6 simple, low-stress dinner recipes

A cast-iron skillet filled with roasted sausages, cherry tomatoes, and various vegetables, including peppers and zucchini, arranged on a wooden surface.
Sheet pan chicken sausage
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 servings
Serving Size 4 oz chicken sausage + ½ cup non-starchy veggies + ½ sweet potato

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Ingredients

Preparation

  1. Preheat the oven to 425°F.
  2. Spray a rimmed baking sheet with nonstick cooking spray.
  3. Arrange veggies, potatoes, and sausage on prepared baking sheet.
  4. Season with salt, pepper, garlic powder, and basil. Drizzle with olive oil.
  5. Bake for 25-30 minutes, or until potatoes are soft, stirring occasionally, every 8-10 minutes.

Nutrition

(per serving)
  • 253 Calories
  • 13g Total Fat
  • 3g Saturated Fat
  • 451mg Sodium
  • 98mg Cholesterol
  • 14g Total Carbs
  • 3g Fiber
  • 3g Sugars
  • 22g Protein
  • 932mg Potassium
Colorful stir-fried vegetables with sliced chicken, including bell peppers, green beans, and carrots, served on a plate.
Sheet pan fajitas
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 servings
Serving Size 4 oz chicken breast + half cup cooked veggies + 2 tortillas

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Ingredients

Preparation

  1. Preheat the oven to 425°F.
  2. Combine seasonings in a small bowl.
  3. Arrange chicken, peppers, onion, and garlic on a baking sheet. Coat the ingredients with olive oil and seasonings. Toss to combine.
  4. Bake for 25 minutes, or until chicken is completely cooked through (at least 165°F internal temperature).
  5. Serve on warm tortillas.

Nutrition

(per serving)
  • 387 Calories
  • 11g Total Fat
  • 2g Saturated Fat
  • 239mg Sodium
  • 66mg Cholesterol
  • 43g Total Carbs
  • 5g Fiber
  • 2g Sugars
  • 31g Protein
  • 758mg Potassium
  Skillet with diced chicken cooked in a rich sauce, garnished with chopped herbs and vegetables.
Crockpot™ chicken dish
Prep Time 8 minutes
Cook Time 2 hours 30 minutes
Servings 4 servings
Serving Size 4 oz chicken + ½ cup veggies + ⅓ cup rice or quinoa

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Ingredients

Preparation

  1. Place chicken breasts in a Crockpot™ and coat with olive oil and seasonings.
  2. Add chicken broth to the Crockpot™. Cook on high for 2-2.5 hours, or until chicken is thoroughly cooked (internal temperature of 165°F).
  3. When chicken is almost done, cook frozen vegetables according to package. Microwave rice packet according to package directions.
  4. Once chicken is cooked through, shred using two forks. Add additional desired seasonings and enjoy with rice and veggies.

Nutrition

(per serving)
  • 303 Calories
  • 6g Total Fat
  • 1g Saturated Fat
  • 130mg Sodium
  • 83mg Cholesterol
  • 30g Total Carbs
  • 4g Fiber
  • 2g Sugars
  • 32g Protein
  • 697mg Potassium
  Bowl of chicken noodle soup with carrots, herbs, and vegetables on a rustic wooden table.
Slow cooker chicken & veggie soup
Prep Time 10 minutes
Cook Time 4 hours
Servings 6 servings
Serving Size 1 cup

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Ingredients

Preparation

  1. Add all of the ingredients into a slow cooker.
  2. Place the lid on top and cook on high for 3-4 hours or 5-6 hours on low. Cook until the chicken shreds easily and the vegetables are tender.
  3. Shred the chicken using two forks.
  4. Mix well and serve immediately, topping with another dash of pepper or seasonings of choice.

Nutrition

(per serving)
  • 235 Calories
  • 4g Total Fat
  • 1g Saturated Fat
  • 553mg Sodium
  • 60mg Cholesterol
  • 24g Total Carbs
  • 6g Fiber
  • 9g Sugars
  • 24g Protein
  • 674mg Potassium
 Roasted chicken thighs with crispy skin served on a white plate with herbs.
Coconut Crockpot™ chicken
Prep Time 5 minutes
Cook Time 6 hours
Servings 4 servings
Serving Size 2 thighs

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Ingredients

Preparation

  1. Pour coconut milk and water into the Crockpot™ and stir to combine.
  2. Add chicken, brown sugar, soy sauce, cloves and garlic.
  3. Cover and cook 5-6 hours on low, stirring occasionally.

Nutrition

(per serving)
  • 432 Calories
  • 13g Total Fat
  • 3g Saturated Fat
  • 461mg Sodium
  • 270mg Cholesterol
  • 17g Total Carbs
  • 1g Fiber
  • 16g Sugars
  • 27g Protein
  • 790mg Potassium
  Fresh salad bowl with lettuce, boiled egg, apple slices, and almonds.
Bento box lunch
Prep Time 5 minutes
Cook Time 0 minutes
Servings 1 serving
Serving Size based on 1 cup blueberries, 1 egg, 6 almonds, ¼ cup hummus, 2 cups cucumber and bell peppers

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Ingredients

  • Carbohydrates (choose 1 serving):

  • Protein (choose 1-2 servings):

  • Fat (choose 1 serving):

  • Vegetables (1-2 cups):

Preparation

  1. Mix and match ingredients to create a combination of your choice.
  2. Arrange on your plate or in a storage container.
  3. Enjoy!

Nutrition

(per serving)
  • 341 Calories
  • 14g Total Fat
  • 2g Saturated Fat
  • 219mg Sodium
  • 164mg Cholesterol
  • 44g Total Carbs
  • 10g Fiber
  • 20g Sugars
  • 13g Protein
  • 688mg Potassium

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