sautéing vegetables and thickening the filling
- 1 Deep-Dish Pie Pan
- 1 Cutting Board
- 1 Chef’s knife
Ingredients
Main
- 3 bone-in chicken breast halves skin removed
- ¼ teaspoon garlic powder
- salt and pepper to taste
- 3 potatoes cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 yellow onion cut into bite-sized pieces
- 3 stalks celery cut into bite-sized pieces
- 2 cups frozen mixed vegetables
- 2 tablespoons all-purpose flour
- 1 14.5 ounce can chicken broth
- 2 9 inch frozen prepared deep-dish pie pastries, thawed
Instructions
- Place chicken breasts into a pot. Fill with just enough water to cover, then add garlic powder, salt, and pepper. Bring to a boil, then remove from the heat, cover, and let cool in the pot.
- Meanwhile, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until almost fork-tender, about 15 minutes. Drain and set aside.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a large heavy skillet over medium heat; add onion and celery and sauté for 5 to 8 minutes. Add frozen vegetables and cook for 5 minutes. Stir in flour and cook for about 30 seconds. Add chicken broth and bring to a boil. Cook until broth has thickened, then add potatoes.
- Remove cooled chicken from the pot. Discard bones and cut meat into bite-sized pieces. Add meat to vegetable mixture and season with salt and pepper.
- Press one pie pastry into a pie pan. Pour in chicken and vegetable mixture, then cover with remaining pie pastry. Crimp pie pastry edges together so no juices spill in the oven.
- Bake in the preheated oven until pie shell is cooked and golden brown, about 45 minutes.
Notes
6. Garlic Butter Steak Bites with Lemon Zucchini Noodles
Steak night does not need to be a production or an expensive dinner out at a restaurant. I learned that the first time I made these Garlic Butter Steak Bites with Lemon Zucchini Noodles, and believe me, it’s a winner. The tender sirloin bites, seared in rich garlic butter sauce, are served over light, citrusy zucchini noodles for a rich yet healthy dinner.
The zucchini noodles are a total game-changer crunchy, light, and a fantastic low-carb substitute for pasta. They retain the sauce without becoming soft, which balances out the richness of the steak. I love how this dish tastes like a treat but takes only 30 minutes or less to make, so it’s the perfect option for a crazy weeknight when you have to treat yourself just a bit.
This recipe is ideal for little families because it’s easy to serve and doesn’t leave you with a fridge full of leftovers. See why it’s a must-have:
- Restaurant Quality: Has an elegant taste but is a breeze to make.
- Low-Carb Delight: Zucchini noodles keep it light and healthy.
- Quick Cleanup: One pan equals less mess.
7. 15-Minute Lemon Garlic Butter Steak with Zucchini Noodles
On the hungry-and-out-the-door days, my secret order of choice is this 15-Minute Lemon Garlic Butter Steak with Zucchini Noodles. I discovered this recipe on a crazy busy evening, and it has saved my life ever since. It’s basically foolproof juicy steak and yummy zucchini noodles get cooked in one skillet with a garlicky, tangy sauce that is pure heaven.
The speed of this dish is unbelievable. In 15 minutes, you have a healthy and tasty meal, perfect for those days when you are running short of time. The lemon keeps the richness of the garlic butter at bay so that every bite feels new and balanced. I love serving it with some fresh herbs sprinkled on top as a finishing touch of elegance.
For one or a pair, this recipe is perfect. It’s quick, portion-ideal, and you’ve got hardly any dishes. Here’s the reason it’s a winner:
- Lightning Speed: Prepped in 15 minutes flat.
- Healthy and Delicious: Low-carb and full of flavor.
- No Problem: One pan, no worries.
8. Parmesan Chopped Salad
Sometimes. You simply want something light and quick that feels like a true meal. My favorite to have when I need fresh flavor without actually cooking is my Parmesan Chopped Salad. I first created this on one of those sweltering summer nights when turning on the oven was a felony. Five minutes to ready, it’s a sanity-saver on busy-crazy days or when you just don’t feel like performing.
The trick to this salad is chopping all the ingredients into very small, even pieces so every bite will be the ideal mix of crunchy greens, salty Parmesan, and whatever add-ins you love in mind tomatoes, cucumbers, or a sprinkle of red onion. It’s light but satisfying, and you can prepare it as you prefer. I like adding a handful of nuts for extra crunch.
For small families, this salad is a lifesaver since it’s such a cinch to prepare in small batches. Here’s why it’s a weeknight favorite:
- No Cooking Required: Chop and go.
- Endless Versatility: Add whatever protein or veggies you prefer.
- Zero Waste: Make only what you want.
9. Tomato Spinach Shrimp Pasta
My personal favorite is this Tomato Spinach Shrimp Pasta on those nights when I want something a little extra but don’t have hours to spend in the kitchen. I discovered it when I had a friend over and had to make something dramatic but easy. Within 30 minutes, you get an upscale-inspired dish of spicy shrimp, fresh tomatoes, and wilted spinach, all served with absolutely cooked al dente pasta.
The flavors at this dish are great the olive oil and garlic give a light, aromatic base, while the tomatoes and spinach add freshness and color. It’s that kind of meal that feels like a splurge but does nothing heavy. The shrimp does such a great job adding a touch of elegance without any extra work.
For one or two, this pasta is perfect because you can prepare just enough to be eaten fresh. Here’s why you will love it:
- Quick Elegance: It’s like a fancy dinner but in 30 minutes.
- Healthy Balance: Full of veggies and lean protein.
- Portion-Friendly: Easy to scale down for small portions.
Creamy Tuscan-Inspired Shrimp
Equipment
- 1 Large Pot For cooking pasta
- 1 Large Skillet Preferably a deep one for sauce
- 1 Colander For draining spaghetti
- 1 Cutting Board
- 1 Chef’s knife
Ingredients
Main
- 6 ounces spaghetti
- 2 tablespoons salted butter
- 6 cloves garlic minced
- 1 pound shrimp
- 1 small yellow onion diced
- ½ cup sliced fresh mushrooms
- ½ cup white wine
- 5 ounces oil-packed sun-dried tomatoes drained and cut into strips
- 3 cups baby spinach leaves
- 1 ¾ cups half-and-half
- ⅔ cup freshly grated Parmesan cheese
- 2 teaspoons dried Italian herb seasoning
- 1 tablespoon water Optional
- 1 teaspoon cornstarch Optional
- 1 tablespoon chopped fresh parsley
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm.
- While the pasta is cooking, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Add shrimp and cook until are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Remove shrimp and garlic to a plate.
- Add onion and mushrooms to the hot skillet; cook until softened, 5 to 7 minutes. Add white wine and cook until reduced by half, 2 to 3 minutes. Add sun-dried tomatoes and cook for 1 to 2 minutes.
- Reduce heat to low. Add spinach and half-and-half; cook until spinach wilts, 2 to 3 minutes. Stir in Parmesan cheese and Italian seasoning; simmer until cheese has melted, about 3 minutes.
- If sauce is not thick enough, stir water and cornstarch together in a small bowl. Clear a spot in the center of the skillet and add cornstarch mixture to the center of the pan. Let it simmer while stirring the mixture quickly until the sauce thickens.
- Add shrimp back to the sauce and cook until reheated, about 1 minute. Serve sauce over pasta. Top with parsley.
Notes
10. Juicy Garlic Pork Stir-Fry
When I have a hankering for something fast and tasty, this Juicy Garlic Pork Stir-Fry is where I go. I stumbled upon it one night when I had leftover vegetables in the fridge and didn’t know what to cook. Made in under 20 minutes, it’s a hearty, colorful dish that turns dull ingredients into something great with minimal effort.
The stir-fry high-heat method helps maintain the juiciness of the pork and crunch of the vegetables, and garlic adds a powerful, pungent taste. I love that this recipe is so versatile you can use any vegetable you have available, broccoli or bell peppers, and it’s just as delicious. It’s a choose-your-own-adventure meal that never gets old.
For tiny families, this stir-fry is a lifesaver. It’s easy to cut back, and the single wok makes it easy to clean up. Here’s why you’ll love it:
- Super Speedy: Cooks in under 20 minutes.
- Use What You Have: Perfect for cleaning out the fridge.
- Minimum Dishes: One wok, no hassle.
11. Garlic Butter Turkey Meatballs with Lemon Zucchini Noodles
These Garlic Butter Turkey Meatballs with Lemon Zucchini Noodles are my little secret to a healthy comforting dinner that feels like an indulgence. I made this originally while trying to cut carbs but wanted something satisfying anyway. The tender, juicy meatballs with the tangy zucchini noodles are a match made in heaven all in one pan.
The garlic butter sauce adds a rich, savory depth to the meatballs, while the light, zesty lemony zucchini noodles add a contrasting freshness. It’s keto, low-carb, and good enough you won’t even miss the pasta. I enjoy that the zucchini noodles soak up the sauce without becoming soggy, so every bite is perfect.
For one or two, it’s the ideal meal: it’s portion-sized and cleanup is minimal. Here’s why it’s a weeknight winner:
- Healthy Indulgence: Low-carb but packed with flavor.
- Quick Prep: On the table in less than 30 minutes.
- One Skillet: Less mess, more fun.
12. One-Pan Tomato Spinach Tortellini
Nothing screams special weeknight like cheesy tortellini in a bowl, and this One-Pan Tomato Spinach Tortellini delivers in 20 minutes. I found this on a chilly evening when I craved comfort food but didn’t feel like slaving away on a huge cleanup. It is a bowl of warm hug, packed with comforting tortellini, ripe tomatoes, and tender spinach all in one pan.
The sauce forms right in the pan while you’re cooking the tortellini, soaking up all of the rich, garlicky flavor. Amazing how the simplest ingredients can yield something so tasty and satisfying. I love adding a dash more Parmesan on top for restaurant-perfect comfort food coziness.
This is perfect for small households since it’s easy to whip up just a small amount. That’s why it’s a hit:
- Comfort in a Flash: Ready in only 20 minutes.
- One-Pan Magic: Less to clean.
- Perfect Portions: No leftover glut.
Chicken and Tortellini Pesto Skillet
Equipment
- 1 Large Skillet
- 1 Cutting Board
- 1 Chef’s knife
- 1 Spatula or wooden spoon
- 1 Measuring Cups and Spoons
Ingredients
Main
- 2 tablespoons olive oil
- 1 ½ pounds chicken breast cubed
- salt and ground black pepper to taste
- ½ cup chicken broth
- ½ cup prepared pesto
- ½ cup heavy cream
- 1 cup Parmesan cheese divided
- 1 cup baby spinach
- ½ cup cherry tomatoes halved
- 1 16 ounce package refrigerated cheese tortellini
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken to the skillet and season with salt and pepper. Sauté until chicken is cooked through and has browned, 5 to 10 minutes. Remove from skillet and transfer to a bowl; cover to keep warm. Set aside.
- Deglaze pan with chicken broth over medium heat, scraping up any browned bits. Stir in pesto and heavy cream. Cook until thickened, 3 to 5 minutes. Mix in 1/2 cup Parmesan cheese and stir until melted. Add in spinach and tomatoes. Cook until spinach begins to wilt, 3 to 5 minutes.
- Add tortellini and cooked chicken and continue cooking until bubbly and hot, 5 to 10 minutes. Sprinkle with remaining 1/2 cup Parmesan cheese and serve.
Notes
13. Healthy Teriyaki Shrimp with Zucchini Noodles
This Healthy Teriyaki Shrimp with Zucchini Noodles is my go-to when I’m craving a quick, healthy, and delicious meal. I came upon this recipe in search of a low-carb alternative to takeout, and I’ve been hooked ever since. Prepared in under 20 minutes, this is a vibrant dish that tastes like a special treat without the guilt.
Teriyaki sauce is slathered over juicy shrimp and spiralized zucchini noodles to form the perfect sweet, savory, umami equilibrium. The toasted sesame seeds sprinkled on top add a nutty crunch that puts it into the next class. I like the way the zucchini noodles add a lightness but are still filling.
For one or two, this recipe is a dream that can easily be doubled and no extra food to have on hand. This is why it’s a must-have:
- Fast and Yummy: Ready in under 20 minutes.
- Healthy Choice: Low-carb and packed with nutrients.
- Less Waste: Perfect for small servings.
14. Chicken Fried Rice
I have no idea how many times this Chicken Fried Rice has saved dinner when I’ve not felt like cooking. It’s like bringing home your favorite takeout, only better – it’s healthier, faster, and made in one pan. I love that you can use leftover rice from the night before it’s the best way to turn scraps and leftovers into something delicious.
The combination of soft chicken, light scrambled eggs, and vibrant vegetables like peas and carrots makes this a well-rounded meal. A drizzle of soy sauce ties it all together with that classic, savory flavor. I will add whatever vegetables I have on hand, like green beans or bell peppers, to change it up.
For tiny families, this recipe is a lifesaver because it’s so adaptable and portion-friendly. Here’s why it’s a weeknight staple:
- Use Leftovers: Perfect for leftover rice or vegetables.
- Quick Prep: Prepares in approximately 20 minutes.
- One Skillet: Easy cleanup, big flavor.
Chicken Fried Rice
Equipment
- 1 Large Nonstick Sauté Pan
- 1 Small Mixing Bowl
- 1 Whisk
- 1 Chef’s knife
- 1 Cutting Board
Ingredients
Main
- 1 tablespoon canola oil
- 2 tablespoons toasted sesame oil
- 2 large eggs
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 1 tablespoon freshly grated ginger
- 2 medium carrots peeled and diced
- 2 cloves garlic minced
- 3 cups cold cooked rice
- 1 cup frozen peas thawed
- 3 scallions chopped, dark green parts reserved for sprinkling
- 3 tablespoons soy sauce
- 1 grilled chicken breast cut into bite-sized cubes
Instructions
- Add the canola oil and 1 tablespoon sesame oil to a large nonstick saute pan. Whisk the eggs in a small bowl and season with the salt and some pepper; set aside. Add the ginger, carrot and garlic to the pan and cook until the vegetables have softened slightly, about 2 minutes. Add the rice, peas and the white and light green parts of the scallion. Then, add the soy sauce and remaining 1 tablespoon sesame oil and toss to coat. Press the rice mixture gently into the pan and fry until it begins to crisp on the bottom, 3 to 4 minutes. Add the eggs to the pan and cook, stirring gently, until just set, about 1 minute. Stir in the chicken and cook until heated through, about 1 minute. Transfer to a serving platter and sprinkle with the reserved scallions.
Notes
Cooking for one or two doesn’t have to equal boring meals or a full fridge of leftovers. These 14 recipes from zesty skillets to vibrant stir-fries are all about making your weeknights delicious, easy, and waste-free. I’ve loved sharing these dishes, each one tested in my own kitchen on those nights when time and energy were in short supply. So grab your favorite pan, pick a recipe, and enjoy the simple joy of a homemade dinner that’s just right for you. Here’s to nights spent with good food and less stress in the kitchen.
