3 Quick and Easy Recipes for a Fun Weekend


3 Quick and Easy Recipes for a Fun Weekend

3 Quick and Easy Recipes for a Fun Weekend

The weekend is finally here, and you know what that means! It’s time to relax, unwind, and enjoy some delicious food. But what if cooking feels like more of a chore than a fun activity? Well, have no fear! These three quick and easy recipes will have you in and out of the kitchen in no time, so you can get back to enjoying your weekend.

Recipe 1: Chicken Stir-Fry with Pineapple and Red Bell Peppers


Chicken Stir-Fry with Pineapple and Red Bell Peppers Fresh Bite Paprika Recipes


This is a great recipe for when you want something that’s tasty but not too heavy. This dish is full of bright flavors, thanks to fresh pineapple chunks, red bell pepper strips, garlic, ginger and soy sauce. Best yet? It only takes 15 minutes from start to finish!


  • 1 tablespoon Canola Oil
  • 1 pound Chicken boneless, skinless, cut into 1-inch cubes
  • 1 Red Bell Pepper cut into the same size as the chicken
  • 1 Onion Small, cut into the same size as the chicken
  • 1 cup Pineapple Chunks canned, plus 1/4 cup juice
  • 1/4 teaspoon Red Pepper Flakes more if desired
  • 2 tablespoons Ketchup
  • 2 tablespoons Soy Sauce
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Ground Ginger
  •  Black Pepper to taste
  • 2 cups Brown Rice Cooked


  1. In a small bowl, stir together ¼ cup pineapple juice, pepper flakes, ketchup, soy sauce, garlic, and ginger, to make sauce.
  2. Heat a large skillet with oil. Sauté chicken over medium ­high heat until cooked through, about 8 minutes.
  3. Add bell pepper and onion to the skillet and saute for 3 minutes.
  4. Add sauce. Cook and stir for about 2 minutes until vegetables are crisp ­tender, and sauce is thick.
  5. Add 1 cup pineapple to wok or skillet and cook until hot. Season with ground black pepper to taste.
  6. Serve stir-­fry over 1⁄2 cup of brown rice.

Recipe 2: Baked Salmon with Avocado Salsa


baked salmon with avocado salsa


Cooking fish is one of the easiest ways to get protein into your diet — it’s full of healthy fats that keep you feeling fuller longer than other foods do. This salmon recipe takes less than 30 minutes from start to finish, making it an ideal dinner option when you’re short on time but still want something delicious.


  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon paprika
  • 4 salmon fillets
  • 2 avocados
  • ¼ red onion
  • 1 lime, juiced
  • 1 tablespoon olive oil
  • 1 ½ teaspoons salt


  1. In a large bowl, mix oil, salt, pepper, and paprika. Coat the salmon fillets with the marinade and refrigerate for 30 minutes.
  2. Grill the salmon on an 11 inch (28 cm) griddle pan on high heat for two minutes on each side.
  3. In a separate bowl, lightly toss avocados, ¼ red onion, the juice from one lime, 1 tablespoon olive oil, and salt to taste.
  4. Spoon avocado salsa on top of the cooked salmon. Top with finely cut cilantro.
  5. Enjoy!

Recipe 3: Easy Chicken Piccata


Easy Chicken Piccata

This is a classic recipe that’s perfect for a busy weeknight. It’s also great for company because it’s quick to make and looks impressive on a plate!


  • 2 Chicken breasts

  • 1 cup all purpose flour

  • 1/2 stick butter

  • 1 pinch ground black pepper

  • Olive oil

  • 2tsp Italian seasoning (thyme, oregano and rosemary mixed)

  • 1/3 cup lemon juice

  • 2 or 3 lemon slices

  • 2 tbsp capers

  • 1 tbsp fresh parsley

  • 1 cup chicken stock (unsalted)

  • 1 pinch kosher salt


    • Split each chicken breast in to two pieces horizontally and place between 2 sheets of plastic wrap. Using the flat side of a mallet gently pound chicken into ¼ inch thick cutlets.
    • Season cutlets with salt and pepper, then dredge in flour. Heat oil in a saute pan over medium-high heat. Saute cutlets 2-3 minutes on each side until golden brown and cooked through.
    • Transfer cutlets to a warmed platter. Deglaze pan with wine. Add minced garlic and cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes. Add broth, lemon juice, and capers.
    • Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to warm plates.
    • Finish sauce with butter and lemons. Once butter melts, pour sauce over cutlets. Garnish with chopped fresh parsley and serve immediately.

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