3 Easy 30-Minute Weeknight Dinners You Can Whip Up Tonight

INGREDIENTS: 3 teaspoons smoked paprika 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon water 4 bone-in chicken thighs 1-1/2 cups baby portobello mushrooms, quartered 1 cup chopped green onions, divided 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained DIRECTIONS: Mix first four ingredients; rub over chicken. Place a large skillet over medium heat. Add chicken, skin side down. Cook until browned, 4-5 minutes per side; remove from pan. Remove all but 1 tablespoon drippings from pan. In drippings, saute mushrooms and 1/2 cup green onions over medium heat until tender, 1-2 minutes. Stir in tomatoes. Add chicken; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 170°, 10-12 minutes. Top with remaining green onions. via Taste of Home

INGREDIENTS: 1/2 cup plain low-fat yogurt 3 tablespoons extra-virgin olive oil Juice of 1 lemon 1 small clove garlic, finely grated Kosher salt 1/8 teaspoon cayenne pepper 1 small bunch kale, stems removed and leaves thinly sliced 3/4 pound medium shrimp, peeled and deveined 1 15-ounce can no-salt-added chickpeas, drained and rinsed 1 pint grape tomatoes, halved 1/2 small red onion, thinly sliced 4 pieces pita bread, halved DIRECTIONS: Preheat the broiler. Whisk the yogurt, 2 1/2 tablespoons olive oil, the lemon juice, garlic, 1/4 teaspoon salt and the cayenne in a large bowl. Add the kale and toss to coat; set aside at room temperature while you prepare the shrimp. Toss the shrimp with the remaining 1/2 tablespoon olive oil on a baking sheet. Broil until just cooked through, 4 to 5 minutes; let cool slightly. Add the shrimp, chickpeas, tomatoes and red onion to the bowl with the kale; toss to coat. Stack the pitas on a plate and warm in the microwave, about 30 seconds. Fill with the shrimp-kale mixture. via Food Network

INGREDIENTS: 1 cup uncooked long grain white rice 1 cup salsa 1.5-2 cups precooked chicken, shredded 15 oz. can black beans 1 Tbsp chili powder 1 3/4 cups chicken broth 1 cup shredded cheese 2-3 green onions, sliced INSTRUCTIONS: In a large skillet, combine the rice, salsa, chicken, black beans (drained), chili powder, and chicken broth. Stir until everything is evenly tight-fitting a tight fitting lid on the skillet, turn the heat on to high, and let the skillet come to a full boil. As soon as the skillet comes to a boil, turn the heat down to low and let it simmer for 15 minutes. Make sure it is simmering the entire time, turning the heat up slightly if needed. After 15 minutes, turn off the heat, and let it rest with the lid in place for 5 more minutes. Finally, remove the lid, and fluff the mixture with a fork. All of the liquid should be absorbed and the rice should be tender. Sprinkle 1 cup of shredded cheese over top, replace the lid, and let it sit for a few minutes, or until the cheese is melted. Meanwhile, slice the green onions. Sprinkle the green onions over the melted cheese and serve hot. via BudgetBytes