3 Super Simple, Time-Saving Dinners To Add To Your Weeknight Rotation (2024)

We know: The last thing you want to do after a long day is work through a long, laborious dinner recipe. Enter these 3 recipes, which are so simple you’ll actually want to shutter the take-out app and cook for yourself. Plus, they’re beyond tasty! The best part: Every ingredient is available to purchase at your local Target. Now that you’ve reclaimed all that time, you can dedicate even more hours to your latest binge watch.

One-Pan Chicken with Apples and Roasted Potatoes

Nothing says easy like a dinner that you can make using just a single sheet pan. Simply toss the veggies in a super tangy, delicious olive oil mixture, then roast them in the oven along with boneless, skinless chicken breasts. You’ll have a special-occasion-worthy dinner on the table in 40 minutes or less—and you’ll barely have to lift a finger. Serves 4

Ingredients

• 3 tbsp. extra-virgin olive oil, divided
• 1 tbsp. maple syrup
• 1 tbsp. Dijon mustard
• 1 tbsp. fresh lemon juice, plus wedges for serving
• Kosher salt
• 2 russet potatoes (about 14 oz., from one 5 lb. bag), scrubbed clean, halved lengthwise, and cut crosswise into 1/2" pieces
• 2 Good & Gather Organic Gala Apples (about 8 oz., from one 32 oz. bag), halved, cored, and cut into 8 wedges each
• ½ lb. (about 2 cups) Brussels sprouts, trimmed and halved
• 6 large sprigs fresh thyme, plus 1 tsp. chopped fresh thyme leaves, divided
• 4 medium boneless skinless chicken breasts (about 1 3/4 lb.)
• 2 tsp. smoked paprika
• Freshly ground black pepper

Directions

1. Preheat oven to 425° F. In a medium bowl, whisk 2 tbsp. oil, maple syrup, Dijon, lemon juice, and 1/2 tsp. salt.
2. Toss potatoes, apples, Brussels sprouts, and thyme sprigs with maple syrup mixture on a large rimmed baking sheet. Roast for 10 minutes.
3. Remove baking sheet from oven, nestle chicken into vegetable mixture, and season all over with paprika, thyme leaves, ¾ tsp. salt, and ¼ tsp. pepper. Drizzle chicken with remaining 1 tbsp. oil.
4. Bake until vegetables are tender and golden, chicken is just cooked through, and a thermometer inserted into the thickest part of the meat reads 165° F (about 25 to 30 minutes more). Remove thyme sprigs and serve with lemon wedges.

Cheesy Cauliflower Risotto with Chicken, Peas, and Mushrooms

If you love the creamy goodness of risotto but hate the labor it requires, this quick and easy cauliflower substitute is for you. It comes together in 30 minutes or less, meaning you’ll spend less time meticulously stirring over the stove and more time sitting at the table, enjoying quality time with your family. Serves 4

Ingredients

• 1 ½ lb. boneless skinless chicken breasts, cut into 1" chunks
• Kosher salt
• Freshly ground black pepper
• 3 tbsp. extra-virgin olive oil, divided
• 1 lb. cremini or button mushrooms, thinly sliced
• 3 (12 oz.) bags frozen Good & Gather Cauliflower Risotto
• 1 (10 oz.) bag frozen peas (2 c.)
• 1 tsp. finely grated lemon zest, plus more for serving
• 2 tbsp. chopped fresh parsley leaves, plus more for serving

Directions

1. In a medium bowl, toss chicken with 1/2 tsp. salt and ¼ tsp. pepper.
2. Heat a large, heavy-bottomed skillet over medium and add 1 tbsp. oil and chicken. Cook, tossing occasionally, until chicken is golden and just cooked through, about 8 minutes. Transfer chicken to a plate.
3. Add 2 tbsp. oil and mushrooms and cook over medium-high heat, stirring, until softened and golden, about 5 minutes.
4. Reduce heat to medium. Stir contents of Good & Gather Cauliflower Risotto bags into skillet with mushrooms and cook, stirring, until bubbly, warmed, and sauce is slightly thick, about 10 minutes. Add frozen peas and cooked chicken and continue to cook, stirring until both are warmed through, about 2 minutes more. Stir in lemon zest and parsley, reserving some to sprinkle on top before serving.

Summery Lemon-Chicken-Orzo Soup

We hear you, it’s hot out. But this super easy, lemony soup is light and bright enough to be a summer staple. The delicate flavors come together in one pot (and in less than 45 minutes!), giving you a super satisfying soup that’s refreshing enough for a summer day but hearty enough to keep you full. Makes 8 cups

Ingredients

• Kosher salt
• 1/2 c. orzo pasta (3 oz.)
• 2 tbsp. extra-virgin olive oil
• 1 small yellow onion, finely chopped (1 c.) (6 oz.)
• 2 medium carrots, chopped into small bits (4 oz.) (¾ c.)
• 1 rib celery, chopped into small bits (2 oz.) (½ c.)
• 3 garlic cloves, minced
• 1 lb. frozen boneless skinless chicken breast tenderloins (about 7 pieces), thawed
• 4 c. (one 32 oz. box) Good & Gather Chicken Broth
• 2 c. water
• Freshly ground pepper
• 2 tbsp. fresh parsley leaves, chopped
• 1 tbsp. fresh lemon juice, plus thinly sliced lemon wedges for serving

Directions

1. In a medium pot of salted boiling water, cook orzo per package instructions until al dente. Drain and set aside.
2. Meanwhile, heat oil in a large saucepan and add onion, carrot, and celery. Cook, stirring occasionally, until tender, about 3 minutes. Add garlic, and cook, stirring, until fragrant and light golden, about 1 minute.
3. Add chicken tenders, broth, water, and ¼ tsp. pepper. Turn heat to high and bring to a boil, then reduce to a gentle simmer and continue to cook until chicken is cooked through, about 2 minutes. Skim any foam that rises to surface with a spoon and discard.
4. Using tongs or a slotted spoon, transfer chicken to a plate, reserving broth mixture in the saucepan. Shred chicken with two forks and return to saucepan. Add orzo, parsley, and lemon juice. Serve with lemon wedges and more pepper.

Prop Stylist: Heidi’s Bridge; Food Stylist: Sean Dooley