24+ Delicious Summer Ground Chicken Recipes for Every BBQ, Picnic, and Dinner Party

As the warm weather rolls in, it’s time to shift gears and bring a fresh, healthy vibe to your meals.

Summer is the perfect opportunity to experiment with light, flavorful dishes, and what better way to do that than with ground chicken?

This versatile, lean protein is ideal for creating quick, tasty, and nutritious dishes that satisfy your hunger without weighing you down.

Whether you’re looking for something refreshing like lettuce wraps or craving a hearty BBQ slider, ground chicken is the perfect base for a variety of summer dishes.

In this blog, we’ve compiled over 24+ summer ground chicken recipes that are perfect for your next picnic, BBQ, or casual dinner.

These dishes are light, vibrant, and full of flavor, ensuring you stay energized and satisfied during those hot, sunny days.

24+ Delicious Summer Ground Chicken Recipes for Every BBQ, Picnic, and Dinner Party

With summer in full swing, it’s time to enjoy light, flavorful meals that make the most of the season’s fresh ingredients.

Ground chicken offers endless possibilities for creating dishes that are both delicious and healthy.

Whether you’re planning a family dinner, hosting friends, or prepping for a busy week, these 24+ summer ground chicken recipes will keep you on track with tasty meals that won’t leave you feeling sluggish in the heat.

From fresh salads and wraps to hearty tacos and stuffed veggies, there’s something for every palate.

So, fire up the grill, grab your favorite veggies, and let ground chicken take center stage in your summer meals!

Zesty Ground Chicken Lettuce Wraps

These light and flavorful lettuce wraps are perfect for hot summer days when you crave something refreshing yet satisfying.

With zesty lime, a touch of spice, and crunchy vegetables, they offer a balance of bright, savory flavors and textures. Ideal for lunch, dinner, or a healthy appetizer at your next summer gathering.

Ingredients:

• 1 lb ground chicken
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp low-sodium soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• Juice of 1 lime
• 1/2 tsp red pepper flakes (optional)
• 1/2 cup water chestnuts, diced
• 1/2 cup shredded carrots
• 2 green onions, chopped
• Butter or romaine lettuce leaves
• Chopped cilantro and sesame seeds (for garnish)

Instructions:

1. Heat sesame oil in a skillet over medium heat. Add garlic and ginger, sauté for 1 minute.
2. Add ground chicken and cook until browned, breaking it apart with a spoon, about 5-6 minutes.
3. Stir in soy sauce, hoisin sauce, rice vinegar, lime juice, and red pepper flakes. Simmer for 2 minutes.
4. Mix in water chestnuts, carrots, and green onions. Cook for another 2 minutes until vegetables soften slightly.
5. Remove from heat. Spoon chicken mixture into lettuce leaves.
6. Garnish with cilantro and sesame seeds. Serve immediately.

These lettuce wraps bring bold flavor without the heaviness of traditional wraps or sandwiches.

Their crisp freshness and quick prep time make them a summer staple you’ll turn to again and again.

Southwest Ground Chicken Skillet

A one-pan wonder bursting with Tex-Mex flavor, this ground chicken skillet is a weeknight lifesaver during busy summer evenings.

Packed with protein, veggies, and smoky spices, it’s versatile enough to be served on its own, over rice, or stuffed into tacos or burritos.

Ingredients:

• 1 lb ground chicken
• 1 tbsp olive oil
• 1/2 onion, diced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper, to taste
• Juice of 1 lime
• Fresh cilantro, for garnish

Instructions:

1. In a large skillet, heat olive oil over medium heat. Sauté onion and bell pepper until slightly soft, about 3-4 minutes.
2. Add ground chicken, breaking it apart as it cooks, and brown evenly.
3. Stir in zucchini, black beans, and corn.
4. Sprinkle chili powder, cumin, paprika, salt, and pepper over the mixture.
5. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender and flavors combine.
6. Squeeze fresh lime juice over the top and garnish with chopped cilantro before serving.

This skillet meal is ideal for summer because it’s quick, colorful, and customizable.

You can eat it as-is, serve it over greens for a taco salad, or pile it onto chips for homemade nachos — it’s the kind of dish that keeps on giving.

Grilled Ground Chicken Burgers with Avocado Slaw

A healthier twist on the classic burger, these grilled ground chicken patties are juicy, herby, and full of summer flair.

Topped with a creamy avocado slaw and served on a brioche bun or lettuce wrap, they offer a satisfying cookout experience without the heaviness of red meat.

Ingredients:

For the chicken burgers:

• 1 lb ground chicken
• 1/4 cup breadcrumbs
• 1 egg
• 1 garlic clove, minced
• 1 tbsp Dijon mustard
• 2 tbsp fresh parsley, chopped
• Salt and pepper, to taste
• Olive oil (for grilling)

For the avocado slaw:

• 1 ripe avocado
• 1/4 cup plain Greek yogurt
• 1 tbsp lime juice
• 1/2 tsp garlic powder
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• Salt and pepper, to taste

Instructions:

1. In a bowl, mix ground chicken, breadcrumbs, egg, garlic, mustard, parsley, salt, and pepper until just combined. Form into 4 equal patties.
2. Brush grill or grill pan with olive oil and preheat to medium-high.
3. Grill patties 5–6 minutes per side or until fully cooked (165°F internal temp).
4. For the slaw, mash avocado and mix with yogurt, lime juice, garlic powder, salt, and pepper. Stir in cabbage and carrots until well coated.
5. Assemble burgers on buns or lettuce wraps with a generous scoop of avocado slaw.

Perfect for weekend BBQs or a casual weeknight dinner, these burgers bring a refreshing and creamy twist with the avocado slaw.

They’re wholesome, flavor-packed, and guaranteed to earn a spot in your summer meal rotation.

Thai-Inspired Ground Chicken Salad (Larb Gai)

This Thai-inspired ground chicken salad is bursting with fresh herbs, citrusy tang, and a bit of heat.

Larb Gai is traditionally served warm or at room temperature and makes for a vibrant, protein-packed summer dish that’s as energizing as it is refreshing.

Ingredients:

• 1 lb ground chicken
• 1 tbsp vegetable oil
• 2 shallots, thinly sliced
• 1 clove garlic, minced
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tsp sugar
• 1/2 tsp chili flakes (adjust to taste)
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped green onions
• Butter lettuce or cabbage leaves (for serving)
• Optional: sliced cucumber and sticky rice for serving

Instructions:

1. Heat oil in a skillet over medium heat. Add garlic and shallots and sauté for 1 minute.
2. Add ground chicken and cook through, breaking up the meat as it browns.
3. Remove from heat. Stir in fish sauce, lime juice, sugar, and chili flakes while chicken is still warm.
4. Toss in mint, cilantro, and green onions.
5. Serve over lettuce or cabbage leaves. Add cucumber slices or sticky rice on the side if desired.

This dish is tangy, spicy, and fresh—everything you want in a summer salad.

It’s low-carb, full of protein, and ready in under 20 minutes, making it perfect for a quick, healthy dinner or a light lunch.

Ground Chicken Zucchini Boats

These colorful zucchini boats are a great way to enjoy summer’s produce while keeping your meals light and satisfying.

The flavorful ground chicken filling pairs beautifully with tender baked zucchini, and the whole dish comes together in under 40 minutes.

Ingredients:

• 4 medium zucchini, halved lengthwise
• 1 lb ground chicken
• 1 tbsp olive oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1/2 cup tomato sauce
• 1/2 tsp dried oregano
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 1/2 cup shredded mozzarella cheese
• Chopped parsley or basil (for garnish)

Instructions:

1. Preheat oven to 375°F (190°C). Use a spoon to scoop out the centers of the zucchini, leaving 1/4-inch thick shells.
2. Heat olive oil in a pan. Add onion and garlic and sauté until soft. Add ground chicken and cook until browned.
3. Stir in tomato sauce, oregano, paprika, salt, and pepper. Simmer for 5 minutes.
4. Place zucchini boats on a baking dish. Fill each with chicken mixture and top with shredded mozzarella.
5. Bake for 20-25 minutes or until zucchini is tender and cheese is golden.
6. Garnish with fresh parsley or basil before serving.

Zucchini boats are an easy and fun way to make a low-carb, high-flavor meal that looks just as good as it tastes.

They’re ideal for casual summer dinners or when you want to impress guests with minimal effort.

Mediterranean Ground Chicken Pita Pockets

This Mediterranean-inspired recipe is a handheld hit, perfect for lunch picnics or patio dinners.

Juicy ground chicken seasoned with garlic, lemon, and oregano is tucked into soft pita bread with crisp veggies and creamy tzatziki for a refreshing and satisfying bite.

Ingredients:

• 1 lb ground chicken
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp cumin
• Juice of 1 lemon
• Salt and pepper, to taste
• 1/2 cup diced cucumber
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/2 cup tzatziki sauce
• 4 pita pockets or flatbreads
• Fresh parsley or dill (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add garlic and cook for 1 minute.
2. Add ground chicken, oregano, cumin, salt, and pepper. Cook until chicken is browned and cooked through.
3. Squeeze in lemon juice and stir to combine. Remove from heat.
4. Warm pita pockets slightly, then fill with ground chicken, cucumber, tomatoes, and red onion.
5. Drizzle with tzatziki sauce and garnish with herbs if using.

These pita pockets are fresh, herby, and loaded with flavor without being heavy.

They’re ideal for al fresco dining, picnics, or packing up for an easy meal on the go—and the creamy tzatziki brings it all together.

Ground Chicken and Mango Salsa Tacos

Sweet and savory, these tacos combine ground chicken with a vibrant mango salsa for a tropical twist.

The juicy mango pairs beautifully with the spiced chicken, creating a refreshing and satisfying summer meal.

Ingredients:

• 1 lb ground chicken
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper, to taste
• 1 cup mango, diced
• 1/4 red onion, finely chopped
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• 8 small corn tortillas
• 1/4 cup crumbled feta or cotija cheese (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add ground chicken and cook, breaking it apart until browned and fully cooked.
2. Sprinkle cumin, chili powder, salt, and pepper over the chicken, stirring to coat evenly. Set aside.
3. In a separate bowl, combine diced mango, red onion, cilantro, and lime juice. Stir to mix.
4. Warm tortillas in a dry skillet or microwave.
5. Spoon the ground chicken into the tortillas and top with mango salsa. Sprinkle with cheese if desired.
6. Serve immediately.

These tacos bring a burst of tropical flavor that’s perfect for summer.

The sweetness of the mango salsa paired with the savory chicken makes these tacos an exciting alternative to your usual taco night.

Ground Chicken and Avocado Pesto Pasta

For a quick and satisfying summer meal, this ground chicken and avocado pesto pasta offers a creamy, herby, and protein-packed dish that’s perfect for a weeknight dinner.

The fresh avocado pesto adds a smooth, rich element while the ground chicken makes it hearty without being too heavy.

Ingredients:

• 1 lb ground chicken
• 8 oz pasta (penne, fusilli, or spaghetti)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh basil leaves
• 1/4 cup pine nuts or walnuts
• 1/2 cup grated Parmesan cheese
• 1 ripe avocado
• 1/4 cup olive oil (for pesto)
• Salt and pepper, to taste
• Cherry tomatoes, halved (optional)

Instructions:

1. Cook pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute before adding ground chicken. Cook until browned and cooked through.
3. In a blender or food processor, combine basil, pine nuts, Parmesan, avocado, and olive oil. Blend until smooth. Add salt and pepper to taste. If needed, add reserved pasta water to thin out the pesto.
4. Toss the cooked pasta with the ground chicken and avocado pesto, mixing well to coat.
5. Garnish with halved cherry tomatoes and extra basil before serving.

This dish is rich, creamy, and fresh, offering a balance of healthy fats, lean protein, and pasta comfort.

It’s ideal for a quick, satisfying summer dinner or lunch.

Ground Chicken and Sweet Potato Skillet

A one-pan meal packed with nutrients, this ground chicken and sweet potato skillet is perfect for a healthy and flavorful dinner.

The sweetness of the roasted sweet potatoes pairs wonderfully with the savory chicken, creating a comforting dish that’s hearty yet light.

Ingredients:

• 1 lb ground chicken
• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1/2 tsp ground cinnamon
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 1/4 cup chopped parsley
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, or until tender.
2. While the sweet potatoes cook, heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing for 3-4 minutes until softened.
3. Add ground chicken to the skillet, breaking it apart. Cook until browned, about 5-6 minutes.
4. Sprinkle cinnamon, smoked paprika, salt, and pepper over the chicken, stirring to combine.
5. Once sweet potatoes are done, add them to the skillet with the chicken. Toss to combine and cook for an additional 2 minutes to heat everything through.
6. Garnish with chopped parsley and feta cheese before serving.

This dish is nutrient-packed and full of flavor.

The sweet potatoes offer a natural sweetness, and the chicken keeps it light and satisfying, making it perfect for a balanced summer meal.

Ground Chicken and Cucumber Feta Salad

This light and refreshing salad is a perfect choice for a hot summer day.

The crispness of the cucumber combined with the creamy feta and tender ground chicken creates a balanced, satisfying dish that’s full of flavor without being heavy.

Ingredients:

• 1 lb ground chicken
• 1 tbsp olive oil
• 1/2 onion, diced
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1 large cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and chopped
• 1/2 cup crumbled feta cheese
• 1 tbsp red wine vinegar
• 1 tbsp olive oil (for dressing)
• Fresh parsley or mint, chopped (for garnish)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add diced onion and sauté for 2-3 minutes until softened. Add ground chicken, breaking it apart with a spoon, and cook until browned and fully cooked.
2. Sprinkle oregano, salt, and pepper over the chicken and set aside to cool slightly.
3. In a large bowl, combine diced cucumber, cherry tomatoes, olives, and feta cheese.
4. Add the cooked ground chicken to the salad, mixing gently.
5. In a small bowl, whisk together red wine vinegar and olive oil, then drizzle over the salad. Toss to coat evenly.
6. Garnish with fresh parsley or mint and serve chilled.

This salad is light, refreshing, and packed with protein, making it the perfect dish for a warm day when you want something filling but not too heavy.

The feta adds a creamy richness while the cucumbers keep it crisp and cool.

Ground Chicken Shakshuka

Shakshuka is a North African and Middle Eastern dish traditionally made with eggs poached in a rich tomato sauce.

This version with ground chicken adds a hearty twist, perfect for breakfast, lunch, or a light dinner. The combination of spices, tomato sauce, and eggs is bold and comforting.

Ingredients:

• 1 lb ground chicken
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 1 can (14 oz) diced tomatoes
• Salt and pepper, to taste
• 4 large eggs
• Fresh cilantro, chopped (for garnish)
• Crusty bread, for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add diced onion, garlic, and bell pepper, cooking for 5-6 minutes until softened.
2. Add ground chicken to the skillet, breaking it apart with a spoon as it cooks. Season with cumin, paprika, cinnamon, salt, and pepper.
3. Stir in the diced tomatoes and cook for 10 minutes until the mixture is slightly thickened.
4. Create 4 small wells in the mixture and crack an egg into each well. Cover and cook for 5-7 minutes, or until the eggs are poached to your liking.
5. Garnish with chopped cilantro and serve with crusty bread for dipping.

This dish is hearty, comforting, and packed with flavor. It’s a great option for brunch or dinner, with rich tomato sauce, savory ground chicken, and perfectly poached eggs.

The bread is essential for soaking up the delicious sauce!

Ground Chicken Summer Stir-Fry

This quick and easy stir-fry combines lean ground chicken with a colorful mix of summer vegetables.

It’s a healthy, flavorful dish that’s light on the calories but big on taste, making it perfect for a weeknight dinner or meal prep.

Ingredients:

• 1 lb ground chicken
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 zucchini, sliced
• 1 cup snap peas
• 1/2 cup carrots, julienned
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp ginger, grated
• 1/4 cup chopped green onions
• Sesame seeds (for garnish)

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add garlic and cook for 30 seconds.
2. Add ground chicken to the skillet and cook, breaking it apart until browned and fully cooked.
3. Add red bell pepper, zucchini, snap peas, and carrots to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
4. In a small bowl, whisk together soy sauce, rice vinegar, honey, and ginger. Pour this sauce over the chicken and vegetables, stirring to coat evenly.
5. Cook for an additional 2-3 minutes until everything is well combined and heated through.
6. Garnish with chopped green onions and sesame seeds before serving.

This stir-fry is full of vibrant colors and flavors, combining tender chicken and fresh veggies in a simple, savory sauce.

It’s perfect for a quick, healthy weeknight meal and can easily be made ahead for meal prep.

Ground Chicken and Spinach Stuffed Bell Peppers

These stuffed bell peppers are a delicious, healthy, and colorful dish.

Ground chicken mixed with sautéed spinach and seasonings is the perfect filling for sweet bell peppers, creating a light yet hearty meal that’s full of flavor and nutrients.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground chicken
• 1 tbsp olive oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1/2 cup cooked quinoa or rice
• 1 tsp dried oregano
• 1/2 tsp paprika
• Salt and pepper, to taste
• 1/2 cup shredded mozzarella or Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds. Place the peppers in a baking dish.
2. Heat olive oil in a skillet over medium heat. Add diced onion and garlic, cooking for 3-4 minutes until softened.
3. Add ground chicken and cook until browned, breaking it apart with a spoon. Stir in chopped spinach and cook for 2-3 minutes until wilted.
4. Stir in cooked quinoa or rice, oregano, paprika, salt, and pepper.
5. Stuff the bell peppers with the ground chicken mixture and top with shredded cheese, if using.
6. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes until the peppers are tender and the cheese is melted.

These stuffed peppers are a great way to enjoy the summer produce while getting a healthy, well-balanced meal.

The filling is light yet satisfying, and the peppers give it a nice crunch that complements the tender chicken.

Ground Chicken and Cabbage Stir-Fry

This flavorful stir-fry combines lean ground chicken with crunchy cabbage and other veggies, making for a quick, satisfying meal that’s low in carbs but high in flavor.

It’s simple, nutritious, and comes together in under 30 minutes.

Ingredients:

• 1 lb ground chicken
• 1 tbsp sesame oil
• 1/2 onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/4 cup soy sauce
• 1 tbsp rice vinegar
• 1 tsp ginger, grated
• 1/2 tsp chili flakes (optional)
• 2 green onions, chopped (for garnish)
• Sesame seeds (for garnish)

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat. Add onion and garlic and sauté for 2-3 minutes until softened.
2. Add ground chicken to the skillet and cook until browned, breaking it apart as it cooks.
3. Add shredded cabbage and carrots to the skillet, stirring until the vegetables are tender, about 5 minutes.
4. Stir in soy sauce, rice vinegar, ginger, and chili flakes (if using). Cook for an additional 2 minutes.
5. Garnish with green onions and sesame seeds before serving.

This stir-fry is a great low-carb meal that’s full of flavor and textures.

The cabbage adds crunch, while the chicken brings lean protein, and the ginger and soy sauce add depth. It’s quick, healthy, and perfect for a weeknight dinner.

Ground Chicken and Avocado Quinoa Bowls

This wholesome quinoa bowl is packed with protein, healthy fats, and fresh veggies, making it a perfect summer meal for lunch or dinner.

The ground chicken is seasoned with bold spices, and the creamy avocado adds richness to every bite.

Ingredients:

• 1 lb ground chicken
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper, to taste
• 2 cups cooked quinoa
• 1 avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1 tbsp lime juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add ground chicken and cook until browned, breaking it apart with a spoon.
2. Sprinkle cumin, chili powder, salt, and pepper over the chicken and stir to combine. Cook for an additional 2 minutes to allow the spices to infuse.
3. In a large bowl, combine cooked quinoa, diced avocado, cherry tomatoes, red onion, and lime juice.
4. Top the quinoa mixture with the seasoned ground chicken.
5. Garnish with fresh cilantro and serve.

This quinoa bowl is a refreshing and balanced meal that’s light yet filling.

The avocado adds a creamy texture, while the chicken provides lean protein, and the lime juice brightens up the dish. It’s a versatile recipe that’s great for meal prepping or a quick lunch or dinner.

Ground Chicken Lettuce Wraps

These ground chicken lettuce wraps are light, fresh, and full of flavor.

The savory chicken filling pairs perfectly with the crisp lettuce, creating a healthy and fun-to-eat meal that’s perfect for summer lunches or light dinners.

Ingredients:

• 1 lb ground chicken
• 1 tbsp olive oil
• 1/2 onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup shredded carrots
• 1/4 cup hoisin sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp ginger, grated
• 1/2 tsp chili flakes (optional)
• 1/4 cup chopped cilantro
• 12 large lettuce leaves (romaine or butter lettuce)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add onion and garlic and sauté for 2-3 minutes until softened.
2. Add ground chicken to the skillet and cook until browned, breaking it apart with a spoon.
3. Stir in shredded carrots, hoisin sauce, soy sauce, rice vinegar, ginger, and chili flakes. Cook for another 3-4 minutes, allowing the flavors to meld together.
4. Remove from heat and stir in chopped cilantro.
5. Spoon the chicken mixture into lettuce leaves and serve immediately.

These lettuce wraps are light yet filling, perfect for a fresh and low-carb meal.

The savory filling with a hint of sweetness from hoisin sauce makes these wraps a satisfying choice for lunch or dinner.

Ground Chicken and Sweet Corn Salad

This summer salad is bursting with fresh, sweet corn, juicy tomatoes, and lean ground chicken, making it an ideal choice for warm-weather meals.

The combination of textures and flavors makes this salad both satisfying and refreshing.

Ingredients:

• 1 lb ground chicken
• 1 tbsp olive oil
• 1/2 onion, diced
• 1 tsp chili powder
• Salt and pepper, to taste
• 2 cups fresh corn kernels (or 1 can of sweet corn, drained)
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1/4 cup feta cheese (optional)
• 1 tbsp lime juice
• 1 tbsp olive oil (for dressing)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add onion and cook for 2-3 minutes until softened.
2. Add ground chicken to the skillet and cook until browned, breaking it apart with a spoon. Season with chili powder, salt, and pepper.
3. Stir in fresh corn and cook for another 3-4 minutes until the corn is heated through.
4. Remove from heat and let the chicken and corn mixture cool slightly.
5. In a large bowl, combine the chicken and corn mixture with cherry tomatoes, cilantro, and feta cheese.
6. Drizzle with lime juice and olive oil, then toss to combine.

This corn salad is vibrant and full of summer flavors, with the sweetness of the corn complementing the savory chicken and tangy feta.

It’s perfect for a light lunch, side dish, or even a picnic option.

Ground Chicken BBQ Sliders

These BBQ sliders are a fun, crowd-pleasing dish that’s perfect for summer barbecues and gatherings.

The ground chicken patties are seasoned with smoky BBQ flavors and served on small buns, making them a tasty and easy-to-eat meal.

Ingredients:

• 1 lb ground chicken
• 1/2 cup BBQ sauce (your favorite kind)
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 6 slider buns
• 1/2 cup shredded lettuce
• 1/4 cup sliced pickles (optional)
• 1/4 cup red onion, thinly sliced (optional)

Instructions:

1. Preheat a grill or grill pan to medium-high heat.
2. In a bowl, mix ground chicken with BBQ sauce, smoked paprika, salt, and pepper. Form into 6 small patties.
3. Grill the patties for 4-5 minutes per side, or until they reach an internal temperature of 165°F (74°C).
4. Toast the slider buns on the grill for 1-2 minutes until slightly crispy.
5. Assemble the sliders by placing the chicken patties on the buns and topping with shredded lettuce, pickles, and red onion if desired.
6. Serve with extra BBQ sauce on the side for dipping.

These BBQ sliders are bursting with smoky, sweet flavors and are a great option for casual summer meals.

They’re small but satisfying and easy to make for a group or family gathering.

Ground Chicken and Avocado Summer Rolls

These refreshing and healthy summer rolls are filled with lean ground chicken, fresh veggies, and creamy avocado, wrapped in rice paper.

Served with a tangy peanut dipping sauce, they’re a perfect appetizer or light meal for summer gatherings.

Ingredients:

• 1 lb ground chicken
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/4 cup soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1/2 cup shredded carrots
• 1 cucumber, julienned
• 1 avocado, sliced
• 1 cup fresh cilantro leaves
• 12 rice paper sheets
• 1/4 cup chopped peanuts (optional)

For the dipping sauce:

• 2 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp honey
• 1 tsp sesame oil
• 1 tbsp warm water (to thin the sauce)

Instructions:

1. Heat sesame oil in a skillet over medium heat. Add garlic and ginger, sautéing for 1-2 minutes until fragrant.
2. Add ground chicken and cook until browned, breaking it apart as it cooks. Stir in soy sauce, rice vinegar, and honey, cooking for another 2-3 minutes until well combined. Let it cool.
3. Prepare a bowl of warm water. Dip one rice paper sheet into the water for about 10 seconds until soft, then place it on a flat surface.
4. On the lower third of the rice paper, layer ground chicken, shredded carrots, cucumber, avocado slices, and cilantro.
5. Roll up the rice paper tightly, folding in the sides as you go.
6. For the dipping sauce, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, and warm water until smooth.
7. Serve the summer rolls with peanut dipping sauce and chopped peanuts for extra crunch.

These summer rolls are light, refreshing, and packed with fresh flavors.

The creamy avocado and savory ground chicken pair wonderfully with the peanut sauce, making them a delicious and healthy choice for a summer appetizer or light meal.

Ground Chicken Zucchini Boats

Zucchini boats are a great low-carb option that’s both fun to make and eat.

These ground chicken-stuffed zucchini boats are filled with a flavorful mixture of chicken, cheese, and seasonings, then baked until tender and bubbly.

Ingredients:

• 4 medium zucchinis
• 1 lb ground chicken
• 1 tbsp olive oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• 1/2 cup marinara sauce
• 1/4 cup shredded mozzarella cheese
• 2 tbsp fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the zucchinis in half lengthwise and scoop out the seeds to create boats. Place them in a baking dish.
2. Heat olive oil in a skillet over medium heat. Add diced onion and garlic, cooking for 2-3 minutes until softened.
3. Add ground chicken to the skillet and cook, breaking it apart, until browned and cooked through. Season with oregano, cumin, salt, and pepper.
4. Stir in marinara sauce and cook for an additional 2-3 minutes to combine.
5. Spoon the ground chicken mixture into the zucchini boats, packing it in evenly. Sprinkle mozzarella cheese on top.
6. Cover the baking dish with foil and bake for 20-25 minutes. Remove the foil and bake for an additional 5 minutes until the cheese is melted and bubbly.
7. Garnish with fresh basil and serve.

These zucchini boats are a light and flavorful meal, offering a low-carb alternative to stuffed peppers or pasta dishes.

The savory chicken filling and melted cheese make this dish satisfying while still keeping things light and healthy.

Ground Chicken Taco Salad

This taco salad is a hearty yet healthy twist on the traditional taco.

With seasoned ground chicken, fresh veggies, and a creamy dressing, it’s a filling and satisfying meal that’s perfect for summer dinners or lunch.

Ingredients:

• 1 lb ground chicken
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper, to taste
• 4 cups mixed greens (lettuce, spinach, arugula)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup shredded cheese (cheddar or Mexican blend)
• 1 avocado, diced
• 1/4 cup cilantro, chopped

For the dressing:

• 1/4 cup Greek yogurt
• 1 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp honey
• 1/2 tsp garlic powder
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add ground chicken and cook until browned, breaking it apart as it cooks. Season with chili powder, cumin, salt, and pepper.
2. In a small bowl, whisk together the Greek yogurt, lime juice, olive oil, honey, garlic powder, salt, and pepper until smooth.
3. In a large bowl, toss the mixed greens, cherry tomatoes, red onion, corn, shredded cheese, and avocado.
4. Add the cooked ground chicken on top of the salad and drizzle with the creamy dressing.
5. Garnish with chopped cilantro and serve.

This taco salad is vibrant and flavorful, with a creamy dressing that ties everything together.

The seasoned ground chicken adds protein, while the fresh veggies and avocado keep the salad light and refreshing.

Ground Chicken and Mango Lettuce Cups

These ground chicken lettuce cups are sweet and savory, with juicy mango and a touch of heat from chili flakes.

They’re refreshing, easy to prepare, and perfect for a light summer meal.

Ingredients:

• 1 lb ground chicken
• 1 tbsp olive oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 mango, peeled and diced
• 1/4 cup red bell pepper, diced
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp chili flakes (optional)
• 12 large lettuce leaves (butter lettuce or iceberg)
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing for 2-3 minutes until softened.
2. Add ground chicken and cook until browned, breaking it apart with a spoon.
3. Stir in diced mango, red bell pepper, soy sauce, lime juice, and chili flakes. Cook for an additional 3-4 minutes until everything is heated through.
4. Spoon the chicken and mango mixture into the lettuce leaves.
5. Garnish with fresh cilantro and serve immediately.

These mango lettuce cups are vibrant, fresh, and packed with flavors.

The sweetness of the mango balances out the savory chicken filling, making these cups a refreshing and healthy choice for lunch or a snack.

Ground Chicken Tacos with Pineapple Salsa

These tacos are a tropical twist on the classic!

Ground chicken is seasoned with warm spices and topped with a fresh, zesty pineapple salsa that brings the perfect balance of sweetness and tang.

Ingredients:

• 1 lb ground chicken
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• Salt and pepper, to taste
• 8 small corn or flour tortillas
• 1/2 cup shredded lettuce
• 1/4 cup shredded cheese (optional)
• 1/4 cup sour cream (optional)

For the pineapple salsa:

• 1 cup fresh pineapple, diced
• 1/4 cup red onion, finely diced
• 1 jalapeño, minced (optional)
• 2 tbsp cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add ground chicken and cook until browned, breaking it apart with a spoon.
2. Stir in chili powder, cumin, smoked paprika, salt, and pepper. Cook for another 2-3 minutes to combine the spices with the chicken.
3. While the chicken cooks, prepare the salsa by combining pineapple, red onion, jalapeño, cilantro, lime juice, salt, and pepper in a bowl.
4. Warm the tortillas in a skillet or microwave.
5. Assemble the tacos by spooning the ground chicken into the tortillas and topping with shredded lettuce, pineapple salsa, cheese, and sour cream if desired.
6. Serve immediately and enjoy the tropical flavors!

These tacos are bursting with a sweet and savory combination from the pineapple salsa, paired with the seasoned ground chicken.

They’re perfect for summer gatherings or an easy weeknight meal.

Ground Chicken Pesto Zucchini Noodles

This low-carb meal is a great way to enjoy a pasta-like dish without the heaviness of traditional noodles.

Zucchini noodles (zoodles) are paired with a flavorful ground chicken pesto mixture, making it a light and delicious summer dish.

Ingredients:

• 1 lb ground chicken
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup basil pesto (store-bought or homemade)
• 4 large zucchinis, spiralized into noodles
• 1/4 cup cherry tomatoes, halved
• Salt and pepper, to taste
• Fresh Parmesan cheese, for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
2. Add ground chicken to the skillet and cook, breaking it apart, until browned and cooked through.
3. Stir in pesto, mixing well to coat the chicken. Let it cook for 2-3 minutes, allowing the flavors to meld together.
4. In a separate skillet, heat a little olive oil and sauté the zucchini noodles for 2-3 minutes until tender but still firm.
5. Toss the zoodles with the pesto chicken mixture and top with halved cherry tomatoes.
6. Season with salt and pepper, and garnish with freshly grated Parmesan cheese.
7. Serve immediately for a fresh and light meal.

This dish is a perfect way to enjoy all the flavors of pesto and chicken without the carbs.

The zucchini noodles are a great summer substitute for traditional pasta, and the pesto adds a rich, herby depth to the ground chicken.