For a quick but elegant Sunday evening dinner, simply brown some sea scallops in a skillet—they take only five minutes.
This 20-minute vegan dinner is packed with vegetables: onion, zucchini, bell pepper and baby spinach.
The peppers are lightly charred and paired with browned chicken thighs topped with a basil-anchovy butter.
It features a summery combination of zucchini and basil with creamy mozzarella.
The whole dish comes together in just 15 minutes.
Serve it with some steamed broccoli to add a little green and a serving of vegetables.