What’s for Dinner at 5 PM? 7 Easy Supper Ideas in 30 Minutes

From Monday to Sunday — seven quick ideas for an early dinner (light supper) in 30 minutes or less. Three meat mains, three vegetarian options, and one hearty one-pot to keep the week balanced and fuss-free. Jump straight to any day below.

🗓️ Weekly dinner planner: tick & add notes

Mon
Chicken fillet in tomato–basil sauce

Tue
Zucchini tart with cheese & herbs

Wed
Spaghetti with tuna, capers & lemon

Thu
Farfalle with chicken & sun-dried tomatoes (creamy)

Fri
Vegetable wok with rice noodles

Sat
Pork strips in creamy porcini sauce

Sun
Hearty red lentil stew

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Monday – Chicken Fillet in Tomato–Basil Sauce

One-pan classic: chicken, garlic, tomato and basil. Great with rice, couscous or polenta.

Ingredients (serves 2):

• 300 g chicken breast
• 2 garlic cloves
• 1 small red onion
• 1 can (400 g) chopped tomatoes
• 1 tsp sugar (optional)
• handful fresh basil
• olive oil
• salt and pepper to taste; pinch of chilli (optional)
• 1 tbsp grated Parmesan (optional)

1. Slice chicken into thick strips and sear in olive oil until golden (about 5 min). Set aside.
2. In the same pan, soften chopped onion and garlic for 2–3 min.
3. Add tomatoes, sugar, salt and pepper to taste and chilli if using. Simmer 8–10 min to thicken.
4. Return chicken, stir and cook 4 min to absorb the sauce.
5. Off the heat, fold in torn basil and Parmesan if using. Serve with your chosen side.

Tip: Stir in a knob of butter at the end for a silky finish.

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Tuesday – Zucchini Tart with Cheese & Herbs

Light puff-pastry tart with ricotta/cottage cheese, melty cheese and fresh herbs. Lovely warm or cold.

Ingredients (serves 2):

• 1 sheet puff pastry (200 g, rolled)
• 1 large zucchini
• 150 g ricotta
• 80 g grated cheese
• 1 egg
• handful chopped herbs (parsley, basil, thyme)
• olive oil
• salt and pepper to taste

1. Heat oven to 200 °C. Line a tray with baking paper; lay out pastry.
2. Slice zucchini thinly. If very watery, lightly salt, rest 10 min and pat dry.
3. Mix ricotta with half the cheese, egg, herbs and salt and pepper to taste.
4. Spread mixture over pastry (leave a 2 cm border). Arrange zucchini, scatter remaining cheese; brush the rim with oil.
5. Bake about 30 min until golden. Serve with a simple green salad.

Tip: Add thin red-onion slices or a little feta for contrast.

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Wednesday – Spaghetti with Tuna, Capers & Lemon

Speedy Mediterranean bowl: quality tuna in oil, capers, garlic and bright lemon.

Ingredients (serves 2):

• 180–200 g spaghetti
• 1 can quality tuna in olive oil (160 g)
• 2 garlic cloves
• 2 tbsp capers
• zest and juice of 1 lemon
• olive oil
• handful parsley
• salt and pepper to taste; pinch of chilli (optional)

1. Cook pasta in well-salted water; reserve 50–100 ml starchy water.
2. Warm olive oil (with a little tuna oil if you like); add garlic, capers and chilli. Sauté 30–40 s.
3. Toss in drained pasta, lemon zest and a splash of pasta water to emulsify.
4. Add drained tuna, lemon juice, salt and pepper to taste. Toss briefly.
5. Serve with chopped parsley.

Tip: A spoon of butter at the end gives a glossy finish.

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Thursday – Farfalle with Chicken & Sun-Dried Tomatoes (Creamy)

Comforting and quick: chicken pieces, cream, sun-dried tomatoes and Parmesan.

Ingredients (serves 2):

• 180 g pasta (farfalle)
• 200 g chicken breast
• 100 ml single cream
• 6 sun-dried tomatoes in oil
• 2 garlic cloves
• 2 tbsp grated Parmesan
• olive oil
• salt and pepper to taste; pinch of chilli (optional)
• few basil or parsley leaves

1. Cook pasta in salted water; reserve 50 ml water.
2. Dice chicken, season with salt and pepper to taste and sear quickly. Set aside.
3. In the same pan, sauté chopped garlic and sliced sun-dried tomatoes briefly.
4. Pour in cream; simmer 3–4 min. Toss with pasta, loosening with reserved water as needed.
5. Stir in chicken and Parmesan (and chilli if using). Finish with herbs and serve.

Tip: A squeeze of lemon balances the creaminess.

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Friday – Vegetable Wok with Rice Noodles

Colourful and crisp: hot-wok veggies, rice noodles and a soy–sesame dressing.

Ingredients (serves 2):

• 120 g rice noodles
• 1 red bell pepper
• 1 small zucchini
• 1 carrot
• handful broccoli florets
• 2 garlic cloves
• 2 cm piece ginger
• 3 tbsp soy sauce
• 1 tbsp rice vinegar or lemon juice
• 1 tsp sesame seeds
• 1 tsp sesame oil (optional)
• wok oil; salt and pepper to taste

1. Soak or cook noodles per pack; drain.
2. Heat wok very hot. Stir-fry sliced veg 3–4 min (keep them crisp).
3. Add chopped garlic and ginger, toss in noodles.
4. Season with soy, vinegar/lemon, sesame seeds and salt and pepper to taste. Toss quickly.

Tip: Add tofu cubes or a scrambled egg for protein.

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Saturday – Pork Strips in Creamy Porcini Sauce

Tender pork in a rich creamy porcini sauce with a hint of white wine. Best with wide noodles or mash.

Ingredients (serves 2):

• 300 g pork loin (boneless)
• 200 g porcini (fresh or frozen)
• 1 small shallot
• 1 garlic clove
• 100 ml single cream
• 50 ml dry white wine (optional)
• olive oil or butter
• salt and pepper to taste; sprig of thyme
• 1 tsp mustard

1. Slice pork into strips; season with salt and pepper to taste and sear quickly (about 4 min). Set aside.
2. Sauté shallot and garlic, then add sliced porcini; cook about 4 min.
3. Deglaze with wine if using and reduce. Add cream, thyme and mustard.
4. Return pork, stir and simmer 4 min. Serve at once (great over wide noodles).

Tip: A spoon of Parmesan or a touch of truffle paste makes it “weekend special.”

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Sunday – Hearty Red Lentil Stew

Comforting, filling and time-friendly: red lentils cook fast, veg brings body. Great for meal-prep.

Ingredients (serves 2–3):

• 150 g red lentils
• 1 small onion
• 2 garlic cloves
• 1 carrot
• 1 small sweet potato
• 400 g passata or chopped tomatoes
• 500 ml vegetable stock (more as needed)
• 1 tsp sweet paprika
• 1/2 tsp cumin (optional)
• olive oil
• salt and pepper to taste
• small bunch fresh parsley

1. Soften onion and garlic in oil. Add diced carrot and sweet potato; sauté 2–3 min.
2. Stir in paprika (and cumin), add lentils, tomatoes and stock. Bring to a simmer.
3. Cook 15–18 min until lentils are tender and stew thickens. Season with salt and pepper to taste.
4. Serve with fresh parsley (and bread if you like).

Tip: A spoon of yogurt or sour cream adds a gentle contrast.

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FAQ – Quick Meals & 30-Minute Dinners

1. How long does it usually take to make a quick meal?
Most quick dinner recipes are designed to be ready in 30 minutes or less — from prep to plate.

2. Can I prepare quick meals in advance?
Absolutely. Many dishes can be cooked a day ahead and simply reheated or repurposed into new meals the next day.

3. How can I save time during the week when cooking?
Do some prep work in advance — chop veggies, stock up on pantry staples, and plan your weekly menu ahead of time.

4. Are quick meals healthy?
Yes. The secret lies in choosing fresh ingredients, seasonal vegetables, lean proteins and whole grains — without unnecessary additives.

5. What are the best dishes for quick dinners?
Pasta dishes, risottos, vegetable stir-fries, one-pot meals and simple bakes are all excellent time-saving options.

6. What can I make in under 15 minutes?
Salad bowls, omelettes, quick woks and simple pasta with basic sauces are great choices when you’re really short on time.

7. How can I make a quick meal more filling without adding extra time?
Add legumes, whole grains or protein-rich ingredients (like eggs, cheese or chicken) to make the meal more satisfying without extending cooking time.