40+ Delicious Grilled Chicken Lunch Recipes to Spice Up Your Meal

Grilled chicken is a go-to protein for many, and for good reason.

It’s lean, versatile, and packed with flavor, making it a perfect choice for a healthy, filling lunch.

Whether you’re meal prepping for the week or simply looking for a quick and easy dish to whip up, grilled chicken can be paired with a variety of ingredients to create flavorful, satisfying meals.

From fresh salads to hearty wraps, grilled chicken can be the star of so many lunch options that not only taste great but also fuel your body with protein and essential nutrients.

In this post, we’ve rounded up over 25 grilled chicken lunch recipes that are simple to prepare and perfect for any occasion.

Whether you’re looking for a light bite or a more filling meal, these recipes will inspire you to make the most of your grilled chicken in new, exciting ways.

So, fire up the grill, grab your favorite spices, and let’s dive into a world of delicious lunch ideas!

40+ Delicious Grilled Chicken Lunch Recipes to Spice Up Your Meal

With these 25+ grilled chicken lunch recipes, you’ll never run out of ideas for tasty, healthy, and easy-to-make meals.

Grilled chicken is not only a lean protein choice but also incredibly adaptable, allowing you to experiment with different flavors and ingredients.

From salads to wraps and bowls, these recipes offer a variety of flavors to keep your lunches exciting and full of variety.

So next time you’re in need of a quick, nutritious lunch, reach for that chicken breast, fire up the grill, and enjoy a meal that’s both satisfying and delicious!

Grilled Lemon Herb Chicken Wraps

Juicy, lemon-marinated grilled chicken combined with fresh vegetables and a tangy yogurt sauce, all wrapped in a warm flatbread. This wrap is light yet packed with flavor, perfect for a refreshing and satisfying lunch.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 lemon (zest and juice)
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper, to taste
• 4 large whole wheat wraps or flatbreads
• 1 cup romaine lettuce, chopped
• 1 tomato, diced
• 1 cucumber, thinly sliced
• 1/2 red onion, thinly sliced
• 1/4 cup Greek yogurt
• 1 tbsp fresh dill, chopped

Instructions:

1. In a bowl, combine olive oil, lemon juice and zest, garlic, oregano, salt, and pepper. Add the chicken breasts, coating them thoroughly with the marinade. Let it marinate for at least 30 minutes.
2. Preheat the grill to medium-high. Grill the chicken breasts for 5-6 minutes on each side or until fully cooked. Once cooked, slice the chicken thinly.
3. In a small bowl, mix Greek yogurt with fresh dill.
4. To assemble each wrap, layer lettuce, tomato, cucumber, and red onion on the wrap. Add sliced chicken and a dollop of yogurt sauce.
5. Fold the wrap tightly and serve warm.

Bright and tangy with each bite, these lemon herb wraps are ideal for a balanced lunch that feels indulgent yet healthy. The herbs, citrus, and creamy yogurt blend beautifully, making this wrap both refreshing and fulfilling.

Mediterranean Grilled Chicken Salad

This grilled chicken salad is a Mediterranean delight, loaded with crisp greens, olives, feta cheese, and a drizzle of balsamic vinaigrette. It’s a perfect choice for a wholesome lunch that’s low in carbs but high in flavor.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste
• 4 cups mixed greens (such as arugula, spinach, and romaine)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup crumbled feta cheese
• 1/2 red onion, thinly sliced
• 1/4 cup balsamic vinaigrette

Instructions:

1. Rub the chicken breasts with olive oil, thyme, rosemary, salt, and pepper. Let it marinate for about 15 minutes.
2. Preheat the grill to medium-high heat and grill the chicken for 5-6 minutes on each side until cooked through. Slice the chicken once it’s cool enough to handle.
3. In a large salad bowl, combine mixed greens, cherry tomatoes, olives, feta, and red onion.
4. Top the salad with sliced chicken and drizzle with balsamic vinaigrette. Toss gently to combine.

This Mediterranean grilled chicken salad brings out the best of fresh and savory flavors, making it a delightful option for a light yet filling lunch. The combination of creamy feta, juicy tomatoes, and the tangy vinaigrette makes every bite a vibrant experience.

Honey Mustard Grilled Chicken Sandwich

Sweet and tangy honey mustard pairs beautifully with smoky grilled chicken, fresh lettuce, and tomato, all piled high on a toasted bun. This sandwich is ideal for a hearty lunch that’s both classic and flavorful.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• Salt and pepper, to taste
• 4 whole grain sandwich buns
• 4 lettuce leaves
• 1 large tomato, sliced
• 4 slices of Swiss cheese (optional)

Instructions:

1. In a small bowl, mix honey, Dijon mustard, olive oil, salt, and pepper. Coat the chicken breasts with the honey mustard mixture and let them marinate for about 20 minutes.
2. Preheat the grill to medium-high heat. Grill the chicken for 5-6 minutes per side, until cooked through. If using, place a slice of Swiss cheese on top of each chicken breast in the last minute of grilling to melt.
3. Toast the sandwich buns on the grill for 1-2 minutes until lightly golden.
4. To assemble, place a lettuce leaf and a slice of tomato on the bottom half of each bun. Top with the grilled chicken breast, then add the top bun.

This honey mustard grilled chicken sandwich brings together a sweet and savory balance that’s comforting and satisfying. The honey mustard glaze gives each bite a delicious depth, while fresh toppings and a toasty bun make it an easy and appealing lunch option.

Avocado Lime Grilled Chicken Tacos

These grilled chicken tacos are a vibrant combination of creamy avocado, fresh lime, and smoky grilled chicken. Each bite offers a blend of fresh, zesty flavors in a soft corn tortilla, making it a deliciously light lunch.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Juice of 1 lime
• 1 tsp chili powder
• Salt and pepper, to taste
• 6 small corn tortillas
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup red onion, diced
• Lime wedges, for serving

Instructions:

1. In a bowl, combine olive oil, lime juice, chili powder, salt, and pepper. Coat the chicken breasts with this mixture and let marinate for 20-30 minutes.
2. Preheat the grill to medium-high. Grill the chicken breasts for 5-6 minutes on each side until fully cooked. Once done, slice the chicken into thin strips.
3. Warm the corn tortillas on the grill for about 1 minute per side.
4. Assemble the tacos by layering sliced avocado, grilled chicken, cilantro, and red onion on each tortilla. Serve with lime wedges.

These tacos are a delightful mix of textures and flavors, with creamy avocado complementing the tangy lime and tender grilled chicken. Perfect for a quick lunch, they’re refreshing and satisfying, with just the right amount of zest.

Teriyaki Grilled Chicken Rice Bowl

This Teriyaki Grilled Chicken Rice Bowl combines marinated chicken, steamed rice, and fresh vegetables, all drizzled with teriyaki sauce. It’s an ideal lunch option that is both filling and flavorful, with a satisfying balance of sweet and savory.

Ingredients:

• 2 boneless, skinless chicken breasts
• 3 tbsp teriyaki sauce (plus extra for drizzling)
• 1 tbsp olive oil
• 1 cup cooked jasmine rice
• 1/2 cup broccoli florets, steamed
• 1/2 cup shredded carrots
• 1/2 cup cucumber slices
• 1 green onion, sliced
• Sesame seeds, for garnish

Instructions:

1. In a small bowl, mix the teriyaki sauce with olive oil. Coat the chicken breasts in the mixture and marinate for about 20 minutes.
2. Preheat the grill to medium heat. Grill the chicken for 5-6 minutes on each side until fully cooked, then slice into strips.
3. Divide the cooked rice between two bowls. Arrange sliced chicken, broccoli, carrots, and cucumber on top of the rice.
4. Drizzle additional teriyaki sauce over the bowl, garnish with green onions and sesame seeds, and serve.

This rice bowl is hearty yet light, offering a balanced mix of grains, protein, and fresh vegetables. The teriyaki sauce ties everything together with its sweet and savory notes, making it an easy and flavorful choice for a fulfilling lunch.

Garlic Herb Grilled Chicken Panini

Crisp and toasty on the outside, with juicy grilled chicken and melty cheese on the inside, this Garlic Herb Grilled Chicken Panini is a comforting and warm lunch option that’s full of flavor.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 4 slices ciabatta or sourdough bread
• 4 slices mozzarella cheese
• 1/2 cup spinach leaves
• 2 tbsp mayonnaise (optional)
• Olive oil spray for grilling

Instructions:

1. In a small bowl, combine olive oil, basil, oregano, garlic powder, salt, and pepper. Coat the chicken breasts with the herb mixture and marinate for 15 minutes.
2. Preheat the grill to medium heat. Grill the chicken breasts for 5-6 minutes on each side until fully cooked. Slice thinly once cooled.
3. To assemble each panini, layer a slice of mozzarella, spinach, sliced chicken, and another mozzarella slice between two bread slices. Spread mayonnaise inside, if desired.
4. Preheat a panini press or grill pan, spray lightly with olive oil, and grill each panini for 3-4 minutes until the bread is golden and cheese is melted.

With savory garlic and herb flavors, this panini is a cozy and satisfying lunch. The crisp bread contrasts beautifully with the warm, melted cheese and tender chicken, making each bite a comforting experience full of fresh, homemade flavors.

Spicy Grilled Chicken and Quinoa Salad

This spicy grilled chicken and quinoa salad is a protein-packed, nutrient-rich meal with a kick of heat. Topped with a zesty dressing and served on a bed of fresh greens, it’s an ideal lunch for a healthy yet satisfying option.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• Salt and pepper, to taste
• 1 cup cooked quinoa
• 2 cups mixed greens (such as spinach, arugula, and kale)
• 1/2 red bell pepper, diced
• 1/4 cup corn kernels (fresh or frozen)
• 1/4 cup black beans, rinsed and drained
• 1/2 avocado, sliced
• 1 tbsp lime juice
• 2 tbsp olive oil (for dressing)
• 1 tbsp apple cider vinegar

Instructions:

1. In a small bowl, mix olive oil, smoked paprika, cayenne pepper, salt, and pepper. Coat the chicken breasts with the spice mixture and let marinate for 15-20 minutes.
2. Preheat the grill to medium-high heat. Grill the chicken for 5-6 minutes per side until fully cooked. Slice the chicken thinly.
3. In a large bowl, combine cooked quinoa, mixed greens, red bell pepper, corn, black beans, and sliced avocado.
4. In a small bowl, whisk together lime juice, olive oil, and apple cider vinegar to create the dressing.
5. Top the salad with sliced grilled chicken and drizzle with dressing.

This spicy grilled chicken and quinoa salad provides a bold, vibrant flavor profile while delivering a balanced meal full of fiber, protein, and healthy fats. The smoky heat from the paprika and cayenne blends perfectly with the creamy avocado and fresh vegetables, making it a satisfying and energizing lunch.

Pesto Grilled Chicken and Veggie Skewers

These pesto grilled chicken and veggie skewers are a flavorful and easy-to-make lunch option, combining marinated chicken with fresh vegetables like bell peppers, zucchini, and red onion, all grilled to perfection and topped with a fragrant pesto sauce.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into cubes
• 1 tbsp olive oil
• 2 tbsp basil pesto (store-bought or homemade)
• 1 red bell pepper, cut into chunks
• 1 zucchini, cut into chunks
• 1/2 red onion, cut into chunks
• Salt and pepper, to taste
• Wooden or metal skewers

Instructions:

1. In a bowl, combine olive oil and basil pesto. Toss the chicken cubes in the pesto mixture and let marinate for 30 minutes.
2. Preheat the grill to medium-high heat. Thread the marinated chicken and vegetables onto skewers, alternating between chicken and veggies.
3. Grill the skewers for 5-7 minutes per side until the chicken is cooked through and the vegetables are tender and slightly charred.
4. Serve the skewers with a side of quinoa or a fresh salad for a complete meal.

These pesto grilled chicken and veggie skewers are a great way to enjoy a fresh, Mediterranean-inspired meal. The rich flavor of the pesto, paired with the smoky grilled chicken and tender vegetables, creates a satisfying and flavorful lunch that’s both light and filling.

Buffalo Grilled Chicken Lettuce Wraps

For a lower-carb lunch that doesn’t sacrifice flavor, these buffalo grilled chicken lettuce wraps are the perfect choice. The spicy buffalo chicken is balanced by the crisp crunch of fresh lettuce, creating a delicious handheld meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/4 cup buffalo sauce
• 1 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper, to taste
• 8 large lettuce leaves (such as romaine or butter lettuce)
• 1/4 cup shredded cheddar cheese (optional)
• 1/4 cup sliced celery
• 1/4 cup blue cheese dressing (optional)

Instructions:

1. In a bowl, mix olive oil, garlic powder, salt, pepper, and buffalo sauce. Coat the chicken breasts with the sauce mixture and let marinate for 15-20 minutes.
2. Preheat the grill to medium-high heat. Grill the chicken for 5-6 minutes per side, until cooked through. Once cooked, shred the chicken using two forks.
3. Lay the lettuce leaves flat and fill each with a portion of buffalo chicken. Top with shredded cheddar cheese, sliced celery, and a drizzle of blue cheese dressing (if using).
4. Roll or fold the lettuce to form a wrap and serve.

These buffalo grilled chicken lettuce wraps are a perfect option for those seeking a spicy, yet low-carb lunch. The tender shredded chicken in spicy buffalo sauce is complemented by the freshness of the lettuce, offering a crispy, satisfying alternative to traditional sandwiches.

Grilled Chicken Caesar Salad

A classic Caesar salad with a twist—grilled chicken adds a smoky, flavorful element to this creamy, tangy dish. It’s the perfect lunch for anyone craving a hearty, yet light salad packed with protein.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper, to taste
• 4 cups romaine lettuce, chopped
• 1/4 cup shaved Parmesan cheese
• 1/2 cup croutons
• 2 tbsp Caesar dressing (store-bought or homemade)
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. Rub the chicken breasts with olive oil, garlic powder, salt, and pepper. Let marinate for 15 minutes.
2. Preheat the grill to medium-high. Grill the chicken for 5-6 minutes on each side until fully cooked, then slice it thinly.
3. In a large bowl, toss the chopped romaine lettuce with Caesar dressing, ensuring each leaf is coated.
4. Top the salad with grilled chicken slices, Parmesan cheese, croutons, and parsley.

This Grilled Chicken Caesar Salad is a perfect balance of creamy, savory, and crispy textures. The grilled chicken adds a smoky richness that pairs beautifully with the crunchy croutons and tangy Caesar dressing. It’s a satisfying, healthy lunch option that combines protein, greens, and all the classic flavors of Caesar salad.

Grilled Chicken and Sweet Potato Salad

This vibrant salad features smoky grilled chicken paired with roasted sweet potatoes, greens, and a light vinaigrette. It’s an energizing and wholesome lunch, perfect for refueling during a busy day.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil (for roasting sweet potatoes)
• 4 cups mixed greens (spinach, arugula, or kale)
• 1/4 cup feta cheese, crumbled
• 1/4 cup pomegranate seeds (optional)
• 2 tbsp balsamic vinaigrette

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes in olive oil, salt, and pepper, then roast them on a baking sheet for 20-25 minutes until tender and lightly browned.
2. While the sweet potatoes are roasting, rub the chicken breasts with olive oil, smoked paprika, salt, and pepper. Let marinate for 15-20 minutes.
3. Preheat the grill to medium-high heat and grill the chicken for 5-6 minutes per side, until fully cooked. Once cooked, slice the chicken thinly.
4. In a large bowl, toss the mixed greens with roasted sweet potatoes, crumbled feta, and pomegranate seeds.
5. Top the salad with sliced grilled chicken and drizzle with balsamic vinaigrette.

This Grilled Chicken and Sweet Potato Salad is a wholesome, nutrient-packed lunch with a great balance of protein, fiber, and healthy fats. The smoky chicken complements the sweetness of the roasted potatoes, while the tangy vinaigrette brings it all together, making for a deliciously satisfying meal.

Grilled Chicken Caprese Sandwich

This Grilled Chicken Caprese Sandwich is a fresh take on the classic Caprese salad, with juicy grilled chicken, fresh tomatoes, mozzarella, basil, and balsamic glaze all tucked into a soft baguette. It’s a light yet filling sandwich perfect for lunch.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• 4 small ciabatta rolls or baguette sections
• 1 large tomato, sliced
• 1/4 cup fresh mozzarella, sliced
• Fresh basil leaves
• 1 tbsp balsamic glaze

Instructions:

1. Rub the chicken breasts with olive oil, Italian seasoning, salt, and pepper. Let marinate for 15 minutes.
2. Preheat the grill to medium-high heat. Grill the chicken for 5-6 minutes on each side until fully cooked. Once done, slice the chicken thinly.
3. Cut the ciabatta rolls or baguette into halves and lightly toast them on the grill or in a toaster.
4. Assemble the sandwich by layering sliced tomato, mozzarella, grilled chicken, and fresh basil on the bottom half of the roll.
5. Drizzle with balsamic glaze and top with the other half of the bread.

The Grilled Chicken Caprese Sandwich is a deliciously fresh and hearty lunch, offering a burst of flavors from the juicy chicken, creamy mozzarella, sweet tomatoes, and aromatic basil. The balsamic glaze adds a touch of sweetness, making this sandwich a perfect midday treat that’s both satisfying and refreshing.

Grilled Chicken and Hummus Pita Pockets

These grilled chicken and hummus pita pockets are a perfect handheld lunch, with juicy grilled chicken, creamy hummus, and fresh veggies all packed into a soft pita. It’s a healthy and satisfying meal that’s easy to prepare and full of flavor.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper, to taste
• 4 pita pockets
• 1/2 cup hummus
• 1 cucumber, sliced
• 1 tomato, sliced
• 1/4 cup red onion, thinly sliced
• Fresh parsley, chopped (optional)

Instructions:

1. Rub the chicken breasts with olive oil, cumin, paprika, salt, and pepper. Let marinate for 15-20 minutes.
2. Preheat the grill to medium-high heat and grill the chicken for 5-6 minutes on each side until cooked through. Once done, slice the chicken thinly.
3. Cut the pita pockets in half and warm them on the grill or in the oven for a few minutes.
4. Spread hummus inside each pita pocket, then stuff with sliced grilled chicken, cucumber, tomato, red onion, and parsley.
5. Serve immediately or wrap in foil for a lunch on the go.

This Grilled Chicken and Hummus Pita Pocket is a flavorful and light lunch option that’s packed with protein, fresh veggies, and creamy hummus. It’s easy to customize with your favorite toppings and makes for a filling and healthy meal.

Grilled Chicken and Zucchini Noodles

For a low-carb, gluten-free lunch option, try this grilled chicken with zucchini noodles. It’s a fresh and light alternative to pasta, with tender chicken, zucchini ribbons, and a simple garlic sauce.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper, to taste
• 2 medium zucchinis, spiralized into noodles
• 1 tbsp olive oil (for sautéing)
• 2 cloves garlic, minced
• 1/4 cup fresh Parmesan cheese, grated
• 1 tbsp fresh basil, chopped (optional)

Instructions:

1. Rub the chicken breasts with olive oil, garlic powder, salt, and pepper. Let marinate for 15-20 minutes.
2. Preheat the grill to medium-high and grill the chicken for 5-6 minutes on each side until fully cooked. Slice the chicken thinly.
3. While the chicken grills, heat 1 tablespoon of olive oil in a pan over medium heat. Sauté the minced garlic for about 1 minute until fragrant.
4. Add the zucchini noodles to the pan and cook for 2-3 minutes, tossing occasionally, until tender.
5. Plate the zucchini noodles and top with sliced grilled chicken, Parmesan cheese, and fresh basil.

This Grilled Chicken and Zucchini Noodles dish is a perfect, light lunch that’s low on carbs but high in flavor. The grilled chicken adds a savory depth, while the zucchini noodles provide a refreshing and satisfying base. Topped with garlic and Parmesan, it’s a deliciously healthy meal.

Grilled Chicken and Mango Salsa Salad

This grilled chicken and mango salsa salad combines the sweetness of fresh mango with tender grilled chicken and a light citrus dressing. It’s a tropical-inspired lunch that’s both refreshing and fulfilling.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp chili powder
• Salt and pepper, to taste
• 2 cups mixed greens (arugula, spinach, or baby kale)
• 1 mango, peeled and diced
• 1/2 red bell pepper, diced
• 1/4 red onion, diced
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 tbsp olive oil (for dressing)

Instructions:

1. Rub the chicken breasts with olive oil, chili powder, salt, and pepper. Let marinate for 15-20 minutes.
2. Preheat the grill to medium-high heat and grill the chicken for 5-6 minutes per side until fully cooked. Slice the chicken thinly.
3. In a small bowl, combine the diced mango, red bell pepper, red onion, cilantro, lime juice, and olive oil. Stir to combine and set aside.
4. In a large salad bowl, toss the mixed greens with the mango salsa.
5. Top the salad with the sliced grilled chicken and serve immediately.

This Grilled Chicken and Mango Salsa Salad is a vibrant and fresh lunch option with a balance of sweet and savory flavors. The smoky grilled chicken pairs wonderfully with the sweet, tangy mango salsa, making this salad a refreshing and satisfying meal.

Note: More recipes​ are coming soon!