Lemon-Garlic Shrimp with Spinach Couscous Bring water to a boil and cook couscous according to package directions (5 minutes). Fluff with a fork.
Heat a large skillet with olive oil over medium-high. Add shrimp, minced garlic, salt, and pepper.
Cook 1–2 minutes per side until opaque.
Squeeze in lemon juice, add a pinch of chili flakes, and toss in a handful of spinach to wilt (30–60 seconds).
Serve shrimp and spinach over couscous. Finish with lemon zest and a drizzle of olive oil.
15-Minute Chicken Pesto Pasta Boil water and cook angel hair pasta (3–4 minutes). Reserve a splash of pasta water.
While pasta cooks, sauté thin-sliced chicken cutlets in olive oil with salt and pepper until golden and cooked through (4–6 minutes total).
Remove from heat.
Toss pasta with pesto, a splash of pasta water, and halved cherry tomatoes. Add chicken back in.
Top with Parmesan and fresh basil.
Spicy Chickpea Tacos Warm tortillas in a dry skillet or microwave.
In a pan, heat olive oil. Add drained chickpeas, smoked paprika, cumin, salt, and pepper.
Sear 3–5 minutes until lightly crisp.
Mix a quick sauce: Greek yogurt (or sour cream), lime juice, honey, and a pinch of salt.
Fill tortillas with chickpeas, shredded cabbage (or lettuce), salsa, and the lime yogurt. Top with cilantro and avocado if you have it.
Fast Veggie Fried Rice Use leftover rice or microwaveable rice for best texture. Heat oil in a wok or large skillet.
Add diced onion, frozen peas and carrots (or any quick-cook veg).
Stir-fry 2–3 minutes.
Push veggies aside, scramble 2 eggs in the empty space. Mix together, then add rice.
Season with soy sauce, a little sesame oil, and green onions. Optional: add tofu or leftover chicken.