2 part boned chicken breasts, with a pinch of thyme leaves under the skin and 50-100g (or a wodge) of feta under the skin. Roasted, with roasted spuds (baby ones, or cut big ones down to size that will cook in 40 mins), with roasted Mediterranean veggies (diced onion, garlic, courgette, tomatoes, mushrooms, peppers, with a slug of both olive oil and balsamic vinegar, dried oregano/basil, salt, pepper). All cook in oven at same time..
Leftover veggies freeze well to be used with pasta and a tomato sauce (HM or just use a jar, with a slug of red wine, frozen veggies, and add a pack of cooked bacon lardons or chopped naice sausages if you don't want a vegetarian meal).
Rogan josh curry freezes well too, so I tend to make 1 large pot and freeze leftovers in 2 person portions. Easy, and tastes best eaten next day (not terribly fast but not dreadfully slow to make, just needs cooking time).
Fast curries:
Chicken, chopped into chunks, added to a freezer bag with tikka paste. Squish together, leave in fridge overnight. (Chop an onion and leave that ready to fry in fridge). Fry an onion, add chicken, cook through, add a tin of chopped tomatoes, allow another 5-20 mins (depending on what's available), add a dollop of natural yoghurt, serve. Leftovers also freezeable.
Also, I do batches of fried onions and fried garlic (some batches have added ginger for curries) and freeze those in 1 cup portions. That's what can take time getting a curry started, that slow frying of onions, 1 cup is about 1 onion so enough for 1 dinner. Chuck that into the pan, add chopped chicken, a splash of water, curry powder, coconut milk or tomatoes and curry ready in about 15 mins. (Same with lamb is about 20 mins).
Gorgonzola pasta - cook pasta (fresh or dried depending on speed needs). Mix (mash) together a carton of gorgonzola cheese and a good dollop of double cream in a bowl. In a pot, melt a knob of butter and add the cheese mix to melt/heat through. Add a handful of parmesan cheese and a good grind of pepper. Drain pasta, retain a cup of cooking water for loosening sauce. Pasta back in pot, add sauce, add a packet of bacon lardons cooked if need meat, mix, add some cooking water to loosen sauce if needed.
Chicken joints (legs, thighs, drumsticks, part boned breasts) are all great chucked in the oven with some seasoning. I often put into a freezer bag with seasoning the night before (piri piri, southern fried, lemon and garlic, tikka, ....loads) with some oil if dried seasoning, and then set the oven to cook them to be ready as we get in from work (our oven timer works well). Potato wedges are easy to do as well - slice potatoes longways into 8, pop into microwave bowl with olive oil, garlic granules, salt, (lemon zest, or lemon pepper instead of regular pepper), cook on high for 5 minutes then roast for 25 mins at 200.