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Baked chicken is the cornerstone of many delicious and nutritious meals, especially when it comes to lunch.
Its versatility and ease of preparation make it a favorite choice for busy individuals and families alike.
From light and zesty Mediterranean-inspired dishes to hearty and comforting classics, baked chicken can be paired with a variety of ingredients to suit any taste preference.
In this collection of 25+ baked chicken lunch recipes, you’ll discover flavorful ideas to elevate your midday meal routine.
These recipes aren’t just tasty—they’re also packed with protein, wholesome ingredients, and vibrant flavors to keep you energized throughout the day.
Whether you’re meal prepping for the week or looking for a quick and easy dish to enjoy fresh out of the oven, this roundup has something for everyone.
25+ Deliciously Easy Baked Chicken Lunch Recipes to Enjoy
When it comes to lunch, baked chicken recipes offer the perfect combination of convenience, nutrition, and deliciousness.
The recipes in this collection demonstrate just how versatile and exciting baked chicken can be, transforming a simple ingredient into standout dishes that are sure to impress.
Whether you’re craving something fresh and light like a chicken quinoa salad or something indulgent like garlic Parmesan chicken, this list has all the inspiration you need.
With so many options to choose from, you’ll never run out of ideas to make your lunches flavorful and satisfying.
So, grab your baking sheet and get ready to create some incredible meals that are as easy to prepare as they are delightful to eat. Your midday meals will never be the same again!
Baked Lemon Herb Chicken Lunch Bowl
This Baked Lemon Herb Chicken Lunch Bowl is the perfect light yet satisfying meal for your midday break. With juicy, tender chicken flavored with a blend of lemon, garlic, and aromatic herbs, it’s paired with fresh greens, roasted vegetables, and fluffy quinoa. This nutritious recipe is easy to prepare ahead of time and keeps well for meal prep, making it an excellent choice for busy weekdays.
Ingredients
- For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- Juice and zest of 1 lemon
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
- For the Bowl:
- 1 cup cooked quinoa
- 1 cup mixed greens
- 1 cup roasted vegetables (zucchini, bell peppers, and cherry tomatoes work well)
- Optional toppings: sliced avocado, crumbled feta
Instructions
- Prepare the Chicken:
- Preheat your oven to 375°F (190°C).
- In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper.
- Rub the mixture onto both sides of the chicken breasts and let them marinate for 20–30 minutes.
- Bake the Chicken:
- Place the marinated chicken in a baking dish and bake for 25–30 minutes, or until the internal temperature reaches 165°F (74°C). Let it rest for 5 minutes before slicing.
- Assemble the Bowl:
- Layer the cooked quinoa, mixed greens, and roasted vegetables in a bowl.
- Top with sliced chicken and optional toppings of your choice.
- Serve and Enjoy:
- Drizzle with extra lemon juice if desired and enjoy immediately or pack it for a portable lunch.
This Baked Lemon Herb Chicken Lunch Bowl is vibrant, fresh, and balanced, making it an ideal option for a midday energy boost. The combination of juicy chicken and wholesome ingredients creates a meal that satisfies both your taste buds and nutritional needs. Plus, its versatility allows you to customize the bowl to suit your preferences!
Honey Mustard Baked Chicken Wraps
Sweet and tangy honey mustard baked chicken transforms into a delightful wrap that’s perfect for lunch. This recipe combines tender, flavorful chicken with crisp lettuce, juicy tomatoes, and a creamy honey mustard sauce, all wrapped in a soft tortilla. It’s an effortless way to enjoy a hearty, handheld lunch that feels gourmet.
Ingredients
- For the Chicken:
- 2 boneless, skinless chicken thighs
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 1 tbsp olive oil
- 1 tsp paprika
- Salt and pepper to taste
- For the Wraps:
- 4 large tortillas
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup shredded cheddar cheese
- 1/4 cup honey mustard sauce
Instructions
- Prepare the Chicken:
- Preheat your oven to 400°F (200°C).
- Mix Dijon mustard, honey, olive oil, paprika, salt, and pepper in a small bowl. Coat the chicken thighs with the mixture.
- Bake the Chicken:
- Place the chicken on a baking sheet lined with parchment paper. Bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C). Let the chicken cool slightly before slicing.
- Assemble the Wraps:
- Lay a tortilla flat and layer with shredded lettuce, diced tomatoes, cheese, and sliced chicken.
- Drizzle with honey mustard sauce. Roll the tortilla tightly into a wrap.
- Serve:
- Cut the wrap in half and serve immediately or pack it for a convenient lunch.
These Honey Mustard Baked Chicken Wraps are as delicious as they are convenient. They make an excellent on-the-go lunch or a quick midday meal at home. The combination of tangy chicken and fresh veggies wrapped in a tortilla is both filling and flavorful, ensuring you’ll come back to this recipe time and again.
Mediterranean Baked Chicken Salad
Transport yourself to the sunny Mediterranean with this wholesome Baked Chicken Salad. The dish features juicy chicken breast seasoned with Mediterranean spices, served over a bed of crisp romaine lettuce, tangy olives, fresh cucumbers, and creamy feta cheese. Drizzled with a light lemon vinaigrette, this salad is a lunch option that feels indulgent yet keeps you energized throughout the day.
Ingredients
- For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried basil
- 1/2 tsp cumin
- Salt and pepper to taste
- For the Salad:
- 4 cups chopped romaine lettuce
- 1/2 cup cherry tomatoes, halved
- 1/4 cup sliced Kalamata olives
- 1/4 cup diced cucumbers
- 1/4 cup crumbled feta cheese
- For the Dressing:
- Juice of 1 lemon
- 2 tbsp olive oil
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Prepare the Chicken:
- Preheat your oven to 375°F (190°C).
- Rub the chicken breasts with olive oil and season with smoked paprika, garlic powder, dried basil, cumin, salt, and pepper.
- Bake the Chicken:
- Place the chicken on a baking sheet and bake for 25–30 minutes, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing.
- Prepare the Salad:
- In a large bowl, combine romaine lettuce, cherry tomatoes, olives, cucumbers, and feta cheese.
- Make the Dressing:
- Whisk together lemon juice, olive oil, Dijon mustard, garlic, salt, and pepper in a small bowl.
- Assemble and Serve:
- Top the salad with sliced chicken and drizzle with the lemon vinaigrette. Serve immediately or pack for lunch.
The Mediterranean Baked Chicken Salad is a refreshing, satisfying lunch packed with bold flavors and healthy ingredients. The combination of well-seasoned chicken and vibrant vegetables makes this recipe a standout choice for anyone seeking a taste of the Mediterranean in their lunchbox.
Garlic Parmesan Baked Chicken with Roasted Veggies
This Garlic Parmesan Baked Chicken with Roasted Veggies is a savory and fulfilling lunch that combines tender, golden-brown chicken breasts with a medley of roasted vegetables. The chicken is coated in a delicious garlic and Parmesan mixture that crisps up beautifully during baking. Paired with seasonal veggies, this recipe is a perfect balance of flavors and nutrients.
Ingredients
- For the Chicken:
- 2 boneless, skinless chicken breasts
- 3 tbsp grated Parmesan cheese
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1 tsp dried oregano
- Salt and pepper to taste
- For the Veggies:
- 1 cup baby carrots
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare the Chicken:
- Preheat your oven to 375°F (190°C).
- In a small bowl, combine Parmesan, minced garlic, oregano, salt, and pepper.
- Rub the chicken breasts with olive oil, then coat them with the garlic-Parmesan mixture.
- Prepare the Veggies:
- Place the carrots, broccoli, and bell pepper on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Bake the Chicken and Veggies:
- Place the chicken on the baking sheet with the veggies.
- Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), and the vegetables are tender.
- Serve:
- Once cooked, slice the chicken and serve with the roasted veggies.
This Garlic Parmesan Baked Chicken with Roasted Veggies is a hearty and satisfying lunch that’s packed with flavor. The crispy Parmesan chicken pairs perfectly with the tender, roasted vegetables, making it a balanced meal that’s both filling and nutritious. It’s easy to make, perfect for meal prep, and will leave you feeling energized throughout the afternoon.
Baked Chicken Pesto Pasta
A perfect comfort food for lunch, this Baked Chicken Pesto Pasta brings together the rich flavors of basil pesto and tender baked chicken in a cheesy, pasta-filled casserole. It’s a quick-to-prepare dish that’s both creamy and aromatic. Ideal for a cozy lunch or a crowd-pleasing meal to share, this recipe has everything you need for a fulfilling meal.
Ingredients
- For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- Salt and pepper to taste
- For the Pasta:
- 8 oz pasta (penne or rigatoni work well)
- 1/2 cup pesto sauce (store-bought or homemade)
- 1/2 cup grated mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tbsp olive oil
Instructions
- Prepare the Chicken:
- Preheat your oven to 375°F (190°C).
- Rub the chicken breasts with olive oil, salt, and pepper.
- Place the chicken on a baking sheet and bake for 25–30 minutes, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing.
- Cook the Pasta:
- While the chicken bakes, cook the pasta according to package instructions. Drain and set aside.
- Assemble the Pasta:
- In a large bowl, toss the cooked pasta with pesto sauce.
- Add the sliced chicken and mix gently.
- Bake the Casserole:
- Transfer the pasta and chicken mixture to a greased baking dish. Top with mozzarella and Parmesan cheese.
- Bake for 10–15 minutes, or until the cheese is melted and bubbly.
- Serve:
- Serve immediately, or allow to cool slightly before serving.
Baked Chicken Pesto Pasta is a deliciously cheesy, herby, and satisfying dish that combines the comfort of pasta with the bold flavors of pesto and perfectly baked chicken. It’s an easy-to-make recipe that’s ideal for lunch or dinner and is sure to be a favorite among pasta lovers. Whether you make it ahead for a family meal or enjoy it fresh, this dish is guaranteed to impress.
Baked BBQ Chicken Salad
This Baked BBQ Chicken Salad is a flavorful, low-carb lunch option that features tender, BBQ-glazed chicken atop a bed of fresh greens and crunchy toppings. The combination of smoky BBQ sauce, juicy chicken, and fresh vegetables makes for an energizing and satisfying salad that’s perfect for a midday meal.
Ingredients
- For the Chicken:
- 2 boneless, skinless chicken breasts
- 1/2 cup BBQ sauce (store-bought or homemade)
- Salt and pepper to taste
- For the Salad:
- 4 cups mixed greens (arugula, spinach, or a spring mix)
- 1/2 cup corn kernels (fresh or frozen)
- 1/4 cup red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup shredded cheddar cheese
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
Instructions
- Prepare the Chicken:
- Preheat your oven to 375°F (190°C).
- Rub the chicken breasts with salt, pepper, and a little BBQ sauce.
- Bake the chicken for 25–30 minutes, or until the internal temperature reaches 165°F (74°C). Let it rest before slicing into strips.
- Prepare the Salad:
- In a large bowl, combine mixed greens, corn, red onion, tomatoes, and shredded cheddar cheese.
- Make the Dressing:
- Whisk together olive oil, apple cider vinegar, and a dash of salt and pepper.
- Assemble the Salad:
- Top the salad with sliced BBQ chicken and drizzle with the dressing.
- Serve:
- Toss everything together gently and serve immediately for a fresh and flavorful lunch.
The Baked BBQ Chicken Salad is a delightful combination of smoky, tangy BBQ chicken and fresh, crisp veggies. It’s a perfect choice for anyone craving a hearty salad that’s packed with flavor but light enough for a midday meal. This recipe is quick to prepare, full of vibrant ingredients, and easily customizable to fit your taste preferences, making it a go-to lunch option.
Baked Lemon Herb Chicken with Quinoa Salad
This Baked Lemon Herb Chicken with Quinoa Salad is a light yet satisfying lunch that combines the zesty flavors of lemon with a delicate herb seasoning. The chicken is baked until golden and juicy, served alongside a refreshing quinoa salad filled with crunchy vegetables. This recipe offers a balanced combination of protein, fiber, and fresh ingredients, making it perfect for a healthy and energizing midday meal.
Ingredients
- For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 lemon, zest and juice
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- For the Quinoa Salad:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 2 tbsp fresh parsley, chopped
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Prepare the Chicken:
- Preheat your oven to 375°F (190°C).
- Rub the chicken breasts with olive oil, lemon zest, lemon juice, thyme, rosemary, salt, and pepper.
- Place the chicken on a baking sheet and bake for 25–30 minutes, or until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for a few minutes before slicing.
- Cook the Quinoa:
- In a medium pot, bring water or vegetable broth to a boil. Add the quinoa, reduce heat, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is tender. Fluff with a fork.
- Prepare the Salad:
- In a large bowl, combine the cooked quinoa, cucumber, cherry tomatoes, red onion, and fresh parsley.
- Drizzle with olive oil, lemon juice, salt, and pepper, and toss gently to combine.
- Serve:
- Serve the sliced baked chicken over a bed of quinoa salad for a light yet filling lunch.
This Baked Lemon Herb Chicken with Quinoa Salad is the perfect lunch for anyone looking for a meal that’s both refreshing and nutritious. The citrusy, herb-infused chicken pairs beautifully with the quinoa salad, providing a delicious balance of flavors and textures. With its high protein content and vibrant veggies, this recipe is sure to leave you feeling satisfied and energized for the rest of the day.
Baked Chicken Tenders with Sweet Potato Fries
This Baked Chicken Tenders with Sweet Potato Fries recipe combines crispy, oven-baked chicken tenders with golden, sweet potato fries for a healthier twist on a classic comfort food combo. The chicken is lightly breaded and seasoned for a flavorful bite, while the sweet potato fries add a perfect balance of sweetness and crispness. This meal is both kid-friendly and ideal for a satisfying lunch.
Ingredients
- For the Chicken Tenders:
- 2 boneless, skinless chicken breasts, cut into strips
- 1/2 cup breadcrumbs (whole wheat or panko)
- 1/4 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
- For the Sweet Potato Fries:
- 2 medium sweet potatoes, peeled and cut into fries
- 2 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Prepare the Chicken Tenders:
- Preheat your oven to 400°F (200°C).
- In a shallow bowl, combine breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper.
- Coat each chicken strip in the breadcrumb mixture, pressing gently to adhere.
- Place the coated chicken tenders on a baking sheet lined with parchment paper. Drizzle with olive oil.
- Prepare the Sweet Potato Fries:
- In a large bowl, toss the sweet potato fries with olive oil, paprika, garlic powder, salt, and pepper.
- Spread the fries out on a separate baking sheet in a single layer.
- Bake:
- Bake both the chicken tenders and sweet potato fries for 20–25 minutes, flipping halfway through, until the chicken is golden and cooked through (internal temperature of 165°F/74°C) and the fries are crisp.
- Serve:
- Serve the crispy chicken tenders with the sweet potato fries on the side, perfect for dipping in your favorite sauce.
This Baked Chicken Tenders with Sweet Potato Fries is a wholesome and satisfying lunch that’s both comforting and nutritious. The crispy chicken pairs perfectly with the sweet and savory fries, offering a balance of flavors that is sure to please. Ideal for both adults and kids alike, this meal is quick, easy, and perfect for meal prep. Enjoy this guilt-free version of a classic favorite that’s both delicious and filling.
Baked Chicken Fajita Bowl
The Baked Chicken Fajita Bowl brings together tender baked chicken, seasoned vegetables, and zesty toppings in one hearty bowl. The chicken is perfectly seasoned with fajita spices and baked until juicy, then paired with bell peppers, onions, and your favorite toppings. This easy, customizable recipe is great for a satisfying lunch that feels like a fiesta in every bite.
Ingredients
- For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- For the Fajita Veggies:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 1 tbsp olive oil
- Salt and pepper to taste
- For the Bowl:
- 1 cup cooked rice (or cauliflower rice for a low-carb option)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup salsa or pico de gallo
- 1/4 cup sour cream (optional)
- Lime wedges for serving
Instructions
- Prepare the Chicken:
- Preheat your oven to 375°F (190°C).
- Rub the chicken breasts with olive oil and season with chili powder, cumin, garlic powder, salt, and pepper.
- Place the chicken on a baking sheet and bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Slice the chicken once it has cooled slightly.
- Cook the Fajita Veggies:
- In a large skillet, heat olive oil over medium-high heat.
- Add the sliced bell peppers and onions, and sauté for 5-7 minutes, until softened and slightly charred. Season with salt and pepper.
- Assemble the Bowls:
- Divide the cooked rice (or cauliflower rice) between two bowls.
- Top each with sliced baked chicken, sautéed fajita veggies, salsa, cilantro, and a dollop of sour cream, if desired.
- Serve:
- Serve with lime wedges for squeezing over the top.
The Baked Chicken Fajita Bowl is a flavorful and vibrant lunch that combines juicy, seasoned chicken with savory sautéed peppers and onions. It’s a customizable dish that can be made to suit your tastes, with options for low-carb or dairy-free adjustments. Packed with fresh ingredients and bold spices, this fajita bowl is a great way to bring a little fiesta to your lunchtime routine, keeping you full and satisfied with every bite.
Baked Chicken Parmesan with Zucchini Noodles
This Baked Chicken Parmesan with Zucchini Noodles is a lighter take on the classic Italian dish, offering all the flavors you love without the heavy carbs. The chicken breasts are coated in a flavorful breadcrumb and Parmesan crust, then baked to perfection. Paired with fresh zucchini noodles sautéed in olive oil, this dish is full of flavor and texture, making it the perfect healthy lunch that doesn’t sacrifice taste.
Ingredients
- For the Chicken Parmesan:
- 2 boneless, skinless chicken breasts
- 1/2 cup breadcrumbs (whole wheat or panko)
- 1/2 cup grated Parmesan cheese
- 1 tsp dried oregano
- 1 tsp garlic powder
- Salt and pepper to taste
- 1/2 cup marinara sauce
- 1/2 cup shredded mozzarella cheese
- 1 tbsp olive oil
- For the Zucchini Noodles:
- 2 medium zucchinis, spiralized into noodles
- 1 tbsp olive oil
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Prepare the Chicken:
- Preheat your oven to 375°F (190°C).
- Mix the breadcrumbs, Parmesan, oregano, garlic powder, salt, and pepper in a shallow dish.
- Coat each chicken breast in the breadcrumb mixture, pressing to adhere.
- Place the chicken on a baking sheet lined with parchment paper and drizzle with olive oil.
- Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Finish the Chicken Parmesan:
- In the last 5 minutes of baking, top each chicken breast with marinara sauce and mozzarella cheese, and return to the oven until the cheese is melted and bubbly.
- Prepare the Zucchini Noodles:
- Heat olive oil in a large skillet over medium heat.
- Add the garlic and sauté for 1 minute, until fragrant.
- Add the zucchini noodles and cook for 3–4 minutes, until tender. Season with salt and pepper.
- Serve:
- Plate the zucchini noodles and top with the baked chicken Parmesan. Garnish with fresh basil or parsley, if desired.
This Baked Chicken Parmesan with Zucchini Noodles offers a healthier, lighter version of a beloved classic. The tender, juicy chicken covered in marinara and melted mozzarella pairs wonderfully with the crisp, fresh zucchini noodles. It’s a perfect lunch for anyone looking to enjoy Italian flavors while keeping things light and low-carb. The dish is simple to prepare, yet full of bold flavors that will satisfy your craving for comfort food without the guilt.
Baked Mediterranean Chicken with Couscous
Baked Mediterranean Chicken with Couscous is a flavorful, easy-to-make lunch that’s perfect for meal prep or a quick weeknight dinner. The chicken is marinated in a Mediterranean-inspired blend of olive oil, lemon, garlic, and herbs, then baked to juicy perfection. Served over fluffy couscous and topped with tangy feta and olives, this dish brings bright, bold flavors together for a delicious and satisfying meal.
Ingredients
- For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- Salt and pepper to taste
- For the Couscous:
- 1 cup couscous
- 1 1/4 cups water or chicken broth
- 1 tbsp olive oil
- Salt to taste
- For the Toppings:
- 1/4 cup crumbled feta cheese
- 1/4 cup Kalamata olives, pitted and sliced
- 2 tbsp fresh parsley, chopped
- 1 tbsp extra virgin olive oil (for drizzling)
Instructions
- Marinate the Chicken:
- Preheat your oven to 375°F (190°C).
- In a small bowl, whisk together olive oil, lemon juice, oregano, garlic powder, cumin, salt, and pepper.
- Coat the chicken breasts with the marinade and refrigerate for at least 30 minutes.
- Prepare the Chicken:
- Place the marinated chicken breasts on a baking sheet lined with parchment paper.
- Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Cook the Couscous:
- While the chicken bakes, bring water or chicken broth to a boil in a medium saucepan.
- Stir in the couscous, cover, and remove from heat. Let it steam for 5 minutes, then fluff with a fork and stir in olive oil and salt.
- Assemble the Dish:
- Serve the baked chicken breasts over a bed of couscous.
- Top with crumbled feta, Kalamata olives, and fresh parsley. Drizzle with extra virgin olive oil.
- Serve:
- Serve warm, and enjoy a Mediterranean-inspired meal that’s fresh and filling.
Baked Mediterranean Chicken with Couscous is a wonderful lunch that brings the bright, savory flavors of the Mediterranean right to your plate. The juicy chicken, tender couscous, and vibrant toppings like feta and olives create a satisfying and balanced meal. It’s an easy recipe to prepare ahead of time and is perfect for both lunch and dinner. Whether you’re craving bold flavors or just need a quick yet healthy meal, this dish will surely hit the spot.
Baked BBQ Chicken with Roasted Vegetables
This Baked BBQ Chicken with Roasted Vegetables is a flavorful, hearty, and easy-to-make lunch that combines the smoky goodness of barbecue with tender roasted vegetables. The chicken is baked with a layer of tangy BBQ sauce, while the vegetables are seasoned and roasted until crisp-tender. This meal is perfect for anyone craving a satisfying, wholesome lunch that’s packed with flavor and texture.
Ingredients
- For the Chicken:
- 2 boneless, skinless chicken breasts
- 1/2 cup BBQ sauce (store-bought or homemade)
- 1 tsp smoked paprika
- Salt and pepper to taste
- For the Roasted Vegetables:
- 1 medium zucchini, sliced
- 1 red bell pepper, sliced
- 1 medium red onion, sliced
- 1 cup baby carrots, halved
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Prepare the Chicken:
- Preheat your oven to 400°F (200°C).
- Season the chicken breasts with smoked paprika, salt, and pepper.
- Place the chicken breasts on a baking sheet lined with parchment paper and brush with BBQ sauce.
- Bake for 25–30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Prepare the Roasted Vegetables:
- While the chicken is baking, prepare the vegetables. In a large bowl, toss the zucchini, bell pepper, onion, and carrots with olive oil, oregano, salt, and pepper.
- Spread the vegetables out on a baking sheet and roast for 20–25 minutes, or until tender and lightly browned.
- Serve:
- Serve the BBQ chicken alongside the roasted vegetables for a complete meal.
Baked BBQ Chicken with Roasted Vegetables is a satisfying, flavor-packed lunch that combines the smoky sweetness of barbecue chicken with the savory depth of roasted veggies. The crispy edges of the vegetables and the tender, juicy chicken make for a delicious contrast in textures. It’s a simple, healthy meal that is both comforting and nourishing, perfect for anyone looking for a quick lunch that doesn’t skimp on flavor.
Baked Lemon Herb Chicken with Quinoa Salad
Baked Lemon Herb Chicken with Quinoa Salad is a wholesome and vibrant meal that’s perfect for lunch. The chicken is marinated in a refreshing lemon and herb mixture, then baked to juicy perfection. Paired with a light quinoa salad featuring fresh vegetables, this dish is packed with protein, fiber, and flavor. It’s a perfect balance of zesty and savory, offering a satisfying and nutritious lunch.
Ingredients
- For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- Juice of 1 lemon
- 2 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- For the Quinoa Salad:
- 1 cup quinoa, cooked
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Marinate the Chicken:
- Preheat your oven to 375°F (190°C).
- In a small bowl, whisk together olive oil, lemon juice, garlic, thyme, oregano, salt, and pepper.
- Coat the chicken breasts with the marinade and refrigerate for at least 30 minutes.
- Bake the Chicken:
- Place the marinated chicken breasts on a baking sheet lined with parchment paper.
- Bake for 25–30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Prepare the Quinoa Salad:
- While the chicken bakes, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, and parsley in a large bowl.
- Drizzle with olive oil and lemon juice, then season with salt and pepper to taste. Toss gently to combine.
- Serve:
- Serve the baked lemon herb chicken on top of the quinoa salad or alongside it for a refreshing, hearty lunch.
Baked Lemon Herb Chicken with Quinoa Salad offers a light yet satisfying lunch that’s bursting with fresh flavors. The zesty lemon and fragrant herbs elevate the juicy chicken, while the quinoa salad brings a refreshing crunch and balance to the dish. It’s a perfect meal for those looking to enjoy a nutritious and flavorful lunch without the heavy calories, ideal for meal prep or a quick weeknight dinner.
Baked Garlic Parmesan Chicken with Roasted Sweet Potatoes
Baked Garlic Parmesan Chicken with Roasted Sweet Potatoes is a comforting and filling lunch, combining the rich flavors of garlic and Parmesan with the sweetness of roasted sweet potatoes. The chicken is seasoned with garlic and Parmesan, then baked until golden and crisp on the outside while remaining juicy on the inside. The roasted sweet potatoes add a naturally sweet and savory balance to the meal, making it a perfect combination of hearty and healthy.
Ingredients
- For the Chicken:
- 2 boneless, skinless chicken breasts
- 1/4 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp dried Italian seasoning
- Salt and pepper to taste
- For the Roasted Sweet Potatoes:
- 2 medium sweet potatoes, peeled and cubed
- 1 tbsp olive oil
- 1/2 tsp paprika
- Salt and pepper to taste
Instructions
- Prepare the Chicken:
- Preheat your oven to 375°F (190°C).
- In a small bowl, combine Parmesan cheese, minced garlic, olive oil, Italian seasoning, salt, and pepper.
- Coat each chicken breast with the Parmesan mixture, pressing gently to adhere.
- Place the chicken breasts on a baking sheet lined with parchment paper.
- Prepare the Sweet Potatoes:
- In a separate bowl, toss the cubed sweet potatoes with olive oil, paprika, salt, and pepper.
- Spread the sweet potatoes evenly on a baking sheet.
- Bake:
- Bake the chicken and sweet potatoes in the oven for 25–30 minutes, or until the chicken is cooked through (165°F/74°C) and the sweet potatoes are tender and lightly browned, stirring halfway through.
- Serve:
- Serve the baked garlic Parmesan chicken alongside the roasted sweet potatoes for a balanced and flavorful lunch.
Baked Garlic Parmesan Chicken with Roasted Sweet Potatoes is a simple yet flavorful meal that brings comfort food to the table with a healthy twist. The combination of savory, crispy chicken and sweet, roasted potatoes creates the perfect balance of flavors and textures. This dish is ideal for anyone craving a satisfying lunch that’s both wholesome and delicious, and it’s easy to make ahead for meal prep or quick weekday meals.
Baked Pesto Chicken with Roasted Vegetables
Baked Pesto Chicken with Roasted Vegetables is a vibrant and flavorful lunch that combines tender chicken coated in homemade or store-bought pesto with a medley of roasted vegetables. The pesto adds a fresh, herbaceous note to the chicken, while the roasted vegetables—carrots, bell peppers, and zucchini—bring a satisfying crunch and savory sweetness. This dish is packed with flavor, and it’s a great way to enjoy a healthy, colorful lunch.
Ingredients
- For the Chicken:
- 2 boneless, skinless chicken breasts
- 1/4 cup pesto (store-bought or homemade)
- Salt and pepper to taste
- For the Roasted Vegetables:
- 1 medium zucchini, sliced
- 1 red bell pepper, sliced
- 1 large carrot, sliced
- 1 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Prepare the Chicken:
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with salt and pepper, then coat evenly with pesto.
- Place the chicken breasts on a baking sheet lined with parchment paper.
- Prepare the Roasted Vegetables:
- In a large bowl, toss the zucchini, bell pepper, and carrot slices with olive oil, thyme, salt, and pepper.
- Spread the vegetables in an even layer on a baking sheet.
- Bake:
- Bake the chicken and vegetables in the oven for 25–30 minutes, or until the chicken is fully cooked (165°F/74°C) and the vegetables are tender and lightly browned, stirring the vegetables halfway through.
- Serve:
- Serve the baked pesto chicken with the roasted vegetables on the side for a balanced and delicious lunch.
Baked Pesto Chicken with Roasted Vegetables is an easy, flavorful meal that’s perfect for lunch. The pesto-coated chicken brings a fresh, aromatic flavor to the dish, while the roasted vegetables offer a delicious contrast in texture and sweetness. This meal is a great way to enjoy a variety of vegetables while keeping things light and satisfying. It’s quick, healthy, and perfect for anyone looking for a nutritious and tasty lunch.
Note: More recipes are coming soon!
