25+ Healthy Spring Chicken Recipes to Brighten Your Dinner Table

Spring is the perfect season to embrace lighter, yet flavorful meals that bring a sense of freshness and vitality to your dinner table.

Chicken, being a versatile and lean protein, pairs beautifully with the vibrant and colorful ingredients available during this time of year.

Whether you’re looking for quick weeknight meals or a dish to impress your guests, we’ve got you covered with over 25 delightful spring chicken dinner recipes.

From grilled chicken with citrus and herbs to creamy chicken and vegetable stir-fries, there’s something here for every palate.

So, let’s dive into these mouthwatering spring-inspired chicken dishes that will elevate your cooking game and fill your home with the enticing aromas of the season.

25+ Healthy Spring Chicken Recipes to Brighten Your Dinner Table

With these 25+ spring chicken dinner recipes, you’re sure to find the perfect dish for any occasion.

The beauty of spring lies in the bounty of fresh vegetables, fruits, and herbs that can transform simple chicken into extraordinary meals.

Whether you’re hosting a dinner party or preparing a weeknight meal, these recipes are designed to bring brightness, flavor, and ease to your springtime cooking.

So, roll up your sleeves and get ready to celebrate the season with vibrant, wholesome, and scrumptious chicken dishes that will leave everyone asking for seconds.

Lemon Herb Chicken with Asparagus and Avocado Salad

This zesty and fresh chicken dish combines the bold flavors of lemon and herbs with the crunch of asparagus and the creamy texture of avocado, making it the perfect low-carb, keto-friendly lunch. This meal is packed with protein and healthy fats, offering a satisfying combination that is sure to fuel your afternoon.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 lemon (zested and juiced)
• 2 cloves garlic (minced)
• 1 tsp fresh thyme
• 1 tsp fresh rosemary
• Salt and pepper to taste
• 1 bunch asparagus (trimmed)
• 2 ripe avocados (diced)
• 1 cup mixed greens (such as spinach or arugula)
• 2 tbsp olive oil (for salad dressing)
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix the lemon juice, zest, minced garlic, thyme, rosemary, olive oil, salt, and pepper.
3. Season the chicken breasts with the lemon herb mixture and let them marinate for at least 15 minutes.
4. Heat a pan over medium heat and sear the chicken breasts for about 4-5 minutes on each side until golden brown.
5. Transfer the chicken to the oven and bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
6. While the chicken is cooking, steam the asparagus for 5-7 minutes until tender.
7. To make the salad, toss the diced avocado with the mixed greens. In a separate bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper. Drizzle the dressing over the salad and mix gently.
8. Once the chicken is cooked, serve with a side of steamed asparagus and avocado salad.

This refreshing spring chicken dinner is a beautiful combination of flavors and textures. The lemon herb marinade provides a tangy base for the chicken, while the creamy avocado and crunchy asparagus balance the dish with healthy fats and fiber. This low-carb keto lunch recipe is perfect for anyone looking to enjoy a satisfying, yet light meal, ideal for spring. It’s easy to prepare and brings a burst of freshness to your plate!

Garlic Butter Chicken with Spinach and Mushrooms

Indulge in the rich and savory flavors of garlic butter chicken, paired with spinach and mushrooms for a complete, low-carb keto meal. This dish is quick to prepare and packs in plenty of protein, vitamins, and healthy fats, making it a perfect choice for a nutritious and satisfying spring lunch.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tbsp butter
• 4 cloves garlic (minced)
• 1 cup mushrooms (sliced)
• 4 cups fresh spinach
• 1 tbsp fresh parsley (chopped)
• Salt and pepper to taste
• 1/2 tsp paprika
• 1/2 tsp Italian seasoning

Instructions:

1. Season the chicken thighs with salt, pepper, paprika, and Italian seasoning.
2. In a large skillet, melt the butter over medium heat. Add the chicken thighs and cook for 6-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the minced garlic and sliced mushrooms. Cook for 2-3 minutes, until the mushrooms are softened and browned.
4. Add the spinach to the pan and cook for an additional 2 minutes until wilted.
5. Return the chicken thighs to the skillet and toss with the vegetables, allowing the garlic butter to coat everything evenly.
6. Garnish with fresh parsley before serving.

This garlic butter chicken with spinach and mushrooms is a deliciously indulgent yet healthy spring lunch option. The rich garlic butter sauce enhances the savory flavor of the chicken while the spinach and mushrooms add depth and nutritional value. Perfect for a low-carb, keto-friendly diet, this recipe is both easy to make and satisfyingly flavorful. The combination of butter, garlic, and fresh vegetables provides a comforting yet fresh meal that will leave you feeling full and energized.

Crispy Chicken with Zucchini Noodles and Pesto

This dish offers a delightful twist on traditional pasta by replacing noodles with zucchini noodles, paired with crispy chicken and a vibrant pesto sauce. It’s the ideal keto-friendly, low-carb lunch to enjoy during the spring, combining the satisfying crunch of crispy chicken with the fresh, herby flavor of pesto.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 2 medium zucchinis (spiralized into noodles)
• 1/2 cup pesto (store-bought or homemade)
• 1 tbsp grated Parmesan cheese (for garnish)
• Fresh basil leaves (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Rub the chicken breasts with olive oil, garlic powder, onion powder, salt, and pepper.
3. Heat a pan over medium heat and sear the chicken breasts for 3-4 minutes on each side, until golden brown.
4. Transfer the chicken to the oven and bake for 15-20 minutes until cooked through (internal temperature should reach 165°F/74°C).
5. While the chicken bakes, sauté the zucchini noodles in a pan with a small amount of olive oil for 2-3 minutes until tender.
6. Once the chicken is done, slice it into strips.
7. Toss the zucchini noodles with pesto, then serve with the crispy chicken strips on top.
8. Garnish with grated Parmesan cheese and fresh basil leaves.

This crispy chicken with zucchini noodles and pesto is an excellent keto-friendly, low-carb lunch that perfectly combines the crispy texture of the chicken with the freshness of the zucchini noodles and the rich flavor of pesto. The zucchini noodles provide a satisfying pasta alternative, while the homemade or store-bought pesto adds a burst of springtime flavor. This dish is not only easy to prepare but also packs in plenty of healthy fats, protein, and vitamins—making it a nourishing and delicious meal that fits your keto lifestyle.

Chicken Caprese Salad with Balsamic Glaze

A fresh and vibrant dish, this Chicken Caprese Salad combines juicy grilled chicken with ripe tomatoes, creamy mozzarella, and fresh basil. The balsamic glaze adds a touch of sweetness that brings everything together, making it a perfect low-carb, keto-friendly lunch for spring.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 cups cherry tomatoes (halved)
• 1 cup fresh mozzarella balls (bocconcini or ciliegine)
• 1/2 cup fresh basil leaves
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil (for glaze)
• 1 tsp honey (optional, for sweetness)

Instructions:

1. Preheat the grill or a grill pan over medium-high heat.
2. Brush the chicken breasts with olive oil and season with salt and pepper.
3. Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F (74°C).
4. While the chicken cooks, combine the halved cherry tomatoes, mozzarella balls, and fresh basil in a bowl.
5. In a small saucepan, heat the balsamic vinegar and olive oil over medium heat. Bring it to a simmer and cook for 2-3 minutes, allowing it to reduce and thicken. Add honey if desired.
6. Slice the grilled chicken into strips and serve on top of the salad mixture.
7. Drizzle the balsamic glaze over the salad and chicken.
8. Garnish with extra basil if desired.

This Chicken Caprese Salad is a refreshing and satisfying low-carb, keto-friendly lunch. The grilled chicken pairs wonderfully with the freshness of tomatoes, mozzarella, and basil, while the balsamic glaze adds just the right amount of sweetness to balance the dish. Perfect for a springtime meal, it’s light but full of flavor, offering a great way to enjoy the season’s fresh ingredients in a healthy way.

Avocado Chicken Lettuce Wraps

These avocado chicken lettuce wraps are a fun and refreshing take on the traditional sandwich. By swapping out bread for crisp lettuce, this low-carb, keto-friendly lunch is a perfect option for anyone looking to enjoy a flavorful, light meal while still feeling full and satisfied.

Ingredients:

• 2 chicken breasts (cooked and shredded)
• 1 ripe avocado (mashed)
• 1 tbsp lime juice
• 1 tbsp olive oil
• 1/4 cup red onion (finely chopped)
• 1/4 cup cilantro (chopped)
• Salt and pepper to taste
• 1 head of butter lettuce (or iceberg lettuce leaves)
• Optional: Jalapeño slices for a spicy kick

Instructions:

1. In a bowl, combine the shredded chicken, mashed avocado, lime juice, olive oil, red onion, cilantro, salt, and pepper. Mix until well combined.
2. Carefully separate the lettuce leaves and wash them thoroughly.
3. Spoon the avocado chicken mixture into each lettuce leaf, filling them generously.
4. If desired, top with sliced jalapeños for a spicy twist.
5. Serve immediately as wraps or open-face.

These avocado chicken lettuce wraps are an ideal springtime meal—light, refreshing, and packed with healthy fats from the avocado and lean protein from the chicken. The lettuce provides a crunchy, low-carb base, while the lime juice and cilantro add a burst of flavor. These wraps are quick to assemble and make for a satisfying lunch that fits perfectly into a keto diet, offering great taste and nutrition without the carbs.

Garlic Parmesan Chicken with Roasted Cauliflower

This savory garlic Parmesan chicken, paired with roasted cauliflower, offers a perfect balance of flavors and textures, making it a keto-friendly, low-carb lunch that’s both satisfying and healthy. The garlic Parmesan coating gives the chicken a rich, savory flavor, while the roasted cauliflower provides a light and delicious side.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 1 head of cauliflower (cut into florets)
• 1 tbsp olive oil (for roasting)
• 1/4 cup fresh parsley (chopped)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, combine the olive oil, grated Parmesan, garlic powder, thyme, salt, and pepper.
3. Coat each chicken breast with the Parmesan mixture, pressing gently to ensure it sticks.
4. On a baking sheet, toss the cauliflower florets with olive oil, salt, and pepper. Arrange them in a single layer.
5. Place the chicken breasts on the same baking sheet as the cauliflower.
6. Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the cauliflower is golden and tender.
7. Garnish the chicken with fresh parsley before serving.

This garlic Parmesan chicken with roasted cauliflower is a mouthwatering, low-carb lunch that is both easy to make and packed with flavor. The crispy, cheesy chicken is a delightful contrast to the tender, caramelized cauliflower, creating a well-rounded meal that satisfies both your cravings and your keto diet. This is a delicious way to enjoy a springtime lunch that’s both comforting and nutritious.

Crispy Coconut Chicken with Cabbage Slaw

This crispy coconut chicken, paired with a tangy cabbage slaw, offers a unique twist on your typical spring lunch. The coconut crust on the chicken gives it a satisfying crunch, while the fresh slaw adds a burst of crunch and flavor, making it a healthy, low-carb, keto-friendly meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup shredded unsweetened coconut
• 1/4 cup almond flour
• 1 egg (beaten)
• 2 tbsp coconut oil (for frying)
• 1/2 small head of cabbage (shredded)
• 1/4 cup carrot (julienned)
• 2 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a shallow dish, combine the shredded coconut and almond flour.
2. Dip each chicken breast in the beaten egg, then coat it in the coconut mixture.
3. Heat the coconut oil in a large skillet over medium heat. Fry the chicken for 4-5 minutes per side, or until golden brown and cooked through.
4. While the chicken cooks, prepare the cabbage slaw by mixing the shredded cabbage, carrot, apple cider vinegar, olive oil, Dijon mustard, salt, and pepper in a bowl. Toss to combine.
5. Serve the crispy coconut chicken with a generous side of cabbage slaw.

This crispy coconut chicken with cabbage slaw is a perfect spring lunch option. The coconut coating gives the chicken a crunchy, tropical flavor, while the tangy slaw provides a refreshing contrast. This low-carb, keto-friendly dish is full of healthy fats, fiber, and protein, making it a satisfying meal that keeps you energized throughout the day. It’s easy to prepare and offers a fresh, flavorful alternative to your usual lunch.

Grilled Chicken and Cucumber Salad with Feta

A light and refreshing meal, this grilled chicken and cucumber salad with feta cheese combines the satisfying flavors of grilled chicken with crisp cucumbers, tangy feta, and a simple dressing. It’s a perfect low-carb, keto-friendly lunch to enjoy in the spring, offering freshness and protein with every bite.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 cucumbers (sliced)
• 1/2 red onion (thinly sliced)
• 1/2 cup feta cheese (crumbled)
• 1/4 cup fresh dill (chopped)
• 2 tbsp olive oil (for dressing)
• 1 tbsp lemon juice
• 1 tsp Dijon mustard

Instructions:

1. Preheat the grill or grill pan over medium-high heat.
2. Brush the chicken breasts with olive oil and season with salt and pepper.
3. Grill the chicken for 6-7 minutes per side, until fully cooked (internal temperature should reach 165°F/74°C).
4. While the chicken cooks, prepare the salad by combining the cucumber slices, red onion, feta cheese, and fresh dill in a large bowl.
5. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
6. Once the chicken is done, slice it into strips and add it to the salad.
7. Drizzle the dressing over the salad and toss gently to combine.

This grilled chicken and cucumber salad with feta is the perfect light and refreshing keto lunch. The grilled chicken adds a smoky flavor, while the cucumbers and feta bring a crisp and tangy contrast. With its simple dressing and fresh ingredients, this meal is an ideal way to enjoy a healthy, low-carb spring dish. It’s packed with protein, fiber, and healthy fats, making it a great choice for anyone

Chicken Caesar Salad with Avocado

his low-carb, keto-friendly Chicken Caesar Salad with avocado is a creamy and satisfying dish perfect for a light spring lunch. The grilled chicken is paired with a rich, homemade Caesar dressing and creamy avocado, making it a protein-packed and delicious meal without the carbs from croutons.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 cups Romaine lettuce (chopped)
• 1 avocado (sliced)
• 1/4 cup Parmesan cheese (shredded)

For the Caesar dressing:

• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp lemon juice
• 2 tbsp grated Parmesan cheese
• 2 cloves garlic (minced)
• Salt and pepper to taste

Instructions:

1. Preheat the grill or a grill pan over medium-high heat.
2. Rub the chicken breasts with olive oil and season with salt and pepper.
3. Grill the chicken for 6-7 minutes on each side, until fully cooked (internal temperature of 165°F/74°C).
4. While the chicken cooks, prepare the Caesar dressing by whisking together mayonnaise, Dijon mustard, lemon juice, Parmesan cheese, garlic, salt, and pepper.
5. In a large bowl, toss the chopped Romaine lettuce with the Caesar dressing.
6. Slice the grilled chicken and place it on top of the salad.
7. Garnish with sliced avocado and extra Parmesan cheese before serving.

This Chicken Caesar Salad with avocado brings all the flavors of the classic Caesar but in a healthier, low-carb form. The grilled chicken adds a savory depth, while the creamy avocado enriches the dish with healthy fats. Paired with a homemade Caesar dressing, this dish is a perfect spring lunch that’s both filling and fresh, making it an excellent choice for anyone following a keto lifestyle.

Lemon Garlic Chicken with Roasted Brussels Sprouts

This Lemon Garlic Chicken with roasted Brussels sprouts is an easy-to-make, keto-friendly spring dish. The zesty lemon and garlic marinade enhances the flavor of the chicken, while the roasted Brussels sprouts add a perfect caramelized touch, making this meal nutritious and full of flavor.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil (for the chicken)
• 1 lemon (zested and juiced)
• 4 cloves garlic (minced)
• Salt and pepper to taste
• 1 lb Brussels sprouts (trimmed and halved)
• 2 tbsp olive oil (for roasting)
• 1 tbsp balsamic vinegar (optional)
• Fresh parsley (chopped, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix the olive oil, lemon juice, zest, minced garlic, salt, and pepper.
3. Coat the chicken breasts with the lemon garlic marinade and let them sit for at least 15 minutes.
4. While the chicken marinates, toss the halved Brussels sprouts with olive oil, salt, and pepper.
5. Spread the Brussels sprouts on a baking sheet and roast for 20-25 minutes until golden brown and crispy.
6. Heat a grill or pan over medium heat and cook the chicken for 6-7 minutes on each side, until the internal temperature reaches 165°F (74°C).
7. Once everything is cooked, serve the lemon garlic chicken with roasted Brussels sprouts on the side. Drizzle balsamic vinegar on the sprouts for added flavor, if desired.
8. Garnish with fresh parsley before serving.

This Lemon Garlic Chicken with roasted Brussels sprouts is a satisfying and nutritious keto meal that’s full of flavor. The bright and zesty lemon marinade complements the rich, tender chicken, while the Brussels sprouts offer a crispy, caramelized contrast. The combination of protein and fiber from the chicken and Brussels sprouts makes this a wholesome spring lunch, perfect for anyone looking to stay low-carb and energized.

Chicken and Broccoli Alfredo

This Chicken and Broccoli Alfredo is a creamy, comforting low-carb, keto-friendly dish. The rich Alfredo sauce, made without flour, combines beautifully with grilled chicken and tender broccoli, providing a delicious and filling meal perfect for a satisfying spring lunch.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 cups broccoli florets (steamed)
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 2 cloves garlic (minced)
• 1/4 tsp nutmeg (optional)

Instructions:

1. Preheat the grill or grill pan over medium-high heat.
2. Rub the chicken breasts with olive oil and season with salt and pepper.
3. Grill the chicken for 6-7 minutes per side until cooked through (internal temperature of 165°F/74°C).
4. While the chicken cooks, steam the broccoli until tender (about 5-7 minutes).
5. In a saucepan, melt butter over medium heat. Add the garlic and cook until fragrant, about 1 minute.
6. Add the heavy cream and bring it to a simmer. Stir in the Parmesan cheese and continue to cook until the sauce thickens (about 3-4 minutes). Season with salt, pepper, and a pinch of nutmeg.
7. Slice the grilled chicken and arrange it on top of the steamed broccoli.
8. Pour the Alfredo sauce over the chicken and broccoli, and serve immediately.

This Chicken and Broccoli Alfredo is a rich, creamy keto meal that satisfies the craving for comfort food without the carbs. The combination of tender chicken, crisp broccoli, and a velvety Parmesan sauce is both delicious and filling, making it a perfect choice for a low-carb spring lunch. This recipe brings all the flavors of traditional Alfredo pasta into a healthy, satisfying version that fits perfectly into a keto diet.

Chicken with Zucchini Noodles and Pesto Sauce

This Chicken with Zucchini Noodles and Pesto Sauce is a fresh and healthy alternative to traditional pasta dishes. With protein-packed chicken and low-carb zucchini noodles, this dish is a flavorful, keto-friendly spring meal that is light, vibrant, and full of herbaceous pesto goodness.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 medium zucchinis (spiralized into noodles)
• 1/4 cup pesto (store-bought or homemade)
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp Parmesan cheese (grated, for garnish)
• Fresh basil leaves (for garnish)

Instructions:

1. Preheat the grill or grill pan over medium-high heat.
2. Rub the chicken breasts with olive oil and season with salt and pepper.
3. Grill the chicken for 6-7 minutes per side, until fully cooked (internal temperature of 165°F/74°C).
4. While the chicken is cooking, sauté the zucchini noodles in a pan over medium heat with a little olive oil for about 2-3 minutes, until just tender.
5. Toss the zucchini noodles with pesto sauce until well coated.
6. Slice the grilled chicken and serve it on top of the zucchini noodles.
7. Garnish with Parmesan cheese and fresh basil leaves before serving.

This Chicken with Zucchini Noodles and Pesto Sauce is a light, yet filling, spring lunch that’s both healthy and delicious. The zucchini noodles offer a satisfying alternative to traditional pasta, while the pesto sauce adds a burst of flavor. Paired with lean grilled chicken, this dish is perfect for anyone following a keto diet and looking to enjoy a low-carb, nutritious meal. It’s simple, tasty, and a great way to enjoy fresh spring ingredients.

Chicken and Avocado Salad with Lime Dressing

This Chicken and Avocado Salad with Lime Dressing is a light and refreshing low-carb keto meal, perfect for a warm spring day. With tender chicken, creamy avocado, and a tangy lime dressing, this salad is a satisfying, nutrient-packed option for a healthy lunch.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 avocado (sliced)
• 1 cup cherry tomatoes (halved)
• 1/4 cup red onion (sliced)
• 2 cups mixed greens (spinach, arugula, etc.)
• 1 tbsp olive oil (for dressing)
• 2 tbsp lime juice
• 1 tsp honey (optional)
• 1/2 tsp cumin (optional)

Instructions:

1. Preheat the grill or a grill pan over medium-high heat.
2. Rub the chicken breasts with olive oil and season with salt and pepper.
3. Grill the chicken for 6-7 minutes per side, until cooked through (internal temperature of 165°F/74°C).
4. While the chicken cooks, prepare the salad by combining the mixed greens, cherry tomatoes, red onion, and sliced avocado in a large bowl.
5. In a small bowl, whisk together olive oil, lime juice, honey, cumin, salt, and pepper to make the dressing.
6. Slice the grilled chicken and place it on top of the salad.
7. Chicken and Avocado Salad with Lime Dressing is a fresh and vibrant dish that’s perfect for a keto-friendly spring lunch. The creamy avocado and tangy lime dressing enhance the flavor of the grilled chicken, making it both refreshing and satisfying. With a mix of healthy fats, protein, and fiber, this salad is a light yet filling meal that’s packed with nutrients. It’s a great choice for anyone looking to enjoy a delicious, low-carb, and nutritious lunch.

Lemon Herb Grilled Chicken with Avocado Salsa

This Lemon Herb Grilled Chicken with Avocado Salsa is a bright, zesty, and satisfying low-carb meal. The grilled chicken is infused with fresh lemon and herbs, providing a fragrant base for a refreshing avocado salsa. This spring-inspired dish is a perfect keto-friendly lunch that’s light yet full of flavor.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 lemon (zested and juiced)
• 2 cloves garlic (minced)
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 avocado (diced)
• 1/2 red onion (diced)
• 1/2 cup cherry tomatoes (diced)
• 2 tbsp cilantro (chopped)
• 1 tbsp lime juice

Instructions:

1. Preheat the grill or grill pan over medium-high heat.
2. In a small bowl, combine olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper.
3. Coat the chicken breasts with the lemon herb mixture and let marinate for at least 15 minutes.
4. While the chicken marinates, prepare the avocado salsa by combining the diced avocado, red onion, cherry tomatoes, cilantro, and lime juice in a bowl. Season with salt and pepper to taste.
5. Grill the chicken for 6-7 minutes per side until fully cooked (internal temperature of 165°F/74°C).
6. Slice the grilled chicken and top with a generous portion of avocado salsa.

This Lemon Herb Grilled Chicken with Avocado Salsa is a refreshing and light spring dish, perfect for those on a keto diet. The chicken is infused with bright citrus and fresh herbs, and the avocado salsa adds a creamy and zesty contrast. It’s a delicious combination of flavors and textures, making this meal an excellent choice for anyone looking for a flavorful, low-carb lunch that feels satisfying and light.

Chicken and Spinach Stuffed Avocados

Chicken and Spinach Stuffed Avocados are a creative, keto-friendly lunch option that’s perfect for spring. The creamy avocado is stuffed with a savory mixture of grilled chicken and sautéed spinach, creating a delicious, nutritious, and satisfying meal in every bite.

Ingredients:

• 2 ripe avocados (halved and pitted)
• 2 boneless, skinless chicken breasts (grilled and shredded)
• 1 cup fresh spinach (chopped)
• 1 tbsp olive oil
• 1/4 cup onion (diced)
• 1/4 cup shredded mozzarella cheese
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat the grill or grill pan over medium-high heat.
2. Grill the chicken breasts for 6-7 minutes per side until cooked through. Once done, shred the chicken using two forks.
3. In a skillet, heat olive oil over medium heat. Sauté the diced onion until translucent, about 3 minutes. Add the chopped spinach and cook until wilted, about 2 minutes.
4. Add the shredded chicken to the spinach mixture and stir in lemon juice. Season with salt and pepper to taste.
5. Scoop out a small portion of the avocado flesh from the halves to create space for the filling.
6. Stuff each avocado half with the chicken and spinach mixture.
7. Top with shredded mozzarella cheese and serve immediately.

These Chicken and Spinach Stuffed Avocados offer a unique, keto-friendly twist on a spring lunch. The creamy avocado acts as the perfect base for the savory, hearty chicken and spinach mixture, while the mozzarella cheese adds a comforting, melt-in-your-mouth touch. This dish is satisfying, nutritious, and low-carb, making it an excellent choice for anyone looking to enjoy a fresh, healthy meal on a keto diet.

Spicy Chicken and Cucumber Stir-Fry

This Spicy Chicken and Cucumber Stir-Fry is a bold and vibrant dish that’s low in carbs and high in flavor. The combination of tender chicken, crisp cucumbers, and a spicy kick from chili flakes creates a refreshing and satisfying keto-friendly lunch.

Ingredients:

• 2 boneless, skinless chicken breasts (sliced into strips)
• 1 tbsp olive oil
• 2 cucumbers (sliced into half-moons)
• 1/2 red bell pepper (sliced)
• 1/4 cup soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp chili flakes (adjust to taste)
• 2 cloves garlic (minced)
• 1 tbsp sesame oil
• 1 tbsp sesame seeds (optional for garnish)
• Fresh cilantro (for garnish)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the sliced chicken strips and cook until golden brown and cooked through, about 6-7 minutes.
3. Add the cucumbers and red bell pepper to the skillet and stir-fry for another 2-3 minutes until just tender but still crisp.
4. In a small bowl, whisk together the soy sauce, rice vinegar, chili flakes, and garlic. Pour this sauce over the chicken and vegetables and stir well to coat.
5. Drizzle with sesame oil and toss everything together.
6. Garnish with sesame seeds and fresh cilantro before serving.

This Spicy Chicken and Cucumber Stir-Fry is the perfect combination of heat, crunch, and savory goodness. The cucumber adds a refreshing contrast to the spicy and salty chicken, making it an exciting, flavorful dish. With its low-carb profile and zesty flavor, this stir-fry is a great choice for anyone following a keto diet and seeking a vibrant spring lunch that’s both satisfying and healthy.

Chicken Salad with Poppy Seed Dressing

This Chicken Salad with Poppy Seed Dressing is a light and refreshing meal that’s perfect for a low-carb, keto-friendly lunch. The creamy poppy seed dressing adds a hint of sweetness to the savory grilled chicken and fresh vegetables, making for a well-balanced and delicious dish.

Ingredients:

• 4 boneless, skinless chicken breasts (grilled and sliced)
• 2 cups mixed greens (arugula, spinach, etc.)
• 1/2 cup sliced cucumber
• 1/4 cup red onion (thinly sliced)
• 1/4 cup sunflower seeds
• 1/4 cup feta cheese (crumbled)

For the poppy seed dressing:

• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tbsp poppy seeds
• 1 tsp honey (optional)
• Salt and pepper to taste

Instructions:

1. Grill the chicken breasts for 6-7 minutes per side until cooked through. Once done, slice the chicken.
2. In a large bowl, combine the mixed greens, cucumber, red onion, sunflower seeds, and feta cheese.
3. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, olive oil, poppy seeds, and honey (if using). Season with salt and pepper.
4. Toss the salad with the poppy seed dressing until well coated.
5. Top the salad with the sliced grilled chicken and serve immediately.

This Chicken Salad with Poppy Seed Dressing is a perfect low-carb, keto-friendly lunch that’s both refreshing and full of flavor. The creamy and slightly sweet dressing complements the savory grilled chicken and fresh vegetables beautifully. Packed with protein and healthy fats, this salad is a satisfying and nutritious meal that’s easy to prepare and ideal for spring.

Chicken and Asparagus Skillet

This Chicken and Asparagus Skillet is a simple yet flavorful keto-friendly dish that combines tender chicken with roasted asparagus. It’s the perfect low-carb spring lunch, offering a balance of protein and veggies with minimal effort.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 lb asparagus (trimmed)
• 2 cloves garlic (minced)
• 1/4 cup chicken broth (or water)
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh lemon wedges (for serving)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Season the chicken breasts with salt and pepper and cook for 6-7 minutes on each side, until golden brown and cooked through (internal temperature of 165°F/74°C).
3. Remove the chicken from the skillet and set it aside.
4. In the same skillet, add the asparagus and garlic, cooking for 3-4 minutes until the asparagus is tender but still crisp.
5. Add the chicken broth to the skillet, scraping the bottom to deglaze the pan.
6. Return the chicken to the skillet and sprinkle with grated Parmesan cheese. Cover the skillet for 2-3 minutes to allow the cheese to melt.
7. Serve the chicken with the asparagus, and garnish with fresh lemon wedges.

This Chicken and Asparagus Skillet is a perfect spring dish that’s quick, easy, and keto-friendly. The chicken is flavorful and juicy, while the asparagus provides a light and crunchy side. The Parmesan cheese and garlic add an extra layer of richness, making this meal both satisfying and healthy. It’s a simple, low-carb lunch that’s perfect for enjoying fresh, seasonal ingredients.

Note: More recipes are coming soon