25+ Delicious Spring Chicken Recipes for Sunny Days

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As the temperatures rise and the days get longer, it’s the perfect time to fire up the grill and enjoy fresh, flavorful meals.

Spring offers an abundance of seasonal ingredients that pair wonderfully with grilled chicken, making it the ideal centerpiece for any outdoor gathering.

Whether you’re hosting a backyard barbecue or preparing a quick dinner after a long day, these 25+ spring grilled chicken recipes will inspire you to experiment with new flavors and techniques.

From zesty citrus marinades to herb-infused glazes, get ready to savor the best of the season with every bite!

25+ Delicious Spring Chicken Recipes for Sunny Days

With these 25+ spring grilled chicken recipes, you’ll have everything you need to create light, flavorful dishes all season long.

Grilling is not only a great way to bring out the natural flavors of chicken, but it also gives you the chance to incorporate fresh herbs, fruits, and veggies that are abundant in spring.

Whether you’re a grilling expert or a beginner, these recipes are simple to follow and guaranteed to impress your family and friends.

So, gather your ingredients, fire up the grill, and let the springtime feasting begin!

Creamy Spinach and Avocado Soup

This Creamy Spinach and Avocado Soup is a velvety and flavorful low-carb option for a spring lunch. With the richness of avocado and the earthiness of spinach, this soup is nourishing, keto-friendly, and perfect for those seeking a healthy yet indulgent meal. The bright green color and fresh ingredients make it a vibrant choice for a light springtime dish.

Ingredients:

2 cups fresh spinach
1 ripe avocado, peeled and pitted

2 cups chicken or vegetable broth (low-sodium)
1/2 onion, chopped
2 cloves garlic, minced

1 tbsp olive oil
1/4 cup coconut milk (or heavy cream for a richer flavor)
Salt and pepper to taste

Fresh herbs for garnish (optional)

Instructions:

Heat olive oil in a pot over medium heat and sauté the onion and garlic until fragrant and soft, about 5 minutes.
Add the spinach to the pot and cook for another 2-3 minutes until wilted.

Pour in the chicken or vegetable broth, bringing the mixture to a simmer. Let it cook for 5-7 minutes.
Remove from heat and add the avocado and coconut milk. Blend the soup with an immersion blender or in a regular blender until smooth and creamy.
Season with salt and pepper to taste.

Serve hot, garnished with fresh herbs if desired.

This creamy soup is a delicious way to enjoy the fresh flavors of spring while sticking to a low-carb, keto diet. The creamy texture of the avocado complements the spinach perfectly, making for a rich and satisfying soup. It’s the ideal comfort food for those warm spring days when you want something light but nourishing.

zucchini and Basil Spring Soup

This Zucchini and Basil Spring Soup is a light, fresh, and keto-friendly choice for your springtime meals. Packed with zucchini, fresh basil, and a delicate broth base, this soup is low in carbs and brimming with vibrant flavors. It’s an easy-to-make, refreshing option that can be enjoyed as a main dish or a side.

Ingredients:

2 medium zucchinis, chopped
1/2 onion, chopped
2 cloves garlic, minced

3 cups vegetable broth (low-sodium)
1/4 cup fresh basil leaves, chopped
1 tbsp olive oil

Salt and pepper to taste
Fresh basil leaves for garnish

Instructions:

Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.

Add the chopped zucchini to the pot and sauté for another 3-4 minutes.
Pour in the vegetable broth and bring to a simmer. Let the soup cook for 10-12 minutes, or until the zucchini is tender.
Add the chopped basil and blend the soup until smooth, using an immersion blender or a regular blender.

Season with salt and pepper to taste.
Serve the soup warm, garnished with fresh basil leaves.

This Zucchini and Basil Spring Soup is a fresh, light, and keto-friendly choice for a healthy spring lunch. The zucchini’s mild flavor pairs beautifully with the aromatic basil, and the vegetable broth adds depth. Perfectly satisfying without being heavy, this soup is a great way to enjoy the season’s flavors while sticking to a low-carb diet.

Asparagus and Leek Spring Soup

sparagus and Leek Spring Soup is a delicate, flavor-packed soup that’s perfect for the spring season. With the earthy flavor of leeks and the fresh taste of asparagus, this soup is both creamy and light, making it an excellent low-carb, keto-friendly choice for lunch. The addition of a touch of lemon helps to brighten the dish, adding a refreshing twist.

Ingredients:

1 bunch of asparagus, chopped
1 leek, cleaned and chopped

2 cups chicken or vegetable broth (low-sodium)
1/4 cup heavy cream
1 tbsp olive oil

1 tbsp fresh lemon juice
Salt and pepper to taste

Instructions:

Heat olive oil in a large pot over medium heat. Add the chopped leek and sauté for 5-7 minutes until softened.

Add the chopped asparagus and cook for an additional 3-4 minutes.
Pour in the chicken or vegetable broth and bring the soup to a simmer. Let it cook for 10-12 minutes, or until the asparagus is tender.
Add the heavy cream and lemon juice, then blend the soup until smooth.

Season with salt and pepper to taste.
Serve hot with a drizzle of olive oil and a sprinkle of fresh herbs.

This Asparagus and Leek Spring Soup brings out the best of spring’s fresh ingredients. The combination of creamy asparagus and leeks is enriched by the subtle tang of lemon, making for a refreshing and flavorful low-carb soup. It’s perfect for a light yet satisfying keto lunch.

Grilled Chicken with Chimichurri Sauce

Grilled Chicken with Chimichurri Sauce is a bold and flavorful keto-friendly spring dish. The grilled chicken is paired with a vibrant, herbaceous chimichurri sauce that adds a tangy kick. This dish is perfect for spring, combining the smoky flavors of grilled chicken with the freshness of herbs, making it a satisfying and low-carb meal that will impress.

Ingredients:

2 boneless, skinless chicken breasts
1 tbsp olive oil

Salt and pepper to taste

For the Chimichurri Sauce:

1 cup fresh parsley, chopped

3 cloves garlic, minced
2 tbsp red wine vinegar
1/4 cup olive oil

1 tsp dried oregano
1/2 tsp crushed red pepper flakes (optional)
Salt and pepper to taste

Instructions:

Preheat your grill or grill pan to medium-high heat.
Rub the chicken breasts with olive oil, and season with salt and pepper.
Grill the chicken for 5-7 minutes on each side until fully cooked and the internal temperature reaches 165°F.

While the chicken is grilling, prepare the chimichurri sauce by combining parsley, garlic, red wine vinegar, olive oil, oregano, red pepper flakes, salt, and pepper in a small bowl. Stir well.
Once the chicken is grilled, drizzle the chimichurri sauce over the top.
Serve immediately with your favorite keto-friendly sides like grilled vegetables or a fresh salad.

Grilled Chicken with Chimichurri Sauce is a bold, low-carb dish that’s perfect for springtime grilling. The tangy chimichurri adds a fresh and zesty element to the smoky grilled chicken, elevating the dish to new heights. Paired with a keto-friendly side, this meal is a great way to enjoy vibrant spring flavors while sticking to your low-carb lifestyle.

Lemon Garlic Grilled Chicken with Roasted Vegetables

Lemon Garlic Grilled Chicken with Roasted Vegetables is a classic spring dish that’s healthy, delicious, and keto-friendly. The chicken is marinated in a tangy lemon garlic dressing and grilled to perfection. Paired with roasted vegetables like zucchini, bell peppers, and cauliflower, this meal is both satisfying and low in carbs.

Ingredients:

2 boneless, skinless chicken breasts

3 tbsp olive oil
Juice of 1 lemon
2 garlic cloves, minced

1 tsp dried oregano
Salt and pepper to taste
1 medium zucchini, sliced

1 bell pepper, chopped
1/2 small cauliflower head, broken into florets
1 tbsp olive oil for roasting

Instructions:

In a bowl, mix olive oil, lemon juice, garlic, oregano, salt, and pepper. Marinate the chicken breasts in the mixture for 30-60 minutes.
Preheat your grill or grill pan over medium-high heat.
Grill the marinated chicken for 6-8 minutes per side until fully cooked.

Meanwhile, preheat the oven to 400°F (200°C). Toss the zucchini, bell pepper, and cauliflower with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet.
Roast the vegetables in the oven for 20-25 minutes or until tender and lightly browned.
Serve the grilled chicken alongside the roasted vegetables.

This Lemon Garlic Grilled Chicken with Roasted Vegetables is a simple yet flavorful low-carb meal that makes the most of fresh spring ingredients. The tangy lemon and garlic marinade adds brightness to the chicken, while the roasted vegetables offer a hearty complement. It’s an easy, keto-friendly dish that’s perfect for a nourishing and satisfying lunch.

Grilled Chicken Salad with Balsamic Glaze

This Grilled Chicken Salad with Balsamic Glaze is a light yet satisfying meal for any spring afternoon. The grilled chicken is served atop a bed of mixed greens and drizzled with a rich balsamic glaze, adding depth and a touch of sweetness to the dish. With its fresh ingredients and low-carb profile, this salad makes for an ideal keto-friendly lunch.

Ingredients:

2 chicken breasts

1 tbsp olive oil
Salt and pepper to taste
4 cups mixed greens (arugula, spinach, or baby kale)

1/4 red onion, thinly sliced
1/2 cucumber, sliced
1/4 cup balsamic vinegar

1 tbsp honey (optional, for sweetness)
1 tbsp olive oil (for glaze)

Instructions:

Preheat the grill or grill pan to medium-high heat.

Rub the chicken breasts with olive oil and season with salt and pepper.
Grill the chicken for 6-8 minutes per side, or until fully cooked.
While the chicken is grilling, make the balsamic glaze. In a small saucepan, bring balsamic vinegar and honey (if using) to a simmer over medium heat. Allow it to reduce for about 5-7 minutes, or until it thickens.

Toss the mixed greens, red onion, and cucumber in a large bowl.
Slice the grilled chicken and add it to the salad.
Drizzle the balsamic glaze over the top and serve immediately.

This Grilled Chicken Salad with Balsamic Glaze is an elegant yet simple low-carb meal that’s perfect for a spring lunch. The sweetness of the balsamic glaze contrasts beautifully with the savory grilled chicken, and the fresh greens provide a light, crunchy base. It’s an ideal keto-friendly dish that offers both flavor and nutrition in every bite.

Grilled Chicken with Cucumber and Mint Yogurt Sauce

rilled Chicken with Cucumber and Mint Yogurt Sauce is a refreshing and tangy spring dish that’s light and perfect for those following a keto lifestyle. The grilled chicken is complemented by a cool and creamy cucumber-mint yogurt sauce that adds a burst of freshness. This dish is a fantastic low-carb choice for a satisfying spring lunch.

Ingredients:

2 boneless, skinless chicken breasts

1 tbsp olive oil
1 tsp paprika
Salt and pepper to taste

1/2 cucumber, grated
1/2 cup plain Greek yogurt
1 tbsp fresh mint, chopped

1 tbsp lemon juice
1 garlic clove, minced

Instructions:

Preheat the grill or grill pan to medium-high heat.

Rub the chicken breasts with olive oil, paprika, salt, and pepper.
Grill the chicken for 5-7 minutes per side until fully cooked.
While the chicken is grilling, prepare the cucumber-mint yogurt sauce. In a small bowl, combine grated cucumber, Greek yogurt, mint, lemon juice, and garlic. Stir to combine.

Serve the grilled chicken with a generous dollop of the cucumber-mint yogurt sauce on top.

Grilled Chicken with Cucumber and Mint Yogurt Sauce is a light, refreshing dish that’s perfect for spring. The grilled chicken pairs beautifully with the creamy, cool yogurt sauce, which provides a burst of freshness with every bite. This low-carb, keto-friendly recipe is not only healthy but also incredibly flavorful, making it a great choice for a spring lunch.

Spicy Grilled Chicken Lettuce Wraps

ettuce Wraps are a fun and low-carb way to enjoy grilled chicken with a spicy kick. The lettuce wraps provide a crunchy base for the tender, flavorful chicken, and the spicy seasoning brings the dish to life. This meal is perfect for a light spring lunch and is an ideal option for those on a keto diet.

Ingredients:

2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp chili powder

1/2 tsp cayenne pepper
1/2 tsp cumin
Salt and pepper to taste

1 tbsp lime juice
8 large lettuce leaves (such as iceberg or butter lettuce)
Sliced avocado for garnish

Instructions:

Preheat your grill or grill pan to medium-high heat.
Rub the chicken breasts with olive oil and season with chili powder, cayenne pepper, cumin, salt, and pepper.
Grill the chicken for 6-8 minutes per side until cooked through.

Once the chicken is done, drizzle with lime juice and let rest for a few minutes.
Slice the chicken into strips and assemble the wraps by placing the chicken strips in the center of each lettuce leaf.
Top with sliced avocado and serve immediately.

Spicy Grilled Chicken Lettuce Wraps are a fun, flavorful, and keto-friendly meal that’s perfect for a spring lunch. The spicy grilled chicken paired with crunchy lettuce provides a satisfying texture contrast, while the creamy avocado adds richness. These wraps are light, fresh, and full of flavor, making them an excellent low-carb option for those seeking a healthy, springtime dish.

Grilled Chicken with Pesto and Roasted Vegetables

Grilled Chicken with Pesto and Roasted Vegetables is a flavorful, keto-friendly dish perfect for a spring lunch. The grilled chicken is topped with a homemade pesto sauce, which adds a burst of basil and garlic flavor. Paired with roasted vegetables like zucchini, bell peppers, and tomatoes, this meal is a vibrant and low-carb option.

Ingredients:

2 boneless, skinless chicken breasts

1 tbsp olive oil
Salt and pepper to taste
1/4 cup homemade or store-bought pesto sauce

1 zucchini, sliced
1 bell pepper, chopped
1/2 pint cherry tomatoes

Instructions:

Preheat the grill or grill pan to medium-high heat.
Rub the chicken breasts with olive oil, salt, and pepper.
Grill the chicken for 6-8 minutes per side until fully cooked.

Meanwhile, preheat the oven to 400°F (200°C). Toss the zucchini, bell pepper, and cherry tomatoes with olive oil, salt, and pepper, and spread on a baking sheet.
Roast the vegetables for 20-25 minutes, or until tender and slightly browned.
Top the grilled chicken with pesto sauce and serve alongside the roasted vegetables.

Grilled Chicken with Pesto and Roasted Vegetables is a colorful, flavorful, and keto-friendly dish that’s perfect for a spring lunch. The fresh pesto adds depth to the grilled chicken, and the roasted vegetables provide a hearty and satisfying complement. It’s a simple yet delicious meal that will keep you on track with your low-carb diet while enjoying seasonal flavors.

Grilled Chicken with Garlic Parmesan Cauliflower Mash

Grilled Chicken with Garlic Parmesan Cauliflower Mash is a low-carb, keto-friendly alternative to the classic chicken and mashed potatoes. The grilled chicken provides smoky, tender protein, while the garlic parmesan cauliflower mash offers a rich, creamy side that’s both satisfying and healthy. This spring dish is perfect for those looking for a delicious and filling keto lunch.

Ingredients:

2 boneless, skinless chicken breasts
1 tbsp olive oil
Salt and pepper to taste
1 medium cauliflower, cut into florets
2 cloves garlic, minced
1/4 cup grated parmesan cheese
1/4 cup heavy cream
1 tbsp butter

Instructions:

Preheat the grill or grill pan to medium-high heat.
Rub the chicken breasts with olive oil, salt, and pepper, then grill for 6-8 minutes per side until fully cooked.
While the chicken is grilling, steam the cauliflower florets until tender, about 10-12 minutes.
In a large mixing bowl, mash the steamed cauliflower with the minced garlic, parmesan cheese, heavy cream, and butter until smooth and creamy. Season with salt and pepper to taste.
Serve the grilled chicken with a generous portion of garlic parmesan cauliflower mash.

Grilled Chicken with Garlic Parmesan Cauliflower Mash is a flavorful, low-carb alternative to a traditional chicken and mashed potato meal. The garlic and parmesan-infused cauliflower mash mimics the creaminess of mashed potatoes while keeping the dish light and keto-friendly. Paired with the juicy grilled chicken, this meal is perfect for a satisfying and healthy spring lunch.

Spicy Grilled Chicken with Cabbage Slaw

Spicy Grilled Chicken with Cabbage Slaw combines tender, smoky chicken with a crisp, tangy cabbage slaw that offers a crunchy contrast. The spicy seasoning on the chicken adds a kick, while the slaw, made with fresh cabbage, carrots, and a light vinegar dressing, balances the heat. This meal is a refreshing, low-carb, and keto-friendly lunch option.

Ingredients:

2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp garlic powder
Salt and pepper to taste
2 cups shredded cabbage
1 small carrot, shredded
1/4 cup apple cider vinegar
1 tbsp olive oil (for slaw)
1 tsp honey (optional)
Salt and pepper to taste

Instructions:

Preheat the grill or grill pan to medium-high heat.
Rub the chicken breasts with olive oil and season with paprika, cayenne pepper, garlic powder, salt, and pepper.
Grill the chicken for 6-8 minutes per side until fully cooked.
While the chicken is grilling, prepare the cabbage slaw. In a large bowl, combine the shredded cabbage, shredded carrot, apple cider vinegar, olive oil, honey (if using), salt, and pepper. Toss well to combine.
Serve the grilled chicken with a generous serving of cabbage slaw on the side.

Spicy Grilled Chicken with Cabbage Slaw is a perfect spring dish for those craving bold flavors and fresh crunch. The smoky grilled chicken pairs beautifully with the tangy, crunchy slaw, creating a well-balanced low-carb meal. This keto-friendly dish is light yet satisfying, making it a great choice for a flavorful and healthy lunch.

Grilled Chicken and Asparagus Salad

Grilled Chicken and Asparagus Salad is a fresh and vibrant spring dish that combines the smokiness of grilled chicken with the bright, earthy flavor of asparagus. Tossed with a light vinaigrette, this salad is packed with lean protein and healthy greens, making it a perfect low-carb, keto-friendly option for lunch.

Ingredients:

2 boneless, skinless chicken breasts
1 tbsp olive oil
Salt and pepper to taste
1 bunch asparagus, trimmed
4 cups mixed greens (such as spinach and arugula)
1/4 red onion, thinly sliced
1/4 cup feta cheese, crumbled (optional)
2 tbsp olive oil (for dressing)
1 tbsp balsamic vinegar
1 tsp Dijon mustard

Instructions:

Preheat the grill or grill pan to medium-high heat.
Rub the chicken breasts with olive oil and season with salt and pepper. Grill the chicken for 6-8 minutes per side until fully cooked.
While the chicken is grilling, toss the asparagus with a little olive oil, salt, and pepper, and grill for 3-4 minutes until tender and slightly charred.
In a large bowl, combine the mixed greens, grilled asparagus, and red onion.
Slice the grilled chicken and arrange it on top of the salad.
In a small bowl, whisk together the olive oil, balsamic vinegar, and Dijon mustard. Drizzle the dressing over the salad and top with crumbled feta cheese, if using.
Serve immediately.

Grilled Chicken and Asparagus Salad is a light, nutrient-packed dish that’s perfect for a keto-friendly lunch. The smoky grilled chicken pairs beautifully with the tender asparagus and the crisp, refreshing salad greens. The balsamic vinaigrette ties everything together, creating a vibrant and satisfying meal that is both low-carb and full of flavor.

Grilled Chicken and Zucchini Skewers

Grilled Chicken and Zucchini Skewers are a simple yet flavorful low-carb meal that’s perfect for a spring lunch. The chicken is marinated in a savory herb blend and grilled to perfection alongside zucchini, which adds a light, crunchy contrast. This keto-friendly recipe is quick, healthy, and ideal for enjoying the season’s fresh ingredients.

Ingredients:

2 chicken breasts, cut into cubes
2 medium zucchinis, sliced into rounds
1 tbsp olive oil
1 tsp dried oregano
1 tsp garlic powder
Salt and pepper to taste
Wooden skewers (soaked in water for 30 minutes)

Instructions:

Preheat the grill or grill pan to medium-high heat.
In a bowl, combine olive oil, oregano, garlic powder, salt, and pepper. Toss the chicken cubes and zucchini rounds in the marinade and let it sit for 15-20 minutes.
Thread the marinated chicken and zucchini onto the skewers, alternating between the two.
Grill the skewers for 4-5 minutes per side until the chicken is fully cooked and the zucchini is tender.
Serve hot with a side of your favorite low-carb dip or a simple green salad.

Grilled Chicken and Zucchini Skewers are a healthy and flavorful option for a keto lunch. The tender grilled chicken combined with the lightly charred zucchini makes for a satisfying and well-balanced meal. This simple dish is perfect for enjoying the fresh spring produce and keeping your meal light and low-carb.

Grilled Chicken with Broccoli and Lemon Butter Sauce

Grilled Chicken with Broccoli and Lemon Butter Sauce is a low-carb, keto-friendly meal that combines smoky grilled chicken with the crispness of broccoli. The lemon butter sauce adds richness and a zesty flavor, making this a perfect dish for a spring lunch that’s both filling and healthy.

Ingredients:

2 boneless, skinless chicken breasts
1 tbsp olive oil
Salt and pepper to taste
2 cups broccoli florets
2 tbsp butter
1 tbsp lemon juice
1 tsp lemon zest
1 garlic clove, minced

Instructions:

Preheat the grill or grill pan to medium-high heat.
Rub the chicken breasts with olive oil and season with salt and pepper. Grill the chicken for 6-8 minutes per side until fully cooked.
While the chicken is grilling, steam the broccoli florets until tender, about 5-7 minutes.
In a small saucepan, melt the butter over medium heat. Add the garlic, lemon juice, and lemon zest, stirring to combine. Let the sauce simmer for 1-2 minutes.

Grilled Chicken with Broccoli and Lemon Butter Sauce is a bright, flavorful, and keto-friendly dish that’s perfect for a spring lunch. The smoky grilled chicken and crisp broccoli are complemented by the rich and tangy lemon butter sauce, making this meal both satisfying and refreshing. It’s a quick and easy low-carb option that doesn’t compromise on taste.

Grilled Chicken and Spinach Salad with Avocado Dressing

Grilled Chicken and Spinach Salad with Avocado Dressing is a light, nutrient-dense spring salad that’s both low-carb and keto-friendly. The grilled chicken adds protein, while the creamy avocado dressing enhances the fresh spinach and vegetables. This meal is perfect for anyone looking to enjoy a healthy and flavorful lunch without the carbs.

Ingredients:

2 boneless, skinless chicken breasts
1 tbsp olive oil
Salt and pepper to taste
4 cups fresh spinach
1/2 cucumber, sliced
1/2 red onion, thinly sliced
1 ripe avocado
2 tbsp olive oil (for dressing)
1 tbsp lime juice
1 tbsp apple cider vinegar
Salt and pepper to taste

Instructions:

Preheat the grill or grill pan to medium-high heat.
Rub the chicken breasts with olive oil, salt, and pepper, then grill for 6-8 minutes per side

Grilled Chicken with Roasted Brussels Sprouts and Garlic Butter

Grilled Chicken with Roasted Brussels Sprouts and Garlic Butter is a hearty, low-carb meal perfect for spring. The smoky grilled chicken is paired with tender, caramelized Brussels sprouts that are roasted to perfection, then drizzled with a rich garlic butter sauce. This keto-friendly dish is full of flavor and makes for a satisfying lunch.

Ingredients:

2 boneless, skinless chicken breasts
1 tbsp olive oil
Salt and pepper to taste
2 cups Brussels sprouts, halved
2 tbsp olive oil (for roasting)
2 tbsp butter
2 garlic cloves, minced
1 tsp lemon juice
1 tbsp fresh parsley, chopped

Instructions:

Preheat the grill or grill pan to medium-high heat.
Rub the chicken breasts with olive oil, salt, and pepper, then grill for 6-8 minutes per side until fully cooked.
Preheat the oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper, and spread them on a baking sheet.
Roast the Brussels sprouts in the oven for 20-25 minutes until crispy on the outside and tender on the inside.
While the Brussels sprouts roast, melt butter in a small saucepan over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Stir in the lemon juice.
Serve the grilled chicken with roasted Brussels sprouts, drizzled with the garlic butter sauce and garnished with fresh parsley.

Grilled Chicken with Roasted Brussels Sprouts and Garlic Butter is a rich, savory dish that’s perfect for a keto lunch. The tender, smoky chicken and caramelized Brussels sprouts create a perfect balance of flavors, while the garlic butter sauce adds a luxurious finish. This meal is both satisfying and low-carb, making it an ideal choice for spring.

Grilled Chicken with Avocado and Tomato Salad

Grilled Chicken with Avocado and Tomato Salad is a fresh, light spring dish that combines the smoky flavor of grilled chicken with the creamy richness of avocado and the refreshing burst of tomatoes. This keto-friendly salad is simple to prepare, low in carbs, and packed with nutrients.

Ingredients:

2 boneless, skinless chicken breasts
1 tbsp olive oil
Salt and pepper to taste
1 avocado, diced
1 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
1 tbsp olive oil (for salad)
1 tbsp balsamic vinegar
1 tbsp fresh basil, chopped

Instructions:

Preheat the grill or grill pan to medium-high heat.
Rub the chicken breasts with olive oil, salt, and pepper, then grill for 6-8 minutes per side until fully cooked.
While the chicken is grilling, combine the diced avocado, halved cherry tomatoes, and red onion in a large bowl.
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper to make the dressing.
Slice the grilled chicken and add it to the salad. Drizzle with the dressing and garnish with fresh basil.
Serve immediately.

Grilled Chicken with Avocado and Tomato Salad is a simple, fresh, and keto-friendly meal that’s perfect for spring. The creamy avocado, juicy tomatoes, and smoky grilled chicken come together in a satisfying salad, while the light balsamic dressing ties all the flavors together. This meal is low-carb, packed with healthy fats, and full of vibrant flavors.

Grilled Chicken with Pesto Zucchini Noodles

Grilled Chicken with Pesto Zucchini Noodles is a keto-friendly, low-carb spring dish that swaps traditional pasta for zucchini noodles. The grilled chicken is paired with fresh zucchini noodles tossed in a vibrant basil pesto sauce, making this meal light yet packed with flavor. It’s a perfect option for those seeking a healthy, low-carb lunch.

Ingredients:

2 boneless, skinless chicken breasts
1 tbsp olive oil
Salt and pepper to taste
2 medium zucchinis, spiralized into noodles
1/4 cup pesto sauce (homemade or store-bought)
1 tbsp olive oil (for noodles)
1 tbsp fresh Parmesan, grated (optional)
1 tbsp pine nuts (optional)

Instructions:

Preheat the grill or grill pan to medium-high heat.
Rub the chicken breasts with olive oil, salt, and pepper, then grill for 6-8 minutes per side until fully cooked.
While the chicken is grilling, heat 1 tbsp of olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until tender.
Remove the noodles from the heat and toss them with pesto sauce until evenly coated.
Slice the grilled chicken and serve on top of the zucchini noodles.
Garnish with Parmesan cheese and pine nuts, if desired.

Grilled Chicken with Pesto Zucchini Noodles is a fresh, light, and keto-friendly alternative to traditional pasta dishes. The smoky grilled chicken pairs beautifully with the vibrant pesto zucchini noodles, creating a satisfying and flavorful meal. It’s an easy, low-carb dish that makes the most of fresh spring ingredients.

Grilled Chicken with Avocado, Cucumber, and Feta Salad

Grilled Chicken with Avocado, Cucumber, and Feta Salad is a refreshing, low-carb meal that combines the smoky flavor of grilled chicken with creamy avocado, crisp cucumber, and salty feta. This simple salad is packed with healthy fats, making it an ideal keto-friendly lunch option.

Ingredients:

2 boneless, skinless chicken breasts
1 tbsp olive oil
Salt and pepper to taste
1 avocado, diced
1 cucumber, sliced
1/4 red onion, thinly sliced
1/4 cup feta cheese, crumbled
2 tbsp olive oil (for salad)
1 tbsp lemon juice
1 tsp fresh dill, chopped

Instructions:

Preheat the grill or grill pan to medium-high heat.
Rub the chicken breasts with olive oil, salt, and pepper, then grill for 6-8 minutes per side until fully cooked.
While the chicken is grilling, combine the diced avocado, sliced cucumber, red onion, and crumbled feta in a large bowl.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
Slice the grilled chicken and add it to the salad. Drizzle with the dressing and garnish with fresh dill.
Serve immediately.

Grilled Chicken with Avocado, Cucumber, and Feta Salad is a light, refreshing, and keto-friendly meal that’s perfect for a spring lunch. The creamy avocado and feta provide richness, while the cucumber adds a satisfying crunch. Paired with the smoky grilled chicken and a zesty lemon dressing, this dish is full of flavor and perfect for those following a low-carb diet.

Grilled Chicken with Roasted Garlic Spinach Salad

Grilled Chicken with Roasted Garlic Spinach Salad is a flavorful and keto-friendly meal that’s perfect for spring. The smoky grilled chicken is paired with a warm, garlicky spinach salad that’s enhanced by the depth of roasted garlic. This dish is low in carbs, packed with nutrients, and full of rich flavors.

Ingredients:

2 boneless, skinless chicken breasts
1 tbsp olive oil
Salt and pepper to taste
4 cups fresh spinach
2 garlic cloves, minced
1 tbsp olive oil (for spinach)
1 tbsp lemon juice
1 tbsp fresh Parmesan, grated (optional)

Instructions:

Preheat the grill or grill pan to medium-high heat.
Rub the chicken breasts with olive oil, salt, and pepper, then grill for 6-8 minutes per side until fully cooked.
While the chicken is grilling, heat 1 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the fresh spinach to the skillet and cook for 2-3 minutes, stirring occasionally, until wilted.
Add lemon juice to the spinach, stir, and remove from heat.
Slice the grilled chicken and serve on top of the roasted garlic spinach salad.
Garnish with Parmesan cheese, if desired.

Grilled Chicken with Roasted Garlic Spinach Salad is a simple yet delicious keto-friendly dish that’s perfect for a light spring lunch. The garlicky spinach enhances the smoky grilled chicken, creating a satisfying and flavorful meal. With minimal carbs and plenty of nutrients, this dish is both healthy and tasty.

As the temperatures rise and the days get longer, it’s the perfect time to fire up the grill and enjoy fresh, flavorful meals.

Spring offers an abundance of seasonal ingredients that pair wonderfully with grilled chicken, making it the ideal centerpiece for any outdoor gathering.

Whether you’re hosting a backyard barbecue or preparing a quick dinner after a long day, these 25+ spring grilled chicken recipes will inspire you to experiment with new flavors and techniques.

From zesty citrus marinades to herb-infused glazes, get ready to savor the best of the season with every bite!

25+ Delicious Spring Chicken Recipes for Sunny Days

With these 25+ spring grilled chicken recipes, you’ll have everything you need to create light, flavorful dishes all season long.

Grilling is not only a great way to bring out the natural flavors of chicken, but it also gives you the chance to incorporate fresh herbs, fruits, and veggies that are abundant in spring.

Whether you’re a grilling expert or a beginner, these recipes are simple to follow and guaranteed to impress your family and friends.

So, gather your ingredients, fire up the grill, and let the springtime feasting begin!

Creamy Spinach and Avocado Soup

Ingredients:

2 cups fresh spinach
1 ripe avocado, peeled and pitted
2 cups chicken or vegetable broth (low-sodium)
1/2 onion, chopped
2 cloves garlic, minced
1 tbsp olive oil
1/4 cup coconut milk (or heavy cream for a richer flavor)
Salt and pepper to taste
Fresh herbs for garnish (optional)

Instructions:

Heat olive oil in a pot over medium heat and sauté the onion and garlic until fragrant and soft, about 5 minutes.
Add the spinach to the pot and cook for another 2-3 minutes until wilted.
Pour in the chicken or vegetable broth, bringing the mixture to a simmer. Let it cook for 5-7 minutes.
Remove from heat and add the avocado and coconut milk. Blend the soup with an immersion blender or in a regular blender until smooth and creamy.
Season with salt and pepper to taste.
Serve hot, garnished with fresh herbs if desired.

zucchini and Basil Spring Soup

Ingredients:

2 medium zucchinis, chopped
1/2 onion, chopped
2 cloves garlic, minced
3 cups vegetable broth (low-sodium)
1/4 cup fresh basil leaves, chopped
1 tbsp olive oil
Salt and pepper to taste
Fresh basil leaves for garnish

Instructions:

Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
Add the chopped zucchini to the pot and sauté for another 3-4 minutes.
Pour in the vegetable broth and bring to a simmer. Let the soup cook for 10-12 minutes, or until the zucchini is tender.
Add the chopped basil and blend the soup until smooth, using an immersion blender or a regular blender.
Season with salt and pepper to taste.
Serve the soup warm, garnished with fresh basil leaves.

Asparagus and Leek Spring Soup

Ingredients:

1 bunch of asparagus, chopped
1 leek, cleaned and chopped
2 cups chicken or vegetable broth (low-sodium)
1/4 cup heavy cream
1 tbsp olive oil
1 tbsp fresh lemon juice
Salt and pepper to taste

Instructions:

Heat olive oil in a large pot over medium heat. Add the chopped leek and sauté for 5-7 minutes until softened.
Add the chopped asparagus and cook for an additional 3-4 minutes.
Pour in the chicken or vegetable broth and bring the soup to a simmer. Let it cook for 10-12 minutes, or until the asparagus is tender.
Add the heavy cream and lemon juice, then blend the soup until smooth.
Season with salt and pepper to taste.
Serve hot with a drizzle of olive oil and a sprinkle of fresh herbs.

Grilled Chicken with Chimichurri Sauce

Ingredients:

2 boneless, skinless chicken breasts
1 tbsp olive oil
Salt and pepper to taste

For the Chimichurri Sauce:

1 cup fresh parsley, chopped
3 cloves garlic, minced
2 tbsp red wine vinegar
1/4 cup olive oil
1 tsp dried oregano
1/2 tsp crushed red pepper flakes (optional)
Salt and pepper to taste

Instructions:

Preheat your grill or grill pan to medium-high heat.
Rub the chicken breasts with olive oil, and season with salt and pepper.
Grill the chicken for 5-7 minutes on each side until fully cooked and the internal temperature reaches 165°F.
While the chicken is grilling, prepare the chimichurri sauce by combining parsley, garlic, red wine vinegar, olive oil, oregano, red pepper flakes, salt, and pepper in a small bowl. Stir well.
Once the chicken is grilled, drizzle the chimichurri sauce over the top.
Serve immediately with your favorite keto-friendly sides like grilled vegetables or a fresh salad.

Lemon Garlic Grilled Chicken with Roasted Vegetables

Ingredients:

2 boneless, skinless chicken breasts
3 tbsp olive oil
Juice of 1 lemon
2 garlic cloves, minced
1 tsp dried oregano
Salt and pepper to taste
1 medium zucchini, sliced
1 bell pepper, chopped
1/2 small cauliflower head, broken into florets
1 tbsp olive oil for roasting

Instructions:

In a bowl, mix olive oil, lemon juice, garlic, oregano, salt, and pepper. Marinate the chicken breasts in the mixture for 30-60 minutes.
Preheat your grill or grill pan over medium-high heat.
Grill the marinated chicken for 6-8 minutes per side until fully cooked.
Meanwhile, preheat the oven to 400°F (200°C). Toss the zucchini, bell pepper, and cauliflower with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet.
Roast the vegetables in the oven for 20-25 minutes or until tender and lightly browned.
Serve the grilled chicken alongside the roasted vegetables.

Grilled Chicken Salad with Balsamic Glaze

Ingredients:

2 chicken breasts
1 tbsp olive oil
Salt and pepper to taste
4 cups mixed greens (arugula, spinach, or baby kale)
1/4 red onion, thinly sliced
1/2 cucumber, sliced
1/4 cup balsamic vinegar
1 tbsp honey (optional, for sweetness)
1 tbsp olive oil (for glaze)

Instructions:

Preheat the grill or grill pan to medium-high heat.
Rub the chicken breasts with olive oil and season with salt and pepper.
Grill the chicken for 6-8 minutes per side, or until fully cooked.
While the chicken is grilling, make the balsamic glaze. In a small saucepan, bring balsamic vinegar and honey (if using) to a simmer over medium heat. Allow it to reduce for about 5-7 minutes, or until it thickens.
Toss the mixed greens, red onion, and cucumber in a large bowl.
Slice the grilled chicken and add it to the salad.
Drizzle the balsamic glaze over the top and serve immediately.

Grilled Chicken with Cucumber and Mint Yogurt Sauce

Ingredients:

2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp paprika
Salt and pepper to taste
1/2 cucumber, grated
1/2 cup plain Greek yogurt
1 tbsp fresh mint, chopped
1 tbsp lemon juice
1 garlic clove, minced

Instructions:

Preheat the grill or grill pan to medium-high heat.
Rub the chicken breasts with olive oil, paprika, salt, and pepper.
Grill the chicken for 5-7 minutes per side until fully cooked.
While the chicken is grilling, prepare the cucumber-mint yogurt sauce. In a small bowl, combine grated cucumber, Greek yogurt, mint, lemon juice, and garlic. Stir to combine.
Serve the grilled chicken with a generous dollop of the cucumber-mint yogurt sauce on top.

Spicy Grilled Chicken Lettuce Wraps

Ingredients:

2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp chili powder
1/2 tsp cayenne pepper
1/2 tsp cumin
Salt and pepper to taste
1 tbsp lime juice
8 large lettuce leaves (such as iceberg or butter lettuce)
Sliced avocado for garnish

Instructions:

Preheat your grill or grill pan to medium-high heat.
Rub the chicken breasts with olive oil and season with chili powder, cayenne pepper, cumin, salt, and pepper.
Grill the chicken for 6-8 minutes per side until cooked through.
Once the chicken is done, drizzle with lime juice and let rest for a few minutes.
Slice the chicken into strips and assemble the wraps by placing the chicken strips in the center of each lettuce leaf.
Top with sliced avocado and serve immediately.

Grilled Chicken with Pesto and Roasted Vegetables

Ingredients:

2 boneless, skinless chicken breasts
1 tbsp olive oil
Salt and pepper to taste
1/4 cup homemade or store-bought pesto sauce
1 zucchini, sliced
1 bell pepper, chopped
1/2 pint cherry tomatoes

Instructions:

Preheat the grill or grill pan to medium-high heat.
Rub the chicken breasts with olive oil, salt, and pepper.
Grill the chicken for 6-8 minutes per side until fully cooked.
Meanwhile, preheat the oven to 400°F (200°C). Toss the zucchini, bell pepper, and cherry tomatoes with olive oil, salt, and pepper, and spread on a baking sheet.
Roast the vegetables for 20-25 minutes, or until tender and slightly browned.
Top the grilled chicken with pesto sauce and serve alongside the roasted vegetables.

Grilled Chicken with Garlic Parmesan Cauliflower Mash

Ingredients:

2 boneless, skinless chicken breasts
1 tbsp olive oil
Salt and pepper to taste
1 medium cauliflower, cut into florets
2 cloves garlic, minced
1/4 cup grated parmesan cheese
1/4 cup heavy cream
1 tbsp butter

Instructions:

Preheat the grill or grill pan to medium-high heat.
Rub the chicken breasts with olive oil, salt, and pepper, then grill for 6-8 minutes per side until fully cooked.
While the chicken is grilling, steam the cauliflower florets until tender, about 10-12 minutes.
In a large mixing bowl, mash the steamed cauliflower with the minced garlic, parmesan cheese, heavy cream, and butter until smooth and creamy. Season with salt and pepper to taste.
Serve the grilled chicken with a generous portion of garlic parmesan cauliflower mash.

Spicy Grilled Chicken with Cabbage Slaw

Ingredients:

2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp garlic powder
Salt and pepper to taste
2 cups shredded cabbage
1 small carrot, shredded
1/4 cup apple cider vinegar
1 tbsp olive oil (for slaw)
1 tsp honey (optional)
Salt and pepper to taste

Instructions:

Preheat the grill or grill pan to medium-high heat.
Rub the chicken breasts with olive oil and season with paprika, cayenne pepper, garlic powder, salt, and pepper.
Grill the chicken for 6-8 minutes per side until fully cooked.
While the chicken is grilling, prepare the cabbage slaw. In a large bowl, combine the shredded cabbage, shredded carrot, apple cider vinegar, olive oil, honey (if using), salt, and pepper. Toss well to combine.
Serve the grilled chicken with a generous serving of cabbage slaw on the side.

Grilled Chicken and Asparagus Salad

Ingredients:

2 boneless, skinless chicken breasts
1 tbsp olive oil
Salt and pepper to taste
1 bunch asparagus, trimmed
4 cups mixed greens (such as spinach and arugula)
1/4 red onion, thinly sliced
1/4 cup feta cheese, crumbled (optional)
2 tbsp olive oil (for dressing)
1 tbsp balsamic vinegar
1 tsp Dijon mustard

Instructions:

Preheat the grill or grill pan to medium-high heat.
Rub the chicken breasts with olive oil and season with salt and pepper. Grill the chicken for 6-8 minutes per side until fully cooked.
While the chicken is grilling, toss the asparagus with a little olive oil, salt, and pepper, and grill for 3-4 minutes until tender and slightly charred.
In a large bowl, combine the mixed greens, grilled asparagus, and red onion.
Slice the grilled chicken and arrange it on top of the salad.
In a small bowl, whisk together the olive oil, balsamic vinegar, and Dijon mustard. Drizzle the dressing over the salad and top with crumbled feta cheese, if using.
Serve immediately.

Grilled Chicken and Zucchini Skewers

Ingredients:

2 chicken breasts, cut into cubes
2 medium zucchinis, sliced into rounds
1 tbsp olive oil
1 tsp dried oregano
1 tsp garlic powder
Salt and pepper to taste
Wooden skewers (soaked in water for 30 minutes)

Instructions:

Preheat the grill or grill pan to medium-high heat.
In a bowl, combine olive oil, oregano, garlic powder, salt, and pepper. Toss the chicken cubes and zucchini rounds in the marinade and let it sit for 15-20 minutes.
Thread the marinated chicken and zucchini onto the skewers, alternating between the two.
Grill the skewers for 4-5 minutes per side until the chicken is fully cooked and the zucchini is tender.
Serve hot with a side of your favorite low-carb dip or a simple green salad.

Grilled Chicken with Broccoli and Lemon Butter Sauce

Ingredients:

2 boneless, skinless chicken breasts
1 tbsp olive oil
Salt and pepper to taste
2 cups broccoli florets
2 tbsp butter
1 tbsp lemon juice
1 tsp lemon zest
1 garlic clove, minced

Instructions:

Preheat the grill or grill pan to medium-high heat.
Rub the chicken breasts with olive oil and season with salt and pepper. Grill the chicken for 6-8 minutes per side until fully cooked.
While the chicken is grilling, steam the broccoli florets until tender, about 5-7 minutes.
In a small saucepan, melt the butter over medium heat. Add the garlic, lemon juice, and lemon zest, stirring to combine. Let the sauce simmer for 1-2 minutes.

Grilled Chicken and Spinach Salad with Avocado Dressing

Ingredients:

2 boneless, skinless chicken breasts
1 tbsp olive oil
Salt and pepper to taste
4 cups fresh spinach
1/2 cucumber, sliced
1/2 red onion, thinly sliced
1 ripe avocado
2 tbsp olive oil (for dressing)
1 tbsp lime juice
1 tbsp apple cider vinegar
Salt and pepper to taste

Instructions:

Preheat the grill or grill pan to medium-high heat.
Rub the chicken breasts with olive oil, salt, and pepper, then grill for 6-8 minutes per side

Grilled Chicken with Roasted Brussels Sprouts and Garlic Butter

Ingredients:

2 boneless, skinless chicken breasts
1 tbsp olive oil
Salt and pepper to taste
2 cups Brussels sprouts, halved
2 tbsp olive oil (for roasting)
2 tbsp butter
2 garlic cloves, minced
1 tsp lemon juice
1 tbsp fresh parsley, chopped

Instructions:

Preheat the grill or grill pan to medium-high heat.
Rub the chicken breasts with olive oil, salt, and pepper, then grill for 6-8 minutes per side until fully cooked.
Preheat the oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper, and spread them on a baking sheet.
Roast the Brussels sprouts in the oven for 20-25 minutes until crispy on the outside and tender on the inside.
While the Brussels sprouts roast, melt butter in a small saucepan over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Stir in the lemon juice.
Serve the grilled chicken with roasted Brussels sprouts, drizzled with the garlic butter sauce and garnished with fresh parsley.

Grilled Chicken with Avocado and Tomato Salad

Ingredients:

2 boneless, skinless chicken breasts
1 tbsp olive oil
Salt and pepper to taste
1 avocado, diced
1 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
1 tbsp olive oil (for salad)
1 tbsp balsamic vinegar
1 tbsp fresh basil, chopped

Instructions:

Preheat the grill or grill pan to medium-high heat.
Rub the chicken breasts with olive oil, salt, and pepper, then grill for 6-8 minutes per side until fully cooked.
While the chicken is grilling, combine the diced avocado, halved cherry tomatoes, and red onion in a large bowl.
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper to make the dressing.
Slice the grilled chicken and add it to the salad. Drizzle with the dressing and garnish with fresh basil.
Serve immediately.

Grilled Chicken with Pesto Zucchini Noodles

Ingredients:

2 boneless, skinless chicken breasts
1 tbsp olive oil
Salt and pepper to taste
2 medium zucchinis, spiralized into noodles
1/4 cup pesto sauce (homemade or store-bought)
1 tbsp olive oil (for noodles)
1 tbsp fresh Parmesan, grated (optional)
1 tbsp pine nuts (optional)

Instructions:

Preheat the grill or grill pan to medium-high heat.
Rub the chicken breasts with olive oil, salt, and pepper, then grill for 6-8 minutes per side until fully cooked.
While the chicken is grilling, heat 1 tbsp of olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until tender.
Remove the noodles from the heat and toss them with pesto sauce until evenly coated.
Slice the grilled chicken and serve on top of the zucchini noodles.
Garnish with Parmesan cheese and pine nuts, if desired.

Grilled Chicken with Avocado, Cucumber, and Feta Salad

Ingredients:

2 boneless, skinless chicken breasts
1 tbsp olive oil
Salt and pepper to taste
1 avocado, diced
1 cucumber, sliced
1/4 red onion, thinly sliced
1/4 cup feta cheese, crumbled
2 tbsp olive oil (for salad)
1 tbsp lemon juice
1 tsp fresh dill, chopped

Instructions:

Preheat the grill or grill pan to medium-high heat.
Rub the chicken breasts with olive oil, salt, and pepper, then grill for 6-8 minutes per side until fully cooked.
While the chicken is grilling, combine the diced avocado, sliced cucumber, red onion, and crumbled feta in a large bowl.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
Slice the grilled chicken and add it to the salad. Drizzle with the dressing and garnish with fresh dill.
Serve immediately.

Grilled Chicken with Roasted Garlic Spinach Salad

Ingredients:

2 boneless, skinless chicken breasts
1 tbsp olive oil
Salt and pepper to taste
4 cups fresh spinach
2 garlic cloves, minced
1 tbsp olive oil (for spinach)
1 tbsp lemon juice
1 tbsp fresh Parmesan, grated (optional)

Instructions:

Preheat the grill or grill pan to medium-high heat.
Rub the chicken breasts with olive oil, salt, and pepper, then grill for 6-8 minutes per side until fully cooked.
While the chicken is grilling, heat 1 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the fresh spinach to the skillet and cook for 2-3 minutes, stirring occasionally, until wilted.
Add lemon juice to the spinach, stir, and remove from heat.
Slice the grilled chicken and serve on top of the roasted garlic spinach salad.
Garnish with Parmesan cheese, if desired.

Note: More recipes are coming soon