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As the days get longer and the weather warms up, it’s the perfect time to refresh your recipe rotation with vibrant, light, and delicious meals.
And what better way to embrace the season than with chicken?
Versatile, lean, and easy to cook, chicken is the ideal base for a variety of spring and summer recipes.
Whether you’re planning a BBQ with friends, a family picnic, or simply looking for something healthy and quick to make at home, we’ve got you covered with over 33 spring and summer chicken recipes that will help you make the most of the season’s fresh ingredients.
From zesty grilled dishes to light salads and refreshing wraps, these recipes will bring the tastes of spring and summer straight to your table.
33+ Flavorful Spring Summer Chicken Recipes for Every Occasion
Spring and summer offer the perfect opportunity to take advantage of fresh, seasonal ingredients and infuse your meals with vibrant flavors.
Chicken is a fantastic protein choice for these warmer months due to its versatility and ability to complement a variety of fresh herbs, vegetables, and fruits.
Whether you’re grilling, roasting, or preparing a light salad, these 33+ chicken recipes will bring fresh ideas to your kitchen, allowing you to enjoy the best of what the season has to offer.
Try these recipes today, and make every meal a celebration of spring and summer!
Grilled Lemon Herb Chicken with Asparagus
This Grilled Lemon Herb Chicken with Asparagus is a vibrant and refreshing dish perfect for the spring and summer months. The tangy lemon and fragrant herbs like rosemary and thyme complement the smoky grilled chicken, while the asparagus adds a crunchy, seasonal touch. It’s light, healthy, and full of flavor, making it ideal for a family dinner or outdoor gatherings.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 bunch asparagus, trimmed
- 2 tablespoons olive oil
- Juice and zest of 1 lemon
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper, to taste
Instructions
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, salt, and pepper.
- Place the chicken breasts in a resealable plastic bag or shallow dish and pour half of the marinade over the chicken. Seal and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- While the chicken marinates, prepare the asparagus by tossing it in olive oil, salt, and pepper.
- Preheat the grill to medium-high heat.
- Place the chicken on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F.
- Add the asparagus to the grill and cook for 4-5 minutes, turning occasionally, until tender and slightly charred.
- Serve the grilled chicken with the asparagus and garnish with fresh herbs and extra lemon slices.
This Grilled Lemon Herb Chicken with Asparagus is a simple yet elegant recipe that captures the essence of spring and summer with its fresh ingredients and vibrant flavors. It’s perfect for anyone looking to enjoy a light, nutritious meal outdoors. The combination of juicy grilled chicken and crisp asparagus will make your taste buds come alive, and the added lemon and herbs bring a zesty and aromatic twist. Whether for a family barbecue or a weeknight dinner, this dish is sure to impress.
Summer Chicken Salad with Avocado and Mango
This Summer Chicken Salad with Avocado and Mango is a delightful mix of savory, sweet, and creamy textures that scream summertime. The grilled chicken pairs wonderfully with ripe mango and creamy avocado, creating a fresh, satisfying salad that’s perfect for a light lunch or dinner. Tossed in a simple lime dressing, this salad is both refreshing and nourishing.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 ripe mango, peeled and diced
- 1 avocado, peeled and diced
- 4 cups mixed greens (arugula, spinach, and romaine)
- 1/4 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- Juice of 1 lime
- 1 tablespoon honey
- Salt and pepper, to taste
Instructions
- Preheat the grill or grill pan to medium-high heat. Season the chicken breasts with salt, pepper, and a drizzle of olive oil.
- Grill the chicken for about 6-7 minutes per side until fully cooked, then let it rest for 5 minutes before slicing.
- While the chicken cooks, prepare the salad by combining the mixed greens, diced mango, avocado, red onion, and cilantro in a large bowl.
- In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper to make the dressing.
- Once the chicken has rested, slice it thinly and add it to the salad. Drizzle the dressing over the top and toss gently to combine.
- Serve immediately for a fresh and vibrant meal.
This Summer Chicken Salad with Avocado and Mango is the epitome of a healthy and satisfying summer meal. The sweetness of the mango and creaminess of the avocado perfectly balance the savory grilled chicken, while the lime dressing adds a citrusy zing. This salad is not only refreshing but also packed with essential nutrients, making it the perfect choice for anyone looking to eat light without compromising on flavor. It’s great for meal prep or as a quick dinner for warm summer evenings.
Baked Chicken with Strawberry Balsamic Glaze
Baked Chicken with Strawberry Balsamic Glaze is a sweet and savory dish that combines tender chicken with a rich, tangy strawberry balsamic sauce. The balsamic vinegar brings out the natural sweetness of the strawberries, while the chicken provides a juicy and hearty base. This dish is a unique twist on classic baked chicken, making it ideal for special occasions or an elevated weeknight dinner.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup fresh strawberries, hulled and chopped
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh basil, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Season the chicken breasts with salt, pepper, and olive oil. Place them on a baking sheet lined with parchment paper.
- Bake the chicken for 25-30 minutes, or until it reaches an internal temperature of 165°F and is fully cooked.
- While the chicken is baking, make the strawberry balsamic glaze. In a small saucepan, combine the strawberries, balsamic vinegar, and honey. Cook over medium heat, stirring occasionally, until the strawberries break down and the sauce thickens, about 10-12 minutes.
- Once the chicken is done, drizzle the strawberry balsamic glaze over the chicken and return it to the oven for 5 more minutes to allow the glaze to set.
- Remove from the oven, garnish with fresh basil, and serve immediately.
This Baked Chicken with Strawberry Balsamic Glaze is a delightful fusion of savory and sweet flavors, making it a showstopper for any meal. The sweet-tart balsamic glaze enhances the tender chicken, creating a dish that feels both indulgent and fresh. The vibrant strawberries offer a burst of color and flavor, while the glaze adds a sophisticated touch. It’s the perfect recipe for those looking to impress their guests or treat themselves to something special during the spring and summer months.
Grilled Chicken Tacos with Pineapple Salsa
Grilled Chicken Tacos with Pineapple Salsa bring a tropical twist to a classic favorite. The smoky grilled chicken is paired with a fresh, sweet pineapple salsa that combines juicy pineapple, red onion, cilantro, and lime for a zesty kick. Served in soft corn tortillas, this dish is bursting with flavor and is a perfect choice for a casual summer dinner or outdoor gathering.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1 cup pineapple, finely diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 8 small corn tortillas
Instructions
- Preheat the grill to medium-high heat. In a small bowl, mix together olive oil, chili powder, cumin, paprika, salt, and pepper. Rub the mixture over the chicken breasts.
- Grill the chicken for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F.
- While the chicken is grilling, prepare the pineapple salsa. In a medium bowl, combine the diced pineapple, red onion, cilantro, and lime juice. Mix well and set aside.
- Once the chicken is cooked, remove it from the grill and let it rest for a few minutes. Slice the chicken into thin strips.
- Warm the corn tortillas on the grill for about 30 seconds per side.
- Assemble the tacos by placing the sliced chicken on the tortillas and topping with the fresh pineapple salsa. Serve immediately.
Grilled Chicken Tacos with Pineapple Salsa are a refreshing and vibrant dish that perfectly captures the essence of summer. The combination of smoky grilled chicken and sweet, tangy pineapple salsa creates a delightful balance of flavors that are sure to satisfy. The tacos are light yet flavorful, making them a great choice for a quick and easy dinner or a festive summer meal. The pineapple salsa adds a burst of freshness that complements the warm chicken beautifully, making these tacos a crowd-pleaser at any gathering.
Chicken and Summer Vegetable Skewers
These Chicken and Summer Vegetable Skewers are a fun and colorful way to enjoy seasonal vegetables and lean chicken breast. The chicken is marinated in a simple mixture of olive oil, lemon, garlic, and herbs, and then grilled alongside zucchini, bell peppers, and cherry tomatoes. These skewers are perfect for an outdoor barbecue or as a healthy dinner option.
Ingredients
- 2 boneless, skinless chicken breasts, cut into cubes
- 1 zucchini, sliced into rounds
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- Juice and zest of 1 lemon
- 2 cloves garlic, minced
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and pepper, to taste
- Wooden skewers, soaked in water for 30 minutes
Instructions
- In a bowl, combine olive oil, lemon juice, lemon zest, garlic, oregano, parsley, salt, and pepper. Add the cubed chicken to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
- Preheat the grill to medium-high heat. Thread the marinated chicken, zucchini, bell peppers, and cherry tomatoes onto the soaked wooden skewers.
- Grill the skewers for 6-8 minutes, turning occasionally, until the chicken is fully cooked and the vegetables are tender and slightly charred.
- Remove the skewers from the grill and let them rest for a few minutes before serving.
- Serve the skewers with a side of quinoa or a simple salad for a complete meal.
Chicken and Summer Vegetable Skewers are a great way to incorporate fresh, seasonal ingredients into a delicious and healthy meal. The juicy marinated chicken combined with grilled vegetables offers a balance of flavors and textures that are both satisfying and light. These skewers are versatile and can be served with your favorite side dishes or enjoyed on their own as a low-carb option. Perfect for outdoor grilling or a quick weeknight dinner, these skewers offer a fun and flavorful way to enjoy the tastes of summer.
Lemon Basil Chicken with Grilled Veggies
Lemon Basil Chicken with Grilled Veggies is a light, aromatic dish that’s perfect for spring and summer. The chicken is marinated in a zesty lemon-basil dressing that infuses it with bright, refreshing flavors. Paired with a mix of grilled vegetables, this dish is a wholesome, healthy choice for dinner. The fragrant basil and citrusy lemon elevate the natural flavors of the chicken and vegetables.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Juice and zest of 1 lemon
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 red bell pepper, cut into strips
- 1 yellow squash, sliced
- 1 eggplant, sliced
- 1 tablespoon balsamic vinegar
Instructions
- In a bowl, whisk together olive oil, lemon juice, lemon zest, basil, garlic, salt, and pepper to make the marinade.
- Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over the chicken. Seal and refrigerate for at least 30 minutes.
- Preheat the grill to medium-high heat. While the chicken marinates, toss the red bell pepper, yellow squash, and eggplant with a little olive oil, balsamic vinegar, salt, and pepper.
- Grill the chicken for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F.
- Grill the vegetables for 4-5 minutes per side, or until tender and slightly charred.
- Serve the grilled chicken alongside the vegetables for a colorful and satisfying meal.
Lemon Basil Chicken with Grilled Veggies is a flavorful and nutritious meal that celebrates the vibrant flavors of the season. The lemon-basil marinade infuses the chicken with bright, refreshing notes, while the grilled vegetables add a smoky sweetness that complements the dish perfectly. This recipe is not only easy to make but also versatile, allowing you to swap in any of your favorite vegetables. It’s an ideal meal for a summer evening, offering a delicious balance of protein, fiber, and fresh flavors in every bite.
Grilled Chicken with Cucumber Yogurt Sauce
Grilled Chicken with Cucumber Yogurt Sauce is a cool and refreshing dish, ideal for the warm spring and summer months. The grilled chicken, seasoned with a blend of Mediterranean spices, is paired with a creamy and tangy cucumber yogurt sauce that adds a delightful contrast. This dish is not only flavorful but also light and satisfying, making it perfect for a light lunch or dinner.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- 1 cup plain Greek yogurt
- 1/2 cucumber, finely diced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 1 garlic clove, minced
Instructions
- Preheat the grill to medium-high heat. In a small bowl, mix together olive oil, paprika, garlic powder, cumin, salt, and pepper. Rub the mixture over the chicken breasts.
- Grill the chicken for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F.
- While the chicken is grilling, prepare the cucumber yogurt sauce. In a bowl, combine Greek yogurt, diced cucumber, dill, lemon juice, and minced garlic. Stir until well combined. Season with salt and pepper to taste.
- Once the chicken is cooked, let it rest for a few minutes before serving.
- Serve the grilled chicken with a generous drizzle of cucumber yogurt sauce on top.
Grilled Chicken with Cucumber Yogurt Sauce is a wonderfully balanced dish that pairs the smoky flavor of grilled chicken with the cool creaminess of the yogurt sauce. The tangy cucumber and fresh dill offer a refreshing contrast to the warmth of the chicken, making it a perfect dish for hot summer days. This recipe is also versatile and can be served with a side of rice, quinoa, or even a simple green salad, making it a flexible option for a wholesome meal.
Chicken and Mango Skewers with Coconut Rice
These Chicken and Mango Skewers with Coconut Rice offer a sweet and savory tropical experience. The grilled chicken is paired with ripe mango chunks, creating a perfect balance of flavors. The coconut rice provides a rich, creamy base that complements the sweetness of the mango. This dish is perfect for summer cookouts or a tropical-inspired dinner.
Ingredients
- 2 boneless, skinless chicken breasts, cut into cubes
- 1 ripe mango, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup jasmine rice
- 1 can (14 oz) coconut milk
- 1/2 cup water
- Fresh cilantro, for garnish
Instructions
- Preheat the grill to medium-high heat. In a bowl, combine olive oil, ginger, garlic powder, salt, and pepper. Add the cubed chicken to the bowl and toss to coat.
- Thread the chicken and mango cubes alternately onto skewers.
- Grill the skewers for 5-7 minutes per side, or until the chicken is fully cooked and reaches an internal temperature of 165°F.
- While the chicken and mango skewers are grilling, cook the coconut rice. In a saucepan, combine the jasmine rice, coconut milk, and water. Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the rice is cooked and the liquid is absorbed.
- Once the skewers are done, remove them from the grill and let them rest for a few minutes.
- Serve the skewers on a bed of coconut rice, garnished with fresh cilantro.
Chicken and Mango Skewers with Coconut Rice create a tropical escape with every bite. The sweetness of the mango, paired with the savory grilled chicken, is balanced by the rich, creamy coconut rice, making this dish a complete and satisfying meal. The fresh cilantro adds a burst of freshness, enhancing the tropical flavors. This recipe is perfect for summer barbecues or a quick dinner when you’re craving something light yet flavorful.
Chicken Caprese Salad
Chicken Caprese Salad is a light and vibrant dish that’s perfect for a refreshing summer meal. This salad combines tender grilled chicken with juicy tomatoes, fresh mozzarella, and fragrant basil, all drizzled with a balsamic glaze. It’s a healthy and satisfying meal that’s perfect for warm days when you want something quick and flavorful.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh mozzarella balls (bocconcini), halved
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons balsamic glaze
Instructions
- Preheat the grill to medium-high heat. Brush the chicken breasts with olive oil and season with Italian seasoning, salt, and pepper.
- Grill the chicken for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F.
- While the chicken is grilling, prepare the salad by combining the cherry tomatoes, mozzarella, and basil in a large bowl.
- Once the chicken is cooked, let it rest for a few minutes before slicing it into thin strips.
- Add the sliced chicken to the salad and drizzle with balsamic glaze.
- Toss gently to combine and serve immediately.
Chicken Caprese Salad is a deliciously simple yet elegant dish that’s perfect for warm weather. The juicy tomatoes, creamy mozzarella, and fragrant basil come together in a fresh, light salad that pairs beautifully with the grilled chicken. The balsamic glaze adds a tangy sweetness that ties all the flavors together, making it a satisfying and refreshing meal. Whether served as a lunch, dinner, or appetizer, this salad is a delightful option for those seeking a healthy and flavorful dish during the spring and summer months.
Honey Mustard Chicken Salad
Honey Mustard Chicken Salad is a sweet and savory dish that combines the tender, grilled chicken with a rich and tangy honey mustard dressing. Paired with fresh greens, crunchy vegetables, and topped with nuts or seeds, this salad makes for a wholesome and filling meal. The balance of sweet honey, sharp mustard, and savory chicken creates a delightful flavor profile that is perfect for spring and summer.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 4 cups mixed greens (such as arugula, spinach, and romaine)
- 1/2 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1/4 cup sliced almonds or sunflower seeds
- 1/4 cup crumbled feta cheese (optional)
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup olive oil (for dressing)
Instructions
- Preheat the grill to medium-high heat. Brush the chicken breasts with olive oil and season with garlic powder, salt, and pepper.
- Grill the chicken for 6-7 minutes per side, or until the chicken reaches an internal temperature of 165°F. Let the chicken rest for a few minutes before slicing it into thin strips.
- In a small bowl, whisk together honey, Dijon mustard, apple cider vinegar, and olive oil to make the dressing. Season with salt and pepper to taste.
- In a large bowl, combine the mixed greens, cucumber, red onion, almonds, and feta cheese (if using).
- Add the sliced chicken on top and drizzle with the honey mustard dressing.
- Toss gently to combine and serve immediately.
Honey Mustard Chicken Salad is a flavorful and satisfying meal that blends the sweetness of honey with the sharp tang of mustard, creating a perfectly balanced dressing. The grilled chicken provides lean protein, while the crunchy vegetables and optional nuts add texture and nutrition. This salad is versatile and can be served as a light lunch, a hearty dinner, or as a side dish for any gathering. It’s a refreshing and wholesome choice for warm days, offering a satisfying balance of flavors and textures.
Spicy Chicken and Avocado Wraps
Spicy Chicken and Avocado Wraps are an easy, on-the-go meal that delivers big flavor. Grilled chicken, seasoned with a smoky and spicy rub, is paired with creamy avocado, fresh veggies, and a zesty dressing. Wrapped in a soft tortilla, these wraps are perfect for lunch or a quick dinner, offering a satisfying combination of heat, creaminess, and crunch.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 ripe avocado, sliced
- 1/2 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup red onion, thinly sliced
- 4 whole wheat or flour tortillas
- 2 tablespoons ranch or Greek yogurt dressing (optional)
Instructions
- Preheat the grill to medium-high heat. In a small bowl, mix together olive oil, smoked paprika, cayenne pepper, garlic powder, salt, and pepper.
- Rub the spice mixture evenly over the chicken breasts.
- Grill the chicken for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F.
- Let the chicken rest for a few minutes before slicing it into thin strips.
- Lay the tortillas flat and spread a little ranch or Greek yogurt dressing on each, if using.
- Layer the sliced chicken, avocado, shredded lettuce, tomatoes, and red onion on the tortillas.
- Roll up the tortillas tightly, folding in the sides to secure the filling, and slice in half.
- Serve immediately, or wrap in foil for an on-the-go meal.
Spicy Chicken and Avocado Wraps are a delightful blend of heat and freshness, with creamy avocado balancing out the spice from the chicken rub. These wraps are a great choice for a quick lunch or a healthy dinner, packed with protein and healthy fats. The fresh vegetables add crunch, while the dressing enhances the flavors, making these wraps a well-rounded meal. Perfect for meal prepping or a quick weeknight dinner, they can be easily customized with your favorite ingredients or toppings.
Lemon Garlic Chicken with Roasted Asparagus
Lemon Garlic Chicken with Roasted Asparagus is a simple yet elegant dish, perfect for a light and healthy meal. The chicken is marinated in a zesty lemon-garlic mixture, then roasted to perfection, while the asparagus is tossed with olive oil and roasted until tender. This dish is a great option for spring, combining bright citrus flavors with the natural sweetness of roasted vegetables.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Juice and zest of 1 lemon
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 bunch asparagus, trimmed
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F. In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper.
- Coat the chicken breasts with the marinade and refrigerate for at least 30 minutes, or up to 2 hours.
- While the chicken marinates, toss the asparagus with a little olive oil, salt, and pepper.
- Arrange the marinated chicken breasts and asparagus on a baking sheet in a single layer.
- Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly crispy.
- Garnish the chicken and asparagus with fresh parsley before serving.
Lemon Garlic Chicken with Roasted Asparagus is a light and flavorful meal that’s perfect for spring and summer. The bright, citrusy marinade infuses the chicken with fresh flavors, while the roasted asparagus adds a savory and tender vegetable side. This dish is healthy, simple to prepare, and ideal for those seeking a balanced and nutritious meal. Whether served for dinner or as part of a meal prep, this combination of chicken and vegetables is both satisfying and delicious.
Grilled Chicken with Pineapple Salsa
Grilled Chicken with Pineapple Salsa is a tropical delight that brings together the savory flavor of grilled chicken and the sweet, tangy bite of fresh pineapple salsa. This dish is perfect for summer barbecues or a light, flavorful dinner. The pineapple salsa adds a refreshing contrast to the smoky grilled chicken, making each bite a burst of flavor.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
- 1 cup fresh pineapple, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño, seeded and finely chopped
- Juice of 1 lime
Instructions
- Preheat the grill to medium-high heat. In a small bowl, mix together olive oil, chili powder, cumin, salt, and pepper. Rub the seasoning mixture over the chicken breasts.
- Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.
- While the chicken is grilling, prepare the pineapple salsa. In a medium bowl, combine diced pineapple, red onion, cilantro, jalapeño, and lime juice. Stir to combine and season with salt and pepper to taste.
- Once the chicken is cooked, let it rest for a few minutes before serving.
- Serve the grilled chicken topped with the fresh pineapple salsa.
Grilled Chicken with Pineapple Salsa is a perfect balance of savory and sweet, making it a hit at any summer gathering or weeknight dinner. The smoky flavor of the grilled chicken pairs wonderfully with the refreshing, juicy pineapple salsa, creating a tropical experience in every bite. This dish is not only delicious but also light and healthy, making it a go-to option for those looking to enjoy fresh, vibrant flavors.
Baked Lemon Herb Chicken Thighs with Sweet Potatoes
Baked Lemon Herb Chicken Thighs with Sweet Potatoes is a comforting yet healthy dish that combines tender chicken thighs with roasted sweet potatoes, all infused with a fresh lemon herb marinade. The lemon adds a bright, citrusy note to the chicken, while the sweet potatoes become caramelized and tender, making for a well-rounded, nutritious meal that’s perfect for the spring and summer months.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- Juice and zest of 1 lemon
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
- Salt and pepper, to taste
- 2 medium sweet potatoes, peeled and cubed
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 400°F. In a small bowl, combine olive oil, lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper.
- Rub the lemon herb marinade evenly over the chicken thighs and let them marinate for at least 20 minutes.
- Toss the cubed sweet potatoes with olive oil, salt, and pepper, and arrange them around the chicken thighs on a baking sheet.
- Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender and slightly caramelized.
- Garnish with fresh parsley and serve immediately.
Baked Lemon Herb Chicken Thighs with Sweet Potatoes is a satisfying, one-pan meal that is full of flavor and nutrients. The lemon herb marinade infuses the chicken with a bright, fresh taste, while the roasted sweet potatoes add a touch of sweetness and depth. This dish is not only delicious but also easy to prepare and perfect for a wholesome dinner. The combination of juicy chicken and roasted vegetables makes it a comforting, healthy choice for any season.
Chicken and Vegetable Skillet with Garlic Parmesan Sauce
Chicken and Vegetable Skillet with Garlic Parmesan Sauce is a hearty, flavorful dish that combines tender chicken with a variety of colorful vegetables, all simmered in a rich garlic Parmesan sauce. The creamy sauce adds a luxurious touch to the dish, while the chicken and vegetables provide a satisfying balance of protein and nutrients. This dish is perfect for a quick, one-pan meal that’s both comforting and nutritious.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 3 cloves garlic, minced
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and cook for 6-7 minutes per side, until fully cooked and golden brown. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the broccoli, bell pepper, and zucchini. Sauté the vegetables for 4-5 minutes until they are tender and slightly caramelized.
- Lower the heat and add the minced garlic, cooking for about 1 minute until fragrant.
- Stir in the heavy cream and Parmesan cheese, allowing the sauce to simmer and thicken for 3-4 minutes.
- Return the cooked chicken breasts to the skillet and coat them in the garlic Parmesan sauce.
- Garnish with fresh parsley and serve.
Chicken and Vegetable Skillet with Garlic Parmesan Sauce is a rich, comforting dish that brings together the savory flavors of chicken, garlic, and Parmesan with the natural sweetness of sautéed vegetables. The creamy garlic Parmesan sauce elevates the dish, making it a decadent yet healthy option for dinner. This recipe is perfect for busy weeknights, offering a delicious and balanced meal all in one pan. The combination of chicken and vegetables in a creamy sauce will satisfy your taste buds and leave you craving more.
Lemon Basil Chicken with Roasted Vegetables
Lemon Basil Chicken with Roasted Vegetables is a flavorful, vibrant meal that combines the tang of lemon with the fresh, aromatic taste of basil. This dish features juicy grilled chicken thighs paired with an array of roasted vegetables, making it a perfect choice for a wholesome spring or summer dinner. The lemon basil marinade infuses the chicken with bright flavors, while the roasted vegetables provide a sweet and savory balance to the meal.
Ingredients
- 4 boneless, skinless chicken thighs
- 2 tablespoons olive oil
- Juice and zest of 1 lemon
- 2 tablespoons fresh basil, chopped
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 medium zucchini, sliced
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 tablespoon balsamic vinegar
- Fresh basil, for garnish
Instructions
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, fresh basil, garlic, salt, and pepper to make the marinade.
- Place the chicken thighs in a shallow dish or zip-top bag and pour the marinade over the chicken. Refrigerate for at least 30 minutes, or up to 2 hours.
- Preheat the oven to 400°F. Toss the zucchini, red bell pepper, and cherry tomatoes with olive oil, balsamic vinegar, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until they are tender and lightly caramelized.
- While the vegetables roast, grill the marinated chicken thighs for 6-7 minutes per side, until the internal temperature reaches 165°F.
- Serve the grilled chicken thighs alongside the roasted vegetables, garnished with fresh basil.
Lemon Basil Chicken with Roasted Vegetables is a delightful combination of bright citrus flavors and fresh herbs, balanced by the sweet, caramelized taste of roasted vegetables. This meal is a great choice for those looking for a light yet satisfying dinner that’s packed with nutrition. The juicy grilled chicken and the tender vegetables make for a complete meal, while the lemon basil marinade adds a refreshing, aromatic touch. It’s a perfect dish for enjoying fresh, seasonal ingredients during the warmer months.
BBQ Chicken Lettuce Wraps
BBQ Chicken Lettuce Wraps are a healthy, low-carb alternative to traditional BBQ sandwiches, offering all the smoky, tangy flavors of barbecue in a fresh, light wrap. Shredded chicken coated in BBQ sauce is nestled in crisp lettuce leaves, making these wraps the perfect choice for a quick and easy summer lunch or dinner. You can also top them with a crunchy slaw for added texture and flavor.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup BBQ sauce (your favorite variety)
- 1 tablespoon olive oil
- 1/2 cup shredded carrots
- 1/2 cup red cabbage, shredded
- 1/4 cup green onions, chopped
- 8 large lettuce leaves (romaine or butter lettuce work well)
- 1 tablespoon apple cider vinegar
- Salt and pepper, to taste
Instructions
- In a medium skillet, heat olive oil over medium-high heat. Cook the chicken breasts for 6-7 minutes per side, until golden and cooked through, reaching an internal temperature of 165°F.
- Once the chicken is cooked, remove it from the skillet and shred it using two forks. In the same skillet, toss the shredded chicken with BBQ sauce until evenly coated. Let it simmer for a few minutes to heat through.
- In a small bowl, combine the shredded carrots, red cabbage, and green onions. Drizzle with apple cider vinegar, and season with salt and pepper. Toss to combine.
- To assemble, place a spoonful of the BBQ chicken in each lettuce leaf and top with a generous portion of the slaw.
- Serve immediately as a light and flavorful wrap.
BBQ Chicken Lettuce Wraps offer the delicious, smoky taste of barbecue without the heaviness of traditional buns. The tender, flavorful BBQ chicken wrapped in crunchy lettuce is a satisfying combination that feels both indulgent and light. The addition of a crunchy, tangy slaw elevates the wraps with extra texture and flavor. These wraps are an excellent choice for those following a low-carb or gluten-free diet but still craving the bold taste of barbecue. Perfect for a fresh summer lunch or dinner, they provide a fun and healthy way to enjoy BBQ flavors.
Chicken and Mango Quinoa Salad
Chicken and Mango Quinoa Salad is a colorful, nutrient-packed dish that combines protein-rich chicken, fiber-filled quinoa, and the natural sweetness of ripe mango. This vibrant salad is perfect for spring and summer, offering a refreshing blend of flavors and textures. The citrus dressing adds a zesty finish, making it a light yet filling meal that’s perfect for a warm-weather lunch or dinner.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup quinoa, rinsed
- 1 mango, peeled and diced
- 1/4 cup red bell pepper, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- Juice of 1 lime
- Salt and pepper, to taste
Instructions
- Cook the quinoa according to the package instructions, then set it aside to cool.
- While the quinoa cooks, heat olive oil in a skillet over medium-high heat. Season the chicken breasts with salt and pepper and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let the chicken rest for a few minutes before slicing it into thin strips.
- In a large bowl, combine the cooked quinoa, diced mango, red bell pepper, red onion, and cilantro.
- Add the sliced chicken to the salad and toss everything gently to combine.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper, and drizzle the dressing over the salad. Toss to coat evenly.
- Serve immediately or chill for an hour before serving for a cooler, more refreshing dish.
Chicken and Mango Quinoa Salad is a bright, satisfying dish that brings together lean protein, fresh vegetables, and tropical sweetness. The mango adds a juicy, sweet element that pairs wonderfully with the savory chicken and quinoa. The citrus dressing ties everything together, making it a refreshing, well-rounded meal. This salad is perfect for meal prepping, a light lunch, or a side dish at a summer gathering. It’s a wholesome, colorful way to enjoy fresh ingredients and vibrant flavors.
Grilled Chicken with Avocado Salsa
Grilled Chicken with Avocado Salsa is a fresh and healthy meal that brings together juicy grilled chicken with the creamy, refreshing taste of avocado salsa. The smoky flavor of the chicken is perfectly complemented by the rich, cool avocado, and the tangy lime and cilantro in the salsa add a burst of flavor. This dish is perfect for warm weather dining, whether it’s a light dinner or a dish to serve at a summer gathering.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 2 ripe avocados, diced
- 1/2 red onion, finely chopped
- 1 small jalapeño, seeded and finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
Instructions
- Preheat the grill to medium-high heat. In a small bowl, combine olive oil, paprika, garlic powder, onion powder, salt, and pepper. Rub the mixture evenly over the chicken breasts.
- Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.
- While the chicken is grilling, prepare the avocado salsa by combining diced avocados, red onion, jalapeño, cilantro, and lime juice in a medium bowl. Gently mix to combine, and season with salt and pepper to taste.
- Once the chicken is grilled, let it rest for a few minutes before serving.
- Serve the grilled chicken topped with a generous spoonful of avocado salsa.
Grilled Chicken with Avocado Salsa is a flavorful, light meal that perfectly combines the smoky taste of grilled chicken with the creamy, refreshing texture of avocado salsa. The lime and cilantro in the salsa add a zesty kick, making this dish a fresh, vibrant choice for summer. This recipe is not only quick and easy to make but also packed with healthy ingredients, making it a great option for those looking to enjoy a flavorful yet light meal. It’s a perfect way to highlight fresh produce and enjoy a balanced, nutritious dish.
Chicken Caesar Salad Wraps
Chicken Caesar Salad Wraps are a fun and portable twist on the classic Caesar salad. Tender, grilled chicken breast is paired with crisp romaine lettuce, creamy Caesar dressing, and a sprinkle of Parmesan cheese, all wrapped in a soft flour tortilla. These wraps are perfect for a quick lunch, picnic, or light dinner that brings the flavors of a Caesar salad to a more portable format.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 cup romaine lettuce, chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup Caesar dressing (store-bought or homemade)
- 4 large flour tortillas
Instructions
- Preheat a grill or skillet over medium-high heat. Season the chicken breasts with olive oil, salt, and pepper.
- Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F. Once cooked, slice the chicken thinly.
- In a large bowl, toss the chopped romaine lettuce with Caesar dressing and Parmesan cheese.
- Lay a tortilla flat and place a generous portion of the Caesar salad mixture in the center.
- Top with the sliced chicken, then fold the sides of the tortilla inward and roll it up tightly to form a wrap.
- Repeat with the remaining tortillas and serve immediately.
Chicken Caesar Salad Wraps are a quick, satisfying meal that takes the flavors of a Caesar salad and transforms them into a convenient, on-the-go dish. The tender grilled chicken pairs perfectly with the creamy dressing and crunchy romaine lettuce, all wrapped in a soft tortilla for an easy-to-eat option. This recipe is a great way to enjoy a classic salad in a new format, making it ideal for busy days, picnics, or meal prepping for the week. It’s a delicious, light meal that doesn’t sacrifice flavor or convenience.
Chicken and Cucumber Salad with Yogurt Dressing
Chicken and Cucumber Salad with Yogurt Dressing is a light, refreshing dish perfect for the warmer months. The combination of tender grilled chicken, crisp cucumber, and a tangy yogurt-based dressing makes for a cool, satisfying meal that’s both healthy and flavorful. This salad is a great choice for a light lunch or dinner and is packed with fresh, hydrating ingredients.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 2 cucumbers, thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh dill, chopped
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon honey
Instructions
- Preheat the grill to medium-high heat. Season the chicken breasts with olive oil, salt, and pepper, and grill for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F. Let the chicken rest before slicing it thinly.
- While the chicken is grilling, prepare the yogurt dressing by whisking together Greek yogurt, lemon juice, garlic powder, honey, salt, and pepper in a small bowl.
- In a large bowl, combine the sliced cucumbers, red onion, and chopped dill.
- Toss the cucumber mixture with the yogurt dressing, making sure everything is well-coated.
- Serve the salad topped with the sliced grilled chicken.
Chicken and Cucumber Salad with Yogurt Dressing is a light, cooling dish that’s perfect for hot summer days. The tender grilled chicken adds protein, while the crisp cucumber and tangy yogurt dressing provide refreshing flavors that balance each other beautifully. This salad is not only a great way to stay hydrated with fresh veggies, but it’s also full of protein and healthy fats, making it a well-rounded, nutritious meal. It’s a wonderful dish for those seeking a lighter, healthier option that’s still packed with flavor.
Note: More recipes are coming soon!
