30 Easy 30 Minute Dinners
By Marcus Bell · Updated March 6, 2026
Some nights you just need dinner to happen, and you need it to happen fast. The thirty recipes below were built for exactly those nights, the ones where you walk in the door already hungry and the last thing you want is a sink full of pots and a recipe with twenty steps. Every dish here lands on the table in roughly thirty minutes from the moment you start.
Speed does not have to mean boring or beige. You will find bright shrimp tacos, garlicky pasta, sizzling fajitas, and glazed salmon right alongside the comforting standbys like sloppy joes and tuna melts. The trick to fast cooking is mostly about smart prep and high heat, and each recipe leans on those two ideas so you spend less time waiting and more time eating.
Scroll through, find a few that sound good for the week ahead, and save this list so it is there when the dinner panic hits. Mix and match across proteins so you are never stuck eating the same thing twice, and lean on the tips inside each card to make the dish your own.
Jump to a recipe
- Garlic Butter Shrimp
- Beef Stir Fry
- Chicken Fajitas
- Sheet Pan Salmon
- Spaghetti Aglio e Olio
- Pan Seared Pork Chops
- Turkey Burgers
- Shrimp Tacos
- Chicken Stir Fry
- Sausage Pasta
- Caprese Chicken
- Black Bean Quesadillas
- Lemon Chicken
- Ground Beef Tacos
- Teriyaki Salmon
- Pesto Pasta
- Chicken Gyros
- Egg Fried Rice
- Bacon Carbonara
- Honey Mustard Chicken
- Ground Beef Skillet
- Tuna Melt
- Veggie Stir Fry
- BBQ Chicken Flatbread
- Shrimp Scampi
- Chicken Caesar Bowl
- Sloppy Joes
- Sesame Noodles
- Buffalo Chicken Wrap
- Margherita Flatbread
1.Garlic Butter Shrimp
This is the dish you make when you have ten minutes and something to prove. Shrimp cook in a flash, so the whole thing comes together faster than rice.
The key is to not crowd the pan and to pull the shrimp the second they curl into a loose C shape. An overcooked shrimp turns rubbery, while a perfectly cooked one stays plump and sweet.
Ingredients
- 1.5 lb large shrimp, peeled and deveined
- 4 tablespoons butter
- 5 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 2 tablespoons chopped parsley
- Juice of 1 lemon
Instructions
- Pat shrimp dry and season with salt and pepper.
- Melt 2 tablespoons butter in a large skillet over medium high heat.
- Add shrimp in a single layer and cook 90 seconds per side until pink.
- Lower heat, add remaining butter, garlic, and pepper flakes for 1 minute.
- Finish with lemon juice and parsley, then serve.
2.Beef Stir Fry
A good beef stir fry beats takeout on both speed and flavor once you have the sauce mixed. Get everything chopped before the pan goes on, because once it is hot there is no time to dawdle.
Slice the beef thinly against the grain for tenderness, and freeze it for fifteen minutes first to make clean slices easier. High heat and a quick sear keep the meat juicy instead of gray and steamed.
Ingredients
- 1 lb flank steak, thinly sliced
- 3 cups mixed vegetables, sliced
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
Instructions
- Toss beef with cornstarch and 1 tablespoon soy sauce.
- Heat oil in a wok over high heat until shimmering.
- Sear beef in batches for 2 minutes, then remove.
- Stir fry vegetables and garlic 3 to 4 minutes until crisp tender.
- Return beef, add remaining soy sauce, toss and serve over rice.
3.Chicken Fajitas
Few dinners feel as festive for as little effort as fajitas. Everything roasts or sears together, and the table assembles their own, which means less work for you.
For the best char, let the pan get truly hot and resist the urge to stir constantly. Those dark edges on the peppers and chicken are where all the smoky flavor lives.
Ingredients
- 1.5 lb chicken breast, sliced into strips
- 2 bell peppers, sliced
- 1 onion, sliced
- 2 tablespoons fajita seasoning
- 2 tablespoons oil
- 8 warm flour tortillas
Instructions
- Toss chicken with half the seasoning and 1 tablespoon oil.
- Sear chicken in a hot skillet 5 to 6 minutes until cooked, then remove.
- Add remaining oil, peppers, and onion with the rest of the seasoning.
- Cook 5 to 7 minutes until charred and softened.
- Return chicken, toss to combine, and serve with tortillas.
4.Sheet Pan Salmon
When you want a dinner that practically cooks itself, this sheet pan salmon is the answer. One tray means one thing to wash, and the oven does all the heavy lifting.
Roast the fish at a high temperature so the outside firms up while the inside stays silky. Salmon is done when it flakes with gentle pressure but still looks slightly translucent in the center.
Ingredients
- 4 salmon fillets
- 1 lb baby potatoes, halved
- 2 cups broccoli florets
- 3 tablespoons olive oil
- 1 lemon, sliced
- Salt and pepper
Instructions
- Heat oven to 425 degrees and toss potatoes with oil, salt, and pepper.
- Roast potatoes alone for 12 minutes.
- Add salmon and broccoli to the pan, drizzle with oil.
- Top salmon with lemon slices and roast 12 to 14 more minutes.
- Serve once salmon flakes easily.
5.Spaghetti Aglio e Olio
This Italian classic proves that five ingredients can taste like a restaurant dish. It is the meal to make when the pantry looks bare but you still want something memorable.
Toast the garlic slowly in the oil so it turns golden and nutty, never brown and bitter. A splash of starchy pasta water at the end emulsifies everything into a glossy, clinging sauce.
Ingredients
- 1 lb spaghetti
- 1/2 cup olive oil
- 6 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes
- 1/2 cup chopped parsley
- Grated Parmesan to serve
Instructions
- Boil spaghetti in salted water until al dente, reserving 1 cup water.
- Warm oil over medium low heat and add garlic and pepper flakes.
- Cook gently until garlic is pale gold, about 3 minutes.
- Add drained pasta and a splash of pasta water, tossing to coat.
- Stir in parsley, finish with Parmesan, and serve.
6.Pan Seared Pork Chops
A properly seared pork chop with a glossy pan sauce feels fancy but takes barely twenty minutes. This is weeknight cooking that eats like a Sunday dinner.
Let the chops sit out for ten minutes before searing and use a meat thermometer for the win. Pull them at 140 degrees and rest five minutes so the carryover heat finishes the job and keeps them juicy.
Ingredients
- 4 bone in pork chops
- 2 tablespoons oil
- 3 tablespoons butter
- 3 sprigs thyme
- 2 cloves garlic, smashed
- Salt and pepper
Instructions
- Season chops generously and pat dry.
- Sear in hot oil 4 minutes per side until golden.
- Add butter, thyme, and garlic, then spoon foaming butter over the chops.
- Cook until the center reaches 140 degrees.
- Rest 5 minutes before serving with the pan butter.
7.Turkey Burgers
Lean turkey burgers get a bad reputation for being dry, but a few small moves fix that for good. These stay moist and flavorful without any fuss.
Mix in a little grated onion and a touch of mayo to keep the patties tender. Make a shallow dimple in the center of each so they cook flat instead of puffing into a dome.
Ingredients
- 1.5 lb ground turkey
- 1/4 cup grated onion
- 1 tablespoon mayonnaise
- 1 teaspoon garlic powder
- 4 burger buns
- Lettuce, tomato, and cheese
Instructions
- Mix turkey, onion, mayo, garlic powder, salt, and pepper.
- Form 4 patties and press a dimple into each center.
- Cook in an oiled skillet 5 to 6 minutes per side.
- Add cheese in the last minute and cover to melt.
- Build burgers on toasted buns with your favorite toppings.
8.Shrimp Tacos
Bright, quick, and endlessly customizable, shrimp tacos are a weeknight hero. The shrimp cook in minutes, so this is closer to assembly than real cooking.
Toss the shrimp in chili and lime before they hit the pan for instant flavor. A crunchy slaw and a squeeze of lime on top keep every bite fresh and balanced.
Ingredients
- 1.5 lb shrimp, peeled
- 2 teaspoons chili powder
- 2 cups shredded cabbage
- 1/4 cup sour cream
- 8 corn tortillas
- 2 limes
Instructions
- Toss shrimp with chili powder, salt, and the juice of half a lime.
- Sear in a hot skillet 90 seconds per side until pink.
- Mix cabbage with sour cream and a squeeze of lime.
- Warm the tortillas in a dry pan.
- Fill tortillas with shrimp and slaw, then serve with lime wedges.
9.Chicken Stir Fry
Chicken stir fry is the ultimate clean out the fridge dinner. Whatever vegetables are wilting in the crisper become tonight’s meal in fifteen minutes flat.
Cut the chicken into even, bite size pieces so it cooks quickly and uniformly. Add the vegetables in order of how long they take, hard ones first and tender greens last.
Ingredients
- 1.5 lb chicken breast, cubed
- 4 cups mixed vegetables
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon grated ginger
- 2 tablespoons oil
Instructions
- Stir together soy sauce, honey, and ginger for the sauce.
- Sear chicken in hot oil 5 to 6 minutes until golden, then remove.
- Stir fry the vegetables 4 minutes until crisp tender.
- Return chicken and pour in the sauce.
- Toss 1 minute until glossy and serve over rice.
10.Sausage Pasta
One skillet, big flavor, and almost no cleanup make this sausage pasta a regular in heavy rotation. The sausage seasons the whole dish, so you barely need anything else.
Brown the sausage hard and let it stick a little before deglazing for deeper flavor. Those browned bits on the pan bottom dissolve into the sauce and taste like you simmered it for hours.
Ingredients
- 1 lb Italian sausage, casings removed
- 12 oz penne
- 1 jar marinara sauce
- 3 cloves garlic, minced
- 1/2 cup cream
- Grated Parmesan
Instructions
- Boil penne until al dente and drain.
- Brown sausage in a deep skillet, breaking it up as it cooks.
- Add garlic for 1 minute, then stir in marinara.
- Simmer 5 minutes, then stir in cream.
- Fold in the pasta, top with Parmesan, and serve.
11.Caprese Chicken
All the flavors of a summer caprese salad piled onto a juicy chicken breast. It looks impressive but is honestly one of the simplest things you can make.
Pound the chicken to an even thickness so it cooks fast and never dries out. Finish under the broiler just long enough to melt the mozzarella into bubbly pools.
Ingredients
- 4 chicken breasts
- 8 oz fresh mozzarella, sliced
- 2 tomatoes, sliced
- 1/4 cup balsamic glaze
- Fresh basil leaves
- 2 tablespoons olive oil
Instructions
- Pound chicken to even thickness and season well.
- Sear in olive oil 5 to 6 minutes per side until cooked through.
- Top each breast with tomato and mozzarella.
- Broil 2 to 3 minutes until the cheese melts.
- Finish with basil and a drizzle of balsamic glaze.
12.Black Bean Quesadillas
Meatless, budget friendly, and ready before the kids stop asking when dinner is. These crispy quesadillas are pure comfort with almost no effort.
Mash some of the beans so the filling holds together and does not tumble out. Cook them in a dry or lightly oiled pan over medium heat for the crispiest, most even golden crust.
Ingredients
- 1 can black beans, drained
- 2 cups shredded cheese
- 8 flour tortillas
- 1 teaspoon cumin
- 1/2 cup salsa
- 2 tablespoons oil
Instructions
- Mash beans roughly with cumin and a spoonful of salsa.
- Spread bean mixture and cheese over half of each tortilla.
- Fold and cook in a lightly oiled pan over medium heat.
- Flip after 3 minutes until both sides are golden and crisp.
- Slice into wedges and serve with extra salsa.
13.Lemon Chicken
Bright, tangy, and quick, lemon chicken wakes up a tired weeknight. The lemony pan sauce ties everything together and tastes far more involved than it is.
Dredging the chicken lightly in flour helps it brown and thickens the sauce naturally. Add the lemon juice off the heat at the end so it stays fresh and does not turn bitter.
Ingredients
- 4 chicken cutlets
- 1/4 cup flour
- 3 tablespoons butter
- 1 cup chicken broth
- 2 lemons
- 2 tablespoons capers
Instructions
- Dredge cutlets in seasoned flour.
- Sear in butter 3 to 4 minutes per side, then remove.
- Add broth and capers, scraping up the browned bits.
- Simmer 3 minutes to reduce slightly.
- Off heat, stir in lemon juice and return chicken to the pan.
14.Ground Beef Tacos
The Tuesday night classic that never gets old. A skillet of seasoned beef plus a lineup of toppings turns dinner into a build your own party.
Drain most of the fat but leave a spoonful for flavor, then add a splash of water with the spices. That little bit of liquid lets the seasoning coat every crumble of beef evenly.
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- 12 taco shells
- 2 cups shredded lettuce
- 1.5 cups shredded cheese
- 1 cup diced tomato
Instructions
- Brown the beef in a skillet, breaking it into fine crumbles.
- Drain excess fat, leaving a little behind.
- Add seasoning and a splash of water, simmer 3 to 4 minutes.
- Warm the taco shells.
- Fill shells with beef and pile on the toppings.
15.Teriyaki Salmon
Sticky, sweet, and savory, teriyaki salmon delivers big flavor with a short list of pantry staples. The glaze caramelizes into a lacquered finish that looks like takeout.
Make the glaze in the same pan after searing the fish to capture all the flavor. Spoon it over the salmon repeatedly in the last minute so it builds into a glossy coat.
Ingredients
- 4 salmon fillets
- 1/3 cup soy sauce
- 3 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 1 teaspoon cornstarch
Instructions
- Whisk soy sauce, honey, vinegar, ginger, and cornstarch.
- Sear salmon skin side down 4 minutes, then flip for 3 minutes.
- Remove salmon and pour the sauce into the pan.
- Simmer until thick and glossy, about 2 minutes.
- Return salmon, spoon glaze over the top, and serve.
16.Pesto Pasta
When you need green on the plate and dinner in fifteen minutes, pesto pasta answers the call. It is barely a recipe and yet always satisfies.
Loosen the pesto with a splash of starchy pasta water so it coats every strand. Toss off the heat to keep the basil vibrant and the sauce from turning dull and oily.
Ingredients
- 1 lb pasta
- 3/4 cup basil pesto
- 1 cup cherry tomatoes, halved
- 1/4 cup grated Parmesan
- 2 tablespoons pine nuts
- Salt and pepper
Instructions
- Cook pasta in salted water until al dente, reserving 1/2 cup water.
- Drain and return pasta to the warm pot off the heat.
- Stir in pesto with a splash of pasta water to loosen.
- Fold in tomatoes and Parmesan.
- Top with toasted pine nuts and serve.
17.Chicken Gyros
Bring the flavors of a Greek street cart into your kitchen in half an hour. Marinated chicken tucked into warm pita with cool tzatziki is hard to beat.
Even a fifteen minute soak in yogurt and lemon tenderizes the chicken noticeably. Char the pieces hard for those crusty edges that taste like they came off a spit.
Ingredients
- 1.5 lb chicken thighs, sliced
- 1/2 cup Greek yogurt
- 2 teaspoons oregano
- 4 pita breads
- 1 cup tzatziki
- 1 lemon
Instructions
- Toss chicken with yogurt, oregano, lemon juice, and salt.
- Let it sit while the pan heats over medium high.
- Sear chicken 5 to 6 minutes until charred and cooked.
- Warm the pitas in the same pan.
- Fill pitas with chicken, tzatziki, and chopped vegetables.
18.Egg Fried Rice
The best fried rice starts with day old rice, which is reason enough to cook extra tonight. Cold, dry grains fry up separate and chewy instead of clumping into mush.
Get the pan ripping hot and keep everything moving for that signature wok flavor. Push the rice aside and scramble the eggs in the cleared space so the curds stay fluffy.
Ingredients
- 4 cups cooked cold rice
- 3 eggs, beaten
- 1 cup frozen peas and carrots
- 3 tablespoons soy sauce
- 2 green onions, sliced
- 2 tablespoons oil
Instructions
- Heat oil in a wok over high heat.
- Scramble the eggs quickly, then set aside.
- Add rice and peas and carrots, frying 3 to 4 minutes.
- Stir in soy sauce and return the eggs.
- Toss with green onions and serve hot.
19.Bacon Carbonara
Silky, rich, and built from kitchen staples, carbonara is fast food in the best sense. There is no cream here, just eggs, cheese, and starchy water doing the magic.
Take the pan off the heat before adding the egg mixture so it turns creamy, not scrambled. Toss quickly and add pasta water a little at a time until the sauce flows like silk.
Ingredients
- 1 lb spaghetti
- 6 oz bacon, chopped
- 3 eggs
- 1 cup grated Pecorino
- Black pepper
- Salt
Instructions
- Boil spaghetti until al dente, reserving 1 cup pasta water.
- Crisp the bacon in a skillet, then turn off the heat.
- Whisk eggs with Pecorino and plenty of black pepper.
- Add hot pasta to the bacon, then stir in the egg mixture off the heat.
- Loosen with pasta water until creamy and serve at once.
20.Honey Mustard Chicken
Sweet, tangy, and crowd pleasing, honey mustard chicken disappears fast at the table. The sauce doubles as a glaze and a dip, so it earns its keep.
Sear the chicken first, then let it finish simmering in the sauce to soak up flavor. Spoon the bubbling glaze over the top as it reduces for a sticky, glossy finish.
Ingredients
- 4 chicken breasts
- 3 tablespoons Dijon mustard
- 3 tablespoons honey
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 cup chicken broth
Instructions
- Season chicken and sear in oil 4 minutes per side.
- Stir together mustard, honey, garlic, and broth.
- Pour sauce over the chicken and lower the heat.
- Simmer 6 to 8 minutes, spooning sauce over the top.
- Serve once the chicken is cooked and the glaze clings.
21.Ground Beef Skillet
This one pan beef and rice skillet is the definition of a no fuss dinner. Everything cooks in the same pan, including the rice, so cleanup is almost nonexistent.
Toast the rice in the beef fat for a minute before adding liquid for a nuttier flavor. Keep the lid on while the rice simmers so the steam stays trapped and the grains cook evenly.
Ingredients
- 1 lb ground beef
- 1 cup long grain rice
- 2 cups beef broth
- 1 onion, diced
- 1 cup shredded cheese
- 1 teaspoon paprika
Instructions
- Brown beef with onion and paprika, then drain excess fat.
- Stir in the rice and toast for 1 minute.
- Add broth, bring to a simmer, and cover.
- Cook 18 minutes until the rice is tender.
- Top with cheese, cover to melt, and serve.
22.Tuna Melt
Crispy, gooey, and ready in minutes, the tuna melt is the ultimate fridge raid dinner. It walks the line between sandwich and comfort food perfectly.
Butter the outside of the bread for a shatteringly crisp golden crust. Cook it low and slow so the cheese melts fully before the bread burns.
Ingredients
- 2 cans tuna, drained
- 1/4 cup mayonnaise
- 1 stalk celery, diced
- 4 slices bread
- 4 slices cheddar
- 2 tablespoons butter
Instructions
- Mix tuna with mayo, celery, salt, and pepper.
- Butter the outside of each slice of bread.
- Layer cheese and tuna between two slices.
- Cook in a skillet over medium low heat 3 to 4 minutes per side.
- Flip when golden and the cheese has melted, then serve.
23.Veggie Stir Fry
Loaded with color and crunch, this veggie stir fry is fast, healthy, and flexible. Use whatever produce you have on hand and the formula still works.
Cook the vegetables in batches if your pan is small so they sear instead of steam. A quick sauce of soy, garlic, and a little cornstarch turns plain vegetables into a meal.
Ingredients
- 6 cups mixed vegetables
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon cornstarch
- 2 tablespoons oil
Instructions
- Whisk soy sauce, sesame oil, garlic, and cornstarch with a splash of water.
- Heat oil in a wok over high heat.
- Stir fry the hardest vegetables first for 3 minutes.
- Add the tender vegetables and cook 3 more minutes.
- Pour in the sauce, toss until glossy, and serve over rice.
24.BBQ Chicken Flatbread
All the joy of barbecue chicken pizza with a fraction of the work. Store bought flatbread becomes a crisp, smoky base in just minutes.
Use rotisserie or leftover chicken to skip cooking the protein entirely. Bake on a hot sheet or stone so the bottom crisps before the cheese overbrowns.
Ingredients
- 2 flatbreads
- 2 cups cooked shredded chicken
- 1/2 cup barbecue sauce
- 1.5 cups shredded mozzarella
- 1/4 red onion, thinly sliced
- Cilantro to garnish
Instructions
- Heat oven to 450 degrees.
- Toss chicken with half the barbecue sauce.
- Spread remaining sauce over the flatbreads.
- Top with chicken, mozzarella, and red onion.
- Bake 10 to 12 minutes until bubbly, then garnish with cilantro.
25.Shrimp Scampi
Garlicky, buttery, and bright with lemon, shrimp scampi feels like a treat on any night. Tossed with pasta, it stretches into a full dinner in record time.
Cook the shrimp just until they turn opaque, then build the sauce around them. A splash of white wine or broth deglazes the pan and ties the whole dish together.
Ingredients
- 1 lb shrimp, peeled
- 12 oz linguine
- 4 tablespoons butter
- 5 cloves garlic, minced
- 1/2 cup white wine
- 1 lemon
Instructions
- Boil linguine until al dente and drain.
- Sear shrimp in butter 90 seconds per side, then remove.
- Add garlic and wine, simmering 2 minutes.
- Return shrimp and toss with pasta and lemon juice.
- Season and serve right away.
26.Chicken Caesar Bowl
All the appeal of a Caesar salad turned into a hearty, satisfying bowl. It is light enough for summer yet filling enough to call dinner.
Sear the chicken with a little seasoning while you assemble everything else. Toss the dressing in just before serving so the greens stay crisp instead of wilting.
Ingredients
- 1.5 lb chicken breast
- 2 romaine hearts, chopped
- 1/2 cup Caesar dressing
- 1/2 cup shaved Parmesan
- 1 cup croutons
- 2 tablespoons oil
Instructions
- Season and sear chicken 5 to 6 minutes per side, then slice.
- Chop the romaine and add to a large bowl.
- Toss greens with Caesar dressing.
- Top with sliced chicken, Parmesan, and croutons.
- Divide into bowls and serve.
27.Sloppy Joes
Sweet, tangy, and nostalgic, homemade sloppy joes beat the canned stuff every time. The sauce comes together right in the skillet while the beef browns.
Cook the sauce a few extra minutes so it thickens and clings to the meat. A spoonful of brown sugar balances the tang of the tomato and vinegar perfectly.
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 1 cup ketchup
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 4 hamburger buns
Instructions
- Brown beef with onion, then drain excess fat.
- Stir in ketchup, brown sugar, and Worcestershire.
- Simmer 8 to 10 minutes until thickened.
- Season to taste with salt and pepper.
- Spoon onto toasted buns and serve.
28.Sesame Noodles
Nutty, savory, and just as good cold, sesame noodles are a year round favorite. The sauce takes two minutes to whisk and clings to every strand.
Rinse the cooked noodles under cold water to stop them sticking together. Add a spoonful of chili oil if you like a little heat behind the nutty sweetness.
Ingredients
- 12 oz noodles
- 3 tablespoons soy sauce
- 2 tablespoons peanut butter
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 green onions, sliced
Instructions
- Cook noodles, then rinse under cold water and drain.
- Whisk soy sauce, peanut butter, sesame oil, and vinegar.
- Thin the sauce with a splash of warm water if needed.
- Toss the noodles with the sauce until coated.
- Top with green onions and sesame seeds, then serve.
29.Buffalo Chicken Wrap
Spicy, cool, and crunchy all at once, this wrap is lunch and dinner approved. It comes together fast, especially with pre cooked chicken on hand.
Toss the warm chicken in buffalo sauce so it soaks up every bit of heat. A swipe of ranch and some crisp lettuce balance the spice and keep things from getting too hot.
Ingredients
- 2 cups cooked shredded chicken
- 1/3 cup buffalo sauce
- 4 large tortillas
- 2 cups shredded lettuce
- 1/3 cup ranch dressing
- 1/2 cup shredded cheese
Instructions
- Warm the chicken and toss with buffalo sauce.
- Spread ranch down the center of each tortilla.
- Layer lettuce, chicken, and cheese.
- Fold in the sides and roll up tightly.
- Slice in half and serve.
30.Margherita Flatbread
Simple, fresh, and ready before delivery would even arrive, this flatbread celebrates a few great ingredients. Ripe tomato, creamy mozzarella, and basil are all you need.
Bake on the hottest setting your oven allows for a crisp, blistered crust. Add the fresh basil after baking so it stays bright green instead of turning dark.
Ingredients
- 2 flatbreads
- 1/2 cup tomato sauce
- 8 oz fresh mozzarella, sliced
- 1 tomato, sliced
- Fresh basil leaves
- 2 tablespoons olive oil
Instructions
- Heat oven to 475 degrees.
- Spread tomato sauce over the flatbreads.
- Top with mozzarella and tomato slices.
- Bake 10 to 12 minutes until the cheese is bubbly and golden.
- Finish with fresh basil and a drizzle of olive oil.
Keep this roundup handy and you will never stare blankly into the fridge at six o’clock again. Save or pin this page so all thirty dinners are one tap away on your busiest nights, and come back any time you need a fast, satisfying meal without the stress.