40+ Quick & Easy Light Chicken Dinner Recipes You’ll Love

If you’re looking to enjoy a hearty, delicious dinner without the heavy calories, you’re in the right place!

Chicken is an incredibly versatile ingredient that can be transformed into light, healthy meals with the right approach.

Whether you’re watching your calorie intake, looking to eat cleaner, or simply want something light and satisfying, these 40+ light chicken dinner recipes have something for everyone.

From grilled chicken salads to flavorful stir-fries, low-fat casseroles, and even lighter versions of your favorite comfort foods, there’s no need to sacrifice taste for health.

These dishes are quick, easy, and packed with nutrients to keep you feeling great without feeling weighed down.

40+ Quick & Easy Light Chicken Dinner Recipes You’ll Love

With these 40+ light chicken dinner recipes, you can enjoy tasty, satisfying meals without any guilt.

The possibilities are endless, whether you’re cooking for a family, meal prepping for the week, or just craving something light yet flavorful.

Chicken is a great choice for healthy eating, and with these creative recipes, you’ll never get bored of your meals.

From grilled to baked, stir-fried to slow-cooked, the options are not only easy but full of variety.

So go ahead, try these recipes, and enjoy a wholesome, light dinner that leaves you feeling nourished and satisfied!

Grilled Lemon Herb Chicken with Veggies

This light and flavorful grilled chicken dish is perfect for a healthy dinner. Infused with fresh lemon, garlic, and herbs, the chicken is grilled to perfection and served alongside a variety of vibrant vegetables. It’s low in calories yet packed with essential nutrients, making it an ideal option for a balanced meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 lemon (zested and juiced)
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper, to taste
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes
• 1 tbsp balsamic vinegar

Instructions:

1. In a bowl, combine the lemon juice, zest, garlic, olive oil, oregano, thyme, salt, and pepper. Whisk together until well combined.
2. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Seal or cover, and refrigerate for at least 30 minutes (or up to 2 hours).
3. Preheat the grill to medium-high heat. While the grill is heating, prepare the vegetables by tossing them in a little olive oil, salt, and pepper.
4. Place the chicken on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
5. Meanwhile, grill the vegetables in a grill basket or directly on the grill, turning occasionally, for about 5-7 minutes, or until they’re tender and lightly charred.
6. Drizzle the balsamic vinegar over the veggies before serving.
7. Serve the grilled chicken alongside the vegetables for a refreshing, healthy meal.

This Grilled Lemon Herb Chicken with Veggies is a light, satisfying dish perfect for any evening. The zesty marinade infuses the chicken with fresh flavors, while the grilled veggies add texture and natural sweetness. With minimal ingredients and easy preparation, this recipe is ideal for those seeking a quick, nutritious dinner option.

Chicken and Avocado Salad

A fresh and vibrant salad featuring tender chicken breast, creamy avocado, and crisp greens. This recipe is both low in carbs and rich in healthy fats, making it the perfect light dinner. It’s versatile, customizable, and can be enjoyed as a quick, nutritious meal that feels indulgent without being heavy.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 avocado, diced
• 4 cups mixed greens (arugula, spinach, and lettuce)
• 1/4 cup red onion, thinly sliced
• 1/2 cucumber, sliced
• 1/4 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper, to taste

Instructions:

1. Season the chicken breasts with salt and pepper. Heat 1 tbsp of olive oil in a skillet over medium-high heat and cook the chicken for 5-7 minutes on each side, or until fully cooked through (internal temperature of 165°F).
2. Let the chicken rest for a few minutes before slicing it into strips.
3. In a large bowl, combine the mixed greens, cucumber, red onion, and cherry tomatoes.
4. Gently fold in the avocado, being careful not to mash it.
5. In a small bowl, whisk together the remaining olive oil, red wine vinegar, salt, and pepper.
6. Drizzle the dressing over the salad and toss gently to combine.
7. Top the salad with the sliced chicken and serve immediately.

This Chicken and Avocado Salad is a nutritious and satisfying dish that offers a variety of textures, from the creamy avocado to the crisp vegetables and juicy chicken. It’s a light meal that is both refreshing and filling, perfect for anyone looking to enjoy a healthy yet indulgent dinner without the extra calories. This dish can also be customized with your favorite salad toppings or dressings for extra flair.

Baked Chicken with Roasted Brussels Sprouts and Sweet Potatoes

For a hearty yet light dinner, this baked chicken with roasted Brussels sprouts and sweet potatoes hits the mark. The dish is simple to prepare, using wholesome ingredients like lean chicken and nutrient-packed vegetables. The natural sweetness of the sweet potatoes pairs beautifully with the savory chicken and earthy Brussels sprouts.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 large sweet potato, peeled and cubed
• 1 cup Brussels sprouts, trimmed and halved
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper, to taste
• Fresh thyme or rosemary (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the chicken breasts on a baking sheet and drizzle with olive oil. Season with garlic powder, paprika, salt, and pepper.
3. On a separate baking sheet, toss the cubed sweet potatoes and Brussels sprouts with a little olive oil, salt, and pepper. Add fresh thyme or rosemary if desired.
4. Place both baking sheets in the oven. Roast the chicken for about 25-30 minutes, or until the internal temperature reaches 165°F. Roast the vegetables for 20-25 minutes, stirring halfway through, until tender and lightly caramelized.
5. Serve the baked chicken alongside the roasted Brussels sprouts and sweet potatoes for a complete meal.

This Baked Chicken with Roasted Brussels Sprouts and Sweet Potatoes is a wholesome, light dinner that balances savory and sweet flavors. The chicken remains juicy, while the roasted vegetables provide a satisfying crunch and natural sweetness. It’s a perfect option for anyone looking to enjoy a comforting meal while keeping things light and nutritious. This recipe is also flexible, allowing you to swap in other vegetables or herbs to suit your preferences.

Chicken Stir-Fry with Snow Peas and Bell Peppers

This quick and easy chicken stir-fry is packed with colorful vegetables and a flavorful sauce, making it the perfect light dinner. It’s high in protein and fiber, low in calories, and ready in under 30 minutes. The combination of tender chicken, crisp snow peas, and sweet bell peppers makes for a delicious, nutritious meal that can be enjoyed any day of the week.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 1 cup snow peas, trimmed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 tbsp soy sauce (low-sodium)
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 clove garlic, minced
• 1 tsp grated ginger
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp sesame seeds (optional)

Instructions:

1. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Set aside.
2. Heat 1 tbsp of olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken and season with a little salt and pepper. Cook for about 5-7 minutes, or until the chicken is browned and fully cooked.
3. Remove the chicken from the skillet and set it aside. In the same skillet, add the remaining olive oil. Add the snow peas and bell peppers, and stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.
4. Return the chicken to the skillet and pour the sauce over the mixture. Stir to combine and cook for another 1-2 minutes, allowing the sauce to coat everything evenly.
5. Sprinkle with sesame seeds before serving.

This Chicken Stir-Fry with Snow Peas and Bell Peppers is a light yet satisfying dish that bursts with vibrant colors and flavors. The stir-fry is quick to make and provides a healthy dose of protein, fiber, and essential nutrients. The slightly sweet and tangy sauce adds depth to the dish, making it a wonderful option for a nutritious, guilt-free dinner that doesn’t sacrifice flavor.

Chicken and Cauliflower Rice Bowl

This chicken and cauliflower rice bowl is a low-carb, high-protein meal that’s both filling and nutritious. Cauliflower rice serves as a great substitute for regular rice, while the grilled chicken adds lean protein. The bowl is topped with fresh vegetables and a zesty dressing, making it an ideal light dinner for anyone looking to reduce their carb intake without compromising on taste.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 head of cauliflower (or 2 cups cauliflower rice)
• 1 tbsp olive oil
• 1 tsp paprika
• Salt and pepper, to taste
• 1/2 cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1/2 avocado, sliced
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat a grill or grill pan over medium-high heat. Season the chicken breasts with paprika, salt, and pepper, then drizzle with olive oil.
2. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Once cooked, let the chicken rest for a few minutes before slicing.
3. If using whole cauliflower, pulse the florets in a food processor until they resemble rice grains. Heat 1 tbsp of olive oil in a skillet over medium heat, then add the cauliflower rice. Sauté for about 5-7 minutes, stirring occasionally, until the cauliflower is tender and slightly golden. Season with salt and pepper to taste.
4. To prepare the dressing, whisk together the tahini, lemon juice, water, salt, and pepper in a small bowl until smooth.
5. To assemble the bowls, start with a base of cauliflower rice. Top with sliced chicken, cucumber, red onion, and avocado.
6. Drizzle the tahini dressing over the top and garnish with fresh parsley.

This Chicken and Cauliflower Rice Bowl is a perfect low-carb option for a light and satisfying dinner. The combination of grilled chicken, fresh vegetables, and cauliflower rice creates a nutrient-dense meal that’s full of flavor. The creamy tahini dressing adds a delicious richness without being too heavy, making this a great choice for anyone looking to eat light but still feel satisfied.

Lemon Garlic Chicken with Asparagus and Quinoa

This Lemon Garlic Chicken with Asparagus and Quinoa is a wholesome, well-balanced dinner that’s light yet full of flavor. The chicken is marinated in a tangy lemon garlic sauce, while the asparagus adds a fresh crunch, and the quinoa serves as a protein-packed grain. It’s a nutritious and quick meal that’s perfect for a busy weeknight.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 bunch asparagus, trimmed
• 1 cup quinoa
• 2 tbsp olive oil, divided
• 2 cloves garlic, minced
• Juice of 1 lemon
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions:

1. Cook the quinoa according to the package instructions and set aside.
2. In a small bowl, combine the olive oil, garlic, lemon juice, oregano, salt, and pepper to create the marinade. Place the chicken breasts in a resealable bag or shallow dish, pour the marinade over the chicken, and refrigerate for at least 30 minutes.
3. While the chicken marinates, preheat a grill or grill pan over medium-high heat. Drizzle the asparagus with 1 tbsp of olive oil, and season with salt and pepper.
4. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Grill the asparagus for 4-5 minutes, turning occasionally, until tender and lightly charred.
5. Serve the grilled chicken and asparagus over a bed of quinoa, garnished with fresh parsley.

This Lemon Garlic Chicken with Asparagus and Quinoa is a light yet satisfying meal that’s both nutritious and flavorful. The zesty marinade infuses the chicken with a fresh, tangy taste, while the quinoa provides a hearty, protein-packed base. The grilled asparagus adds a crisp texture, making this dinner a perfect balance of protein, fiber, and healthy fats. It’s a great option for anyone looking for a quick, wholesome dinner that’s still indulgent in flavor.

Chicken and Spinach Stuffed Sweet Potatoes

This Chicken and Spinach Stuffed Sweet Potatoes recipe combines the natural sweetness of baked sweet potatoes with a savory filling of seasoned chicken and spinach. It’s a light yet filling dish that’s rich in vitamins, protein, and fiber. The soft, roasted sweet potato provides a perfect base for the flavorful chicken and greens, making this a satisfying and nutritious dinner option.

Ingredients:

• 2 large sweet potatoes
• 2 boneless, skinless chicken breasts
• 2 cups fresh spinach, chopped
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper, to taste
• 1/4 cup Greek yogurt (optional for topping)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork and bake them for 45-50 minutes, or until tender.
2. While the sweet potatoes bake, heat the olive oil in a skillet over medium heat. Season the chicken breasts with garlic powder, paprika, salt, and pepper. Cook the chicken for 6-7 minutes on each side, or until fully cooked (internal temperature should reach 165°F).
3. Remove the chicken from the skillet and let it rest for a few minutes before chopping it into small pieces.
4. In the same skillet, add the chopped spinach and cook for 1-2 minutes until wilted.
5. When the sweet potatoes are done, slice them open and fluff the insides with a fork.
6. Stuff each sweet potato with the chicken and spinach mixture, then top with a dollop of Greek yogurt if desired.
7. Garnish with fresh parsley and serve.

This Chicken and Spinach Stuffed Sweet Potatoes recipe is a perfect combination of savory and sweet flavors. The tender chicken and sautéed spinach are the ideal pairing for the naturally sweet and soft baked potatoes. It’s a nutritious meal that’s packed with protein, fiber, and essential vitamins, making it both satisfying and light. The Greek yogurt adds a creamy texture, taking the dish to the next level of comfort without adding excess calories.

Spicy Chicken Lettuce Wraps

These Spicy Chicken Lettuce Wraps are a fun, light, and healthy dinner option. Lean ground chicken is cooked with a zesty mix of spices, vegetables, and a touch of soy sauce, then wrapped in crisp lettuce leaves. This dish is low-carb, gluten-free, and packed with protein, making it an ideal choice for anyone looking for a flavorful meal that won’t weigh them down.

Ingredients:

• 1 lb ground chicken breast
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 red onion, finely chopped
• 1/2 red bell pepper, chopped
• 1/4 cup soy sauce (low-sodium)
• 1 tbsp sriracha or chili paste
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 1/4 cup shredded carrots
• 8-10 large lettuce leaves (such as Romaine or Butter lettuce)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and chopped onion, and sauté for 2-3 minutes until softened.
2. Add the ground chicken to the skillet and cook for 5-7 minutes, breaking it up with a spoon until browned and cooked through.
3. Stir in the chopped red bell pepper, soy sauce, sriracha, rice vinegar, and sesame oil. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
4. Remove the skillet from the heat and stir in the shredded carrots.
5. To serve, spoon the chicken mixture into the center of each lettuce leaf, and garnish with chopped cilantro.
6. Serve immediately for a fresh, crunchy, and spicy meal.

These Spicy Chicken Lettuce Wraps are a fantastic light dinner that’s full of flavor and texture. The combination of spicy, savory chicken with the crisp freshness of lettuce wraps makes for a fun and satisfying meal. The dish is not only quick and easy to prepare but also low in calories and high in protein, making it a great option for a healthy dinner or as a snack for meal prepping. Plus, you can easily adjust the spice level to suit your taste!

Mediterranean Chicken Skewers with Tzatziki Sauce

Mediterranean Chicken Skewers with Tzatziki Sauce is a light yet flavorful dinner that combines marinated chicken with fresh vegetables. The chicken is grilled on skewers to perfection and served with a creamy, tangy yogurt-based tzatziki sauce. It’s an easy and healthy dish that’s full of Mediterranean flavors, making it a great option for a quick, delicious dinner.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into cubes
• 1 zucchini, sliced into rounds
• 1 red onion, cut into chunks
• 1 red bell pepper, cut into chunks
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1/2 cup Greek yogurt
• 1/2 cucumber, grated and excess water squeezed out
• 1 clove garlic, minced
• 1 tbsp fresh lemon juice
• 1 tbsp fresh dill, chopped

Instructions:

1. In a bowl, mix the olive oil, oregano, garlic powder, salt, and pepper. Add the chicken cubes and toss to coat. Cover and marinate for at least 30 minutes.
2. Preheat the grill or grill pan to medium-high heat. Thread the marinated chicken, zucchini, onion, and bell pepper onto skewers.
3. Grill the skewers for about 6-8 minutes, turning occasionally, until the chicken is fully cooked (internal temperature should reach 165°F) and the vegetables are tender and slightly charred.
4. While the skewers cook, prepare the tzatziki sauce by mixing together the Greek yogurt, grated cucumber, minced garlic, lemon juice, and fresh dill in a bowl. Season with salt and pepper to taste.
5. Serve the chicken skewers with the tzatziki sauce on the side for dipping.

These Mediterranean Chicken Skewers with Tzatziki Sauce are a light and refreshing meal, perfect for those who crave Mediterranean flavors. The marinated chicken is tender and full of flavor, while the grilled vegetables add a satisfying texture. The homemade tzatziki sauce brings a cool, creamy element to the dish, making each bite deliciously balanced. It’s an easy, healthy, and flavorful dinner that can be enjoyed any time of the year.

Chicken Piccata with Roasted Vegetables

This Chicken Piccata with Roasted Vegetables is a light yet indulgent dinner, featuring tender chicken breasts cooked in a lemony, caper-filled sauce. Served with a side of roasted vegetables, this dish balances zesty, savory flavors with the freshness of the veggies. It’s a healthier twist on a classic Italian dish, offering a flavorful yet light meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1/4 cup all-purpose flour (or gluten-free flour)
• Salt and pepper, to taste
• 1/4 cup white wine (or chicken broth)
• 2 tbsp capers, drained
• Juice of 1 lemon
• 2 tbsp fresh parsley, chopped
• 1 cup Brussels sprouts, halved
• 1 carrot, sliced
• 1 zucchini, sliced
• 1 tbsp olive oil (for roasting)
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the Brussels sprouts, carrots, and zucchini with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, stirring halfway through.
2. While the vegetables roast, season the chicken breasts with salt and pepper. Dredge each chicken breast lightly in flour, shaking off any excess.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook the chicken for 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove from the skillet and set aside.
4. In the same skillet, add the white wine (or chicken broth), scraping up any browned bits from the pan. Add the capers, lemon juice, and a pinch of salt and pepper. Simmer for 2-3 minutes, allowing the sauce to reduce slightly.
5. Return the chicken to the skillet and spoon the sauce over the top. Cook for an additional 2 minutes to heat the chicken through.
6. Serve the chicken with the roasted vegetables on the side, and garnish with fresh parsley.

This Chicken Piccata with Roasted Vegetables is a vibrant, light dinner with a burst of citrus and briny capers that complement the tender chicken perfectly. The roasted vegetables add a hearty, nutritious touch to the dish, balancing the tangy sauce. It’s an elegant yet simple meal that feels indulgent but is still light enough for a healthy dinner.

Chicken Fajita Bowls

hese Chicken Fajita Bowls are a flavorful and healthy twist on traditional fajitas. Tender grilled chicken is paired with sautéed peppers, onions, and a light cilantro-lime rice base. This easy, customizable dish is packed with protein, fiber, and vibrant spices, making it a great light dinner for any day of the week.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• Salt and pepper, to taste
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 1 cup cooked brown rice or quinoa
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• 1/2 avocado, sliced (optional)
• Salsa (optional, for serving)

Instructions:

1. Season the chicken breasts with chili powder, cumin, paprika, salt, and pepper. Heat 1 tbsp of olive oil in a grill pan or skillet over medium-high heat. Cook the chicken for 6-7 minutes on each side, or until fully cooked (internal temperature should reach 165°F). Once cooked, let the chicken rest for a few minutes before slicing.
2. While the chicken cooks, sauté the bell peppers and onions in a skillet with a little olive oil over medium heat. Cook for about 5-7 minutes, or until the vegetables are tender and slightly charred.
3. In a separate bowl, combine the cooked rice or quinoa with the lime juice and fresh cilantro.
4. To assemble the bowls, start by placing a base of cilantro-lime rice. Top with the sautéed peppers and onions, sliced chicken, and optional avocado. Add salsa on top if desired.
5. Serve the fajita bowls immediately, garnished with additional cilantro if preferred.

These Chicken Fajita Bowls are a perfect light and flavorful dinner that feels like a fiesta in a bowl. The combination of tender chicken, sautéed peppers, and the refreshing cilantro-lime rice makes for a well-rounded, satisfying meal. It’s customizable to suit your tastes, and the best part is that it’s packed with healthy ingredients, making it a guilt-free, satisfying option for a quick dinner.

Grilled Chicken Caesar Salad

This Grilled Chicken Caesar Salad is a healthier version of the classic Caesar, with grilled chicken as the star and a lighter homemade dressing. It’s a great way to enjoy the flavors of a Caesar salad while keeping things fresh and light. Perfect for a low-calorie yet indulgent meal that’s ready in under 30 minutes.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Salt and pepper, to taste
• 6 cups Romaine lettuce, chopped
• 1/4 cup shaved Parmesan cheese
• 1/4 cup croutons (optional)
• 1/2 cup Greek yogurt (for dressing)
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tbsp olive oil (for dressing)
• 1 clove garlic, minced
• 2 tbsp water (to thin the dressing)

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Brush the chicken breasts with olive oil and season with salt and pepper.
2. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Once cooked, let the chicken rest for a few minutes before slicing.
3. While the chicken grills, prepare the dressing by whisking together Greek yogurt, Dijon mustard, lemon juice, olive oil, minced garlic, and water in a bowl. Season with salt and pepper to taste.
4. In a large bowl, toss the chopped Romaine lettuce with the dressing until well-coated.
5. Serve the dressed salad with sliced grilled chicken on top, and garnish with shaved Parmesan cheese and optional croutons.

This Grilled Chicken Caesar Salad is a lighter, healthier take on the classic salad, with a creamy yet tangy dressing made from Greek yogurt. The grilled chicken adds a smoky flavor that pairs perfectly with the crisp Romaine and rich Parmesan. It’s a refreshing, protein-packed meal that’s perfect for a light dinner that still satisfies.

Lemon Herb Grilled Chicken with Asparagus

This Lemon Herb Grilled Chicken with Asparagus is a fresh and healthy dinner that’s bursting with flavor. The chicken is marinated in a zesty lemon and herb mixture, then grilled to perfection alongside tender asparagus. It’s light yet satisfying, offering a balance of protein, vegetables, and bright citrus notes that make for a refreshing meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil, divided
• Juice and zest of 1 lemon
• 2 cloves garlic, minced
• 1 tbsp fresh thyme (or 1 tsp dried)
• Salt and pepper, to taste
• 1/4 tsp red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a bowl, combine the olive oil, lemon juice, lemon zest, garlic, thyme, salt, pepper, and red pepper flakes (if using). Whisk until well combined.
2. Add the chicken breasts to the marinade and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).
3. Preheat the grill or grill pan to medium-high heat. Drizzle the asparagus with 1 tbsp olive oil and season with salt and pepper.
4. Grill the chicken for about 6-7 minutes per side, or until fully cooked (internal temperature should reach 165°F).
5. Grill the asparagus for 3-4 minutes, turning occasionally, until tender and lightly charred.
6. Serve the grilled chicken with the asparagus, garnished with fresh parsley.

This Lemon Herb Grilled Chicken with Asparagus is a simple yet flavorful dish that’s perfect for a light, healthy dinner. The lemon and herb marinade infuses the chicken with a tangy freshness, while the grilled asparagus adds a smoky, savory element. This meal is rich in protein and packed with vitamins, making it a great option for a balanced dinner that’s both delicious and nutritious.

Chicken Avocado Salad with Lime Dressing

This Chicken Avocado Salad with Lime Dressing is a refreshing and filling meal, perfect for a light dinner. The tender grilled chicken, creamy avocado, and crisp vegetables are combined with a tangy lime dressing, making for a flavorful and nutritious dish. It’s low in carbs, high in healthy fats, and can be prepared in under 30 minutes.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 large avocado, diced
• 2 cups mixed salad greens (such as spinach, arugula, or Romaine)
• 1/2 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1 small tomato, diced
• 2 tbsp fresh cilantro, chopped
• 1/4 cup lime juice (about 2 limes)
• 1 tbsp olive oil (for dressing)
• 1 tsp honey or agave syrup (optional)
• 1 tsp ground cumin

Instructions:

1. Season the chicken breasts with olive oil, salt, and pepper. Grill the chicken over medium-high heat for 6-7 minutes on each side, or until fully cooked (internal temperature should reach 165°F).
2. While the chicken cooks, prepare the salad ingredients by combining the salad greens, cucumber, red onion, tomato, and cilantro in a large bowl.
3. In a small bowl, whisk together the lime juice, olive oil, honey (if using), cumin, salt, and pepper to make the dressing.
4. Once the chicken is cooked, let it rest for a few minutes before slicing it into thin strips.
5. Toss the salad with the dressing and top with sliced chicken and diced avocado.
6. Serve immediately for a fresh, vibrant meal.

This Chicken Avocado Salad with Lime Dressing is a perfect light dinner that’s both satisfying and refreshing. The creamy avocado and zesty lime dressing balance each other perfectly, while the grilled chicken adds a hearty protein boost. This salad is not only packed with flavor but also full of healthy fats, vitamins, and fiber, making it a great choice for a nutritious and filling meal.

Pesto Chicken Zucchini Noodles

Pesto Chicken Zucchini Noodles is a low-carb, keto-friendly dish that’s rich in flavor and light on calories. The zucchini noodles provide a fresh, crunchy base, while the pesto chicken adds a burst of savory goodness. It’s a simple, nutritious meal that’s perfect for those looking for a healthy twist on classic pasta dishes.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 medium zucchini, spiralized into noodles (or use a vegetable peeler)
• 1 tbsp olive oil, divided
• 1/2 cup pesto (store-bought or homemade)
• 1 tbsp lemon juice
• 1 tbsp grated Parmesan cheese (optional)
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper, then cook for 6-7 minutes on each side, or until fully cooked (internal temperature should reach 165°F). Once cooked, let the chicken rest for a few minutes before slicing.
2. While the chicken cooks, spiralize the zucchini into noodles. Alternatively, you can use a vegetable peeler to create thin strips.
3. In the same skillet, heat the remaining olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, until tender but still crisp.
4. Remove the skillet from heat and toss the zucchini noodles with the pesto until well coated.
5. Serve the pesto zucchini noodles with sliced chicken on top. Garnish with a sprinkle of Parmesan cheese and fresh basil.

Pesto Chicken Zucchini Noodles is a flavorful, light meal that offers all the satisfaction of pasta without the carbs. The pesto adds a rich, herby flavor to the tender zucchini noodles, while the grilled chicken provides the perfect protein boost. This dish is not only a low-carb alternative to traditional pasta, but it’s also packed with vitamins and healthy fats, making it a delicious and nutritious choice for dinner.

Note: More recipes are coming soon!