LAURA HENSHAW: '3 easy one-pot dinners I have on high rotation.'

We really enjoy cooking, and we LOVE our food. 

We're so obsessed that my husband Dalt has even started to grow his own veggies! But during the week, time often gets in the way of our cooking. Dalt and I both work long hours and by the time we get home, we're feeling tired, hungry and let's be real, hangry! 

One-pot wonders have become a staple in our household, and thankfully there are so many to choose from in the Kic app. We've learned that 30 minutes is the sweet spot for weeknight cooking, anything longer and we're too tempted to say, "I'm too tired, let's just get takeout". 

If you're looking for some quick and easy weeknight dinner inspo, here are three one-pot wonder recipes from the Kic app that Dalt and I have on rotation.

1. One Pot Creamy Pesto Chicken

Image: Supplied/Kic.



  • 4 x small skinless chicken breasts
  • 1tsp salt 
  • 0.5tsp cracked pepper
  •  20ml extra virgin olive oil, divided 
  • 1 x brown onion 
  • 2 x garlic clove 
  • 100ml chicken stock 
  • 250g cherry tomatoes 
  • 150g low fat cream 
  • 45ml basil pesto 
  • 100g baby spinach 
  • 30g parmesan cheese 
  • 90g uncooked basmati rice 


1. Cook rice as per packet instructions. Once cooked, drain and set aside. 

2. Trim fat off the chicken and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Heat 10ml teaspoons of olive oil in a skillet over medium heat. Cook for 8-10 minutes, or until golden and no longer pink in the centre. Remove from skillet and set aside. 

3. Finely slice onion, mince garlic and chop cherry tomatoes in half. To the same skillet, add the remaining 10ml teaspoons of olive oil and stir in the onion and garlic. Cook until fragrant, about 1-2 minutes, then deglaze the pan with chicken stock. 

4. Next, add the cherry tomatoes and cook for another 2-3 minutes, or until softened, then season with remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the cream and pesto, then stir well to combine. Continue cooking over low to medium heat, then add the baby spinach and parmesan cheese. 

5. Once the spinach has wilted, return chicken to the skillet and cook until heated through; about 2-3 minutes. Serve with cooked rice and enjoy! 

2. Baked Feta with Salmon

Image: Supplied/Kic.



  • 1 garlic clove 
  • 50g red onion 
  • 1 tablespoon fresh basil 
  • 250g cherry tomatoes 
  • 2 x 125g salmon fillets 
  • 100g feta 
  • 2 teaspoons extra virgin olive oil 
  • 3/4 teaspoons salt 
  • 1/2 tsp cracked pepper 
  • 2 cups rocket 


1. Preheat oven to 200°C. 

2. Finely mince garlic and chop onion into wedges; add to a baking dish. Roughly chop basil and slice cherry tomatoes in half, then add to the dish. 

3. Add salmon fillets and crumble feta on top. 

4. Season with olive oil, salt and pepper. Mix gently, ensuring everything is well-coated in olive oil. 

5. Bake for 15 minutes, or until salmon is cooked through. 

3. One Pan Chicken Fajita

Image: Supplied/Kic.



  • 2 x red capsicum 
  • 2 x yellow capsicum 
  • 1 x red onion 500g chicken breast 
  • 1 tablespoons extra virgin olive oil 
  • 1 tsp chilli powder 
  • 2 teaspoons cumin powder 
  • 1 tsp coriander powder 
  • 1 tsp paprika
  • 1/2 teaspoon garlic powder 
  • 1 tsp salt 
  • 1/2 tsp pepper 
  • 8 x small tortillas 
  • 2 tablespoons lime juice 
  • 1/4 cup fresh coriander leaves


1. Preheat oven to 200°C and line a baking tray with paper. 

2. Peel and slice the onion into wedges, slice capsicum and tofu into strips and transfer to a large bowl. Add olive oil, chilli powder, cumin, coriander, paprika, garlic powder, salt and pepper to the bowl. Toss to combine, ensuring everything is well-coated in the spices then transfer to your lined baking tray and spread into an even layer. 

3. Roast for 15-20 minutes, or until cooked, then remove from oven.  

4. Serve the fajitas in warmed tortillas with a garnish of coriander leaves and a squeeze of lime juice. 

Notes: feel free to use your preferred colour of capsicum; there's no need to have both red and yellow. 

This article was originally published on the Kic website and has been republished with full permission.

Featured Image: Instagram/@laura.henshaw/Kic.

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