Global Weeknight Table — Ingredient Overlap Edition

Ingredients

• 1.5 lb boneless skinless chicken breasts
• 1 15-oz can canned chickpeas
• 4 cloves garlic
• 1 medium yellow onion
• 2 whole lemon
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp paprika
• 4 cups baby spinach
• 1 tsp salt
• 0.5 tsp black pepper

Steps

1. 1Pat chicken dry and cut into 1-inch pieces. Season with salt, pepper, paprika, and oregano.
2. 2Heat 2 tbsp olive oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through, about 6–8 minutes. Transfer to a plate.
3. 3Add remaining oil, diced onion, and minced garlic to the skillet. Sauté 3–4 minutes until soft and fragrant.
4. 4Drain and rinse chickpeas; add to skillet with juice of 1 lemon and 1/4 cup water. Simmer 5 minutes.
5. 5Return chicken to the pan. Stir in spinach until wilted, 1–2 minutes. Finish with zest and juice of the second lemon. Taste and adjust seasoning.

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Ingredients

• 1 lb boneless skinless chicken breasts
• 4 cups broccoli florets
• 3 cloves garlic
• 1 tbsp minced fresh ginger
• 0.5 medium yellow onion
• 1 medium bell pepper
• 3 tbsp low-sodium soy sauce
• 2 tbsp olive oil
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tsp cornstarch
• 4 cups cooked white or brown rice
• 0.25 tsp red pepper flakes

Steps

1. 1Slice chicken thinly against the grain. Toss with 1 tbsp soy sauce and cornstarch; set aside 5 minutes.
2. 2Whisk remaining soy sauce, rice vinegar, honey, and 2 tbsp water for the sauce.
3. 3Heat 1 tbsp oil in a large skillet or wok over high heat. Stir-fry chicken until just cooked, 3–4 minutes; remove.
4. 4Add remaining oil, sliced onion, bell pepper strips, and broccoli. Stir-fry 4–5 minutes until crisp-tender; add a splash of water if needed to steam.
5. 5Add minced garlic and ginger; cook 30 seconds. Return chicken, pour in sauce, and toss 1–2 minutes until glossy. Serve over rice; finish with red pepper flakes if desired.

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Ingredients

• 2 15-oz cans canned black beans
• 1 medium yellow onion
• 3 cloves garlic
• 1 medium bell pepper
• 1.5 tsp ground cumin
• 1 tsp paprika
• 1 tsp chili powder
• 2 tbsp olive oil
• 2 whole lime
• 8 small corn tortillas
• 2 cups baby spinach
• 0.25 cup chopped fresh cilantro
• 0.75 tsp salt

Steps

1. 1Heat olive oil in a skillet over medium heat. Sauté diced onion and bell pepper 5 minutes until softened.
2. 2Add minced garlic, cumin, paprika, chili powder, and salt; cook 30 seconds until fragrant.
3. 3Drain and rinse black beans; add with 1/3 cup water. Simmer 8–10 minutes, lightly mashing some beans for a creamy texture.
4. 4Warm tortillas in a dry skillet or microwave. Juice one lime into the beans; taste and adjust.
5. 5Fill tortillas with bean mixture, a handful of spinach, cilantro, and wedges from the second lime.

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Ingredients

• 2 15-oz cans canned chickpeas
• 1 medium yellow onion
• 4 cloves garlic
• 1 tbsp minced fresh ginger
• 1 14.5-oz can canned diced tomatoes
• 1 13.5-oz can light coconut milk
• 1.5 tsp ground cumin
• 1 tsp paprika
• 1.5 tbsp curry powder
• 0.5 tsp turmeric
• 2 tbsp olive oil
• 4 cups baby spinach
• 0.5 whole lemon
• 4 cups cooked white or brown rice
• 1 tsp salt

Steps

1. 1Heat olive oil in a pot over medium heat. Cook diced onion 5–6 minutes until golden at the edges.
2. 2Stir in garlic, ginger, curry powder, cumin, paprika, and turmeric; cook 1 minute until fragrant.
3. 3Add diced tomatoes and simmer 3 minutes. Stir in drained chickpeas and coconut milk; season with salt.
4. 4Simmer gently 12–15 minutes until slightly thickened. Fold in spinach until wilted.
5. 5Finish with a squeeze of lemon. Serve over rice.

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Ingredients

• 1 lb boneless skinless chicken breasts
• 1.5 cups dry quinoa
• 1 medium cucumber
• 1.5 cups cherry tomatoes
• 2 cloves garlic
• 1.5 whole lemon
• 3 tbsp olive oil
• 1.5 tsp dried oregano
• 0.5 tsp paprika
• 2 cups baby spinach
• 0.5 cup crumbled feta cheese
• 1 tsp salt
• 0.5 tsp black pepper

Steps

1. 1Rinse quinoa; cook with 3 cups water and a pinch of salt until fluffy, about 15 minutes. Fluff and cool slightly.
2. 2Mix 2 tbsp olive oil, juice of 1 lemon, minced garlic, oregano, paprika, salt, and pepper. Toss with chicken pieces or thin cutlets.
3. 3Cook chicken in a skillet over medium-high heat until done, 6–8 minutes, or bake at 400°F for 18–20 minutes.
4. 4Dice cucumber and halve cherry tomatoes. Toss quinoa with remaining oil, spinach, vegetables, and a squeeze of lemon.
5. 5Top bowls with sliced chicken and crumbled feta.

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Ingredients

• 1.5 lb salmon fillets
• 4 cups broccoli florets
• 2 medium bell pepper
• 1 medium yellow onion
• 3 cloves garlic
• 2 whole lemon
• 3 tbsp olive oil
• 1 tsp paprika
• 0.5 tsp dried oregano
• 1 tsp salt
• 0.5 tsp black pepper

Steps

1. 1Preheat oven to 425°F. Line a sheet pan with parchment.
2. 2Toss broccoli, sliced bell peppers, and onion wedges with 2 tbsp olive oil, half the garlic (minced), paprika, oregano, salt, and pepper. Spread on the pan.
3. 3Roast vegetables 10 minutes. Meanwhile, pat salmon dry; rub with remaining oil, garlic, salt, and pepper.
4. 4Push vegetables aside; place salmon on the pan. Top with lemon slices. Roast 12–15 minutes until salmon flakes easily.
5. 5Squeeze remaining lemon over everything before serving.

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Ingredients

• 2 15-oz cans canned chickpeas
• 1 medium yellow onion
• 4 cloves garlic
• 1 14.5-oz can canned diced tomatoes
• 1 medium bell pepper
• 2 tsp ground cumin
• 1.5 tsp paprika
• 0.25 tsp ground cinnamon
• 0.5 tsp ground ginger
• 2 tbsp olive oil
• 3 cups baby spinach
• 1 whole lemon
• 3 cups cooked quinoa or rice
• 1 tsp salt
• 0.25 tsp black pepper

Steps

1. 1Heat olive oil in a pot over medium heat. Cook diced onion and bell pepper 6 minutes until soft.
2. 2Add garlic, cumin, paprika, cinnamon, and ground ginger; stir 1 minute.
3. 3Add diced tomatoes, drained chickpeas, 1 cup water, salt, and pepper. Simmer 15–18 minutes until thick and fragrant.
4. 4Stir in spinach until wilted. Finish with lemon juice.
5. 5Serve over leftover quinoa or rice from earlier in the week.

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