Ready in just 60 minutes (or less), nothing beats a speedy family-friendly dinner

Grab one pan and voila, dinner is done — which could prove a lifesaver this busy festive season.

With big feasts and lots of entertaining coming up, it could make sense to keep a few meals in between Christmas and NYE slightly more simple.

Don't overthink things and instead stick to these three easy midweek meals. They are quick, tasty and most importantly, don't require you to be a master chef.

Chicken favourite

This yummy baked chicken comes with green veggies and a whole lot of flavour.

1. Preheat the oven to 200˚C. Line two baking trays with baking paper.
2. Throw a handful of flour and some salt and pepper in a shallow bowl.
3. In a second bowl put some olive oil and a teaspoon of minced garlic.
4. In a third bowl mix together 120g of breadcrumbs with 4 heaped tablespoons of grated parmesan.
5. Line your bowls up on the bench and one-by-one, dredge chicken breasts in the flour followed by the oil, then finally roll and coat it in the breadcrumbs.
6. Place onto one of your baking trays and put the chicken in the oven for 10 minutes.
7. After 10 minutes, remove the chicken from the oven
8. Cut some zucchini in half then lengthways into quarters. Roll them in the olive oil bowl and arrange them on the trays around the chicken.
9. Sprinkle with extra parmesan and put both trays back into the oven for a further 10 - 15 minutes, or until the chicken is cooked through.

Bubble and squeak

A traditional British dish that is a comforting and delicious recipe to make with leftover vegetables, Bubble and squeak is a great way of using up leftovers.

Either pan-fried veggies, including any remaining potatoes, you really can put anything in this one.

It's a wonderful way to use up leftover mashed potatoes and the cooked vegetables leftover from festive hosting.

It's a fixture of Boxing Day (December 26) in Great Britain, but welcome at the table, anywhere in the world, anytime.

We like to freshen the dish up with freshly-cut and fried red onions and some fresh herbs.

Healthy fish nacho bowl

Ready in 17 minutes, this fish nacho bowl is perfect for busy school nights. You can also serve the fish and salad in corn tortillas for a twist.

1. Grab any seasoning you fancy and season cubes of your favourite fish. Use some olive oil if it helps.
2. Pick up some pre-shredded cabbage.
3. Put a tin of black beans, two chopped tomatoes, 2 finely-chopped shallots, a tablespoon of yoghurt, pinch of lime rind, 2 tablespoons of the lime juice and a dash of oil into a bowl. Toss well to combine.
4. Heat a large non-stick frying pan over high heat. Cook the fish, turning, for 4 minutes or until just cooked through. Transfer to a plate.
5. Combine one avocado, handful of chopped coriander, and a dash of the remaining lime juice in a small bowl. Season.
6. Divide the cabbage mixture, fish, guacamole on corn chip tacos and serve.
7. You can sprinkle with cheese if you like.