dinner for one

Mid-week meal prep just got easy with this delightful dinner recipes. Make this succulent grilled chicken breast and vibrant beetroot salad in 15 minutes.

Grilled Chicken With Beet & Onion Salad Recipe | Woolworths

chicken breast fillet, halved horizontally

tsp Woolworths extra virgin olive oil

spring onions, halved crossways

beetroot,

Woolworths baby spinach leaves

canned chickpeas, rinsed, drained

tbs aioli

mint leaves (to serve)

Rub chicken with oil, then season with pepper. Heat a chargrill pan over high heat. Grill chicken and onion for 6 minutes, turning, or until chicken is cooked through and onion is charred and tender.

Meanwhile, place beetroot, spinach and chickpeas in a bowl and toss to combine.

Combine aioli and 2 tsp water in a small bowl. Arrange salad and chicken on a plate. Top with onion and drizzle with aioli. Season with pepper. Serve scattered with mint.

This easy healthy supper is an ideal meal for one. Baking the ingredients in parchment gently steams the fish and beans, keeping them tender

Haddock with cannellini beans & artichokes

cannellini beans

lemon

garlic

tbsp parsley

olive oil

haddock

artichokes

Heat oven to 200C/180C fan/gas 6. In a bowl, mix the beans, zest and juice of half the lemon, the garlic and parsley. Stir through 1 tbsp olive oil and season to taste. Very lightly crush the beans with the back of a wooden spoon, keeping some of them whole.

Cut a large square of baking parchment, spoon the beans onto the centre and top with the fish. Scatter the artichokes around the fish, drizzle over the remaining olive oil, squeeze a little lemon juice over and season well. Bring both sides of the parchment upwards and fold together to create a tight seal, then twist the ends tightly (like a giant sweet).

Put the fish on a baking tray and bake in the oven for 13-15 mins or until the fish is just cooked.

Flying solo for dinner and want something special? While easy to make, this one-pan dish of duck with potatoes, veg and sauce also has a sense of occasion

Orange-glazed duck with duck-fat fondant potatoes

sunflower oil

duck breast (200 grams)

potatoes

wedges of white or pointed cabbage

tsp honey

orange

chicken stock

Heat the oven to 220C/200C fan/gas 7. Heat the oil in an ovenproof frying pan over a medium heat. Season the duck and lay it skin-side down on one side of the pan, then add the potatoes on the other side of the pan. Cook for 10 mins, but lower the heat if the duck skin is browning too quickly – it should be golden along with one side of the potatoes. Remove the duck to a plate, then turn the potatoes. Add the cabbage wedges to the pan, then put in the oven for 10 mins or until the cabbage is slightly wilting.

Carefully remove the pan from the oven. Turn the cabbage, then return the duck to the pan, skin-side up. Put back in the oven for 8 mins for pink meat, or 10 mins if you prefer the duck well done.

Remove the cabbage and potatoes from the pan and keep warm in a low oven. Put the pan with the duck back on the hob over a high heat. Drizzle with the honey and pour over the citrus juice. Bubble the liquid down to a sticky glaze for about 2-3 mins so it coats the duck, then spoon the glaze over. Remove the duck to a plate. Pour the stock into the pan, bring back to the boil and leave to bubble for 3-4 mins to create a syrupy sauce, adding any juices from the plate. Carve the duck into thick slices and arrange on a warm plate with the potatoes and cabbage. Pour over the sauce.

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