LAURA HENSHAW: 'My favourite one-pan dishes that are simple and delicious.'

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If there's one thing I'm loving at the moment, it's anything that will save me time and simplify my life. Dinner that only involves one single pan or baking tray? That's a big yes from me. Here are three of my favourite one-pan dishes from the Kic app right now that will not only nourish you at the end of the day, but will also cut your clean-up time in half.

And better yet, each of these recipes includes ingredients known to support restful sleep, which could be helpful if you're among the 69 per cent of people who wake up tired or totally exhausted in the morning!

Whether you're cooking for yourself or the whole family, these simple dishes bring together convenience, flavour, and sleep-friendly ingredients, all in one pan.

Watch: Laura Henshaw on But Are You Happy? Post continues below. 

Golden chicken and rice 

You'll find this recipe is packed with warm spices, juicy chicken, and a pop of freshness with your garnish. With spices included that help support your sleep, it's the perfect dinner combo.

Serves 4.

Image: Supplied.

Ingredients: 

250g basmati rice325ml chicken stock 120ml canned coconut milk2 garlic cloves2cm piece of ginger 2 tsp curry powder
1 tsp ground turmeric
1 tsp salt1 tsp cracked pepper400g frozen peas500g chicken breast, diced
40g store-bought pickled onions
10g fresh coriander, to serve


Method: 

1. Preheat the oven to 180°C fan-forced. Rinse the rice under cold water until the water runs clear. 

2. Dice the chicken and add to a bowl, along with the curry powder, turmeric and a pinch of salt and pepper. Set aside to marinate. 

3. Finely mince the garlic and ginger. Add the rice, stock, coconut milk, frozen peas, garlic and ginger into a medium oven-safe baking dish. Season with salt and pepper. Top with the seasoned diced chicken. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes, or until the chicken is cooked through and the rice is tender. 

4. Fluff the rice gently with a fork before serving and top with coriander and pickled onions.

One-pan coconut salmon curry

This creamy coconut curry will be ready in under 30 minutes and you can expect a medley of herbs and spices for a seriously tasty and aromatic dish.

Serves 4.

Image: Supplied.

Ingredients:

200grams Basmati rice0.5x Brown onion2x Garlic clove2x Capsicum1x Red chilli15ml Extra virgin olive oil60grams Thai red curry paste400ml Reduced fat coconut milk150grams Baby spinach125grams Salmon fillets x 320ml Lime juice10grams Coriander1x Lime1tsp Salt

Method:

Step 1

Cook rice as per packet instructions. Peel and finely dice onion and garlic, then slice capsicum into long strips and finely slice the chilli.

Step 2

Heat olive oil in a shallow pan over medium heat. Once hot, add onion and capsicum, then sauté for 3-4 minutes, or until softened. Next, add the garlic and curry paste, then cook for another 2 minutes.

Step 3

Add the coconut milk and simmer for a couple minutes, then add the baby spinach and lime juice and simmer until wilted. Finally, add the salmon fillets. Cover and simmer for another 8-10 minutes, or until the salmon is cooked to your liking. Season with salt as needed, then divide between bowls and serve with the rice and a garnish of coriander, chilli and lime.

One-pan ham and veggie frittata 

This is a great dish for utilising whatever is leftover in the fridge at the end of the week. Save the leftovers for a quick breakfast or tasty lunch!

Serves 3.

Ingredients:

2tbsp Extra virgin olive oil

1x Brown onion

200grams Mushrooms

1x Garlic clove

200grams Ham off the bone

100grams Baby spinach

0.5tsp Salt

0.25tsp Cracked pepper

8x Egg

0.25cups Full cream milk

0.75cups Low fat cheddar cheese

Method:

Step 1

Preheat oven to 175°C. Finely slice onion and mushrooms, mince garlic and chop ham into small bite-sized pieces.

Step 2

Heat olive oil in a large frypan or skillet over medium heat. Once hot, add onion and garlic and sauté until soft and translucent; about 4-5 minutes. Next, add mushrooms and cook for another 5 minutes, or until softened. Season with salt and pepper, then add the ham and baby spinach and let wilt.

Step 3

In a medium bowl, whisk the eggs and milk, then add the cheddar. Pour into the frypan and give everything a quick stir, then leave undisturbed to cook over low-medium heat for 7-8 minutes, before transferring to the oven for another 15 minutes, or until the centre is set.

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If you're craving more, there are over 900 dietitian-approved recipes in the Kic app, which you can access for free with a seven-day trial at kicapp.com. Join before August 25 to take advantage of Kic Rest Club with Sheet Society.

Feature Image: Supplied / Insta @laura.henshaw