A simple dinner setup with ingredients.
Promise: Plan for three dinners with a grocery list by aisle. A genius way to be organized.
What you’ll do
-
Use a prompt to generate 3 fast dinners.
-
Ask it for a single sorted grocery list with totals.
-
Buy food, look competent.
Dinners (generated)
DINNER 1 — Skillet Lemon-Garlic Chicken with Chickpeas & Spinach
 |
| Chicken and chickpeas |
One-liner: One-pan chicken thighs simmered with chickpeas and lemon, finished with a pile of wilted spinach.
Ingredients: 1.5 lb boneless skinless chicken thighs, 1 can chickpeas (drained), 1 small onion (sliced), 3 garlic cloves (minced), 1 lemon (zest + juice), 5 oz baby spinach, 1 tsp paprika, 1 tsp ground cumin, oil, salt, pepper.
Steps:
-
Season chicken with salt, pepper, paprika, cumin. Sear in oiled skillet 3–4 min/side.
-
Add onion and garlic; cook 2 min.
-
Stir in chickpeas, lemon zest and juice, plus ¼ cup water. Simmer 5–7 min.
-
Fold in spinach until wilted.
-
Taste, adjust salt, serve.
DINNER 2 — Sheet-Pan Spiced Chickpeas & Tomatoes with Yogurt Wraps
One-liner: Crisp chickpeas and burst tomatoes wrapped with lemony yogurt and greens.
Ingredients: 1 can chickpeas (drained), 2 cups cherry tomatoes, 2 garlic cloves (minced), ½ lemon (juice), ¾ cup plain Greek yogurt, 8 small tortillas or pitas, handful spinach (optional), 1 tsp paprika, 1 tsp cumin, oil, salt, pepper.
Steps:
-
Heat oven to 425°F. Toss chickpeas, tomatoes, garlic, paprika, cumin, oil, salt on a sheet pan.
-
Roast 15–18 min until chickpeas crisp and tomatoes blister.
-
Mix yogurt with lemon juice, pinch salt.
-
Warm tortillas.
-
Assemble wraps with yogurt, chickpeas/tomatoes, and spinach.
DINNER 3 — Quick Tomato-Spinach Chickpea Curry over Rice
One-liner: Fast weeknight curry using pantry chickpeas, tomatoes, and spinach.
Ingredients: 1 can chickpeas (drained), 1 medium onion (diced), 3 garlic cloves (minced), 1 cup cherry tomatoes (halved) or equivalent, 5 oz baby spinach, 2 tsp curry powder, 1½ cups uncooked rice, oil, salt, pepper, 1 cup water.
Steps:
-
Start rice per package.
-
Sauté onion in oil 3 min; add garlic and curry powder 1 min.
-
Add tomatoes, chickpeas, 1 cup water; simmer 6–8 min.
-
Stir in spinach to wilt.
-
Season and serve over rice.
Grocery list (sorted by aisle)
Produce
-
Onions — 2 medium
-
Garlic — 1 head
-
Lemons — 2
-
Cherry tomatoes — 3 cups (~1.5 pints)
-
Baby spinach — 10 oz (one large bag)
Bakery/Grains
-
Small tortillas or pitas — 8
-
Long-grain rice — 1 lb bag (you’ll use ~1½ cups)
Meat/Seafood
-
Boneless skinless chicken thighs — 1.5 lb
Dairy/Eggs
-
Plain Greek yogurt — 1 cup (buy an 8–16 oz tub)
Pantry/Canned
-
Chickpeas — 3 cans (15 oz each)
-
Olive oil (on hand)
Spices/Seasoning
-
Paprika
-
Ground cumin
-
Curry powder
-
Salt & black pepper
Household/Other
-
Parchment paper (optional, for sheet pan)
10-minute prep tonight
-
Rinse and start a pot of rice; cool and refrigerate for later meals.
-
Drain and rinse all chickpeas; store covered in the fridge.
-
Mix the lemon yogurt sauce (yogurt + lemon + pinch of salt).
-
Slice one onion and mince 5–6 cloves garlic; store airtight.
-
Stir together a small spice mix: 2 tsp paprika + 2 tsp cumin + 2 tsp curry powder for the week.
Result
I have 3 dinners that share ingredients, one tidy list, and minimal thought debt.