Three quick and tasty Gluten-Free midweek meals (ready in under 30 minutes)

Midweek dinners should be easy, comforting and full of flavour – not a stressful scramble or a compromise on taste. Whether you’re gluten-free by necessity or choice, these three quick meals prove that simple cooking can still deliver big results. Each recipe comes together in around 30 minutes, uses everyday ingredients and is perfect for busy weeknights when you want dinner done without fuss.

Lemon Garlic Chicken with Crispy Potatoes
Serves: 2–3
Time: 30 minutes
Naturally gluten-free

Ingredients

600g chicken thigh fillets
2 tbsp olive oil
3 cloves garlic, crushed
Zest and juice of 1 lemon
1 tsp dried oregano
Salt and pepper
500g baby potatoes, halved

Method

Preheat oven to 220°C (200°C fan). Toss potatoes with 1 tbsp olive oil, salt and pepper. Roast for 25 minutes until golden.
Meanwhile, heat remaining oil in a pan over medium heat.
Season chicken, then cook for 4–5 minutes per side until golden and cooked through.
Add garlic, lemon zest, juice and oregano. Cook for another minute until fragrant.
Serve chicken over crispy potatoes with pan juices spooned over.

Speedy Beef & Veggie Stir-Fry (Gluten-Free)
Serves: 2
Time: 20 minutes
Tip: Use gluten-free tamari instead of soy sauce

Ingredients

400g beef rump or sirloin, thinly sliced
1 tbsp sesame oil
1 red capsicum, sliced
1 zucchini, sliced
1 carrot, julienned
2 tbsp gluten-free tamari
1 tbsp honey
1 tsp grated ginger

Method

Heat sesame oil in a hot wok or pan.
Add beef and stir-fry quickly until just cooked. Remove and set aside.
Add vegetables and cook for 3–4 minutes until just tender.
Return beef to pan, add tamari, honey and ginger.
Toss well and serve immediately over rice or rice noodles.

Creamy Tuscan Salmon (One-Pan Wonder)
Serves: 2
Time: 25 minutes
Naturally gluten-free

Ingredients

2 salmon fillets
1 tbsp olive oil
2 cloves garlic, crushed
½ cup thickened cream
¼ cup sun-dried tomatoes, sliced
1 cup baby spinach
Salt and pepper

Method

Season salmon and pan-fry in olive oil for 3–4 minutes per side. Remove and set aside.
In the same pan, add garlic and cook for 30 seconds.
Stir in cream and sun-dried tomatoes. Simmer for 2 minutes.
Add spinach and return salmon to the pan.
Spoon sauce over salmon and cook gently for another 3–4 minutes.