Some quick and simple dinner ideas are Thai Chicken with Carrot-Ginger Salad and Orzo with Chicken, Corn and Green Beans. Both of these recipes are also highly rated by readers of Food Network and Martha Stewart.
To make Thai Chicken with Carrot-Ginger Salad, combine butter, garlic, curry paste and ginger with the zest of 2 limes and the juice of 1 lime in a bowl. Season bone-in chicken breasts with salt and rub the curry and butter mixture under the skin before placing skin-side up on a rack in a roasting pan. Pour half a cup of water into the pan and roast the chicken in an oven preheated to 450 F for between 20 and 25 minutes, or until the chicken is fully cooked and the skin crispy. For the carrot salad, combine crushed garlic with ginger, lime zest and lime juice and whisk with vegetable oil. With a peeler, shave carrots into ribbons and toss with the dressing, as well as chopped fresh cilantro and a little salt. Serve with the chicken.
For Orzo with Chicken, Corn and Green Beans, boil the orzo and add green beans for the final 6 minutes of cooking time. Drain and rinse, and then set aside. In a skillet, saute garlic and corn with salt, and then toss with shredded roast chicken, the orzo and the green beans. Season with salt and pepper to serve.