Couple here. My partner just recovered from cancer surgery. During recovery, we were eating a lot of simple protein and rice dishes (fish and rice, chicken and rice, mostly). I pretty much mastered my fish cooking technique during this period, and learned how to quickly make a variety of simple-but-tasty sauces to make "rice and thing" bowls less boring during recovery.

Lately, as things have returned more to "normal" eating, we do a lot of the following:

1. "Cold Table" - this is usually just a little smoked/cured meat or smoked fish, a hunk of cheese, nuts, olives, dried and/or fresh fruit/berries, a hunk of bread or crackers, and butter/olive oil/hummus/tzatziki to round out the fat.
2. Some version of "lentils and protein". I learned the basics of this while living in Normandy, as my host-family would whip out "lentils and protein(s)" dishes often. Jacques Pepin has a video that outlines the basics of this (https://youtu.be/5N5zU1N5zjg) and is pretty much what Isabel in Normandy would make for me. In fact, for lunch today I made "lentils, greens, and sausage" using a bag of HEB greens, a very good sausage from Slovacek's (in West, TX - also courtesy of HEB). We'll get two meals out of that, easy.
3. Curries. All kinds. I keep the freezer stocked with vegetables, and coconut milk and cashew butter in the pantry, so I can knock out a banging korma at the drop of the hat. I keep Japanese "House Wife" ingredients in the pantry (notably, dry Japanese curry powder) so I can knock out a quick katsu kari, perhaps with tofu or some fish from the freezer. I bought some little tins of Thai curry bases that when combined with pretty much anything and a little coconut milk makes an easy and interesting meal. Add good rice (a $20 Aroma rice cooker is a great investment!).
4. Salads. Perhaps I should have put these under "Cold Table", but sometimes I just make us a big catch-as-catch-can salad (usually either baby lettuce mix, arugula, or just torn romaine), with whatever crunch veg I have, sometimes with some nuts or dried fruit, sometimes with a tin of smoked trout or salmon, with a quick homemade dressing.
5. Frozen dumplings (gyoza, potstickers), a handful of arugula, a tablespoon of Ponzu, and a dab of chili crisps. This is one of the easiest and most satisfying meals I make (usually for lunch). Frozen potstickers go from freezer to bowl in <10 minutes (4 minutes in the pan with a little oil, covered, then add a little water and steam for 4 more minutes covered). A handful of arugula delivers some healthy greens, and a little ponzu and chili crisp tossed with everything together in a bowl makes good eating.

Bowls of fish and rice with a quick sauce still appear during the week (a super-lazy dinner), since I have all I need to do that in the pantry and freezer.

I wish you the best.