50+ Easy and Delicious Sunday Dairy-Free Chicken Breast Recipes for a Perfect Dinner

Sunday dinners are a time to gather with family and friends, unwind, and enjoy a delicious meal that everyone can savor.

However, for those who are following a dairy-free lifestyle or need to accommodate dietary restrictions, finding the right recipes can be a challenge.

Chicken breast is a versatile and healthy protein choice, and when prepared in the right way, it can be the star of any dairy-free meal.

Whether you’re looking for grilled, baked, sautéed, or slow-cooked chicken dishes, there are countless ways to make a flavorful, dairy-free chicken breast dinner that will satisfy even the pickiest eaters.

In this blog post, we’ve compiled over 50 mouthwatering, dairy-free chicken breast recipes that will make your Sundays both stress-free and scrumptious.

From savory marinades and tangy glazes to hearty sides and vibrant salads, these recipes are perfect for creating a wholesome, flavorful meal that’s perfect for any occasion—especially Sunday dinner.

Let’s dive in and discover your next favorite dairy-free chicken recipe!

50+ Easy and Delicious Sunday Dairy-Free Chicken Breast Recipes for a Perfect Dinner

With 50+ dairy-free chicken breast recipes to choose from, you now have a diverse collection of meals that will make your Sunday dinners both flavorful and satisfying.

Whether you’re craving something simple like grilled chicken with fresh herbs or something more complex like a slow-cooked chicken curry, these recipes offer something for everyone.

The best part? They’re all dairy-free, making them perfect for those with dietary restrictions or anyone looking to enjoy a lighter, healthier meal.

So, gather your ingredients, fire up the oven or grill, and get ready to create a Sunday dinner that everyone will love, without any dairy.

Lemon Herb Grilled Chicken Breasts

This zesty lemon herb grilled chicken breast is a refreshing and light option for a Sunday meal. Marinated in a mix of fresh lemon juice, olive oil, garlic, and herbs, this dish is full of vibrant flavors. The simple yet aromatic marinade allows the chicken to absorb the citrusy and herbal notes, making it incredibly juicy and tender once grilled. Perfect for a healthy dairy-free option.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Juice of 2 lemons
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. In a bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper until well combined.
2. Place the chicken breasts in a shallow dish or resealable bag. Pour the marinade over the chicken, ensuring it is fully coated.
3. Refrigerate and marinate for at least 30 minutes, or overnight for more intense flavor.
4. Preheat the grill or grill pan to medium-high heat. Remove the chicken from the marinade and discard the excess liquid.
5. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
6. Remove from heat and let rest for a few minutes before serving. Garnish with fresh parsley.

The lemon herb grilled chicken breasts are a light, flavorful, and easy-to-make dish that is perfect for a dairy-free Sunday meal. The fresh herbs and tangy lemon elevate the simple chicken breasts, creating a delightful taste that pairs well with various sides like roasted vegetables or quinoa. This recipe is not only refreshing but also packed with healthy ingredients, making it a perfect choice for those looking to maintain a balanced diet without compromising on flavor.

Coconut Curry Chicken Breasts

This rich and creamy coconut curry chicken recipe brings a warm and aromatic twist to your Sunday dinner. With the combination of coconut milk, curry powder, garlic, and ginger, the chicken breasts absorb all the spices and create a creamy, dairy-free sauce. Served with steamed rice or cauliflower rice, this dish is both comforting and packed with flavor, making it a great dairy-free alternative to traditional curries.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon coconut oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 can (14 oz) full-fat coconut milk
• 1/2 cup chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
2. Add the garlic and ginger, cooking for another minute until fragrant.
3. Stir in the curry powder and turmeric, cooking for 30 seconds to toast the spices.
4. Add the chicken breasts to the skillet, cooking for about 6 minutes per side until browned.
5. Pour in the coconut milk and chicken broth. Bring the mixture to a simmer and reduce heat to low. Cover and let cook for 15-20 minutes, or until the chicken is fully cooked (165°F internal temperature).
6. Stir in the lime juice, and season with salt and pepper to taste.
7. Serve the chicken with the coconut curry sauce over steamed rice and garnish with fresh cilantro.

The coconut curry chicken breasts offer a warm and satisfying flavor profile that’s perfect for a Sunday meal. The rich coconut milk combined with the bold spices creates a sauce that complements the chicken perfectly, and the addition of lime adds a fresh, zesty kick. This dish can easily be paired with various sides like jasmine rice or sautéed vegetables, making it versatile enough to suit any palate. It’s a fantastic dairy-free option that doesn’t sacrifice the creamy indulgence of traditional curries.

Balsamic Glazed Chicken Breasts

For a simple yet flavorful Sunday meal, balsamic glazed chicken breasts offer a tangy, sweet, and savory combination that’s both satisfying and easy to prepare. The balsamic vinegar reduction creates a glossy glaze that adds richness to the lean chicken breasts. This recipe is naturally dairy-free and perfect for anyone looking to enjoy a sweet and savory dish without any cream or butter.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1/2 cup balsamic vinegar
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh basil for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then cook the chicken for about 6-7 minutes per side until golden brown and cooked through (165°F internal temperature).
2. While the chicken is cooking, combine the balsamic vinegar, honey, minced garlic, and rosemary in a small saucepan. Bring to a simmer over medium heat, stirring occasionally.
3. Let the balsamic mixture simmer for about 5-7 minutes until it thickens into a syrupy glaze.
4. Once the chicken is cooked, drizzle the balsamic glaze over the chicken breasts and cook for an additional 1-2 minutes to allow the glaze to caramelize.
5. Serve immediately, garnished with fresh basil.

The balsamic glazed chicken breasts are a perfect balance of sweet and savory, making it an ideal Sunday dinner choice. The balsamic glaze adds depth to the chicken, making it feel rich and flavorful without the use of dairy. This recipe is not only quick and easy to prepare but also versatile, allowing you to pair it with a wide range of sides such as roasted vegetables, mashed potatoes, or a simple green salad. It’s a delightful and satisfying dairy-free option that will be loved by all.

Honey Mustard Baked Chicken Breasts

The sweet and tangy combination of honey mustard brings a simple yet flavorful twist to chicken breasts. This honey mustard baked chicken is a perfect Sunday meal that requires minimal effort but delivers rich, comforting flavor. The tanginess of the mustard paired with the natural sweetness of honey creates a luscious coating for the chicken that is both juicy and full of flavor. This dish is ideal for those looking for a quick, easy, and dairy-free option.

Ingredients:

• 4 boneless, skinless chicken breasts
• 3 tablespoons honey
• 3 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• Fresh thyme or parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with olive oil.
2. In a small bowl, mix the honey, Dijon mustard, olive oil, apple cider vinegar, garlic powder, onion powder, salt, and pepper until well combined.
3. Place the chicken breasts on the prepared baking sheet. Pour the honey mustard sauce over the chicken, making sure to coat them evenly.
4. Bake the chicken for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
5. Once cooked, remove the chicken from the oven and let it rest for 5 minutes. Garnish with fresh thyme or parsley before serving.

The honey mustard baked chicken breasts are a fantastic, hassle-free way to enjoy a savory-sweet dish that’s naturally dairy-free. The honey and Dijon mustard provide a balanced flavor profile, with just the right amount of sweetness and tanginess. This easy-to-make recipe is perfect for a Sunday dinner and pairs well with roasted vegetables, mashed potatoes, or a crisp salad. With its minimal ingredients and simple preparation, this dish will quickly become a go-to favorite for anyone following a dairy-free diet.

Spicy Cajun Chicken Breasts

If you’re craving a little heat and bold flavors, the spicy Cajun chicken breasts are a fantastic choice. This recipe features a blend of Cajun spices, creating a flavorful crust that coats the chicken breasts and locks in moisture. It’s a dairy-free dish that can easily be served with a variety of sides for a hearty and satisfying Sunday meal. The spicy, smoky, and savory flavors will tantalize your taste buds with every bite.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Lime wedges for serving

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, combine the smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, salt, and black pepper.
3. Rub the chicken breasts with olive oil, then coat each one with the Cajun spice mixture, pressing gently to ensure the spices adhere to the chicken.
4. Heat a skillet over medium-high heat and add a small amount of olive oil. Once hot, sear the chicken breasts for 2-3 minutes on each side until they develop a golden brown crust.
5. Transfer the chicken to the oven and bake for 15-20 minutes, or until the internal temperature reaches 165°F (75°C).
6. Remove the chicken from the oven and let it rest for a few minutes. Serve with lime wedges for an extra kick.

The spicy Cajun chicken breasts are an excellent choice for those who love bold, zesty flavors. The Cajun seasoning creates a smoky and spicy crust that seals in the juices, making each bite bursting with flavor. This dish is not only quick and easy but also versatile enough to be paired with sides like rice, roasted potatoes, or a fresh green salad. It’s a flavorful, dairy-free option that is perfect for those looking to spice up their Sunday dinner without compromising on taste or simplicity.

Mediterranean Stuffed Chicken Breasts

Mediterranean-inspired stuffed chicken breasts are a wonderful way to combine lean protein with vibrant, healthy ingredients. The chicken breasts are stuffed with a mixture of sun-dried tomatoes, olives, spinach, and garlic, giving each bite an infusion of Mediterranean flavors. This dish is naturally dairy-free and provides a balanced, flavorful, and satisfying option for a Sunday meal. It’s perfect for those looking for a more filling yet healthy meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup Kalamata olives, chopped
• 1 cup fresh spinach, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Toothpicks or kitchen twine to secure

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice a pocket into the side of each chicken breast to create a space for the stuffing. Be careful not to cut all the way through.
3. In a small bowl, combine the sun-dried tomatoes, olives, spinach, garlic, oregano, salt, and pepper.
4. Stuff each chicken breast with the Mediterranean mixture, then secure the openings with toothpicks or kitchen twine.
5. Heat the olive oil in a large skillet over medium-high heat. Once hot, sear the stuffed chicken breasts for 3-4 minutes per side, until golden brown.
6. Transfer the chicken breasts to the oven and bake for 20-25 minutes, or until the internal temperature reaches 165°F (75°C).
7. Remove from the oven, discard the toothpicks or twine, and serve.

The Mediterranean stuffed chicken breasts are a perfect way to enjoy a healthy, flavorful, and satisfying meal that is free from dairy. The combination of sun-dried tomatoes, olives, and spinach creates a fresh and vibrant stuffing that pairs wonderfully with the lean chicken breast. This dish is ideal for a Sunday dinner and can be served with a side of quinoa, couscous, or a simple Greek salad. It’s an impressive yet easy-to-make recipe that brings the bright flavors of the Mediterranean to your table.

Garlic Herb Grilled Chicken Breasts

Garlic herb grilled chicken breasts are a simple yet delicious way to infuse your chicken with fragrant herbs and bold flavors. The marinade made with garlic, fresh herbs, lemon, and olive oil ensures the chicken remains tender and juicy. Grilled to perfection, this dish is perfect for a light and healthy Sunday meal. Pair it with a fresh salad or roasted vegetables for a well-rounded, dairy-free feast.

Ingredients:

• 4 boneless, skinless chicken breasts
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. In a small bowl, combine the minced garlic, olive oil, lemon juice, parsley, rosemary, thyme, salt, and pepper.
2. Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
3. Preheat your grill or grill pan to medium-high heat.
4. Remove the chicken from the marinade and discard any excess marinade. Grill the chicken for 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C).
5. Let the chicken rest for a few minutes before serving.

Garlic herb grilled chicken breasts are a flavorful and light option for a dairy-free Sunday meal. The combination of fresh herbs and garlic provides a deliciously fragrant seasoning that enhances the natural flavors of the chicken. This recipe is easy to prepare and perfect for outdoor grilling, making it a great choice for summer or any time you want a fresh, satisfying dish. Pair it with roasted potatoes or a simple green salad for a complete, healthy meal.

Lemon Pepper Chicken Breasts with Asparagus

Lemon pepper chicken breasts with asparagus is a quick and vibrant dish that combines the zesty freshness of lemon with the aromatic spice of pepper. The chicken is pan-seared to golden perfection and served with sautéed asparagus, making it a light yet satisfying dairy-free option. This recipe is simple, delicious, and perfect for a Sunday dinner when you want something quick yet full of flavor.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 2 teaspoons lemon zest
• 1 tablespoon fresh lemon juice
• 1 teaspoon black pepper
• Salt to taste
• 1 bunch asparagus, trimmed
• 1 tablespoon olive oil (for asparagus)
• 2 cloves garlic, minced
• Fresh parsley for garnish (optional)

Instructions:

1. Season the chicken breasts with lemon zest, lemon juice, black pepper, and salt.
2. Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once hot, add the chicken breasts and cook for 6-8 minutes per side, or until the chicken reaches an internal temperature of 165°F (75°C). Remove the chicken from the skillet and set aside.
3. In the same skillet, add another tablespoon of olive oil. Add the asparagus and sauté for about 4-5 minutes, or until tender. Add the garlic and cook for another 1-2 minutes, until fragrant.
4. Serve the lemon pepper chicken breasts alongside the sautéed asparagus. Garnish with fresh parsley if desired.

Lemon pepper chicken breasts with asparagus offer a bright and refreshing flavor combination, perfect for those who want a healthy, dairy-free meal. The lemon adds a refreshing citrus tang that balances perfectly with the spice of the black pepper. Paired with the crisp, sautéed asparagus, this dish makes for a well-rounded meal that is light yet full of flavor. It’s a great choice for a Sunday dinner when you want something that’s both quick and delicious without the need for dairy.

Teriyaki Chicken Breasts with Rice

Teriyaki chicken breasts with rice is a savory and sweet dish that offers a wonderful balance of flavors. The chicken is marinated in a homemade dairy-free teriyaki sauce, resulting in a tender and flavorful meal that is both healthy and satisfying. Served with steamed rice and your favorite veggies, this dish makes for a complete and nourishing Sunday dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup soy sauce (or tamari for gluten-free)
• 2 tablespoons honey or maple syrup
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)
• 2 cups cooked rice (white or brown)
• Steamed vegetables (such as broccoli or snap peas) for serving
• Sesame seeds for garnish (optional)

Instructions:

1. In a small bowl, whisk together the soy sauce, honey or maple syrup, rice vinegar, sesame oil, garlic, and ginger. Pour the mixture into a resealable plastic bag or shallow dish, and add the chicken breasts. Let it marinate for at least 30 minutes, or up to 4 hours for deeper flavor.
2. Heat a large skillet over medium-high heat and cook the chicken breasts for 5-6 minutes on each side until golden brown and the internal temperature reaches 165°F (75°C). Remove from the skillet and set aside.
3. Pour the remaining marinade into the skillet and bring to a simmer. Add the cornstarch mixture and cook for 2-3 minutes until the sauce thickens.
4. Serve the chicken breasts over the cooked rice, spooning the thickened teriyaki sauce over the top. Add steamed vegetables on the side and garnish with sesame seeds if desired.

Teriyaki chicken breasts with rice is a flavorful, satisfying, and dairy-free option that brings a touch of Asian-inspired cuisine to your Sunday dinner. The homemade teriyaki sauce adds a perfect balance of savory and sweet flavors, while the chicken remains juicy and tender. This dish is easy to prepare, and the combination of chicken, rice, and vegetables makes it a complete meal that’s both healthy and filling. It’s a great option for anyone following a dairy-free diet who wants to enjoy a rich, flavorful dish.

Spicy Cajun Chicken Breasts with Quinoa

Spicy Cajun chicken breasts with quinoa is a bold and flavorful dish that combines tender chicken with a zesty Cajun seasoning. The quinoa serves as a nutritious base, offering a light yet filling side that complements the heat of the Cajun spices. This dairy-free meal is packed with protein and full of flavor, making it an excellent choice for a healthy and satisfying Sunday dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon Cajun seasoning
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups water or vegetable broth
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, combine the Cajun seasoning, garlic powder, paprika, cayenne pepper, salt, and pepper. Rub the spice mixture evenly over the chicken breasts.
3. Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown.
4. Transfer the chicken to a baking dish and bake in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
5. While the chicken is baking, cook the quinoa. In a saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce the heat to low, and cover. Let it simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is tender.
6. Serve the spicy Cajun chicken breasts on a bed of quinoa and garnish with fresh cilantro.

Spicy Cajun chicken breasts with quinoa is a bold, protein-packed meal that’s perfect for a dairy-free Sunday dinner. The combination of the zesty Cajun seasoning and the nutty quinoa creates a satisfying balance of flavors. The quinoa adds a healthy, fiber-rich element to the dish, making it both filling and nutritious. If you’re looking for something a little spicy and full of flavor, this dish will definitely hit the spot.

Mediterranean Chicken Breasts with Roasted Vegetables

Mediterranean chicken breasts with roasted vegetables bring vibrant Mediterranean flavors into a wholesome, dairy-free dish. The chicken is marinated in olive oil, lemon, and a blend of herbs, then baked alongside a mix of colorful roasted vegetables. This dish is not only visually appealing but also full of fresh, aromatic flavors that transport you to the sunny Mediterranean coast.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 red onion, sliced
• 1 cup cherry tomatoes
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Pour the marinade over the chicken breasts, ensuring they are evenly coated. Let the chicken marinate for at least 20 minutes.
3. While the chicken marinates, prepare the vegetables. Place the zucchini, bell pepper, onion, and cherry tomatoes on a baking sheet. Drizzle with olive oil and season with salt and pepper.
4. Place the chicken breasts on the same baking sheet with the vegetables and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
5. Serve the chicken alongside the roasted vegetables and garnish with fresh parsley.

Mediterranean chicken breasts with roasted vegetables are a delightful, fresh dish that brings together the bold flavors of the Mediterranean. The combination of lemon, oregano, and garlic makes the chicken aromatic and flavorful, while the roasted vegetables provide a tender and colorful side. This meal is perfect for a dairy-free Sunday dinner that’s both healthy and full of delicious flavors. The simplicity of the ingredients makes it easy to prepare, yet it’s sure to impress with its vibrant, zesty taste.

Balsamic Glazed Chicken Breasts with Spinach Salad

Balsamic glazed chicken breasts with spinach salad is a light and elegant dairy-free dish perfect for a Sunday evening meal. The chicken is pan-seared and coated with a rich balsamic glaze, which pairs beautifully with the fresh, crisp spinach salad. The dish is topped with nuts and berries for added crunch and sweetness, creating a balanced, delicious meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1/4 cup balsamic vinegar
• 1 tablespoon honey or maple syrup
• Salt and pepper to taste
• 4 cups fresh spinach
• 1/4 cup sliced almonds
• 1/4 cup dried cranberries or fresh berries (such as strawberries or blueberries)
• 1 tablespoon olive oil (for salad)
• 1 tablespoon lemon juice (for salad)

Instructions:

1. In a small saucepan, combine the balsamic vinegar and honey (or maple syrup). Bring to a simmer over medium heat, stirring occasionally, until the sauce thickens slightly, about 5-7 minutes. Set aside.
2. Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and cook for 6-8 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (75°C).
3. Drizzle the balsamic glaze over the cooked chicken breasts and let it rest for a few minutes.
4. While the chicken is resting, prepare the salad. In a large bowl, toss the spinach with olive oil and lemon juice. Top with sliced almonds and dried cranberries or fresh berries.
5. Serve the balsamic glazed chicken breasts on a plate with a side of spinach salad.

Balsamic glazed chicken breasts with spinach salad is a flavorful, dairy-free meal that’s perfect for a light and fresh Sunday dinner. The sweet and tangy balsamic glaze pairs beautifully with the pan-seared chicken, while the spinach salad adds a crisp, refreshing contrast. The nuts and berries add texture and sweetness, rounding out the dish. This recipe is a wonderful way to enjoy a balanced and sophisticated meal without any dairy, and it’s easy enough to make for a weeknight dinner or a special Sunday treat.

Lemon Herb Grilled Chicken Breasts

Lemon Herb Grilled Chicken Breasts is a light and refreshing dish that combines the zesty flavors of lemon with aromatic herbs. The chicken is marinated in a tangy lemon dressing, grilled to perfection, and served with a side of vibrant vegetables. This dairy-free recipe is perfect for a simple yet flavorful Sunday meal, providing both protein and a burst of fresh, herby goodness.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 2 garlic cloves, minced
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper to taste
• 1 tablespoon chopped fresh parsley (for garnish)
• Grilled vegetables (optional)

Instructions:

1. In a small bowl, combine the olive oil, lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper. Mix well.
2. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes, preferably 2 hours.
3. Preheat the grill or grill pan to medium-high heat.
4. Remove the chicken from the marinade and grill for 6-8 minutes per side, until the chicken reaches an internal temperature of 165°F (75°C) and is nicely charred.
5. Garnish with fresh parsley and serve with grilled vegetables or your favorite side dish.

Lemon Herb Grilled Chicken Breasts are the epitome of a light, fresh, and flavorful meal. The combination of citrusy lemon and fragrant herbs brings out the natural juiciness of the chicken, making it a perfect option for a dairy-free Sunday dinner. It’s quick and easy to prepare, yet it feels elegant and satisfying. The grilled vegetables make an excellent complement, adding both color and nutrients to the meal. This recipe is ideal for those looking for a healthy, protein-packed dish with vibrant, summery flavors.

Garlic and Mustard Chicken Breasts with Green Beans

Garlic and Mustard Chicken Breasts with Green Beans is a bold, savory dish with a tangy mustard sauce that pairs beautifully with the tender chicken. The garlic and mustard marinade infuses the chicken with deep flavors, while the green beans provide a fresh, crunchy contrast. This is a simple yet satisfying dairy-free recipe that works wonderfully for a Sunday family meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 3 garlic cloves, minced
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• 2 cups fresh green beans, trimmed
• 1 tablespoon olive oil (for green beans)
• 1 teaspoon garlic powder (for green beans)

Instructions:

1. In a small bowl, whisk together the olive oil, Dijon mustard, garlic, apple cider vinegar, salt, and pepper.
2. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat the grill or grill pan to medium-high heat.
4. Remove the chicken from the marinade and grill for 6-8 minutes per side, until the chicken reaches an internal temperature of 165°F (75°C).
5. While the chicken is grilling, toss the green beans with olive oil, garlic powder, salt, and pepper. Sauté them in a skillet over medium heat for 5-7 minutes until tender and slightly caramelized.
6. Serve the grilled chicken breasts alongside the sautéed green beans.

Garlic and Mustard Chicken Breasts with Green Beans is a tangy and savory meal that combines bold flavors with a healthy, dairy-free twist. The garlic and mustard marinade infuses the chicken with a rich, zesty taste, while the sautéed green beans offer a crisp, fresh side dish that balances the richness of the chicken. This recipe is perfect for those looking for a satisfying, low-effort meal that doesn’t compromise on flavor. It’s great for a Sunday dinner or any time you need a quick yet flavorful dish.

Teriyaki Chicken Breasts with Brown Rice

Teriyaki Chicken Breasts with Brown Rice is a delicious, savory-sweet dish with a rich teriyaki glaze that perfectly complements the juicy chicken. The brown rice adds a hearty and nutritious base to the meal, making it both filling and satisfying. This dairy-free recipe is easy to prepare and perfect for a weeknight or a laid-back Sunday dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup soy sauce (or coconut aminos for gluten-free)
• 2 tablespoons rice vinegar
• 1 tablespoon honey or maple syrup
• 2 teaspoons grated fresh ginger
• 1 garlic clove, minced
• 1 tablespoon sesame oil
• 1 cup cooked brown rice
• 1 tablespoon sesame seeds (optional, for garnish)
• 2 green onions, sliced (for garnish)

Instructions:

1. In a small bowl, whisk together the soy sauce, rice vinegar, honey, ginger, garlic, and sesame oil to create the teriyaki marinade.
2. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal the bag and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat the grill or grill pan to medium-high heat.
4. Remove the chicken from the marinade and grill for 6-8 minutes per side, until the chicken reaches an internal temperature of 165°F (75°C).
5. While the chicken is grilling, heat the cooked brown rice in a saucepan or microwave.
6. Serve the grilled chicken over a bed of brown rice, garnished with sesame seeds and green onions.

Teriyaki Chicken Breasts with Brown Rice is a flavorful and satisfying meal that’s perfect for a dairy-free Sunday dinner. The sweet and savory teriyaki glaze enhances the chicken, creating a juicy, flavorful main dish, while the brown rice provides a hearty base that makes the meal filling and nutritious. The addition of sesame seeds and green onions adds a pop of texture and flavor, elevating the dish. This recipe is simple to make, yet packed with delicious flavors, and can easily become a family favorite.

Note: More recipes are coming soon!