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Meals That Take 30 Minutes Or Less

August 11, 2022

By:

Team LIY

Whether it’s the kids going back to school, starting a new job, or all the things happening all the time, we’re all looking for meals that are quick and easy so we can spend more of our time with our friends, family, our favorite tv show – we all have our priorities 😉 The LIY Team is sharing our meals that we love turning to on weeknights when we’re busy and weeknights when we just want to save a bit of time, all taking about 30 minutes or less! Here’s to happy hearts and happier bellies!

PS See ALL of the LIY Recipes here [trust us, your belly will thank you]!

Easy Garlic Chicken

Easy Garlic Chicken

Make a large batch of Easy Garlic Chicken to use in other recipes! If preparing chicken for all recipes for the week listed in this post, you will need to prepare 12 chicken breasts – which is 3x this recipe. [Allows 4 servings of each meal]

Course Main Course
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Steph Dekker

Ingredients

  • 1 T Butter
  • 1/2 T Olive Oil
  • 4 Chicken Breasts thin sliced
  • 2 cloves Fresh Garlic
  • 1 1/2 t Garlic Powder
  • 1 t Seasoning Salt
  • 1 t Onion Powder

Instructions

  1. Mix Garlic Powder, Seasoning Salt and Onion Powder, coat Chicken on both sides. 

  2. Melt Butter in skillet, add Olive Oil. 

  3. Add garlic and saute for 1-2 mins until fragrant. Add chicken to skillet, cover and cook on each side until cooked through, approximately 7 minutes per side.

Homemade Burrito Bowl

Homemade Burrito Bowls

If there’s one thing I love [hi, Katy here!] it’s homemade burrito bowl night. My husband and I make this about once a week and I honestly never get tired of it. The beauty of this meal is that you can mix and match it to your liking and it’s great when you have guests over because everyone can all pile on their own toppings. Soooo, turn up the music, mix up some margs, and let’s whip up some burrito bowls from the comfort of your own kitchen!

Ingredients

  • 1 lb meat of your choice! I usually do pork tenderloin or chorizo!
  • 3 tbsp olive oil
  • 1-2 tsp Chipotle Chili Pepper
  • 1-2 tsp Paprika
  • 1-2 tsp Cumin
  • 1-2 tsp Adobo Seasoning 
  • Cilantro for garnish
  • Rice or Cauliflower Rice for base

For Toppings (all optional)

For Homemade Guacamole

  • 2 Large Avocados
  • 3 tbsp Garlic Powder
  • 3 tbsp Salsa
  • 1 tbsp lime juice
  • 1/2 tsp salt

Instructions

  1. If using real rice, start this first as it takes the longest. We use a rice cooker – super easy! (takes around 20 minutes to cook)

  2. Chop up the meat (if needed) into 1/2 inch pieces. Add seasonings in a bowl with the meat and mix together.

  3. In a dutch oven or large pan, add 2 Tablespoons of olive oil to pan and cook the meat on medium-high until thoroughly cooked (usually approx. 10 minutes)

  4. While the meat is cooking, chop up your onion and cilantro.

  5. If using Cauliflower rice, add remaining olive oil to a nonstick pan or skillet and cook on medium for 5-10 minutes.

  6. If using black beans, strain and cook in a separate pan.

  7. Add all of the guacamole ingredients together in a separate bowl and mix together. (I like to use a fork to smash and mix the avocado for a smooth texture!)

  8. For a fun buffet style flare, throw your onion, cilantro, sour cream, salsa, and guac in cute ramekins!

  9. Add your rice base, throw on the meat, and add whatever toppings you desire! IMPORTANT: Add a gracious amount of this Chipotle hot sauce. Even if you’re not a hot sauce fan, trust me this makes the whole thing! ENJOY.

Recipe Notes

See the full blog post for this recipe here

Tex Mex Chicken Quesadilla

TexMex Chicken Quesadillas

Delicious from the buttery crisp crust down to the customizable ingredients! Make this recipe your own by easily adding your favorite flavors.

Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings 1
Author Steph Dekker

Ingredients

  • 1/4 prepared Chicken Breast shredded
  • 1 Tortilla buttered
  • Onion chopped
  • Black Beans drained and rinsed
  • Corn
  • Jalapeňo sliced

Instructions

  1. Shred or cube pre cooked Chicken Breast.

  2. For a crispy and delicious shell, lightly butter the outside of your tortilla with softened butter or margarine. 

  3. Over medium heat, add Tortilla to skillet, butter side down. Sprinkle desired amount of cheese over full surface of tortilla. Add to one half of tortilla- chicken, Onions, Black Beans, Corn and Jalapeňo.

    When cheese begins to melt, fold tortilla in half (covering side with ingredients with the half only covered in cheese). Cook until bottom is browned and cheese on bottom is melted, approximately 3 minutes. Flip quesadilla to other side to finish browning and melting cheese, approximately 3 minutes.

Egg Rolls

Vegetarian Southwest Egg Rolls + Honey Mustard Sauce

Total Time 25 minutes
Servings 24 Egg Rolls

Ingredients

  • 2 Cups Frozen Corn
  • 1 15 oz can Black Beans
  • 2 Cups Shredded Cheese
  • 1 4 oz can Diced Green Chiles
  • 4 Green Onions, chopped
  • 1 tsp Ground Cumin
  • 1/2 tsp Chili Powder
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/4 tsp Cayenne Pepper
  • 1 Package Egg Roll Wrappers (I found mine in the produce section, refrigerated)

Honey Mustard Sauce

  • 1/2 Cup Mayonnaise
  • 2 Tbsp Prepared Yellow Mustard
  • 1 Tbsp Dijon Mustard
  • 2 Tbsp Honey
  • 1/2 Tbsp Lemon Juice

Instructions

  1. Mix all of the egg roll ingredients together in a large bowl (minus the egg roll wrappers). Blend well.

  2. Lay the egg roll wrappers out and fill each wrapper with ¼ cup of the filling. Fold in both sides of the wrapper and then roll the wrapper shut.

  3. Place on a greased baking pan. Rub a small amount of butter on the top of each egg roll.

  4. Bake at 425 for around 15 minutes, or until slightly brown.

  5. Serve warm with honey mustard sauce and refrigerate any leftovers. These can be heated up again in the microwave for about 20 seconds!

Honey Mustard Instructions

  1. Mix all ingredients together in a bowl.

  2. Refrigerate any remaining sauce. Enjoy!

Grilled Salad

Grilled Chicken & Avocado Southwest Salad

Course Salad
Servings 2

Ingredients

  • 4 Boneless skinless chicken tenders
  • 4 cups Green Leaf Lettuce
  • 2 Avocados
  • 1 Corn on the Cob leave in husk
  • 1 Tomato, chopped
  • 1/4 cup Black Beans
  • 2 Tbsp Chopped Onions
  • 2 Tbsp Chopped Cilantro
  • 1 Lime, quartered
  • Shredded Cheese
  • Tortilla Strips
  • Salad Dressing of Choice [I recommend Sriracha Ranch!]

Instructions

  1. Fire up the grill and let heat to 400 degrees! While the grill preheats, clean and chop your veggies – onion, cilantro, tomato and lime.

  2. Once the grill is heated up, add your corn on the cob in the husk to the grill, turning occasionally for 15 minutes. Meanwhile, season the chicken tenders with salt and pepper. Place on the grill, flipping occasionally until cooked through, roughly 12-15 minutes.

  3. Cut your avocados in half, removing the pit. Place the avocado cut side down on the grill and let sit for 4-6 minutes.

  4. Once your chicken, corn and avocado are done, remove from the grill! Cut your corn off of the cob, peel the avocado skin off your avocado, slice your chicken tenders and pile on top of your lettuce. Add the additional toppings and squirt with lime.

  5. Add your salad dressing of choice! I recommend Sriracha Ranch for a kick or Lime Vinaigrette, but use whatever dressing speaks your love language the most! Enjoy!

One Pan Chicken Fried Rice

One Pan Chicken Fried Rice

Servings 6

Ingredients

  • 1 Tbsp Sesame Oil
  • 1 Tbsp Vegetable Oil
  • 1 lb Boneless Skinless Chicken Breast diced into 1/2 pieces
  • 3 Tbsp Butter divided
  • 2 Eggs whisked
  • 1 White Onion diced
  • 2 Carrots diced
  • 1/2 Cup Frozen Peas
  • 3 Cloves Garlic minced
  • 4 Cups Short-Grain White Rice cooked and chilled
  • 3 Green Onions sliced
  • 4 Tbsp Soy Sauce
  • Salt & Pepper

Instructions

  1. Cook rice according to package in your Always Pan and store in the refrigerator until needed.

  2. Add the sesame oil and vegetable oil to the Always Pan on medium heat. Add in the diced chicken and cook for 3-5 minutes until cooked through, stirring occasionally. Set aside.

  3. Add in 1/2 Tbsp of butter to Always Pan and over medium heat until melted. Add in the whisked eggs and cook until scrambled. Set aside once done.

  4. Add in additional 1 Tbsp of butter to Always Pan and heat until melted. Add in the carrots, peas, onion, garlic, and saute for 5 minutes until the onions and carrots are soft. Season generously with salt and pepper.

  5. Increase your temperature to high and add in the remaining 1 1/2 Tbsp of butter and stir until melted. Add in your cooked white rice, green onions, eggs, chicken, and soy sauce. Stir and saute for 3-5 minutes until well blended. Remove from heat and add additional soy sauce for flavor if needed. Serve immediately and enjoy!

Blueberry and Feta Kale Salad

Blueberry and Feta Kale Salad

This yummy salad is great as the main star of the meal or a side dish! Most of the ingredients I don't really measure, but just eyeball the ratio I want of each!

Ingredients

  • Kale or any lettuce/salad base you like best
  • Feta I think buying Feta in the block tastes so much better!
  • Blueberries I sprinkle in a handful
  • Sunflower Seeds or Walnuts I sprinkle in a handful
  • Grilled Chicken optional
  • Garlic Expressions Salad Dressing to taste

Instructions

  1. If using grilled chicken, heat oven to 400 and bake chicken for 25-30 minutes (I like to make a few chicken breasts at once so I have it ready for the week!)

Recipe Notes

Hope you love this salad as much as I do! XOXO 

Poppy Seed Pasta Salad

Poppy Seed Pasta Salad

Ingredients

  • 1 Box of any noodles [spaghetti noodles work great too!]
  • 1-2 Romaine hearts, washed and chopped
  • 1/2 Red onion, diced
  • 2 Large cucumbers, peeled and diced
  • 1 Red bell pepper, washed and diced
  • 1 Green bell pepper, washed and diced
  • 1 Large tomato, washed and diced
  • 1-2 Bottles of poppy seed dressing

Instructions

  1. Cook noodles, drain and rinse, then leave to cool in refrigerator – I like to prep the noodles at lunch time so they are nice and chilled by dinner time!

  2. Once noodles have cooled, add all veggies! You don't have to use the exact veggies – use anything that you like!

  3. Add either 1 to 2 bottles on poppy seed dressing, depending on how saucy you want it to be!

  4. Give it one final chill and you are ready to go!

  5. Super great recipe to eat on its own or as a side throughout the week!

Chicken Fried Rice

Chicken Fried Rice

Prepare ingredients ahead of time for a quick 15 minute meal on busy nights!

Course Main Course
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Steph Dekker

Ingredients

  • 2 C Uncooked Rice prepare per package directions
  • 1 Precooked Chicken Breast shredded
  • 1 T Sesame Oil
  • 1 T Peanut Oil
  • 2 Carrots finely diced
  • 1 Stalk Celery finely diced
  • 1 Stem Broccoli chopped
  • 1/2 C Peas
  • 1/4 C Onion finely diced
  • 2 Green Onions chopped
  • 3 Eggs scrambled
  • Pepper to taste
  • Soy Sauce to taste

Instructions

  1. Begin with 2 cups Uncooked Rice, prepare per package directions. HINT – This recipe works best with rice that has been prepared ahead and refrigerated. 

    Shred or dice precooked chicken.

  2. Place chopped Carrots and Broccoli in microwave safe bowl, cover with water. Microwave 3 minutes. This will greatly reduce your stove top cooking time!

    Scramble eggs in pan, set aside.

  3. Heat 1/2 T Olive Oil and 1/2 T Sesame Oil in large skillet. Add Onions and Celery, cooking over medium to high heat for 3 minutes or until onions begin to appear translucent. Add Garlic, cook 1 minute longer.

    Add a small amount of oil throughout the cooking process if vegetables appear to be dry and sticking to pan.

  4. Add pre cooked carrots and broccoli. Cook 3-5 minutes, until tender. Add Peas and Green Onions. Season with Pepper, cook additional 1-2 minutes.

  5. Add prepared Rice and precooked Chicken. Add desired amount of Soy Sauce, continue sauteing until heated through, stirring continuously. 

  6. Add prepared egg, cook additional 1-2 minutes.

Chicken BBQ Quesadilla

Chicken BBQ Quesadillas

Delicious from the buttery crisp crust down to the customizable ingredients! Make this recipe your own by easily adding your favorite flavors.

Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
Servings 1
Author Steph Dekker

Ingredients

  • 1/4 prepared Chicken Breast shredded
  • 1 Tortilla buttered
  • 1 slice Bacon pre cooked
  • Shredded Cheese
  • Onions, if desired chopped
  • BBQ Sauce
  • Ranch

Instructions

  1. Shred or cube pre cooked Chicken Breast.

  2. For a crispy and delicious shell, lightly butter the outside of your tortilla with softened butter or margarine. 

    Pre cook Bacon, 1 slice per quesadilla. HINT: Chop the bacon into small pieces with clean kitchen scissors before cooking. Remove grease from skilled, wipe clean with paper towel.

  3. Over medium heat, add Tortilla to skillet, butter side down. Sprinkle desired amount of cheese over full surface of tortilla. Add to one half of tortilla- chicken, bacon and onions (if using) and lightly drizzle with BBQ Sauce and Ranch.

  4. When cheese begins to melt, fold tortilla in half (covering side with ingredients with the half only covered in cheese). Cook until bottom is browned and cheese on bottom is melted, approximately 3 minutes. Flip quesadilla to other side to finish browning and melting cheese, approximately 3 minutes.

Cauliflower “Fried Rice”

Cauliflower “Fried Rice”

*I use this option as a prep meal to have in containers to grab and go for lunch the first part of the week*

Ingredients

  • 1 medium onion chopped
  • 1 tsp minced garlic
  • 2 carrots sliced
  • 2 stalks celery chopped
  • 1 bag frozen cauliflower rice
  • 1/2 bag broccoli crowns (crowns cut in half)
  • 1/4 cup vegetable broth
  • olive oil
  • salt and pepper to taste

Instructions

  1. Chop all veggies and add to a heated skillet drizzled with garlic and a drizzle of olive oil. Cook on medium heat until veggies are soft and onions run clear.  Salt and Pepper to taste.  Add frozen cauliflower and vegetable broth; cover and cook on medium heat for 10-15 minutes.  Stir half-way through.

  2. Add 1 to 1 ½ cups of cauliflower “fried rice” to containers for easy grab and go lunches.

Recipe Notes

A great addition to this is some cooked chicken strips which can be bought in the deli section or freezer section of your local grocery store.

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