Sarah Butler: Two delicious and no-fuss recipes for quick, nutritious dinners

Simple, balanced, and full of flavour, these summery dishes are ideal for getting the whole family around the table with minimal effort.

Busy days don’t have to mean boring dinners. These two delicious, no-fuss recipes are perfect for families who want quick, nutritious meals without the stress. 

Whether you’re juggling summer camp rosters, work commitments, or just trying to avoid another night of washing up, these dishes have you covered.

First up is the Mediterranean Chicken Tray Bake — a vibrant, all-in-one oven dish that combines seasoned chicken, roasted peppers, and fluffy rice soaked in rich stock and herbs. 

It’s hearty, healthy, and cooked in a single tray, making clean up a breeze. With just 15 minutes of prep, the oven does the rest while you get on with your evening.

Pair it with our Vibrant Summer Salad, a crisp and colourful side packed with fresh veggies, golden croutons, and a zesty homemade dressing. 

Ready in just 10 minutes, it’s the perfect way to add texture and freshness to your meal. 

Simple, balanced, and full of flavour, these summery dishes are ideal for getting the whole family around the table with minimal effort.

With make-ahead elements and optional add-ins for extra protein, they’re easy to adapt to your needs. 

Mediterranean Traybake

recipe by:Sarah Butler

Bursting with colour and flavour, it combines juicy seasoned chicken, juicy peppers, and aromatic rice in one easy-to-prep dish.

Servings

4

Preparation Time

 15 mins

Cooking Time

 40 mins

Total Time

 55 mins

Course

 Main

Ingredients

• 4 chicken breasts, cut into cubes

• 2 tbsp olive oilFor the seasoning mix

• 3 tbsp brown sugar

• 2 tsp paprika

• 2 tsp dried oregano or thyme

• 1 tsp garlic powder

• Salt and freshly ground black pepper, to taste  

• 3 mixed-colour bell peppers, diced

• 1 red onion, thinly sliced

• 3 garlic cloves, roughly chopped

• 2 bay leaves

• ½ lemon

• 200g basmati rice, rinsed and drained

• 600ml chicken stock

• 25g butter

• Handful of freshly chopped herbs such as parsley, coriander, or basil, to garnish

Method

1. Preheat the oven to 200°C (180°C fan) or Gas Mark 6.

2. Combine the chicken with the seasoning mix and 2 tbsp olive oil. Mix well to coat evenly.

3. Place the chopped peppers, red onion, and garlic in a large, deep roasting tray. Dot with the butter.

4. Roast in the oven for 10 minutes to soften the vegetables slightly.

5. Remove the tray from the oven. Scatter the seasoned chicken and rinsed rice evenly over the roasted vegetables.

6. Add the bay leaf and half the lemon into the tray.

7. Pour the chicken stock over the contents of the tray.

8. Cover the tray tightly with foil and bake for 30 minutes.

9. Uncover, add a few knobs of butter on top and return to the oven for an additional 10 minutes, or until the chicken is fully cooked and the rice is tender.

10. Garnish with chopped fresh herbs and season with extra salt and pepper if needed.

Sarah’s secret:

Always rinse basmati rice ahead of using it. This removes any excess starch, to avoid any gooey outcomes and ensures a perfectly fluffy finish.

Vibrant Summer Salad

recipe by:Sarah Butler

When time is short and appetites are big, a summer salad is a lifesaver for busy families. Ready in just 10 minutes, this colourful, fuss-free version is packed with fresh vegetables, bold flavours, and a satisfying crunch from golden homemade croutons.

Servings

4

Preparation Time

 10 mins

Total Time

 10 mins

Course

 Side

Ingredients

• 1 head of lettuce or bags of mixed leaves

• 1 red onion, thinly sliced

• 2 mixed peppers, cut into thin strips

• 150g Piccolo tomatoes, halved

• ½ cucumber, sliced

• Handful of fresh basil leaves

• For the croutons:

• 2 slices white bread, cut into small cubes

• 1 tbsp olive oil

• For the dressing:

• 100ml extra virgin olive oil

• 25ml balsamic vinegar

• 1 tsp mustard

• 1 tsp honey

• Pinch chilli flakes

Method

1. To make the croutons, toss the bread cubes in olive oil and bake at 200°C (180°C fan), Gas Mark 5 for 10 minutes or until golden and crisp.

2. Prepare the dressing by whisking together the olive oil, balsamic vinegar, mustard, honey, and chilli flakes until well combined.

3. Arrange the lettuce leaves as a base on a large serving dish. Layer on the red onion, red pepper, tomatoes, cucumber, and basil.

4. Drizzle over the dressing and sprinkle with homemade croutons. Serve immediately.

Sarah’s secrets: 

This makes a great side dish. 

For something more filling, add bacon lardons or cooked chicken pieces for a protein punch.