15 Throw Together Meals Quick

You'll love having these 15 quick meals in your weeknight dinner arsenal. Whether you're dealing with a packed schedule or simply don't have the energy for elaborate cooking, these throw-together options deliver satisfying results in 20 minutes or less. From the protein-packed Tuna Pasta Skillet to the vibrant Mediterranean Chickpea Bowl, each recipe offers a perfect balance of nutrition and flavor. Let's explore how these efficient meals can transform your busy evenings into stress-free dining experiences.

15-Minute Tuna Pasta Skillet

Minute Tuna Pasta Skillet is a budget-friendly, protein-packed meal that comes together in less than 20 minutes. This versatile dish combines the convenience of canned tuna with pasta and pantry staples, making it perfect for busy weeknights when time is limited.

The beauty of this skillet meal lies in its adaptability – you can use any short pasta shape you have on hand and incorporate various vegetables to boost its nutritional value. The creamy sauce brings all the ingredients together, while the tuna adds a satisfying protein component that keeps you full.

Ingredients:

• 8 oz short pasta (penne, rotini, or fusilli)
• 2 cans (5 oz each) chunk light tuna in water, drained
• 1 cup frozen peas
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

Cook pasta according to package directions in salted water until al dente. While pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer. Add drained tuna, frozen peas, salt, and pepper. Once pasta is done, drain it and add to the skillet along with Parmesan cheese. Stir everything together until well combined and heated through, about 2-3 minutes.

For best results, avoid overheating the tuna as it can become dry and tough. The sauce should be creamy but not too thick – if needed, add a splash of pasta cooking water to achieve desired consistency. Store leftovers in an airtight container in the refrigerator for up to 2 days, though the sauce may need to be thinned out when reheating.

Quick Mediterranean Chickpea Bowl

This vibrant Mediterranean chickpea bowl combines protein-rich legumes with fresh vegetables and bold Mediterranean flavors, creating a satisfying and nutritious meal that can be prepared in under 15 minutes. Perfect for busy weeknights or meal prep, this dish delivers a perfect balance of fiber, protein, and healthy fats.

The beauty of this recipe lies in its versatility – you can customize the ingredients based on what you have available in your pantry or refrigerator. The foundation remains the same: chickpeas as the primary protein source, complemented by crisp vegetables and a zesty dressing that brings all the flavors together.

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 English cucumber, diced
• 2 cups cherry tomatoes, halved
• 1 red onion, thinly sliced
• 1 cup kalamata olives
• 1 cup crumbled feta cheese
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 cups fresh spinach leaves
• Optional: pita bread for serving

Drain and rinse the chickpeas, then pat them dry with a paper towel. In a large bowl, combine the chickpeas with diced cucumber, halved cherry tomatoes, sliced red onion, and kalamata olives. In a separate small bowl, whisk together olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper to create the dressing.

Pour the dressing over the chickpea mixture and toss gently to combine. Add the fresh spinach leaves and crumbled feta cheese, tossing lightly to incorporate all ingredients without breaking down the feta too much. Divide the mixture into serving bowls and serve immediately, with warm pita bread if desired.

For optimal results, consider preparing the vegetables and dressing in advance, but wait to combine everything until just before serving to maintain the crisp textures. The dish can be stored in an airtight container for up to 3 days in the refrigerator, though the vegetables may soften slightly. If meal prepping, keep the dressing separate until ready to serve.

Sheet Pan Chicken and Veggies

Sheet pan meals have revolutionized weeknight cooking by combining protein and vegetables in one easy-to-clean pan. This simple yet satisfying combination of chicken and seasonal vegetables creates a complete meal that requires minimal prep work and delivers maximum flavor.

The beauty of sheet pan chicken and veggies lies in its versatility. You can customize the vegetable selection based on what's in season or what you have in your refrigerator, and the cooking method ensures that both the chicken and vegetables develop a delicious golden-brown exterior while staying tender inside.

Ingredients:

• 4 chicken breasts, boneless and skinless
• 2 cups broccoli florets
• 2 medium carrots, cut into chunks
• 1 red bell pepper, sliced
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• 2 teaspoons garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 lemon

Preheat your oven to 400°F (200°C). In a large bowl, toss the vegetables with 2 tablespoons of olive oil, half of the garlic powder, and half of the seasonings. Arrange them on a large sheet pan. Rub the chicken breasts with the remaining olive oil and seasonings, then place them among the vegetables on the sheet pan, ensuring everything is in a single layer.

Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly caramelized. Squeeze fresh lemon juice over everything just before serving.

For best results, cut vegetables in similar-sized pieces to ensure even cooking. If using different vegetables than listed, consider their cooking times – harder vegetables like carrots may need to go in the oven a few minutes before softer ones like bell peppers. The chicken can be marinated for up to 4 hours before cooking for enhanced flavor.

5-Ingredient Black Bean Tacos

Black Bean Tacos are the perfect solution for busy weeknights when you need a nutritious meal in minutes. Using canned black beans as the base, this recipe transforms simple pantry staples into a satisfying meat-free dinner option that's both economical and delicious.

These tacos pack a powerful protein punch while delivering the authentic Mexican flavors everyone loves. The beauty of this recipe lies in its simplicity – with just a few basic ingredients, you can create a meal that's customizable to each person's taste preferences and dietary needs.

Ingredients:

• 2 cans black beans, drained and rinsed
• 8-10 corn or flour tortillas
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Lime wedges
• Optional toppings: shredded lettuce, diced tomatoes, cheese, sour cream, avocado

Heat olive oil in a large skillet over medium heat. Add diced onions and cook until translucent, about 5 minutes. Add minced garlic and cook for another minute. Add the black beans and seasonings, stirring to combine. Mash some of the beans with the back of a spoon while leaving others whole for texture. Cook for 5-7 minutes until heated through, stirring occasionally. Meanwhile, warm the tortillas according to package directions.

Assemble the tacos by spooning the bean mixture into warmed tortillas and adding desired toppings. Squeeze fresh lime juice over the filling just before serving.

For best results, don't skip warming the tortillas as this makes them more pliable and less likely to break. The bean mixture can be made ahead and reheated, making this recipe even more convenient for busy days. If the beans become too dry during cooking, add a splash of water or vegetable broth to reach desired consistency.

Microwave Egg Fried Rice

Microwave Egg Fried Rice is a convenient adaptation of the classic Chinese dish that can be prepared in minutes using leftover rice. This quick version maintains much of the traditional flavor while significantly reducing cooking time and cleanup effort.

While purists might argue against microwaving fried rice, this method proves invaluable for busy professionals, students, or anyone needing a fast meal. The key to success lies in using day-old rice, which has had time to dry out slightly, preventing the final dish from becoming mushy.

• 2 cups cooked white rice (day-old)
• 2 large eggs
• 1/2 cup frozen peas and carrots
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 green onions, chopped
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• Salt to taste

Place the cold rice in a microwave-safe bowl and break up any clumps with a fork. Add frozen vegetables and microwave for 2 minutes. In a separate small bowl, beat the eggs with a fork and stir in half the sesame oil. Push the rice mixture to one side of the bowl, creating a space for the eggs. Pour the egg mixture into the empty space and microwave for 1 minute. Mix the partially cooked egg with the rice, add soy sauce, remaining sesame oil, and seasonings. Microwave for an additional 1-2 minutes until everything is heated through. Stir in chopped green onions before serving.

For best results, allow the rice to cool in the refrigerator uncovered overnight before using it in this recipe. Avoid using freshly cooked rice as it contains too much moisture and will result in a soggy final product. If the rice clumps together during cooking, sprinkle a few drops of water and fluff with a fork between heating intervals.

No-Cook Greek Pita Wraps

No-cook Greek pita wraps are the perfect solution for busy weeknights when you want a satisfying meal without turning on the stove. These Mediterranean-inspired wraps combine fresh vegetables, tangy feta cheese, and protein-rich hummus for a balanced meal that comes together in minutes.

The beauty of these wraps lies in their versatility and freshness. You can customize the ingredients based on what you have available, and the combination of crisp vegetables with creamy spreads creates a delightful texture contrast that makes every bite interesting.

Ingredients:

• 4 whole wheat pita breads
• 1 cup store-bought hummus
• 1 English cucumber, thinly sliced
• 2 roma tomatoes, diced
• 1 red onion, thinly sliced
• 1 cup kalamata olives, pitted and halved
• 1 cup crumbled feta cheese
• 2 cups romaine lettuce, chopped
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and black pepper to taste

Lay each pita bread flat and spread a generous layer of hummus on one side. Layer the vegetables, starting with lettuce, followed by cucumber, tomatoes, and red onion. Sprinkle with olives and feta cheese. In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper. Drizzle this dressing over the filled pitas.

Roll each pita tightly, tucking in the sides as you go. If desired, secure with toothpicks or wrap in parchment paper to hold everything together. Cut diagonally before serving.

For best results, pat all vegetables dry before assembling to prevent the wraps from becoming soggy. These wraps can be made up to 4 hours in advance and stored in the refrigerator. If making ahead, consider placing the lettuce in last to maintain its crispness, and pack the dressing separately to add just before eating.

Pantry Pasta With Garlic and Oil

Pantry pasta with garlic and oil, also known as "aglio e olio" in Italian cuisine, is one of the simplest yet most satisfying pasta dishes you can prepare. This classic recipe requires minimal ingredients that are commonly found in most kitchen pantries, making it perfect for those nights when you need a quick meal but haven't had time to grocery shop.

What makes this dish special is its reliance on quality olive oil and perfectly cooked garlic, which create a flavorful base that coats every strand of pasta. The addition of red pepper flakes adds a subtle heat, while fresh parsley brightens the entire dish. When prepared correctly, this humble combination transforms into an elegant pasta that rivals more complex preparations.

Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. While the pasta cooks, slice the garlic thinly and heat olive oil in a large skillet over medium-low heat. Add the garlic and red pepper flakes to the oil, cooking until the garlic turns golden brown but not dark (about 3-4 minutes). Remove the skillet from heat if the garlic begins to brown too quickly.

Before draining the pasta, reserve 1/2 cup of the cooking water. Add the drained pasta directly to the skillet with the garlic oil, return to medium heat, and toss well to coat. Add the reserved pasta water a little at a time while stirring to create a light sauce. Mix in the fresh parsley, salt, and black pepper, tossing until everything is well combined and heated through.

For best results, use high-quality extra virgin olive oil as it's the primary flavor component. Never allow the garlic to burn as it will become bitter and ruin the dish. The pasta water is crucial for creating the right consistency – the starch helps the oil cling to the pasta and creates a silky finish. Serve immediately while hot, as this dish tends to dry out if it sits too long.

• 1 pound spaghetti or linguine
• 6-8 cloves garlic, thinly sliced
• 1/2 cup extra virgin olive oil
• 1 teaspoon red pepper flakes
• 1/2 cup fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup pasta cooking water
• Optional: grated Parmesan cheese

Easy Quesadilla Melts

Quesadilla melts are the perfect solution for busy weeknights when you need a satisfying meal in minutes. These warm, crispy tortillas filled with melted cheese and your favorite ingredients can be customized endlessly to suit any taste preference or dietary need.

While traditional Mexican quesadillas typically use corn tortillas and specific cheeses like Oaxaca, this quick version uses readily available ingredients you probably already have in your kitchen. The beauty of quesadilla melts lies in their versatility – they can be breakfast, lunch, dinner, or even a late-night snack.

Ingredients:

• 4 large flour tortillas
• 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• 1 cup cooked chicken, shredded (optional)
• 1/2 cup diced bell peppers
• 1/2 cup diced onions
• 1 tablespoon butter or oil
• Salt and pepper to taste
• Sour cream (for serving)
• Salsa (for serving)
• Guacamole (for serving)

Heat a large skillet over medium heat. Place one tortilla in the pan, add a generous handful of cheese, your chosen proteins, and vegetables on one half of the tortilla. Fold the empty half over the filled side and cook for 2-3 minutes until golden brown. Flip carefully and cook the other side until crispy and the cheese is completely melted. Remove from heat, cut into wedges, and serve immediately.

For best results, shred your own cheese rather than using pre-shredded varieties, as freshly shredded cheese melts more smoothly. Keep the heat at medium to avoid burning the tortilla before the cheese melts, and press down gently with a spatula while cooking to ensure even cooking and melting. Always serve hot with your choice of toppings.

10-Minute Stir-Fry Noodles

Minute Stir-Fry Noodles are the perfect solution for busy weeknights when time is limited but you still want a satisfying, homemade meal. This versatile dish combines tender noodles with crisp vegetables and your choice of protein, all brought together with a savory Asian-inspired sauce that coats every strand.

The beauty of this recipe lies in its adaptability – you can use whatever vegetables are in your refrigerator and switch up the protein based on your preferences. The key to success is having all ingredients prepped before you start cooking, as the actual cooking process moves quickly once you begin.

• 8 oz rice noodles or lo mein noodles
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 cup julienned carrots
• 1 cup sliced bell peppers
• 2 cups baby spinach
• 8 oz protein (chicken, shrimp, or tofu)
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 green onions, sliced
• Salt and pepper to taste

Begin by soaking the noodles according to package instructions until they're just tender. Meanwhile, heat oil in a large wok or skillet over medium-high heat. Add your chosen protein and cook until nearly done, then remove and set aside. In the same pan, stir-fry garlic, carrots, and bell peppers for 2-3 minutes until vegetables start to soften.

Add the drained noodles to the pan along with the soy sauce, oyster sauce, and sesame oil. Return the protein to the pan and add the spinach. Toss everything together until the spinach wilts and the noodles are well-coated with sauce. Season with salt and pepper, and garnish with green onions before serving.

For best results, make sure your pan is very hot before starting to cook, and don't overcrowd it with ingredients. If your pan is too full, the ingredients will steam rather than stir-fry, resulting in soggy rather than crisp-tender vegetables. Also, feel free to adjust the sauce quantities to your taste – some prefer their noodles more lightly seasoned while others enjoy a more intense flavor.

Instant Tomato Soup With Grilled Cheese

A classic combination of instant tomato soup and grilled cheese is the ultimate comfort food that can be prepared in minutes. This quick meal is perfect for busy weeknights, rainy days, or when you need something warm and satisfying without much effort.

The key to elevating this simple meal is using quality bread and cheese for the sandwich, while enhancing the canned or packaged soup with a few basic additions that transform it from basic to delicious. Even with these improvements, the entire meal can be ready in less than 15 minutes.

Ingredients:

• 2 cans condensed tomato soup
• 2 cups milk or water
• 8 slices white or sourdough bread
• 8 slices cheddar cheese
• 4 tablespoons butter
• 1/4 teaspoon dried basil
• 1/8 teaspoon black pepper
• Pinch of garlic powder

Empty soup cans into a medium saucepan and add milk or water according to package directions. Add basil, pepper, and garlic powder. Heat over medium heat, stirring occasionally. While the soup warms, butter one side of each bread slice. Place cheese between unbuttered sides of bread. Heat a large skillet over medium heat and cook sandwiches for 2-3 minutes on each side until golden brown and cheese is melted.

For optimal results, grate your own cheese rather than using pre-sliced varieties, as freshly grated cheese melts more evenly. Cover the pan while grilling the sandwiches to ensure the cheese melts completely before the bread becomes too dark. Serve the sandwiches cut diagonally alongside the hot soup.

Kitchen Sink Frittata

A kitchen sink frittata is the perfect solution for using up leftover vegetables, meats, and cheese in your refrigerator. This versatile egg dish transforms ordinary ingredients into a delicious meal suitable for breakfast, lunch, or dinner.

The beauty of a frittata lies in its adaptability – you can customize it based on whatever ingredients you have on hand. While this recipe provides a basic framework, feel free to substitute ingredients to match your preferences or use what's available in your kitchen.

• 8 large eggs
• 1/4 cup heavy cream or milk
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups mixed vegetables (any combination)
• 1 cup cooked meat (optional)
• 1 cup shredded cheese
• Salt and pepper to taste
• 1/4 teaspoon dried herbs (thyme, basil, or oregano)

Preheat your oven to 375°F (190°C). In a large bowl, whisk together eggs, cream, salt, pepper, and dried herbs until well combined.

Heat olive oil in a 10-inch oven-safe skillet over medium heat. Sauté onions until translucent, add garlic, and cook for another minute. Add your chosen vegetables and meat, cooking until vegetables are tender and any excess moisture has evaporated.

Pour the egg mixture over the vegetables, stirring gently to ensure even distribution. Let the eggs set around the edges for 2-3 minutes, then sprinkle cheese on top. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are fully set and the top is lightly golden.

For best results, use a well-seasoned cast-iron skillet or non-stick, oven-safe pan to prevent sticking. Allow the frittata to rest for 5 minutes before slicing and serving. This helps it set properly and makes it easier to cut clean slices. Leftover frittata can be stored in the refrigerator for up to 3 days and reheated in the microwave or served cold.

3-Ingredient Pesto Pasta

Three-Ingredient Pesto Pasta combines simplicity with satisfying flavors, making it an ideal choice for busy weeknights or when you need a quick meal solution. This dish requires minimal preparation and cooking time, yet delivers a restaurant-quality taste that will please both adults and children alike.

The key to this recipe's success lies in choosing high-quality ingredients, particularly the pesto sauce. While homemade pesto is excellent, a good store-bought version works perfectly for this quick meal, saving valuable time without compromising on taste.

• 1 pound pasta (any shape)
• 1 cup prepared pesto sauce
• 1/2 cup grated Parmesan cheese
• Salt for pasta water
• Optional: red pepper flakes

Bring a large pot of well-salted water to a rolling boil over high heat. Add the pasta and cook according to package directions until al dente, typically 8-10 minutes. Before draining, reserve 1/2 cup of the pasta cooking water. Return the pasta to the pot, add the pesto sauce and half of the Parmesan cheese, stirring well to combine. If needed, add small amounts of the reserved pasta water to achieve desired consistency.

When serving, garnish each portion with the remaining Parmesan cheese and red pepper flakes if desired. The dish can be served hot, warm, or at room temperature.

For best results, avoid rinsing the pasta after cooking, as the starch helps the sauce adhere better to the noodles. Store any leftovers in an airtight container in the refrigerator for up to 3 days, though the pasta may need a splash of olive oil when reheating to restore its original consistency.

Quick Buddha Bowl Assembly

Buddha bowls are versatile, nutrient-rich meals that can be assembled quickly using a variety of ingredients you likely already have in your kitchen. These colorful bowls combine whole grains, proteins, vegetables, and flavorful dressings to create a balanced, satisfying meal that can be customized to your preferences or dietary needs.

The key to a successful Buddha bowl lies in the balance of textures and flavors, along with proper portion control of each component. While traditional Buddha bowls often feature plant-based ingredients, this quick version can accommodate any protein source and can be adapted based on seasonal produce availability.

Ingredients:

• 1 cup cooked quinoa or brown rice
• 2 cups mixed greens
• 1 cup roasted chickpeas
• 1 medium sweet potato, cubed
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 tablespoon sesame seeds
• Salt and pepper to taste

Begin by cooking your grain base according to package instructions. While the grain cooks, roast the sweet potato cubes in olive oil at 400°F (200°C) for 20 minutes. During this time, prepare your other vegetables and drain and rinse the chickpeas. If using pre-roasted chickpeas, simply measure out your portion.

To assemble, start with the grain base in the bottom of your bowl. Arrange the vegetables, chickpeas, and avocado in sections around the bowl. Drizzle with olive oil and soy sauce, then sprinkle with sesame seeds, salt, and pepper.

For meal prep purposes, keep wet ingredients separate from dry ingredients until ready to serve, and wait to cut the avocado until just before eating to prevent browning. The components can be prepared up to 3 days in advance and stored separately in airtight containers in the refrigerator.

Pan-Seared Fish With Lemon

Pan-seared fish with lemon is a classic preparation that brings out the natural flavors of fresh fish while creating a golden, crispy exterior. This method works particularly well with firm white fish fillets like cod, halibut, or sea bass, though it can be adapted for nearly any fish variety.

The key to achieving the perfect pan-seared fish lies in proper preparation and timing. A hot pan, dry fish surface, and the right amount of oil will ensure a beautiful golden crust while maintaining a moist, flaky interior that's enhanced by the bright, citrusy notes of fresh lemon.

• 4 fish fillets (6 oz each), skin removed
• 2 tablespoons olive oil
• 1 lemon
• 2 tablespoons butter
• Salt
• Black pepper
• Fresh parsley (optional)
• 2 cloves garlic, minced

Pat the fish fillets completely dry with paper towels and season both sides generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Place the fish in the pan and cook for 3-4 minutes until golden brown, then flip carefully with a spatula. Add butter and minced garlic to the pan, and squeeze half the lemon over the fish. Continue cooking for another 2-3 minutes until the fish is cooked through and flakes easily with a fork.

Immediately transfer the fish to serving plates and drizzle with the pan sauce. Garnish with fresh lemon slices and chopped parsley if desired. The entire cooking process should take no more than 10 minutes, making this an ideal weeknight dinner option.

For best results, bring the fish to room temperature 15-20 minutes before cooking, and avoid moving the fillets around in the pan while they're searing. The fish should release easily from the pan when it's ready to flip. If it sticks, give it another minute before attempting to turn it. Always adjust cooking time based on the thickness of your fillets – thicker cuts may require an additional minute or two per side.

Rotisserie Chicken Rice Bowl

A rotisserie chicken rice bowl is the perfect solution for busy weeknights when you need a nutritious, satisfying meal without spending hours in the kitchen. This versatile dish combines the convenience of store-bought rotisserie chicken with fresh vegetables and fluffy rice, creating a balanced meal that can be customized to your taste preferences.

The beauty of this recipe lies in its simplicity and adaptability. While this version features common Asian-inspired flavors, you can easily modify the seasonings and vegetables to create Mediterranean, Mexican, or other cultural variations. The pre-cooked rotisserie chicken eliminates the most time-consuming part of meal preparation.

Ingredients:

• 2 cups cooked white or brown rice
• 2 cups shredded rotisserie chicken
• 2 cups mixed vegetables (carrots, broccoli, snap peas)
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cloves minced garlic
• 1 tablespoon ginger, grated
• 2 green onions, chopped
• 1 tablespoon sesame seeds
• Salt and pepper to taste

Start by cooking your rice according to package instructions if you haven't already prepared it. While the rice cooks, shred the rotisserie chicken into bite-sized pieces, removing the skin if desired. In a large skillet over medium heat, warm the sesame oil and add the minced garlic and grated ginger, cooking until fragrant. Add the vegetables and stir-fry for 3-4 minutes until crisp-tender.

Add the shredded chicken to the skillet and pour in the soy sauce, stirring to combine all ingredients. Cook for an additional 2-3 minutes until everything is heated through. To assemble, place a portion of rice in each bowl, top with the chicken and vegetable mixture, and garnish with chopped green onions and sesame seeds.

For best results, prep all ingredients before starting to cook, and don't overcook the vegetables – they should maintain some crunch. The dish can be meal-prepped up to three days in advance, though the vegetables might soften slightly. If making ahead, store the rice separately from the chicken and vegetable mixture to maintain optimal texture, and reheat gently in the microwave when ready to serve.