7 Quick Weekday Lunches – Easy Recipes Ready in Under 30 Minutes

➜ JUMP / TABLE OF CONTENTS

• Monday – Lemon Chicken with Zucchini
• Tuesday – Creamy Tomato Risotto with Basil
• Wednesday – Veggie & Feta Tortilla Wraps
• Thursday – Chicken Curry with Yogurt & Cilantro
• Friday – Baked Stuffed Peppers with Ricotta & Spinach
• Saturday – Spaghetti Aglio e Olio with Sautéed Spinach
• Sunday – Porcini Mushroom Risotto with Parmesan

The week behind us was packed, and another one is already here — which is why a good plan is worth its weight in gold. Lunch can be tricky: filling yet not heavy, ready in under 30 minutes, and varied enough so it doesn’t get boring. Here’s a fresh weekly menu — 7 recipes that are quick, simple, and full of flavour. You’ll find a mix of meat and vegetarian dishes, and for Sunday a cosy risotto to round things off.

Monday – Lemon Chicken with Zucchini

Start the week light but satisfying: juicy chicken in a lemony cream sauce. Zucchini brings freshness while the sauce stays silky.

Ingredients:

• 2 chicken breasts
• 1 large zucchini
• 2 garlic cloves
• juice of 1 lemon
• 100 ml cooking cream
• olive oil
• salt and pepper to taste

Method:

1. Season chicken with salt and pepper.
2. Slice zucchini into rounds.
3. Heat a little oil in a pan and sear the chicken (about 10 min). Remove.
4. In the same pan sauté garlic, add zucchini and cook 4 minutes.
5. Pour in lemon juice and cream, bring to a simmer, return chicken.
6. Cook another 8 minutes until the sauce thickens.

Tip: Serve with couscous or basmati rice — both cook in minutes.

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Tuesday – Creamy Tomato Risotto with Basil

A quick, always-reliable risotto. Tomato brings depth, basil adds freshness, and it’s done in under half an hour.

Ingredients:

• 250 g risotto rice
• 1 onion
• 1.5 tbsp tomato paste
• 700 ml vegetable stock (or water + 1 stock cube)
• 50 g Parmesan, grated
• fresh basil
• olive oil
• salt and pepper to taste

Method:

1. Sauté the chopped onion in olive oil.
2. Add rice and toast lightly, then splash with a little stock.
3. Gradually add stock and tomato paste, stirring continuously.
4. Cook 18–20 minutes until creamy and al dente.
5. Stir in Parmesan and chopped fresh basil.

Tip: For extra richness, finish with 1 tsp butter just before serving.

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Wednesday – Veggie & Feta Tortilla Wraps

A relaxed midweek lunch: warm tortillas filled with crisp veggies and salty feta. Fast, colourful, and satisfying.

Ingredients:

• 4 tortillas
• 1 red bell pepper
• 1 yellow bell pepper
• 1 carrot
• a few basil leaves
• 100 g feta
• 2 tbsp Greek yogurt
• salt and pepper to taste
• olive oil

Method:

1. Cut peppers and carrot into thin strips.
2. Quickly sauté the veg in a little oil (keep them crisp).
3. Warm the tortillas, spread with yogurt.
4. Add veggies and basil, crumble over feta.
5. Roll up and serve warm.

Tip: For a heartier wrap, add grilled chicken strips or some chickpeas.

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Thursday – Chicken Curry with Yogurt & Cilantro

Fancy something a little exotic? This quick yogurt curry is creamy, fragrant and gently spicy — perfect for a busy day.

Ingredients:

• 2 chicken breasts
• 1 onion
• 2 garlic cloves
• 2 tsp curry powder
• 150 g Greek yogurt
• 1 tsp tomato paste
• 200 g basmati rice
• oil
• salt and pepper to taste
• 2 sprigs cilantro (coriander)

Method:

1. Cook rice according to packet instructions.
2. Cut chicken into cubes and sear in a little oil.
3. Add chopped onion and garlic, sauté 4 minutes.
4. Stir in curry powder and tomato paste, cover and simmer 10 minutes.
5. Stir in yogurt; thin with a splash of water if needed.
6. Serve with rice and scatter with chopped cilantro.

Tip: Not a cilantro fan? Swap for parsley or lovage.

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Friday – Baked Stuffed Peppers with Ricotta & Spinach

Big, juicy peppers are perfect for quick stuffing — ricotta, spinach and a touch of Parmesan make them fresh yet filling.

Ingredients:

• 2 large bell peppers
• 200 g ricotta
• 100 g fresh spinach
• 50 g Parmesan, grated
• 1 garlic clove
• olive oil
• salt and pepper to taste

Method:

1. Preheat oven to 200 °C.
2. Slice off the tops of the peppers and remove seeds.
3. Sauté garlic and spinach briefly in a little oil.
4. Mix in ricotta, Parmesan, salt and pepper.
5. Stuff the peppers, place in a baking dish; bake the tops alongside.
6. Bake ~20 minutes until lightly browned; cap with the baked tops to serve.

Tip: Great with a simple tomato sauce or a slice of fresh bread.

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Saturday – Spaghetti Aglio e Olio with Sautéed Spinach

A classic done right: garlic, olive oil and a touch of chilli — plus spinach for extra greens.

Ingredients:

• 250 g spaghetti
• 3 garlic cloves
• 1 chilli (or a pinch of flakes)
• 100 g fresh spinach
• olive oil, salt

Method:

1. Cook spaghetti al dente. Reserve a little cooking water.
2. Warm a few tbsp oil in a pan; add thinly sliced garlic and chilli, sauté gently.
3. Add spinach and wilt briefly.
4. Toss in spaghetti with a splash of the cooking water.

Tip: Finish with grated Parmesan for extra depth.

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Sunday – Porcini Mushroom Risotto with Parmesan

Sunday calls for something warm and comforting — porcini risotto it is. Quick to make, big on flavour.

Ingredients:

• 250 g risotto rice
• 200 g fresh porcini (or good-quality mushrooms)
• 1 onion
• 1 garlic clove
• 700 ml vegetable stock (or water + 1 stock cube)
• 50 g Parmesan
• 1 tbsp butter
• olive oil
• salt and pepper to taste

Method:

1. Heat a little oil; sauté chopped onion and garlic.
2. Add sliced porcini and sear briefly to release aroma.
3. Stir in rice and toast; start adding stock ladle by ladle.
4. Cook, stirring, until rice is done and creamy (18–20 min).
5. Finish with butter and Parmesan.

Tip: Sprinkle with parsley and a few drops of good olive oil.

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