Some weeks are like that. It helps to have "no-brainer" recipes - AND the other thing I do is figure out what freezes well, and make a double batch when I cook that so I've got something to pull out last minute.
And, while not authentic - this mexican chicken soup recipe is tasty and quick... for the broth, mix equal amounts salsa or tomatoes with green chilis with chicken broth. Add about 1 tsp each of oregano and cumin, whatever frozen mixed veg you have on hand and some cooked chicken. Takes about 15 min for everything to heat through. If I've got it - it's great topped with some avocado (and sour cream if I've got the calories left for it...
HTH