Three dinners built around chicken, potatoes, beans and green vegetables, with one combined grocery list.
Cook the dinners in any order and leave out any you don’t need. The grocery list uses one full batch of each selected recipe. Check individual servings and preparation times before shopping.
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Quantities use each recipe as written. Changing dinners clears checked items so you can review the new amounts. Choices are saved in this browser when storage is available.
3 dinners selected
Check your pantry: Cooking oil, Paprika, Garlic powder, Salt, Black pepper. See each recipe for amounts and seasoning guidance.
From your pantry: 1–2 tbsp oil, 1 tsp paprika, garlic powder, salt and pepper.
Heat the oven to 425°F and have a large baking sheet ready. Cut the potatoes into even ¾-inch pieces so they can cook through alongside the chicken; trim the green beans if using fresh ones.
Measure 1–2 tbsp oil in total and keep a little of it aside for the green beans. Toss the potatoes on the baking sheet with the remaining oil, 1 tsp paprika, garlic powder, salt and black pepper, coating the cut surfaces.
Add the boneless chicken thighs and turn them in the seasoned oil on the sheet. Spread the potatoes and chicken into a single layer, with the thighs unfolded and space between the pieces.
Roast for 15 minutes. During this first roast, keep the green beans ready to add; frozen beans can go straight onto the tray without thawing.
Remove the sheet from the oven and turn the potatoes. Add the green beans, toss them with the oil you set aside and spread them out around the chicken rather than piling them together.
Return the sheet to the oven and roast for another 15–20 minutes. Check the thickest part of the chicken with a thermometer for 165°F, and pierce a potato piece to check that its center is tender; the beans should be hot and tender.
If one component finishes before the others, move the finished food to a clean plate while the rest completes cooking. Squeeze the juice from the ½ lemon over the cooked chicken and vegetables, turn the vegetables through the tray juices and divide into about 2–3 servings.
Recipe note: Frozen green beans can go on the tray straight from frozen; spread them out so they roast instead of steaming.
From your pantry: oil, paprika, garlic powder, salt and pepper.
Optional: Parsley
Cut the potatoes into even ½-inch pieces and drain the white beans. Keep the diced tomatoes with their liquid ready, and leave the boneless chicken thighs whole.
Heat 1 tbsp oil in a deep skillet over medium-high heat. Lay the thighs in the hot oil in one layer and brown for about 5 minutes in total, turning once; this browns the surface, while the covered simmer finishes cooking the chicken.
Add the potatoes, the can of diced tomatoes with its liquid and ½ cup water. Stir in paprika, garlic powder, salt and black pepper, moving the potatoes into the liquid around the chicken.
Bring the liquid to a simmer, then cover and reduce the heat enough to maintain gentle bubbling. Simmer for 18–25 minutes, stirring occasionally around and underneath the chicken so the potatoes cook evenly and do not catch on the pan.
Check the liquid when you stir. If the skillet is drying out before the potatoes soften, add a splash of water and replace the lid; keep enough liquid in the pan for the potatoes to simmer.
Stir in the drained white beans carefully so they stay mostly intact, and heat them through. Check that the chicken reaches 165°F at its thickest part and that a potato piece is tender all the way through; continue the gentle simmer if either needs longer.
Take the skillet off the heat and squeeze in the juice from the ½ lemon. Add parsley if using, spoon the sauce and beans over the chicken and divide into about 2–3 servings.
Recipe note: Chickpeas work in place of white beans. For more sauce, add a little extra water as it simmers.
Cut the potatoes into even ½-inch pieces. Drain the white beans, trim the green beans if fresh, and put a separate saucepan of water on to heat for the green beans.
Put 1 tbsp oil and 2 tbsp water in a skillet with the potatoes and set it over medium heat. Cover and cook for about 12 minutes, stirring occasionally to move the pieces from the edges to the center and checking that they are beginning to soften.
Remove the lid and continue cooking for about 5–8 minutes. Let the remaining moisture evaporate, then turn the potatoes occasionally so their surfaces become golden; check that the centers are tender before adding the white beans.
While the potatoes cook, simmer fresh green beans in the separate saucepan for 5–7 minutes, until tender. For frozen beans, follow their package directions instead. Drain the cooked green beans well so excess water does not dilute the finished bowls.
Stir the drained white beans into the golden potatoes and heat for 2–3 minutes, turning gently to avoid crushing the beans. Season the mixture with paprika, salt and black pepper.
Put the ½ cup plain yogurt in a small bowl and stir in a little juice from the lemon. Taste and add more lemon juice if wanted; you can leave some of the lemon unused.
Divide the hot potatoes, white beans and drained green beans among bowls, making about 2–3 servings. Spoon the lemon yogurt over the top and finish with parsley if using.
Recipe note: Use any cooked vegetable you need to finish. A little extra lemon brightens the beans.
Times vary by stove, oven and ingredient size. Follow the doneness checks in each recipe. The checklist changes the groceries; all plan recipes remain below for reference and printing.
