15 Healthy Summer Chicken Recipes for Clean Eating

Healthy summer chicken recipes are perfect for clean eating, offering nutritious options full of flavor. Recipes like Grilled Lemon Herb Chicken Skewers and Spicy Honey Garlic Chicken Thighs provide lean protein with delicious marinades. Mediterranean Chicken Salad with Quinoa and Zesty Cilantro Lime Chicken combine fresh ingredients for balanced meals. Balsamic Grilled Chicken with Roasted Vegetables and Chicken Zoodle Stir-Fry add variety for busy days. There are many more exciting recipes to explore for those seeking healthy eating inspiration.

Grilled Lemon Herb Chicken Skewers

Grilled Lemon Herb Chicken Skewers are a delicious and healthy dish perfect for summer gatherings or a quick weeknight dinner. The light and zesty flavors of lemon combined with fresh herbs create a revitalizing taste that is ideal for grilling enthusiasts and health-conscious eaters alike. This recipe can easily serve 4 people and requires about 30 minutes of preparation and 10-15 minutes of cooking time.

Ingredients:

• 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
• 2 tablespoons olive oil
• 2 lemons (juiced and zested)
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme leaves, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Wooden or metal skewers

Cooking Steps:

1. Marinate the Chicken: In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper. Add the chicken pieces, coating them evenly with the marinade. Cover and let the chicken marinate in the refrigerator for at least 30 minutes (up to 2 hours for more flavor).
2. Prepare the Skewers: If using wooden skewers, soak them in water for about 20 minutes to prevent burning. Preheat your grill to medium-high heat.
3. Assemble the Skewers: Thread the marinated chicken pieces onto skewers, leaving a little space between each piece for even cooking.
4. Grill the Chicken: Place the skewers on the preheated grill. Grill for about 10-15 minutes, turning occasionally until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (75°C).
5. Serve: Remove the skewers from the grill and let them rest for a few minutes. Serve hot with your favorite sides, such as a fresh salad or grilled vegetables.

Variations and Tips:

• Vegetable Add-ins: Feel free to alternate chicken pieces with colorful vegetables such as bell peppers, zucchini, or cherry tomatoes for a more diversified skewer.
• Herb Alternatives: Experiment with different herbs such as basil, oregano, or cilantro if you prefer a different flavor profile.
• Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce to the marinade if you like it spicy.
• Make It Ahead: These skewers can be marinated a day ahead. Just grill them right before serving for convenience.
• Use the Oven: If you don’t have a grill, you can bake the skewers in the oven at 400°F (200°C) for about 20-25 minutes on a baking sheet.

Enjoy these delightful Grilled Lemon Herb Chicken Skewers at your next summer barbecue!

Spicy Honey Garlic Chicken Thighs

Spicy Honey Garlic Chicken Thighs are a delightful blend of sweet, spicy, and savory flavors, making them an excellent dish for family dinners, summer barbecues, or meal prep. This easy-to-make recipe takes about 30 minutes of preparation and cooking, perfect for busy weeknights or entertaining guests.

With juicy chicken thighs infused with honey and garlic heat, this dish is sure to impress anyone who loves a good kick in their meal!

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1/4 cup honey
• 3 tablespoons soy sauce
• 2 tablespoons sriracha sauce (adjust to taste)
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh chopped parsley (for garnish)

Cooking Instructions:

1. In a bowl, mix together the honey, soy sauce, sriracha, minced garlic, olive oil, paprika, salt, and black pepper until well combined.

2. Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well coated.

Seal the bag or cover the dish and marinate in the fridge for at least 15-30 minutes (or up to overnight for maximum flavor).

3. Preheat your grill or oven to 400°F (200°C). If grilling, oil the grates lightly to prevent sticking.

4. Remove the chicken from the marinade, letting any excess drip off. Reserve the marinade for later.

5. Grill the chicken thighs skin-side down for 6-8 minutes. Flip and cook for an additional 6-8 minutes on the other side, or until the internal temperature reaches 165°F (74°C).

If baking, place the chicken thighs in a baking dish and pour the reserved marinade over them. Bake for 25-30 minutes or until cooked through and caramelized.

6. Optional: For extra glaze, brush the chicken with the reserved marinade during the last few minutes of cooking.

7. Once cooked, let the chicken rest for a few minutes before serving. Garnish with fresh chopped parsley.

Variations and Tips:

• Adjust the Heat: If you prefer a milder flavor, decrease the amount of sriracha or use a different hot sauce.
• Add Vegetables: Toss in your favorite vegetables like bell peppers or zucchini on the grill or in the oven for a complete meal.
• Different Proteins: Substitute chicken thighs with drumsticks or boneless chicken breasts, adjusting the cooking time as necessary.
• Meal Prep: Marinate the chicken ahead of time and store it in the fridge to make cooking easier on busy weeknights.
• Serve With: Pair with steamed rice, quinoa, or a fresh salad for a well-rounded meal.

Enjoy your Spicy Honey Garlic Chicken Thighs this summer!

Mediterranean Chicken Salad With Quinoa

Mediterranean Chicken Salad with Quinoa is a vibrant, nutritious dish, perfect for anyone looking for a light yet filling meal during the warmer months.

Bursting with flavors from the Mediterranean region, this salad is ideal for lunch, dinner, or as a picnic staple. It can be prepared in just 30 minutes, making it a quick and healthy option for busy days.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or chicken broth
• 2 cups cooked chicken breast, shredded or cubed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Cooking Steps:

1. In a medium saucepan, bring the water or chicken broth to a boil.
2. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed and the quinoa is fluffy.
3. Remove from heat and let it cool slightly.
4. In a large bowl, combine the cooked quinoa, shredded chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and parsley.
5. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.
6. Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are well coated.
7. Taste and adjust seasoning if necessary.
8. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

Variations & Tips:

• For added crunch, include ingredients like bell peppers or toasted pine nuts.
• If you prefer a meatless option, substitute chicken with chickpeas or grilled vegetables.
• Feel free to customize the dressing by adding herbs like basil or dill for a different flavor profile.
• This salad can be stored in an airtight container in the refrigerator for up to three days, making it an excellent make-ahead meal.

Zesty Cilantro Lime Chicken

Zesty Cilantro Lime Chicken is a vibrant and flavorful dish that combines the fresh tastes of cilantro and lime with tender, juicy chicken. This meal is perfect for summer gatherings, family dinners, or anyone looking to enjoy a healthy and delicious dinner option. The preparation time is about 15 minutes, with an additional 20-25 minutes for cooking, making it a quick and easy choice for any night of the week.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup fresh lime juice
• 1/4 cup olive oil
• 1/4 cup chopped fresh cilantro
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Lime wedges and extra cilantro for garnish (optional)

Cooking Instructions:

1. In a large mixing bowl, whisk together lime juice, olive oil, chopped cilantro, minced garlic, cumin, paprika, salt, and pepper to create a marinade.
2. Add the chicken breasts to the marinade, making sure they’re evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
3. Preheat your grill or stovetop grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
4. Remove the chicken from the marinade, letting the excess drip off. Discard the remaining marinade.
5. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred.
6. Remove the chicken from the grill and let it rest for a few minutes before slicing.
7. Garnish with lime wedges and extra cilantro if desired, then serve with your favorite sides.

Variations and Tips:

• Marinade Variation: You can add jalapeño to the marinade for a spicy kick.
• Serving Suggestions: Pair with a rejuvenating summer salad, quinoa, or grilled vegetables for a complete meal.
• Oven Method: If you don’t have a grill, bake the marinated chicken in a preheated oven at 400°F (200°C) for about 20-25 minutes or until done.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and can be reheated on the stovetop or in the oven.

Enjoy this rejuvenating Zesty Cilantro Lime Chicken as a delightful addition to your healthy summer meals!

Balsamic Grilled Chicken With Roasted Vegetables

Balsamic Grilled Chicken with Roasted Vegetables is a delightful and healthy dish that brings together the savory flavors of marinated chicken and a rainbow of roasted veggies. This dish is ideal for families, meal preppers, or anyone looking to enjoy nutritious summer meals while basking in the sunny weather.

With a preparation time of approximately 15 minutes and a cooking time of around 30 minutes, you can whip up this tasty meal in under an hour—perfect for those busy weeknights or weekend gatherings.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup balsamic vinegar
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 zucchini, sliced
• 1 bell pepper (any color), chopped
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• Fresh basil for garnish (optional)

Cooking Steps:

1. Marinate the Chicken: In a large bowl, whisk together the balsamic vinegar, olive oil, minced garlic, oregano, salt, and pepper. Add the chicken breasts, ensuring they are well coated in the marinade. Cover and let them marinate in the refrigerator for at least 30 minutes (or up to 2 hours for a stronger flavor).

2. Prepare the Vegetables: Preheat your oven to 425°F (220°C). In a separate bowl, toss the zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, salt, and pepper until evenly coated.

Spread the vegetables in a single layer on a baking sheet.

3. Roast the Vegetables: Place the baking sheet in the preheated oven and roast for about 20-25 minutes, tossing halfway through, until the veggies are tender and lightly caramelized.

4. Grill the Chicken: While the vegetables are roasting, preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and discard the excess marinade.

Grill the chicken for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).

5. Serve: Once the chicken is cooked and the vegetables are roasted, Serve the grilled chicken alongside the roasted vegetables. Garnish with fresh basil if desired.

Variations and Tips:

• For added flavor, consider adding spices such as smoked paprika or red pepper flakes to the marinade.
• Incorporate a variety of seasonal vegetables based on your preference or what you have on hand, such as asparagus, carrots, or broccoli.
• For a quicker version, use a store-bought balsamic vinaigrette for marinating the chicken.
• Leftovers can be stored in an airtight container for up to three days, making it a great option for meal prepping. Enjoy it cold in salads or wrap it in a whole grain tortilla.

Thai Coconut Curry Chicken

Thai Coconut Curry Chicken is a delightful and flavorful dish that brings the vibrant flavors of Thai cuisine into your kitchen. This dish is perfect for anyone who loves a combination of creamy coconut milk and fragrant spices, making it ideal for family dinners, meal preps, or gatherings with friends.

With a preparation time of about 15 minutes and a cooking time of 20 minutes, you can enjoy this comforting meal in just under an hour.

Ingredients:

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 1 can (14 oz) coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon vegetable oil
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 bell pepper, sliced (red or green)
• 1 cup snap peas or green beans
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• Juice of 1 lime
• Fresh cilantro, for garnish
• Cooked jasmine or basmati rice, for serving

Cooking Steps:

1. Heat the vegetable oil in a large skillet or wok over medium heat. Add the onion and garlic, and sauté until the onions become translucent, about 3-4 minutes.
2. Add the chicken pieces to the skillet. Cook until they are browned on all sides, about 5-7 minutes.
3. Stir in the red curry paste, ensuring the chicken is well-coated with the paste. Cook for an additional 2 minutes.
4. Pour in the coconut milk, and stir in the fish sauce and brown sugar. Bring the mixture to a gentle simmer.
5. Add the bell pepper and snap peas (or green beans) to the skillet, cooking for a further 5-7 minutes until the vegetables are tender and the chicken is cooked through.
6. Remove from heat and stir in the lime juice. Taste and adjust seasoning if necessary.
7. Serve hot over cooked jasmine or basmati rice, garnished with fresh cilantro.

Variations and Tips:

• For a lighter version, substitute chicken with tofu for a vegetarian option, or you can use shrimp for a seafood twist.
• Feel free to add other vegetables such as broccoli, carrots, or zucchini according to your preference.
• Adjust the heat level by adding more or less curry paste or including sliced chilies.
• For extra flavor, consider marinating the chicken in lime juice and a teaspoon of curry paste for 30 minutes prior to cooking.
• Leftover curry can be stored in the refrigerator for up to 3 days and reheats well, making it great for meal prep!

Honey Mustard Chicken Lettuce Wraps

Honey Mustard Chicken Lettuce Wraps are a vibrant, light, and healthful dish perfect for a summer lunch or dinner. This recipe is ideal for those looking to enjoy a fresh meal without compromising on flavor while keeping it low-carb. With a preparation time of just 20 minutes, these wraps make for a quick and satisfying meal that families and friends will love.

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• 1 head of butter or romaine lettuce, leaves separated
• 1/2 cup shredded carrots
• 1/2 cup cucumber, diced
• 1/4 cup green onions, sliced
• Sesame seeds for garnish (optional)

Cooking Steps:

1. In a large bowl, whisk together honey, Dijon mustard, olive oil, apple cider vinegar, salt, and pepper until well combined.
2. Add the diced chicken to the marinade, making sure all pieces are evenly coated. Let it sit for at least 10 minutes to absorb the flavors.
3. Heat a non-stick skillet over medium heat. Sauté the marinated chicken in the skillet for about 8-10 minutes, or until the chicken is cooked through and golden brown, stirring occasionally.
4. Once the chicken is cooked, remove from heat and let it cool slightly.
5. To assemble the wraps, place a generous spoonful of the honey mustard chicken in the center of each lettuce leaf. Top with shredded carrots, diced cucumber, and sliced green onions.
6. If desired, sprinkle sesame seeds on top for an extra crunch.
7. Roll up the lettuce around the filling, and enjoy your healthy and invigorating wraps!

Variations and Tips:

• For a spicy kick, add a splash of sriracha or red pepper flakes to the marinade.
• Feel free to substitute chicken with cooked tofu or shrimp for a different protein option.
• You can customize the toppings by adding avocado, bell pepper slices, or even a sprinkle of crushed peanuts for texture.
• Serve the wraps with a side of your favorite dipping sauce, such as a soy or peanut sauce, for added flavor.
• These wraps can be made ahead of time; simply store the chicken separate from the lettuce leaves until ready to serve to maintain freshness.

BBQ Chicken and Pineapple Kabobs

BBQ Chicken and Pineapple Kabobs are a vibrant and flavorful dish that is perfect for summer cookouts or family gatherings. These colorful skewers combine juicy chicken with sweet, caramelized pineapple, creating a delightful balance of flavors that both adults and kids will love.

The dish is not only delicious but also healthy, making it an ideal option for those looking to enjoy nutritious meals during the sunny season. With a prep time of about 20 minutes and a cooking time of 15 minutes, you can serve a delightful meal in just over half an hour!

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 pineapple, peeled, cored, and cut into 1-inch cubes
• 1 bell pepper (red, green, or yellow), cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 1/4 cup BBQ sauce (store-bought or homemade)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Wooden or metal skewers

Instructions:

1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
2. In a medium bowl, mix the cubed chicken with olive oil, BBQ sauce, salt, and pepper. Allow to marinate for at least 15 minutes.
3. Preheat the grill to medium-high heat.
4. Thread the marinated chicken, pineapple, bell pepper, and red onion onto the skewers in alternating patterns.
5. Place the kabobs on the grill and cook for 12-15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
6. Brush additional BBQ sauce on the kabobs during the last few minutes of cooking for extra flavor.
7. Remove from the grill and let cool for a few minutes before serving.

Variations and Tips:

• Feel free to swap out the vegetables; zucchini, cherry tomatoes, or mushrooms also work well.
• For a spicy kick, add jalapeño slices or use a spicy BBQ sauce.
• Serve the kabobs with a side of quinoa salad, coleslaw, or corn on the cob for a complete meal.
• You can also bake these kabobs in the oven at 400°F for about 20-25 minutes if grilling isn’t an option.

Creamy Avocado Chicken Salad

Creamy Avocado Chicken Salad is a revitalizing and nutritious dish perfect for those hot summer days. This salad combines tender, shredded chicken with creamy avocado, crisp vegetables, and zesty lime for a bright and flavorful meal. It’s ideal for health-conscious individuals, families looking for a light lunch, or anyone wanting to meal prep for the week.

Preparation takes about 15 minutes if you have pre-cooked chicken or 30 minutes if you need to cook the chicken from scratch.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 ripe avocado, mashed
• 1/4 cup Greek yogurt
• 1 tablespoon lime juice
• 1/4 cup red onion, finely chopped
• 1/2 cup bell pepper, diced (any color)
• 1/4 cup celery, diced
• Salt and pepper to taste
• Fresh cilantro, for garnish (optional)

Cooking Steps:

1. In a large mixing bowl, combine the shredded chicken, mashed avocado, Greek yogurt, lime juice, red onion, bell pepper, and celery.
2. Gently fold the ingredients together until everything is well combined, ensuring the avocado is evenly distributed throughout the salad.
3. Season with salt and pepper to taste, adjusting the flavors according to your preference.
4. Chill in the refrigerator for at least 15 minutes to allow the flavors to meld.
5. Serve the salad alone, over a bed of greens, or on whole grain bread as a sandwich.

Variations & Tips:

• For added flavor, mix in some chopped jalapeños for a spicy kick or diced apple for sweetness.
• If you prefer a lighter option, substitute Greek yogurt with low-fat mayonnaise or omit it entirely for a healthier avocado-based dressing.
• To save time, prepare the chicken in advance by grilling, poaching, or using a rotisserie chicken.
• This salad is great for meal prep; store it in an airtight container in the fridge for up to 3 days.
• You can add other vegetables like corn, cucumber, or shredded carrots to give it more color and crunch.

Garlic Parmesan Roasted Chicken Drumsticks

Garlic Parmesan Roasted Chicken Drumsticks are a delightful and flavorful dish, perfect for summer gatherings or a cozy family dinner.

These drumsticks are not only succulent and crispy but also packed with the rich flavors of garlic and parmesan cheese, making them a hit among both kids and adults.

With a prep time of about 10 minutes and a cooking time of 40 minutes, this dish is quick and easy to prepare, allowing you to spend more time enjoying the sunshine and less time in the kitchen.

Ingredients:

• 2 lbs chicken drumsticks
• 4 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon dried Italian herbs (oregano, basil, thyme)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
2. In a large mixing bowl, combine the olive oil, minced garlic, grated Parmesan cheese, Italian herbs, salt, and pepper.
3. Add the chicken drumsticks to the bowl and toss them well to guarantee they are fully coated with the garlic Parmesan mixture.
4. Place the coated drumsticks on the prepared baking sheet in a single layer, ensuring they are not overcrowded.
5. Bake in the preheated oven for 35-40 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). For extra crispiness, broil for an additional 2-3 minutes at the end.
6. Remove from the oven and sprinkle with fresh parsley before serving.

Variations and Tips:

• For a spicy kick, add red pepper flakes to the garlic mixture.
• Swap out regular Parmesan for a flavored version, like garlic herb Parmesan, to enhance the dish’s flavor.
• You can marinate the chicken in the garlic and olive oil mixture for several hours (or overnight) for deeper flavor.
• This recipe can also be made on the grill. Just preheat the grill to medium-high and cook the drumsticks until they are charred and cooked through.
• Serve with a side salad or grilled vegetables to complete your meal.

Enjoy this delicious twist on a classic dish that will surely please everyone at your summer table!

Citrus Grilled Chicken With Mango Salsa

Citrus Grilled Chicken with Mango Salsa is a delightful summer dish that combines the bright, zesty flavors of citrus with the sweetness of fresh mango, making it perfect for a light and invigorating meal. This recipe is ideal for anyone looking to enjoy a healthy, outdoor dining experience, whether you’re hosting a barbecue or simply craving a flavorful dish.

Preparation time is about 20 minutes, with an additional 15-20 minutes for grilling, making it a quick and delicious option for summer gatherings.

Ingredients:

• 4 boneless, skinless chicken breasts
• Juice of 2 limes
• Juice of 1 orange
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 ripe mango, diced
• 1/2 red bell pepper, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon honey (optional)
• 1 jalapeño, seeded and minced (optional)

Cooking Steps:

1. In a mixing bowl, whisk together the lime juice, orange juice, olive oil, minced garlic, ground cumin, salt, and pepper. This will be your marinade for the chicken.
2. Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.
3. While the chicken is marinating, prepare the mango salsa by combining the diced mango, red bell pepper, red onion, cilantro, honey (if using), and jalapeño (if using) in a bowl. Toss everything together and set aside to let the flavors meld.
4. Preheat your grill to medium-high heat. Once hot, remove the chicken from the marinade and discard any remaining marinade.
5. Grill the chicken for 6-8 minutes per side, or until fully cooked and juices run clear (internal temperature should reach 165°F/75°C).
6. Once cooked, remove the chicken from the grill and let it rest for a few minutes. Serve it topped with the mango salsa.

Variations and Tips:

• For added flavor, consider marinating the chicken overnight.
• You can swap out the mango for diced pineapple or peach for a different fruity twist.
• Serve the grilled chicken over a bed of mixed greens for an invigorating salad option.
• If grilling outdoors isn’t an option, you can use a grill pan or broil the chicken in your oven.
• To keep the dish more vibrant, feel free to add diced avocado or corn to the mango salsa.

Chicken Zoodle Stir-Fry

Chicken Zoodle Stir-Fry is a light and healthy dish perfect for anyone looking to enjoy a flavorful meal without the carbs. This stir-fry is made with spiralized zucchini noodles (zoodles) and is an excellent choice for gluten-free and low-carb diets. With a quick preparation time of just 30 minutes, it’s ideal for busy weeknights or a light summer dinner.

Ingredients:

• 2 medium zucchini, spiralized
• 1 pound boneless, skinless chicken breast, sliced into thin strips
• 2 tablespoons olive oil
• 1 bell pepper, sliced (any color)
• 1 cup snap peas
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• Salt and pepper to taste
• Sesame seeds and chopped green onions for garnish

Cooking Steps:

1. In a large skillet or wok, heat the olive oil over medium-high heat. Once hot, add the sliced chicken breast and season with a pinch of salt and pepper. Cook for about 5-7 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the garlic and ginger, stirring for about 30 seconds until fragrant.
3. Add the sliced bell pepper and snap peas, cooking for an additional 3-4 minutes until slightly tender but still crisp.
4. Return the cooked chicken to the skillet and pour in the soy sauce and sesame oil. Stir well to combine and heat for another 2 minutes.
5. Gently toss in the spiralized zucchini noodles and cook for about 2-3 minutes, or until the zoodles are just tender but not mushy.
6. Serve immediately, garnished with sesame seeds and chopped green onions.

Variations and Tips:

• For added spice, include red pepper flakes or sliced jalapeños during cooking.
• Substitute chicken with shrimp or tofu for a different protein option.
• Mix in other vegetables such as carrots or broccoli for added color and nutrition.
• Make the dish ahead of time and store it in the fridge for up to 2 days; just reheat before serving.
• To prevent zoodles from getting soggy, do not overcook them; a brief sauté is all that’s needed.

Szechuan Chicken and Veggie Foil Packs

Szechuan Chicken and Veggie Foil Packs are a vibrant and flavorful dish, championing the quick and easy cooking method of foil packs. This dish is perfect for busy weeknights, outdoor barbecues, or meal prep, as it combines tender chicken, sweet and crunchy vegetables, and a spicy Szechuan sauce all wrapped up neatly for minimal cleanup.

With a preparation time of just 15 minutes and a cooking time of about 20 minutes, you can enjoy a delicious, healthy meal in under an hour!

Ingredients:

• 1 pound boneless, skinless chicken breasts, diced
• 2 cups mixed bell peppers, sliced (red, green, yellow)
• 1 cup snap peas, trimmed
• 1 medium onion, sliced
• 3 tablespoons soy sauce
• 2 tablespoons Szechuan sauce (or to taste)
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• Salt and pepper to taste
• Cooked rice or quinoa for serving (optional)
• Green onions, sliced for garnish

Cooking Steps:

1. Preheat your oven to 400°F (200°C) if you are baking the foil packs. Alternatively, preheat your grill to medium-high if cooking outdoors.
2. In a large bowl, combine the diced chicken, mixed bell peppers, snap peas, and onion.
3. In a separate bowl, whisk together the soy sauce, Szechuan sauce, sesame oil, garlic, and ginger. Pour this sauce over the chicken and vegetable mixture, tossing to evenly coat them.
4. Cut large pieces of aluminum foil, about 12 inches long, and layer them on a flat surface. Place an equal amount of the chicken and veggie mixture onto the center of each foil piece.
5. Fold the foil edges over the mixture to create sealed packets, ensuring no steam escapes during cooking.
6. Place the foil packets on a baking sheet (if finishing in the oven) or directly on the grill. Cook for about 20 minutes, or until the chicken is fully cooked and vegetables are tender.
7. Remove from the heat and carefully unwrap the foil. Serve over cooked rice or quinoa, and garnish with sliced green onions.

Variations and Tips:

• Vegetarian Option: Substitute chicken with diced tofu for a plant-based version.
• Spiciness Control: Adjust the level of Szechuan sauce to suit your taste, or add some chili flakes for extra heat.
• Add Extra Veggies: Feel free to throw in your favorite vegetables like zucchini, broccoli, or carrots.
• Cooking on the Stovetop: You can sauté the chicken and vegetables in a skillet with a lid if foil packets aren’t available.
• Meal Prep: Make several packets in advance and store them in the refrigerator for up to 2 days before cooking to save time during busy weeknights.

Spinach and Feta Stuffed Chicken Breasts

Spinach and feta stuffed chicken breasts is a delicious and nutritious dish that combines lean protein with the health benefits of spinach and the tangy flavor of feta cheese.

Perfect for a light summer dinner or a healthy meal prep option, this recipe serves four and takes about 30 minutes to prepare and cook. Not only is it easy to make, but it’s also a crowd-pleaser, accommodating various dietary preferences while keeping it flavorful and satisfying.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Toothpicks or kitchen twine for securing

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant, about 1 minute.
3. Add chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
4. In a bowl, combine the cooked spinach, crumbled feta cheese, oregano, salt, and pepper. Mix well until all ingredients are evenly combined.
5. Take each chicken breast and make a pocket by slicing horizontally into the thickest part without cutting all the way through.
6. Stuff each pocket with the spinach and feta mixture, packing it in gently.
7. Secure the openings of the chicken breasts with toothpicks or tie them shut with kitchen twine to hold the filling in during cooking.
8. Season the outside of the chicken breasts with salt, pepper, and a little olive oil.
9. Place the stuffed chicken breasts on a lightly greased baking dish.
10. Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
11. Let the chicken rest for 5 minutes before slicing to serve, allowing the juices to redistribute.

Variations and Tips:

• For added flavor, you can include chopped sun-dried tomatoes or olives in the stuffing mixture.
• To make it extra special, top with a sprinkle of fresh herbs like basil or parsley before serving.
• Serve the stuffed chicken with a side of quinoa, roasted vegetables, or a fresh salad for a complete meal.
• If you prefer baking without any added fat, try using parchment paper or a non-stick baking dish.
• Don’t have feta? Goat cheese or ricotta makes a fantastic substitute!

Lemon Basil Pesto Chicken Pasta

Ingredients:

• 2 chicken breasts, boneless and skinless
• 8 ounces pasta (penne or fusilli work well)
• 1 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts (or walnuts)
• 2 cloves garlic
• 1 lemon (juice and zest)
• 1/3 cup olive oil
• Salt and pepper to taste
• Optional: cherry tomatoes, halved, for garnish

Cooking Steps:

1. Begin by cooking the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water and then drain the rest. Set the pasta aside.
2. While the pasta is cooking, prepare the lemon basil pesto. In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, garlic, lemon juice, and zest. Pulse until well combined.
3. With the food processor running, slowly add the olive oil until the mixture reaches a smooth, creamy consistency. Season with salt and pepper to taste.
4. In a large skillet over medium heat, add a splash of olive oil. Season the chicken breasts with salt and pepper, then cook for about 5-7 minutes on each side or until fully cooked. Remove from heat and let rest for a few minutes before slicing.
5. In the same skillet, add the cooked pasta and lemon basil pesto. Toss everything together, adding a little reserved pasta water if needed to help coat the pasta evenly.
6. Slice the chicken and serve it on top of the pasta. Garnish with cherry tomatoes if desired.

Variations and Tips:

• You can substitute the chicken with grilled shrimp or a plant-based protein for a different twist.
• Add vegetables such as spinach, zucchini, or bell peppers for extra nutrients and color.
• For a creamier sauce, consider mixing in a bit of heavy cream or Greek yogurt to the pesto before tossing with the pasta.
• This dish can also be served cold as a pasta salad, making it a versatile option for picnics or potlucks.