24+ Healthy & Delicious Light Summer Chicken Recipes You’ll Love

When the heat of summer sets in, the last thing you want is a heavy, complicated meal that weighs you down.

That’s where light summer chicken recipes come to the rescue.

Chicken is not only a lean and versatile protein, but it also pairs beautifully with fresh produce, herbs, citrus, and seasonal flavors that shine in warm weather.

Whether you’re grilling in the backyard, meal-prepping for the week, or throwing together a quick lunch, these 24+ light summer chicken recipes will keep things cool, healthy, and delicious.

From crisp salads and refreshing zoodle bowls to zesty tacos and grilled favorites, this roundup offers something for every summer craving.

These recipes are simple to prepare, easy on the waistline, and bursting with bright, bold flavors that celebrate the season.

24+ Healthy & Delicious Light Summer Chicken Recipes You’ll Love

There you have it—24+ light summer chicken recipes that prove you can eat well, feel great, and keep things easy all season long.

These dishes are perfect for weeknight dinners, weekend cookouts, or even picnics and potlucks.

The best part? They’re endlessly customizable, letting you swap in your favorite veggies, herbs, and marinades to make each recipe your own.

No matter which ones you try, you’ll find these meals to be refreshing, flavorful, and satisfying without being heavy.

So fire up the grill, toss that salad, and let summer cooking be fun, fast, and absolutely delicious.

Grilled Lemon Herb Chicken with Zucchini Ribbons

This vibrant dish captures the brightness of summer with fresh herbs, zesty lemon, and a touch of garlic.

It’s light, flavorful, and pairs beautifully with quick-grilled zucchini ribbons for a complete low-carb meal that feels elegant yet easy to throw together.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 lemon (zest and juice)
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary, chopped
• Salt and pepper, to taste
• 2 medium zucchinis
• Optional: fresh parsley for garnish

Instructions:

1. In a small bowl, whisk together lemon zest, lemon juice, olive oil, garlic, thyme, rosemary, salt, and pepper.
2. Place chicken in a shallow dish or zip-top bag and pour marinade over it. Let sit for at least 30 minutes (up to 2 hours).
3. Preheat grill to medium-high. Slice zucchini lengthwise into ribbons using a vegetable peeler or mandoline.
4. Grill chicken for 5–6 minutes per side, or until fully cooked. Grill zucchini ribbons for 1–2 minutes per side until just tender.
5. Plate chicken with zucchini ribbons and garnish with parsley and an extra squeeze of lemon.

This dish is ideal for a light al fresco dinner or lunch.

The simplicity of the ingredients lets the fresh flavors shine, and the grilled zucchini adds a beautiful summery touch that feels both light and satisfying.

Chili Lime Chicken Salad with Mango and Avocado

A refreshing chicken salad with tropical vibes, this dish brings together spicy chili-lime marinated chicken, sweet mango, creamy avocado, and crisp greens.

It’s colorful, hydrating, and perfect for a hot day when you want something filling yet fresh.

Ingredients:

• 2 boneless chicken breasts
• Juice of 2 limes
• 1 tbsp olive oil
• 1 tsp chili powder
• ½ tsp cumin
• Salt and pepper to taste
• 1 ripe mango, diced
• 1 avocado, sliced
• 4 cups mixed greens
• ¼ cup thinly sliced red onion
• Optional: cilantro and lime wedges for garnish

Instructions:

1. In a bowl, mix lime juice, olive oil, chili powder, cumin, salt, and pepper. Marinate chicken in this mixture for 30–60 minutes.
2. Grill or pan-sear chicken over medium heat for 6–7 minutes per side, or until cooked through. Let rest, then slice.
3. In a large bowl, combine greens, mango, avocado, and red onion.
4. Top salad with sliced chicken and garnish with cilantro and lime wedges.

This salad hits all the right notes: tangy, spicy, sweet, and creamy.

It’s great for a picnic, a meal prep lunch, or an easy dinner when you want something nourishing without turning on the oven.

Mediterranean Chicken Skewers with Yogurt Dill Sauce

These Mediterranean-inspired chicken skewers are marinated in a blend of garlic, lemon, and oregano, then grilled to juicy perfection.

Served with a cooling yogurt dill sauce, they make a perfect protein-packed meal that’s both refreshing and satisfying on a summer evening.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into cubes
• 2 tbsp olive oil
• Juice of 1 lemon
• 2 garlic cloves, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 cup plain Greek yogurt
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• Optional: cherry tomatoes, cucumber slices, and pita for serving

Instructions:

1. Combine olive oil, lemon juice, garlic, oregano, salt, and pepper. Toss with chicken cubes and marinate for 30 minutes.
2. Thread chicken onto skewers (if using wooden skewers, soak them in water first).
3. Grill on medium-high heat for 4–5 minutes per side or until golden and cooked through.
4. Meanwhile, mix Greek yogurt, dill, and lemon juice to create the dipping sauce.
5. Serve skewers with yogurt sauce, fresh veggies, or warm pita.

These skewers are light but flavorful, and they come together quickly for a stress-free summer meal.

The yogurt dill sauce adds creaminess and tang that contrasts perfectly with the smoky grilled chicken, making each bite irresistibly good.

Honey Mustard Grilled Chicken with Asparagus

A perfect blend of tangy mustard and sweet honey, this grilled chicken dish is served alongside crisp-tender asparagus.

It’s quick to prepare, full of flavor, and ideal for a light yet satisfying summer meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 clove garlic, minced
• Salt and pepper, to taste
• 1 bunch of asparagus, trimmed
• Optional: fresh lemon slices for garnish

Instructions:

1. In a small bowl, whisk together mustard, honey, olive oil, apple cider vinegar, garlic, salt, and pepper.
2. Coat chicken breasts with the honey mustard marinade and let sit for 30 minutes to an hour.
3. Preheat grill to medium-high heat. Grill chicken for 6–7 minutes per side or until cooked through.
4. While chicken is grilling, toss asparagus with a little olive oil, salt, and pepper, and grill for 2–3 minutes per side until tender.
5. Serve the grilled chicken with asparagus, garnished with lemon slices.

This dish combines the richness of honey mustard with the freshness of asparagus.

It’s a quick, nutritious meal that’s perfect for a light dinner, especially when you’re craving something flavorful yet not too heavy for a warm summer evening.

Caprese Chicken with Balsamic Glaze

The classic Caprese flavors of tomatoes, fresh basil, mozzarella, and balsamic vinegar pair wonderfully with grilled chicken.

This dish is light, bursting with fresh ingredients, and makes a delicious yet simple meal for those warm summer nights.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp dried basil
• Salt and pepper, to taste
• 1 cup fresh mozzarella balls (bocconcini or ciliegine), halved
• 1 cup cherry tomatoes, halved
• ¼ cup fresh basil leaves, chopped
• 2 tbsp balsamic glaze

Instructions:

1. Preheat grill or grill pan to medium-high. Brush chicken with olive oil and sprinkle with dried basil, salt, and pepper.
2. Grill chicken for 6–7 minutes per side or until fully cooked.
3. While chicken is grilling, combine mozzarella, cherry tomatoes, and fresh basil in a bowl.
4. Once chicken is cooked, top with the Caprese mixture, drizzle with balsamic glaze, and serve immediately.

This Caprese chicken is a perfect balance of savory, sweet, and tangy flavors.

The fresh tomatoes and mozzarella add a refreshing contrast to the grilled chicken, making it an ideal dish for a light, satisfying meal that is packed with summer flavor.

Cilantro Lime Chicken Lettuce Wraps

If you’re looking for a low-carb, fresh meal, these cilantro lime chicken lettuce wraps are perfect.

Full of zesty flavor, they’re light and filling, with the added crunch of lettuce to make them even more satisfying.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Juice of 2 limes
• 2 cloves garlic, minced
• 1 tsp ground cumin
• Salt and pepper, to taste
• 1 cup fresh cilantro, chopped
• 1 avocado, sliced
• 1 cup shredded carrots
• 1 head butter lettuce, leaves separated

Instructions:

1. In a small bowl, combine olive oil, lime juice, garlic, cumin, salt, and pepper. Coat chicken with this mixture and marinate for 30 minutes.
2. Grill or pan-sear chicken over medium heat for 6–7 minutes per side until cooked through.
3. Slice chicken into thin strips.
4. To assemble, place a few pieces of chicken, avocado slices, shredded carrots, and cilantro in the center of a lettuce leaf.
5. Fold up the edges of the lettuce and enjoy as a fresh wrap.

These wraps are packed with flavor, light enough for a quick lunch, and easy to eat with your hands.

The cilantro lime chicken is flavorful without being too heavy, and the lettuce adds a refreshing crunch that makes the dish feel light and summery.

Grilled Chicken and Peach Salad

This grilled chicken and peach salad combines the sweetness of juicy peaches with the savory depth of grilled chicken, making for a perfect light summer dish.

The tangy vinaigrette adds an extra layer of freshness that balances out the flavors beautifully.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 peaches, halved and pitted
• 4 cups mixed greens
• ¼ red onion, thinly sliced
• ¼ cup feta cheese, crumbled
• ¼ cup almonds, sliced or chopped
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. Preheat the grill to medium-high heat. Season chicken with salt, pepper, and 1 tablespoon of olive oil.
2. Grill chicken for 5–6 minutes per side until fully cooked. During the last 2–3 minutes of grilling, add peach halves, cut side down, to the grill.
3. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, honey, salt, and pepper for the dressing.
4. Slice the grilled chicken and peaches. In a large bowl, toss mixed greens, red onion, feta, and almonds.
5. Top the salad with sliced chicken and peaches, then drizzle with the balsamic vinaigrette.

This salad is both refreshing and satisfying, with the juicy sweetness of the peaches and the savory grilled chicken.

It’s perfect for a summer lunch or light dinner when you want something vibrant and packed with flavor.

Lemon Garlic Chicken with Quinoa and Roasted Veggies

This dish offers a light and healthy meal with lemon garlic chicken paired with nutrient-dense quinoa and roasted vegetables.

It’s a wholesome, well-rounded meal that’s packed with protein, fiber, and antioxidants—ideal for a satisfying, guilt-free summer dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 lemon (zest and juice)
• 2 tbsp olive oil
• 3 garlic cloves, minced
• Salt and pepper, to taste
• 1 cup quinoa
• 1 cup broccoli florets
• 1 red bell pepper, diced
• 1 zucchini, sliced
• Optional: fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss broccoli, bell pepper, and zucchini with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes, or until tender.
2. While vegetables are roasting, cook quinoa according to package instructions.
3. In a small bowl, whisk together lemon juice, lemon zest, olive oil, garlic, salt, and pepper. Marinate chicken in this mixture for 20–30 minutes.
4. Grill or pan-sear chicken for 6–7 minutes per side or until fully cooked.
5. Serve the chicken on a bed of quinoa, alongside the roasted vegetables, and garnish with fresh parsley.

This meal is light yet filling, providing the benefits of protein-packed chicken, heart-healthy quinoa, and a variety of roasted vegetables.

It’s perfect for anyone looking for a nutritious and flavorful summer meal.

Garlic Parmesan Chicken with Roasted Cherry Tomatoes

This garlic parmesan chicken is crispy on the outside with a tender, juicy interior.

Paired with roasted cherry tomatoes, it’s an easy yet sophisticated dish that’s full of flavor and perfect for a summer dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 cloves garlic, minced
• ¼ cup grated Parmesan cheese
• ½ cup panko breadcrumbs
• Salt and pepper, to taste
• 1 pint cherry tomatoes, halved
• 1 tbsp fresh basil, chopped
• Optional: lemon wedges for serving

Instructions:

1. Preheat oven to 375°F (190°C). In a shallow bowl, combine Parmesan cheese, panko breadcrumbs, minced garlic, salt, and pepper.
2. Coat each chicken breast with olive oil, then dredge in the breadcrumb mixture, pressing gently to coat.
3. Place chicken on a baking sheet and bake for 20–25 minutes, or until golden and cooked through.
4. Meanwhile, toss cherry tomatoes with olive oil, salt, and pepper. Roast in the oven for 10–15 minutes until tender and slightly caramelized.
5. Serve the garlic parmesan chicken with the roasted cherry tomatoes, and garnish with fresh basil and a squeeze of lemon.

This dish is a delightful combination of crispy, cheesy chicken with the burst of sweet, roasted cherry tomatoes.

The garlic parmesan flavor is savory and rich, yet the meal feels light and fresh, making it an excellent choice for a summer dinner.

Thai Chicken Lettuce Wraps

These Thai-inspired chicken lettuce wraps are bursting with fresh flavors and vibrant textures.

The combination of tender chicken, crunchy vegetables, and a tangy peanut sauce makes this dish both refreshing and satisfying, perfect for a light summer meal.

Ingredients:

• 2 boneless, skinless chicken breasts, finely chopped
• 1 tbsp olive oil
• 1 red bell pepper, thinly sliced
• 1 small cucumber, julienned
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp peanut butter
• 1 tbsp lime juice
• 1 head of butter lettuce, leaves separated
• Optional: cilantro, peanuts, or sesame seeds for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add chicken and cook for 6-7 minutes until browned and fully cooked.
2. Add garlic, ginger, and red bell pepper to the skillet and cook for another 2 minutes, stirring frequently.
3. In a small bowl, whisk together soy sauce, rice vinegar, honey, peanut butter, and lime juice to make the sauce.
4. Assemble the wraps by placing a spoonful of the chicken mixture in the center of a lettuce leaf. Drizzle with the peanut sauce and top with cucumber, green onions, and any additional garnishes.
5. Serve immediately, enjoying the fresh crunch and creamy peanut sauce.

These Thai-inspired lettuce wraps are packed with bold flavors and light enough for a quick, healthy meal.

The peanut sauce ties everything together with a creamy texture, while the crisp veggies keep the dish fresh and refreshing.

Baked Chicken with Mango Salsa

A tropical-inspired dish with a perfect balance of sweet and savory, this baked chicken is topped with a vibrant, fresh mango salsa.

It’s light, healthy, and bursting with bright flavors—ideal for a warm summer evening.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper, to taste
• 1 mango, peeled and diced
• ½ red onion, finely diced
• 1 jalapeño, deseeded and chopped
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Optional: avocado slices for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Rub chicken breasts with olive oil, cumin, paprika, salt, and pepper.
2. Place chicken on a baking sheet and bake for 20-25 minutes or until fully cooked.
3. While the chicken bakes, prepare the mango salsa. In a bowl, combine diced mango, red onion, jalapeño, cilantro, and lime juice. Stir well to combine.
4. Once the chicken is cooked, top each breast with a generous spoonful of mango salsa and garnish with avocado slices if desired.

This baked chicken with mango salsa is a perfect summer dish—light and flavorful with the sweetness of mango and the freshness of cilantro.

It’s easy to make and delivers a beautiful combination of textures, making it great for a quick weeknight dinner or a summer gathering.

Pesto Chicken Zucchini Noodles

This low-carb, fresh pesto chicken dish features tender chicken paired with zucchini noodles for a light, healthy meal that’s full of flavor.

The pesto adds richness, while the zucchini noodles provide a fresh, light base.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 zucchinis, spiralized into noodles
• 2 tbsp olive oil
• 3 tbsp pesto (store-bought or homemade)
• Salt and pepper, to taste
• 1 tbsp fresh basil, chopped
• Optional: cherry tomatoes for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Season chicken breasts with salt and pepper, and cook for 6-7 minutes per side until fully cooked. Remove from skillet and set aside.
2. In the same skillet, add zucchini noodles and cook for 2-3 minutes until tender but still firm.
3. Toss zucchini noodles with pesto sauce, ensuring they are evenly coated.
4. Slice the cooked chicken and serve on top of the zucchini noodles. Garnish with fresh basil and optional cherry tomatoes.

This dish is light but filling, offering all the delicious flavors of pesto and chicken, while the zucchini noodles keep things fresh and low-carb.

It’s perfect for a summer dinner when you’re craving something healthy but indulgent.

Crispy Coconut Chicken with Mango Slaw

This crispy coconut chicken is paired with a vibrant mango slaw that adds crunch and a touch of sweetness.

The coconut coating gives the chicken a crispy, golden crust, making it a delightful and refreshing meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup unsweetened shredded coconut
• ½ cup panko breadcrumbs
• 1 egg, beaten
• 1 tbsp olive oil
• 1 mango, peeled and julienned
• 1 cup shredded cabbage
• 1 carrot, julienned
• 2 tbsp rice vinegar
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). In a shallow dish, combine shredded coconut and panko breadcrumbs. Dip each chicken breast into the beaten egg, then coat with the coconut mixture, pressing gently to adhere.
2. Heat olive oil in a skillet over medium heat. Brown chicken on each side for 2-3 minutes, then transfer to a baking sheet and bake for 12-15 minutes, or until fully cooked.
3. While chicken is baking, prepare the mango slaw. In a bowl, combine mango, cabbage, carrot, rice vinegar, honey, salt, and pepper. Toss to combine.
4. Serve the crispy coconut chicken with a generous side of mango slaw.

The crispy coconut chicken paired with the fresh, tangy mango slaw creates a beautiful contrast of textures and flavors.

This dish is light yet satisfying and perfect for a tropical-inspired summer meal.

Lemon Basil Chicken with Roasted Sweet Potatoes

Lemon basil chicken offers bright, zesty flavors, and when paired with roasted sweet potatoes, it makes for a wholesome and light summer dinner that’s packed with vitamins and minerals.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 lemon (zest and juice)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper, to taste
• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp fresh basil, chopped
• Optional: extra lemon wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes, or until golden and tender.
2. While sweet potatoes roast, prepare the chicken. In a small bowl, mix lemon zest, lemon juice, garlic, oregano, salt, and pepper. Coat the chicken breasts with the lemon mixture and marinate for 20–30 minutes.
3. Grill or pan-sear the chicken over medium-high heat for 6-7 minutes per side, or until cooked through.
4. Serve the lemon basil chicken alongside roasted sweet potatoes, garnished with fresh basil and additional lemon wedges.

This meal is light, flavorful, and full of nutrients.

The bright lemon basil chicken pairs perfectly with the sweetness of the roasted potatoes, making it an ideal dish for a satisfying yet healthy summer dinner.

Grilled Chicken with Avocado Cucumber Salsa

A refreshing and light dish, this grilled chicken is served with a cool avocado cucumber salsa.

The freshness of the salsa with creamy avocado and crunchy cucumber elevates the grilled chicken, creating a meal that’s perfect for hot summer days.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp cumin
• Salt and pepper, to taste
• 1 avocado, diced
• 1 cucumber, diced
• ½ red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• 1 lime, juiced
• Optional: chili flakes for a spicy kick

Instructions:

1. Preheat the grill to medium-high heat. Season chicken with olive oil, cumin, salt, and pepper. Grill for 5-6 minutes per side or until cooked through.
2. While the chicken is grilling, prepare the avocado cucumber salsa. In a bowl, combine diced avocado, cucumber, red onion, cilantro, lime juice, and chili flakes (if using). Toss to combine.
3. Serve the grilled chicken with a generous topping of avocado cucumber salsa.

This dish is light, cool, and bursting with flavor.

The grilled chicken provides a smoky contrast to the fresh and creamy salsa, making it the perfect light meal for hot summer days when you want something refreshing yet satisfying.

Herb-Crusted Chicken with Avocado & Tomato Salad

This herb-crusted chicken is juicy and flavorful, and when paired with a fresh avocado and tomato salad, it becomes a light yet satisfying summer meal.

The herbs add a wonderful depth of flavor to the chicken, while the salad provides a refreshing, cool contrast.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• ¼ red onion, thinly sliced
• 1 tbsp fresh basil, chopped
• 1 tbsp olive oil (for salad dressing)
• 1 tbsp balsamic vinegar

Instructions:

1. Preheat the oven to 375°F (190°C). In a small bowl, mix olive oil, thyme, rosemary, garlic powder, salt, and pepper.
2. Rub the herb mixture onto both sides of the chicken breasts. Place the chicken on a baking sheet and bake for 20-25 minutes or until fully cooked.
3. While the chicken bakes, prepare the salad. In a bowl, combine avocado, cherry tomatoes, red onion, and basil. Drizzle with olive oil and balsamic vinegar, and toss gently.
4. Once the chicken is done, serve it alongside the fresh avocado and tomato salad.

This dish is fresh, healthy, and bursting with flavor.

The herb-crusted chicken is savory and aromatic, while the avocado and tomato salad adds a refreshing balance of creamy, tangy, and crunchy textures.

Spicy Grilled Chicken Tacos with Lime Crema

These spicy grilled chicken tacos are perfect for a light yet satisfying summer dinner.

Paired with a tangy lime crema, these tacos are bursting with flavor, with a nice balance of spice and creaminess.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp paprika
• Salt and pepper, to taste
• 1 lime (juice and zest)
• ¼ cup sour cream
• 8 small corn tortillas
• ½ cup shredded lettuce
• ½ cup diced tomatoes
• ¼ cup fresh cilantro, chopped
• 1 avocado, sliced

Instructions:

1. Preheat the grill to medium-high heat. In a small bowl, mix olive oil, chili powder, cumin, paprika, salt, and pepper. Coat the chicken with the spice mixture.
2. Grill the chicken for 6-7 minutes per side, or until fully cooked. Let the chicken rest for a few minutes, then slice thinly.
3. In a small bowl, mix sour cream, lime juice, and lime zest to create the lime crema.
4. Warm the tortillas on the grill or in a pan for about 30 seconds per side.
5. To assemble, place a few slices of grilled chicken on each tortilla, then top with shredded lettuce, diced tomatoes, avocado slices, cilantro, and a drizzle of lime crema.

These tacos are bursting with bold, spicy flavors, and the creamy lime crema balances out the heat perfectly.

It’s a great light option for a taco night or a summer gathering.

Cucumber Dill Chicken Salad

This cucumber dill chicken salad is light, crisp, and full of flavor.

The fresh cucumber and dill pair perfectly with the tender chicken and a creamy yogurt dressing, making it an ideal dish for a summer picnic or a light lunch.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cucumber, diced
• 1 cup plain Greek yogurt
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper, to taste
• 1 tbsp olive oil
• Optional: mixed greens or whole wheat pita for serving

Instructions:

1. In a small pan, cook the chicken breasts over medium heat with a little olive oil for 6-7 minutes per side, or until fully cooked. Let the chicken rest before chopping it into bite-sized pieces.
2. In a medium bowl, combine Greek yogurt, dill, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
3. Add the diced cucumber and chopped chicken to the dressing, and toss everything together until well-coated.
4. Serve the chicken salad over a bed of mixed greens or with whole wheat pita for a light, satisfying meal.

This cucumber dill chicken salad is the perfect balance of creamy and fresh, with the tang of Greek yogurt and the cool crunch of cucumber.

It’s a quick and easy dish for a light lunch or dinner.

Grilled Chicken with Watermelon and Feta Salad

This vibrant grilled chicken paired with a watermelon and feta salad is refreshing, light, and perfect for a summer meal.

The sweetness of watermelon combined with the savory feta and the charred chicken creates a unique flavor balance that’s both satisfying and healthy.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Salt and pepper, to taste
• 2 cups watermelon, cubed
• ½ cup crumbled feta cheese
• ¼ cup fresh mint, chopped
• 1 tbsp balsamic glaze
• 1 tbsp lime juice

Instructions:

1. Preheat the grill to medium-high heat. Season the chicken breasts with olive oil, salt, and pepper.
2. Grill the chicken for 5-6 minutes per side, or until fully cooked.
3. While the chicken grills, prepare the salad. In a large bowl, combine the watermelon, feta, and mint.
4. Once the chicken is done, slice it and place it on top of the watermelon salad. Drizzle with balsamic glaze and lime juice before serving.

This grilled chicken with watermelon and feta salad is an excellent light and refreshing dish for a summer day.

The combination of juicy watermelon, creamy feta, and grilled chicken makes it a perfect balance of savory and sweet.

Lemon Garlic Chicken with Asparagus

This simple yet flavorful lemon garlic chicken served with roasted asparagus makes for an easy, healthy summer dinner.

The zesty lemon and aromatic garlic elevate the chicken, while the roasted asparagus adds a deliciously tender crunch.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 lemon (zest and juice)
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 bunch asparagus, trimmed
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss asparagus with olive oil, salt, and pepper, and roast for 15-20 minutes, until tender.
2. While the asparagus is roasting, heat olive oil in a skillet over medium-high heat. Season the chicken with salt, pepper, lemon zest, and minced garlic.
3. Cook the chicken in the skillet for 6-7 minutes per side or until fully cooked.
4. Serve the lemon garlic chicken with the roasted asparagus and garnish with fresh parsley and a squeeze of lemon juice.

This dish is light, healthy, and bursting with fresh flavors.

The lemon garlic chicken is perfectly complemented by the tender, roasted asparagus, making it a great choice for a quick, flavorful dinner.

Zesty Grilled Chicken and Corn Salad

This grilled chicken and corn salad is packed with fresh, crunchy vegetables and topped with a tangy lime dressing.

It’s a light, flavorful meal that’s perfect for a summer lunch or dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 ears of corn, husked
• 1 bell pepper, diced
• 1 cup cherry tomatoes, halved
• ¼ red onion, thinly sliced
• 1 avocado, diced
• 2 tbsp olive oil
• 1 lime, juiced
• Salt and pepper, to taste
• 1 tsp cumin
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the grill to medium-high heat. Grill the chicken for 6-7 minutes per side, or until fully cooked.
2. Grill the corn for 5-6 minutes, rotating occasionally until lightly charred. Once cooked, slice the kernels off the cob.
3. In a large bowl, combine the grilled corn, diced bell pepper, tomatoes, red onion, and avocado.
4. Drizzle with olive oil, lime juice, cumin, salt, and pepper. Toss gently to combine.
5. Slice the grilled chicken and place it on top of the salad. Garnish with fresh cilantro.

This grilled chicken and corn salad is fresh, vibrant, and full of flavor.

The smoky grilled corn and the creamy avocado provide the perfect complement to the zesty lime dressing, making this a great light dish for any summer occasion.

Cilantro Lime Chicken with Quinoa Salad

This cilantro lime chicken is bright and flavorful, served with a light quinoa salad full of fresh vegetables.

The combination of zesty lime and aromatic cilantro gives the chicken a fresh kick, while the quinoa salad adds crunch and nutrition.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 lime (zest and juice)
• 2 cloves garlic, minced
• 1 tsp cumin
• Salt and pepper, to taste
• 1 cup cooked quinoa
• 1 cucumber, diced
• 1 bell pepper, diced
• ½ cup cherry tomatoes, halved
• 2 tbsp fresh cilantro, chopped
• 1 tbsp olive oil (for salad)
• 1 tbsp lime juice (for salad)

Instructions:

1. Preheat the grill to medium-high heat. In a small bowl, combine olive oil, lime zest, lime juice, garlic, cumin, salt, and pepper. Coat the chicken with the marinade and let it sit for 15–20 minutes.
2. Grill the chicken for 6-7 minutes per side, or until fully cooked.
3. While the chicken grills, prepare the quinoa salad by combining cooked quinoa, cucumber, bell pepper, tomatoes, and cilantro in a bowl.
4. Drizzle olive oil and lime juice over the salad, then toss to combine.
5. Slice the chicken and serve it over the quinoa salad.

This dish is light, nutrient-packed, and full of fresh flavors.

The cilantro lime chicken is a perfect match for the colorful, refreshing quinoa salad, making it a balanced and satisfying meal.

Grilled Chicken with Pesto Zoodles

For a low-carb, healthy twist on a classic summer dish, this grilled chicken with pesto zoodles (zucchini noodles) is fresh and delicious.

The basil pesto adds richness to the light zucchini noodles, while the grilled chicken brings a savory depth of flavor.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 zucchinis, spiralized into noodles
• 2 tbsp pesto (store-bought or homemade)
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp fresh basil, chopped (for garnish)

Instructions:

1. Preheat the grill to medium-high heat. Season the chicken with salt, pepper, and a drizzle of olive oil.
2. Grill the chicken for 6-7 minutes per side, or until cooked through.
3. While the chicken grills, sauté the zucchini noodles in a pan with a little olive oil over medium heat for 2-3 minutes, just until tender.
4. Toss the zucchini noodles with pesto until evenly coated.
5. Slice the grilled chicken and serve on top of the pesto zoodles. Garnish with fresh basil.

This meal is low-carb and packed with fresh flavors.

The creamy pesto pairs beautifully with the zucchini noodles, and the grilled chicken adds a savory touch to the dish.

Chicken and Cucumber Greek Salad

A Mediterranean-inspired salad, this chicken and cucumber Greek salad is refreshing and light, with a tangy dressing that complements the crisp vegetables and savory chicken.

It’s perfect for a summer lunch or dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp oregano
• Salt and pepper, to taste
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ¼ red onion, thinly sliced
• ¼ cup Kalamata olives, pitted and halved
• ¼ cup feta cheese, crumbled
• 2 tbsp olive oil (for dressing)
• 1 tbsp red wine vinegar
• 1 tsp dried oregano (for dressing)
• Salt and pepper, to taste

Instructions:

1. Preheat the grill to medium-high heat. Rub the chicken breasts with olive oil, oregano, salt, and pepper. Grill the chicken for 6-7 minutes per side, or until fully cooked.
2. While the chicken grills, prepare the salad. In a large bowl, combine cucumber, tomatoes, red onion, olives, and feta cheese.
3. In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper for the dressing.
4. Once the chicken is done, slice it and add it to the salad. Drizzle with the dressing and toss to combine.

This Greek-inspired chicken salad is light, healthy, and full of Mediterranean flavors.

The tangy dressing pairs wonderfully with the crisp vegetables and savory chicken, making it an ideal dish for a warm summer day.