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Tag: One-Pan Meals

  • Golden Chard, Feta & Pine Nut Frittata

    Golden Chard, Feta & Pine Nut Frittata

    Tender chard, creamy feta, and toasted pine nuts turn eggs into a colorful pantry-friendly dinner.

    Serves: 4   Prep: 15 minutes   Cook: 22 minutes

    Ingredients

    • 1 large bunch Swiss chard
    • 1 small yellow onion, thinly sliced
    • 2 tablespoons extra-virgin olive oil
    • 1 garlic clove, minced
    • 8 large eggs
    • 1/3 cup milk
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon black pepper
    • 1/2 cup crumbled feta
    • 2 tablespoons pine nuts
    • 1 tablespoon chopped fresh thyme or parsley

    Instructions

    1. Heat the oven to 400°F. Separate the chard stems from the leaves. Thinly slice the stems and roughly chop the leaves.
    2. Warm the olive oil in a 10-inch oven-safe skillet over medium heat. Cook the onion and chard stems for 5 minutes. Add the garlic and leaves and cook until wilted and any liquid has evaporated, about 4 minutes.
    3. Whisk the eggs, milk, salt, and pepper. Stir in half the feta, then pour over the vegetables. Scatter the remaining feta and pine nuts on top.
    4. Cook without stirring for 3 minutes, until the edges begin to set. Transfer to the oven and bake for 9 to 12 minutes, until the center is just set.
    5. Rest for 5 minutes, sprinkle with herbs, and cut into wedges.

    Prep ahead

    • Wash and cut the chard up to 2 days ahead.

    Easy swaps

    • Use spinach or kale in place of chard.
    • Pumpkin seeds can replace pine nuts.

    Storage and reheating

    Refrigerate wedges in an airtight container for up to 3 days. Serve cold, at room temperature, or warmed briefly.

  • Lemon-Oregano Chicken Rice Bake

    Lemon-Oregano Chicken Rice Bake

    Juicy chicken thighs bake over lemony spinach rice in one family-size pan with a feta finish.

    Serves: 6   Prep: 20 minutes   Cook: 55 minutes

    Ingredients

    • 2 pounds boneless skinless chicken thighs
    • 2 tablespoons extra-virgin olive oil, divided
    • 2 lemons
    • 3 garlic cloves, minced
    • 2 teaspoons dried oregano, divided
    • 1 teaspoon smoked paprika
    • 1 teaspoon kosher salt, divided
    • 1 small yellow onion, diced
    • 1 1/2 cups long-grain white rice
    • 3 cups low-sodium chicken broth
    • 3 cups baby spinach, chopped
    • 1/2 cup crumbled feta
    • 1/4 cup chopped parsley

    Instructions

    1. Heat the oven to 375°F. Toss the chicken with 1 tablespoon olive oil, the zest and juice of 1 lemon, half the garlic, 1 teaspoon oregano, paprika, and 1/2 teaspoon salt.
    2. Warm the remaining oil in a deep oven-safe 12-inch skillet or 9-by-13-inch baking dish on the stovetop. Cook the onion for 4 minutes. Stir in the remaining garlic, rice, oregano, and salt for 1 minute.
    3. Add the broth and spinach and bring to a simmer. Arrange the chicken and any marinade over the rice.
    4. Cover tightly and bake for 35 minutes. Uncover and bake 15 to 20 minutes longer, until the chicken reaches 165°F and the rice is tender. Add a splash of hot broth if the rice needs more time.
    5. Rest for 10 minutes. Fluff the rice around the chicken and finish with feta, parsley, and wedges from the remaining lemon.

    Prep ahead

    • Season the chicken and chop the onion up to 24 hours ahead.

    Easy swaps

    • Use boneless chicken breasts, checking early to prevent overcooking.
    • Use vegetable broth and chickpeas for a meatless rice bake; begin checking the rice after 35 minutes.

    Storage and reheating

    Refrigerate cooled chicken and rice within 2 hours and use within 3 days. Reheat with a spoonful of water until steaming hot.