25 Spring Chicken Recipes for Dinner

Ready to transform your dinner routine with delicious spring chicken recipes? When the seasons change, your meals should too! You’ll find 25 amazing recipes that not only taste incredible but also make cooking fun and easy. Say goodbye to mealtime stress and hello to fresh, vibrant flavors that will have everyone at your table asking for seconds!

Shop Our Must-Haves

1 Herb-Crusted Spring Chicken with Lemon Zest

Herb-Crusted Spring Chicken with Lemon Zest is a delicious and fresh way to enjoy chicken. The blend of herbs along with zesty lemon creates a delightful flavor that will have your taste buds dancing. This dish is perfect for a family dinner or a special occasion!

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 2 cloves garlic, minced
• Zest of 1 lemon
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

Start by preheating your oven to 400°F (200°C). While the oven heats, take a large baking dish and lightly coat it with a bit of olive oil.

In a bowl, mix the parsley, thyme, rosemary, garlic, and lemon zest. This blend will give your chicken great flavor. Add a pinch of salt and pepper to the herb mixture.

Next, take each chicken breast and coat it with a bit of olive oil. Then, generously sprinkle the herb mixture over the chicken to create an herb crust. Make sure each piece is well covered.

Place the chicken breasts in the prepared baking dish. Bake them in the preheated oven for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C). The chicken should be golden and fragrant.

Once cooked, take the chicken out of the oven and let it rest for a few minutes. This helps keep the chicken juicy. Serve with fresh lemon wedges on the side for an extra zesty kick.

Tips:

1. For a more intense flavor, marinate the chicken in the herb mixture for 1 hour before baking.
2. Serve the chicken with a side of roasted vegetables or a fresh salad for a complete meal.
3. You can use dried herbs if fresh ones are not available, but use 1/3 of the amount since dried herbs are stronger.

Nutrition Facts:

• Calories: 280
• Protein: 26g
• Fat: 15g
• Carbohydrates: 2g
• Fiber: 0g
• Sugar: 0g

2 Spring Chicken with Asparagus and Garlic Butter

Spring Chicken with Asparagus and Garlic Butter is a delightful dish that brings the flavors of spring to your table. Juicy chicken, tender asparagus, and a rich garlic butter sauce combine for a meal that feels both fresh and comforting.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 pound of fresh asparagus, trimmed
• 4 tablespoons of butter
• 4 cloves of garlic, minced
• Salt and pepper, to taste
• 1 tablespoon of olive oil
• Juice of 1 lemon
• 1 teaspoon of dried thyme (or 1 tablespoon of fresh thyme)

Instructions:

Start by preheating your oven to 400°F (200°C). While the oven is heating, season the chicken breasts with salt, pepper, and the dried thyme.

In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts to the skillet. Sear the chicken for about 5 minutes on each side until golden brown.

After the chicken is seared, remove it from the skillet and set it aside. In the same skillet, add the butter and let it melt. Then, add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.

Next, add the asparagus to the skillet, tossing it in the garlic butter. Cook for about 3 minutes, just until the asparagus begins to soften. After that, squeeze the lemon juice over the asparagus for extra flavor.

Place the seared chicken back on top of the asparagus in the skillet. Transfer the skillet to the preheated oven and bake for about 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).

Once done, remove the skillet from the oven and let it cool for a couple of minutes before serving. Enjoy your delicious Spring Chicken with Asparagus and Garlic Butter!

Tips:

1. For extra flavor, sprinkle freshly chopped herbs like parsley or basil before serving.
2. You can replace asparagus with other spring vegetables like green beans or snap peas.
3. Serve this dish with a side of rice or crusty bread to soak up the garlic butter sauce.

Nutrition Facts:

• Calories: 380 kcal
• Protein: 40 g
• Fat: 24 g
• Carbohydrates: 4 g
• Fiber: 2 g
• Sugar: 1 g

3 Citrus-Glazed Spring Chicken Thighs

Citrus-Glazed Spring Chicken Thighs are a delightful dish that brings freshness and flavor to your dinner table. The zesty glaze made from citrus juice and zest makes each bite burst with brightness, perfect for springtime meals. This recipe is simple and sure to impress your family or guests!

Prep Time: 15 minutes
Cook Time: 25 minutes
Additional Time: 10 minutes
Total Time: 50 minutes
Servings: 4

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 1/4 cup orange juice
• 1/4 cup lemon juice
• 2 tablespoons honey
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• Salt and pepper to taste
• 1/4 teaspoon red pepper flakes (optional)
• Zest of 1 orange
• Zest of 1 lemon

Instructions:

Start by preheating your oven to 375°F (190°C). Then, grab a mixing bowl and combine the orange juice, lemon juice, honey, olive oil, garlic, ginger, and red pepper flakes. Mix everything well until it’s nicely blended together.

Next, season your chicken thighs with salt and pepper. Place them in a baking dish and pour the citrus mixture over the chicken, making sure to cover them well. Allow them to marinate for about 10 minutes for the flavors to soak in.

Once marinated, place the baking dish in the oven. Bake the chicken for about 25 minutes, basting with the glaze halfway through to keep it moist and flavorful. When the chicken is done, it should reach an internal temperature of 165°F (74°C).

After baking, let the chicken thighs rest for 5 minutes before serving. Serve them hot, garnished with the orange and lemon zest on top for an extra pop of color and flavor.

Tips:

1. For an even more intense flavor, let the chicken marinate for a few hours or overnight in the refrigerator.
2. Feel free to add your favorite herbs, like thyme or rosemary, for added taste.
3. If you want a crispier skin, you can broil the chicken for an additional 2-3 minutes after baking.

Nutrition Facts:

• Calories: 320
• Protein: 26g
• Fat: 20g
• Carbohydrates: 12g
• Fiber: 0g
• Sugar: 9g
• Sodium: 150mg

4 Honey Mustard Chicken with Peas and Carrots

This Honey Mustard Chicken with Peas and Carrots is a simple yet delicious dish that will brighten up your dinner table. The sweet and tangy flavor of honey mustard pairs perfectly with tender chicken, and the peas and carrots add a splash of color and nutrition.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup honey
• 1/4 cup mustard (Dijon or yellow)
• 2 cups frozen peas and carrots mix
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Fresh parsley for garnish (optional)

Instructions:

Start by preheating your oven to 375°F (190°C). While the oven is heating, prepare the chicken breasts by lightly seasoning them with salt, pepper, garlic powder, and onion powder.

In a bowl, mix the honey and mustard together until well combined. This will be your glaze for the chicken.

Next, heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken breasts and sear them for about 4-5 minutes on each side until they are golden brown.

Once the chicken is nicely browned, pour the honey mustard mixture over the chicken, ensuring each piece is well-coated. Then, add the frozen peas and carrots around the chicken in the skillet.

Transfer the skillet to the preheated oven and bake for about 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Once done, remove from the oven and let the dish cool for a few minutes. Garnish with fresh parsley if desired before serving.

Tips:

1. If you want extra flavor, marinate the chicken in the honey mustard mixture for about 30 minutes before cooking.
2. This dish pairs well with rice or mashed potatoes for a complete meal.
3. Feel free to substitute the vegetables with other favorites like broccoli or bell peppers.

Nutrition Facts:

• Calories: 320 per serving
• Protein: 30g
• Fat: 10g
• Carbohydrates: 30g
• Fiber: 4g
• Sugar: 15g

5 Grilled Spring Chicken with Fresh Mint Salsa

Grilled Spring Chicken with Fresh Mint Salsa is a delightful dish that celebrates the flavors of spring. The juicy chicken pairs perfectly with the fresh and zesty mint salsa, making it a winner for any meal. Let’s get cooking!

Prep Time: 15 minutes
Cook Time: 25 minutes
Additional Time: 30 minutes (marinating)
Total Time: 1 hour 10 minutes
Servings: 4

Ingredients:

• 4 chicken breasts, boneless and skinless
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon salt
• **1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup fresh mint leaves, chopped
• 1/2 cup diced tomatoes
• 1/4 cup red onion, finely chopped
• 1 tablespoon honey

Instructions:

Start by mixing the marinade in a bowl. Combine olive oil, lemon juice, minced garlic, salt, black pepper, and red pepper flakes. Whisk until well blended.

Place the chicken breasts in a resealable plastic bag. Pour the marinade over the chicken, making sure it’s fully coated. Seal the bag and let it rest in the refrigerator for 30 minutes. This step helps to make the chicken tender and flavorful.

While the chicken is marinating, prepare the fresh mint salsa. In another bowl, mix together chopped mint leaves, diced tomatoes, red onion, and honey. Stir gently until all the ingredients are well combined. Set the salsa aside.

Once the chicken has marinated, preheat your grill to medium-high heat. Remove the chicken from the marinade and discard the marinade. Place the chicken on the hot grill and cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F.

After grilling, remove the chicken from the grill and let it rest for a few minutes. This helps to keep it juicy. Serve the chicken topped with the fresh mint salsa and enjoy the delicious flavors.

Tips:

1. For extra flavor, try adding some diced cucumber to the salsa.
2. If you don’t have a grill, you can cook the chicken on a grill pan or bake it in the oven.
3. Use leftover salsa on sandwiches or as a salad dressing for added zest.

Nutrition Facts:

• Calories: 320 per serving
• Protein: 30g
• Fat: 20g
• Carbohydrates: 12g
• Fiber: 2g
• Sugar: 3g

6 Spring Chicken Piccata with Capers and Lemon

Spring is the perfect time to enjoy fresh flavors and lighter meals. This Spring Chicken Piccata with Capers and Lemon is a delightful dish that brings vibrant ingredients together for a delicious, zesty dinner. The combination of lemon and capers makes this dish bright and full of flavor!

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 2 tablespoons capers, drained
• 2 tablespoons fresh parsley, chopped
• Lemon slices for garnish

Instructions:

Start by seasoning the chicken breasts with salt and pepper on both sides. Next, spread the flour on a plate and coat each chicken breast lightly in the flour. Shake off any extra flour.

In a large skillet, heat the olive oil and butter over medium-high heat. When the butter is melted and bubbling, add the chicken breasts to the skillet. Cook the chicken for about 4-5 minutes on each side until they are golden brown and cooked through. Remove the chicken from the skillet and keep it warm on a plate.

In the same skillet, add the chicken broth and lemon juice. Scrape the bottom of the pan to loosen any brown bits, which adds flavor. Stir in the capers and let the sauce simmer for about 2-3 minutes until slightly reduced.

Return the chicken to the pan and coat it well with the sauce. Allow the chicken to simmer in the sauce for an additional minute. Finally, sprinkle with fresh parsley and serve the chicken hot, garnished with lemon slices.

Tips:

1. If you want to add some greens, serve the chicken over a bed of spinach or arugula.
2. For an extra twist, consider adding fresh herbs like thyme or oregano to the cooking process.
3. Pair this dish with a side of pasta or rice to soak up the delicious sauce.

Nutrition Facts:

• Calories: 350
• Protein: 30g
• Fat: 20g
• Carbohydrates: 10g
• Fiber: 1g
• Sodium: 500mg

7 Lemon-Thyme Roasted Chicken with Baby Potatoes

Lemon-Thyme Roasted Chicken with Baby Potatoes is a delicious and easy dinner that your whole family will love. The fresh flavors of lemon and thyme fill the chicken with a wonderful taste. Paired with tender baby potatoes, this dish is perfect for a cozy meal.

Prep Time: 15 minutes
Cook Time: 1 hour
Additional Time: 10 minutes
Total Time: 1 hour 25 minutes
Servings: 4

Ingredients:

• 1 whole chicken (about 4 pounds)
• 2 tablespoons olive oil
• 2 lemons, zested and juiced
• 3 garlic cloves, minced
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound baby potatoes, halved
• 1 onion, quartered

Instructions:

Start by preheating your oven to 425°F (220°C). While the oven heats up, prepare the chicken.

In a small bowl, mix olive oil, lemon zest, lemon juice, minced garlic, thyme, salt, and black pepper. This will be your flavorful marinade.

Place the chicken in a large roasting pan. Rub the marinade all over the chicken, making sure to get some under the skin too for extra flavor.

Next, add the halved baby potatoes and quartered onion around the chicken in the pan. Drizzle them with a bit of olive oil and sprinkle with salt and pepper.

Now, it’s time to roast! Place the pan in the preheated oven. Roast for about 1 hour or until the chicken reaches an internal temperature of 165°F (75°C) and the juices run clear.

When it’s done, remove the chicken from the oven and let it rest for about 10 minutes. This resting time helps the juices settle back into the chicken.

Finally, carve the chicken and serve it with the roasted baby potatoes and onion. Enjoy your tasty meal!

Tips:

1. For extra crispy skin, make sure the chicken is at room temperature before roasting.
2. Feel free to add other vegetables, like carrots or bell peppers, to the roast.
3. Save any leftover chicken to use in salads or sandwiches for lunch the next day.

Nutrition Facts:

• Calories: 550 per serving
• Protein: 40g
• Carbohydrates: 34g
• Fat: 29g
• Sodium: 600mg

8 Mediterranean Spring Chicken Skewers

These Mediterranean Spring Chicken Skewers are perfect for a light and flavorful meal. With marinated chicken and colorful veggies, they are both tasty and healthy. Grill them up for a quick dinner or a fun backyard barbecue!

Prep Time: 20 minutes
Additional Time: 1 hour (for marinating)
Total Time: 1 hour 20 minutes
Servings: 4

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bell pepper, cut into squares
• 1 red onion, cut into chunks
• 1 zucchini, sliced into thick rounds
• Skewers (soaked in water if using wooden ones)

Instructions:

Start by preparing the marinade. In a bowl, mix the olive oil, lemon juice, garlic, oregano, thyme, salt, and black pepper. This will give your chicken a wonderful flavor.

Next, place the chicken cubes into a resealable plastic bag. Pour the marinade over the chicken, making sure each piece is coated. Seal the bag and let it marinate in the refrigerator for at least 1 hour. This helps the chicken absorb all the yummy flavors.

While the chicken is marinating, prepare your veggies. Cut the bell pepper, red onion, and zucchini into pieces. Keep them ready for skewering.

After marinating, take the chicken out of the bag. Preheat your grill to medium-high heat. Assemble the skewers by alternating pieces of chicken and the veggies. This adds color and makes them look great.

Place the skewers on the hot grill. Cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.

When done, remove the skewers from the grill and let them sit for a few minutes before serving. Enjoy your delicious Mediterranean chicken skewers!

Tips:

1. Feel free to mix and match veggies based on what you have. Cherry tomatoes or mushrooms work well too!
2. For extra flavor, add a sprinkle of feta cheese on top of the skewers when they’re ready to eat.
3. If you want a little kick, consider adding some red pepper flakes to the marinade.

Nutrition Facts:

• Calories: 300 per serving
• Protein: 30g
• Fat: 20g
• Carbohydrates: 8g
• Fiber: 2g
• Sugar: 2g

9 Balsamic Glazed Spring Chicken with Strawberries

This Balsamic Glazed Spring Chicken with Strawberries is a delicious and vibrant dish that brings together the tangy flavor of balsamic vinegar and the sweetness of fresh strawberries. It’s perfect for a spring dinner that will impress your family or guests!

Prep Time: 15 minutes
Cook Time: 25 minutes
Additional Time: 5 minutes
Total Time: 45 minutes
Servings: 4

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup strawberries, hulled and sliced
• 1/2 cup balsamic vinegar
• 2 tablespoons honey
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions:

Start by preparing the marinade. In a small bowl, mix together balsamic vinegar, honey, olive oil, and minced garlic. Add salt and pepper to taste.

Next, place the chicken breasts in a shallow dish and pour the marinade over the top. Make sure the chicken is well-coated. Cover and let it marinate in the fridge for about 30 minutes for the best flavor.

After marinating, heat a skillet over medium-high heat. Remove the chicken from the marinade and place it in the skillet. Cook the chicken for about 5-7 minutes on each side, or until it is cooked through and has a nice golden brown color.

While the chicken is cooking, add the remaining marinade to a small saucepan. Bring it to a simmer over medium heat and let it reduce for 5-10 minutes until it thickens slightly.

Once the chicken is done cooking, remove it from the skillet and let it rest for about 5 minutes. This will keep the chicken juicy.

To serve, slice the chicken and arrange it on a plate. Drizzle the balsamic reduction over the top and add the sliced strawberries. Garnish with fresh basil leaves if you like, and enjoy!

Tips:

1. You can substitute the strawberries with other berries like blueberries or raspberries for a different flavor.
2. If you have time, marinate the chicken for 1-2 hours for even better flavor.
3. Serve this dish with a side of mixed greens or over a bed of rice for a complete meal.

Nutrition Facts:

• Calories: 280
• Protein: 30g
• Carbohydrates: 15g
• Fat: 10g
• Sugar: 8g
• Fiber: 1g

10 Spring Chicken Stir-Fry with Snap Peas

This Spring Chicken Stir-Fry with Snap Peas is a delightful dish that combines fresh vegetables and tender chicken for a meal that’s both colorful and nutritious. It’s quick to prepare, making it perfect for busy weeknights when you want something tasty without a lot of fuss. Get ready to enjoy this yummy stir-fry!

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4

Ingredients:

• 1 pound boneless, skinless chicken breast, sliced thin
• 2 cups snap peas, trimmed
• 1 bell pepper, sliced (any color)
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
• Salt and pepper to taste
• Cooked rice or noodles, for serving

Instructions:

First, start by cutting the chicken breast into thin slices. Make sure each piece is about the same size so they cook evenly. Next, rinse and trim the snap peas and slice the bell pepper into strips.

In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. When the oil is hot, add the sliced chicken. Cook the chicken for about 5 minutes until it’s golden brown and cooked through. Stir frequently to prevent sticking.

Once the chicken is done, add minced garlic and grated ginger to the skillet. Stir these quickly for about a minute. This will make your kitchen smell amazing! Then, toss in the snap peas and bell pepper. Stir-fry everything together for another 3-4 minutes until the vegetables are bright and tender-crisp.

Next, add the soy sauce and sesame oil to the skillet. Mix them well with the chicken and vegetables. Then, pour in the cornstarch mixture to thicken the sauce. Stir everything until it’s evenly coated and the sauce has slightly thickened. Season with salt and pepper to taste.

Serve your stir-fry over a bed of hot cooked rice or noodles for a complete meal. Enjoy every bite!

Tips:

1. Customize your veggies: Feel free to add or swap any vegetables you love, such as broccoli or carrots.
2. Meal prep: This dish is great for meal prep; just store it in airtight containers in the fridge for up to 3 days.
3. Add a kick: If you like spice, add some chili flakes or sliced jalapeños during cooking for an extra kick!

Nutrition Facts:

• Calories: 300 per serving
• Protein: 30g
• Carbohydrates: 20g
• Fat: 12g
• Sodium: 600mg
• Fiber: 3g

11 Creamy Garlic Spring Chicken and Spinach Pasta

This Creamy Garlic Spring Chicken and Spinach Pasta is a delightful dish that celebrates the flavors of spring. It combines tender chicken, fresh spinach, and a rich, creamy garlic sauce, all tossed together with your favorite pasta. Perfect for a cozy family dinner, this meal is sure to impress!

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

• 8 oz pasta (penne or fettuccine works great!)
• 2 tbsp olive oil
• 1 lb chicken breast, diced
• 4 cloves garlic, minced
• 2 cups fresh spinach
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• Fresh parsley for garnish (optional)

Instructions:

Start by cooking the pasta according to the package instructions. Make sure to add salt to the water for extra flavor. Once done, drain the pasta and set it aside.

In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook until it’s no longer pink, which usually takes about 5-7 minutes. Don’t forget to stir occasionally to cook evenly.

Next, add the minced garlic to the skillet with the chicken. Sauté for about 1 minute until the garlic is fragrant. Be careful not to burn it!

Now, toss in the fresh spinach and stir until it wilts down. This should take about 2 minutes. The bright color will start to shine through!

Pour in the heavy cream and bring everything to a gentle simmer, letting it bubble for another 3-4 minutes. You want the sauce to thicken slightly.

Stir in the parmesan cheese, salt, black pepper, and red pepper flakes. Mix well until the cheese melts and the sauce is creamy.

Finally, add the cooked pasta to the skillet. Toss everything together making sure the pasta is well coated in that delicious sauce.

Serve your creamy garlic spring chicken and spinach pasta hot, garnished with fresh parsley if desired. Enjoy!

Tips:

1. Feel free to substitute chicken with shrimp or tofu for a different protein option.
2. Add cherry tomatoes for a pop of color and sweetness.
3. If you like a thicker sauce, let it simmer a little longer before adding the pasta.

Nutrition Facts:

• Calories: 550 per serving
• Protein: 35g
• Carbohydrates: 60g
• Fat: 20g
• Fiber: 3g
• Sugar: 2g

12 Zesty Spring Chicken Tacos with Avocado

These Zesty Spring Chicken Tacos with Avocado are the perfect dish to celebrate the warmer months! Bursting with flavor and freshness, they combine juicy chicken with zesty spices and creamy avocado. Your family will love these tasty tacos for lunch or dinner.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 ripe avocado, sliced
• 1 cup diced tomatoes
• 1/2 cup chopped fresh cilantro
• 1 lime, juiced

Instructions:

Start by preheating your skillet over medium heat. While the skillet heats up, season the chicken breasts with chili powder, garlic powder, cumin, salt, and pepper.

Next, add the olive oil to the hot skillet. Once the oil is shimmering, carefully place the seasoned chicken breasts in the skillet. Cook the chicken for about 6-7 minutes on each side, or until they are cooked through and reach an internal temperature of 165°F.

Once the chicken is done, remove it from the skillet and let it rest for a few minutes. As the chicken rests, warm the corn tortillas in the same skillet for about 1 minute on each side, until they’re soft and pliable.

After the chicken has rested, slice it into thin strips. Now it’s time to assemble your tacos! Start with a tortilla, add a layer of sliced chicken, and top it with diced tomatoes, sliced avocado, and a sprinkle of fresh cilantro.

Finally, drizzle the tacos with lime juice for that extra zesty kick. Enjoy your delicious Zesty Spring Chicken Tacos!

Tips:

1. For extra flavor, let the chicken marinate in the seasoning for 30 minutes before cooking.
2. Add your favorite toppings like sour cream or shredded cheese for a creamier taco.
3. If you like it spicy, try adding some sliced jalapeños or a dash of hot sauce!

Nutrition Facts:

• Calories: 350
• Protein: 30g
• Carbohydrates: 30g
• Fat: 15g
• Fiber: 5g
• Sugar: 2g

13 Spicy Harissa Spring Chicken with Roasted Vegetables

Get ready to spice up your dinner with this Spicy Harissa Spring Chicken paired with delicious roasted vegetables! This recipe is not only easy to make but also packed with flavor that your whole family will love.

Prep Time: 15 minutes
Cook Time: 45 minutes
Additional Time: 1 hour (for marinating)
Total Time: 2 hours
Servings: 4

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 3 tablespoons harissa paste
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 medium zucchinis, sliced
• 2 red bell peppers, chopped
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• Fresh cilantro for garnish (optional)

Instructions:

Start by marinating the chicken. In a bowl, mix the harissa paste, olive oil, salt, black pepper, garlic powder, and paprika. Rub this spicy mixture all over the chicken thighs, making sure to get under the skin. Cover the chicken and let it marinate in the fridge for at least 1 hour.

Preheat your oven to 400°F (200°C). While the oven heats up, prepare the vegetables. In another bowl, toss the zucchini, red bell peppers, red onion, and cherry tomatoes with a bit of olive oil, salt, and pepper. Spread the veggies out on a large baking sheet.

Place the marinated chicken thighs on top of the vegetables on the baking sheet. This allows the chicken juices to drip onto the veggies while they roast!

Roast everything in the oven for about 45 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). The skin should be crispy and the vegetables tender.

Once done, remove from the oven and let it rest for a few minutes. Serve hot, garnished with fresh cilantro if you like.

Tips:

1. You can use any of your favorite vegetables in this recipe, such as carrots or Brussels sprouts.
2. If you want even more heat, add extra harissa paste to the vegetable mix.
3. This dish can be prepared in advance. Just marinate the chicken the night before for even more flavor!

Nutrition Facts:

• Calories: 420
• Protein: 28g
• Carbohydrates: 18g
• Fat: 26g
• Fiber: 4g
• Sugar: 6g

14 Spring Chicken and Wild Rice Casserole

Get ready to enjoy a healthy and delicious Spring Chicken and Wild Rice Casserole! This recipe combines tender chicken, colorful veggies, and nutty wild rice for a hearty meal that’s perfect for spring. It’s easy to make and even easier to love!

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6

Ingredients:

• 2 cups cooked wild rice
• 1 pound boneless, skinless chicken breasts, diced
• 1 cup carrots, diced
• 1 cup green beans, chopped
• 1 cup bell pepper, diced (any color)
• 2 cloves garlic, minced
• 1 can (15 oz) cream of chicken soup
• 1 cup chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup shredded cheddar cheese

Instructions:

Start by preheating your oven to 350°F (175°C). Grab a large mixing bowl and combine the cooked wild rice, diced chicken, carrots, green beans, bell pepper, and garlic. Stir everything together well.

Next, add the cream of chicken soup and chicken broth to the mixture. Sprinkle in the dried thyme and dried basil, then season with salt and pepper to taste. Mix until all the ingredients are coated in the creamy sauce.

Transfer the mixture into a greased 9×13 inch baking dish. Spread it evenly so that everything cooks evenly. Now, cover the dish with aluminum foil to keep the moisture in.

Bake in the preheated oven for 45 minutes. After that, carefully remove the foil, sprinkle the shredded cheddar cheese on top, and return it to the oven. Bake for another 15 minutes or until the cheese is bubbly and golden.

Once done, remove the casserole from the oven and let it cool for a few minutes before serving. Enjoy this delightful dish with family and friends!

Tips:

1. You can use leftover chicken or rotisserie chicken to save time.
2. Feel free to add or substitute your favorite vegetables like peas or corn.
3. For a crunchy topping, sprinkle some breadcrumbs mixed with melted butter before the cheese.

Nutrition Facts:

• Calories: 350 per serving
• Protein: 28g
• Carbohydrates: 40g
• Fat: 10g
• Fiber: 3g
• Sodium: 600mg

15 Parmesan Crusted Spring Chicken with Radish Salad

For a delicious and satisfying meal, try this Parmesan Crusted Spring Chicken with Radish Salad. The chicken is crispy on the outside and juicy on the inside, while the radish salad adds a fresh crunch. It’s perfect for a family dinner or a special occasion.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg, beaten
• 2 tablespoons olive oil
• 1 bunch of radishes, sliced thin
• 1 cup arugula
• 1 tablespoon lemon juice
• 1 tablespoon vinaigrette dressing

Instructions:

Start by preheating your oven to 400°F (200°C). This will ensure the chicken gets crispy and cooked to perfection.

In a large bowl, mix the Parmesan cheese, breadcrumbs, garlic powder, onion powder, salt, and black pepper. This mix will create a tasty crust for your chicken.

Take each chicken breast and dip it into the beaten egg, making sure it’s completely coated. Then, press each side of the chicken into the Parmesan mixture until it’s fully covered.

Lay the coated chicken breasts on a baking sheet lined with parchment paper. Drizzle the olive oil over the top of the chicken for added flavor and to help it brown.

Once your oven is ready, bake the chicken for about 25 minutes or until the chicken is golden brown and cooked through. Ensure the internal temperature reaches 165°F (75°C).

While the chicken is baking, prepare the fresh radish salad. In a mixing bowl, combine the sliced radishes and arugula. Drizzle with lemon juice and vinaigrette dressing, then toss everything together until well mixed.

When the chicken is done, remove it from the oven and let it rest for a few minutes. Serve the Parmesan crusted chicken with a generous side of the radish salad for a refreshing contrast. Enjoy your meal!

Tips:

1. For extra crunch, consider adding some toasted nuts like almonds or walnuts to the salad.
2. You can substitute chicken thighs if you prefer a juicier cut of meat.
3. Feel free to add more veggies to the salad, such as cucumbers or carrots, for added color and nutrition.

Nutrition Facts:

• Calories: 450 per serving
• Protein: 35g
• Carbohydrates: 16g
• Fat: 25g
• Fiber: 2g
• Sugar: 1g

16 Thai Coconut Curry Spring Chicken

Enjoy the flavors of Thailand with this delicious Thai Coconut Curry Spring Chicken. It’s full of vibrant spices, creamy coconut milk, and tender chicken that makes for a perfect meal any day of the week. Easy to prepare, this dish will have your taste buds dancing!

Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 10 minutes (for marinating)
Total Time: 55 minutes
Servings: 4

Ingredients:

• 4 spring chicken thighs, skinless
• 1 can (400ml) coconut milk
• 2 tablespoons green curry paste
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 red bell pepper, sliced
• 1 cup snap peas
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 tablespoons vegetable oil
• Fresh basil leaves for garnish
• Cooked jasmine rice for serving

Instructions:

Start by marinating the spring chicken thighs. In a bowl, mix the green curry paste, fish sauce, and brown sugar. Coat the chicken thighs with this mixture and let them marinate for about 10 minutes.

Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for about 3-4 minutes until the onion is translucent and fragrant.

Next, place the marinated chicken thighs in the skillet. Cook on each side for about 5 minutes until they are nicely browned.

Pour in the coconut milk and bring it to a gentle simmer. Then, add the sliced red bell pepper and snap peas. Let everything cook together for around 15 minutes, or until the chicken is cooked through and the vegetables are tender.

Once done, serve the delicious curry over a bed of cooked jasmine rice. Top with fresh basil leaves for an aromatic touch.

Tips:

1. For a spicier flavor, add sliced jalapeños or chili flakes to the curry.
2. You can replace spring chicken with chicken breast if you prefer a leaner option.
3. Adding fresh lime juice just before serving enhances the flavors even more.

Nutrition Facts:

• Calories: 350 per serving
• Protein: 25g
• Fat: 22g
• Carbohydrates: 15g
• Fiber: 3g
• Sugar: 5g

17 Lemon Herb Grilled Spring Chicken Salad

Lemon Herb Grilled Spring Chicken Salad is a refreshing and zesty dish perfect for sunny days. This salad is packed with flavor and healthy ingredients, making it a great choice for a light lunch or dinner. The combination of citrus and herbs brings the chicken to life!

Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 30 minutes (marinating)
Total Time: 1 hour 5 minutes
Servings: 4

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 lemons (juice and zest)
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 cups mixed greens (arugula, spinach, romaine)
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/4 cup feta cheese, crumbled
• 2 tablespoons balsamic vinaigrette

Instructions:

Start by preparing the marinade for the chicken. In a bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and black pepper.

Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag, making sure to press out any air, and refrigerate for at least 30 minutes. This allows the flavors to soak into the chicken.

Preheat your grill to medium-high heat. Once hot, remove the chicken from the marinade and discard the leftover marinade. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F.

Once cooked, take the chicken off the grill and let it rest for a few minutes. Slice the chicken into strips.

In a large bowl, combine the mixed greens, cherry tomatoes, and cucumber. Toss the ingredients together gently. Add the grilled chicken strips on top and sprinkle with feta cheese. Drizzle the balsamic vinaigrette over the salad and toss again to combine.

Serve immediately and enjoy this vibrant and tasty salad!

Tips:

1. For extra flavor, you can marinate the chicken overnight.
2. Feel free to add other vegetables like bell peppers or avocado to the salad for more variety.
3. If you don’t have a grill, you can cook the chicken in a skillet on the stove.

Nutrition Facts:

• Calories: 320
• Protein: 30g
• Carbohydrates: 10g
• Fat: 18g
• Fiber: 3g
• Sugar: 2g

18 BBQ Spring Chicken with Grilled Vegetables

Get ready for a delicious outdoor feast with this BBQ Spring Chicken with Grilled Vegetables! The juicy chicken, marinated in a flavorful sauce, pairs perfectly with fresh, colorful veggies. It’s a meal that’s easy to prepare and absolutely packed with taste!

Prep Time: 15 minutes
Cook Time: 25 minutes
Additional Time: 1 hour (for marinating)
Total Time: 1 hour 40 minutes
Servings: 4

Ingredients:

• 4 chicken thighs, bone-in, skin-on
• 1/2 cup BBQ sauce (store-bought or homemade)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• Fresh herbs (like parsley or cilantro) for garnish (optional)

Instructions:

Start by preparing the marinade. In a medium bowl, mix the BBQ sauce, olive oil, garlic powder, onion powder, salt, and pepper. This mixture will add a wonderful flavor to your chicken.

Take the chicken thighs and place them in a 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 let it marinate in the refrigerator for 1 hour.

While the chicken is marinating, preheat your grill to medium-high heat. Once the grill is hot, prepare your vegetables. Toss the sliced bell pepper, zucchini, red onion, and cherry tomatoes in a bit of olive oil, and season with salt and pepper.

When the chicken is done marinating, place the thighs on the grill. Grill the chicken for about 6-7 minutes on each side, until the internal temperature reaches 165°F. Remove from the grill and let it rest for a few minutes.

At the same time, place the vegetables on the grill. Grill them for about 10-12 minutes, turning occasionally until they are tender and slightly charred.

Serve the BBQ chicken hot with the grilled vegetables on the side. Garnish with fresh herbs if desired.

Tips:

1. For extra flavor, add a splash of lemon juice or a pinch of cayenne pepper to the marinade.
2. You can use any veggies you like; asparagus, mushrooms, or corn would be great choices too!
3. This recipe is perfect for leftovers. Use it in wraps or on salads the next day!

Nutrition Facts:

• Calories: 350 per serving
• Protein: 28g
• Carbohydrates: 15g
• Fat: 20g
• Fiber: 3g

19 Spring Chicken and Quinoa Stuffed Peppers

Spring is the perfect time to enjoy fresh vegetables, and these Spring Chicken and Quinoa Stuffed Peppers are a vibrant, healthy way to celebrate the season. They are filled with tender chicken, fluffy quinoa, and colorful veggies, making a delicious meal that the whole family will love.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 cup cooked shredded chicken
• 1 cup diced tomatoes (canned or fresh)
• 1/2 cup corn (canned or frozen)
• 1/2 cup black beans (cooked and drained)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar or mozzarella)
• Fresh cilantro for garnish (optional)

Instructions:

Preheat your oven to 375°F (190°C). While it’s heating, prepare the bell peppers. Cut the tops off the peppers and remove the seeds. Set them aside.

In a large mixing bowl, combine the cooked quinoa, shredded chicken, diced tomatoes, corn, black beans, chili powder, and cumin. Mix everything together well. Season with salt and pepper to taste.

Fill each bell pepper with the chicken and quinoa mixture. Pack it in gently but firmly. Place the stuffed peppers upright in a baking dish.

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and sprinkle the tops of the peppers with shredded cheese. Return them to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.

Once they are done, take the peppers out of the oven. Let them cool for a few minutes before serving. Garnish with fresh cilantro if you like.

Tips:

1. You can use leftover chicken or rotisserie chicken for a quicker option.
2. Try adding other veggies like zucchini or spinach to the filling for extra nutrition.
3. If you want a little spice, add some diced jalapeños to the mixture.

Nutrition Facts:

• Calories: 350 per serving
• Protein: 22g
• Carbohydrates: 40g
• Fat: 10g
• Fiber: 8g

20 Smoky Paprika Spring Chicken with Corn Salad

Take your dinner to the next level with this Smoky Paprika Spring Chicken with Corn Salad. This recipe combines juicy chicken with a satisfying corn salad full of flavors, perfect for a delightful spring meal.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup green onions, chopped
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime

Instructions:

First, preheat your oven to 400°F (200°C). While the oven is warming up, mix smoked paprika, garlic powder, salt, and pepper in a small bowl. Rub this spice mix all over the chicken breasts.

Heat olive oil in a large, oven-safe skillet over medium-high heat. Once hot, add the chicken breasts and sear for about 3-4 minutes on each side until they are golden brown. This gives your chicken a nice crust.

After searing, transfer the skillet to the preheated oven and cook for another 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

While the chicken is baking, prepare the corn salad. In a large bowl, combine corn, red bell pepper, cherry tomatoes, green onions, and cilantro.

Drizzle lime juice over the salad mixture and toss everything together until well combined. Keep the salad fresh and crispy by setting it aside.

Once the chicken is done, let it rest for a few minutes. Then slice it into strips and serve it on a plate with a generous scoop of the corn salad on the side. Enjoy your delicious meal!

Tips:

1. Feel free to add other vegetables to the corn salad like cucumbers or avocado for extra flavor.
2. For added zest, sprinkle some feta cheese over the salad just before serving.
3. If you want to grill the chicken instead of baking, cook it for about 6-8 minutes on each side over medium heat.

Nutrition Facts:

• Calories: 350 kcal
• Protein: 30 g
• Fat: 15 g
• Carbohydrates: 20 g
• Fiber: 4 g
• Sugars: 3 g

21 Raspberry Balsamic Spring Chicken Bake

Discover the delightful combination of flavors in this Raspberry Balsamic Spring Chicken Bake. It’s a colorful dish perfect for a family dinner and features juicy chicken paired with sweet raspberries and tangy balsamic vinegar. Easy to prepare, this recipe will make your taste buds dance with joy!

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup fresh raspberries
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 cup baby spinach (optional, for garnish)

Instructions:

Start by preheating your oven to 375°F (190°C). This will ensure it’s hot and ready for your chicken.

Next, in a bowl, mix together the balsamic vinegar, honey, minced garlic, dried thyme, salt, and pepper. This mixture will create a tasty sauce for your chicken.

Now, drizzle olive oil in a baking dish and place the chicken breasts inside. Pour the balsamic mixture over the chicken, making sure to coat all sides well.

Add the fresh raspberries on top of the chicken. They will burst with flavor as they bake.

Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes before removing the foil and baking for an additional 20 minutes, or until the chicken is cooked through and juices run clear.

Once done, remove the dish from the oven. Let it sit for about 5 minutes before serving. For an extra touch, you can sprinkle some baby spinach around the chicken for added color and freshness.

Tips:

1. Substitutions: You can replace the raspberries with blueberries or strawberries if you prefer a different flavor.
2. Marination: For an even deeper flavor, let the chicken marinate in the balsamic mixture for 30 minutes before baking.
3. Serving suggestion: Serve with a side of roasted vegetables or a simple salad to complete the meal.

Nutrition Facts:

• Calories: 350 per serving
• Protein: 30g
• Fat: 10g
• Carbohydrates: 25g
• Fiber: 3g
• Sugar: 8g

22 Dijon and Honey Spring Chicken Wraps

These Dijon and Honey Spring Chicken Wraps are perfect for a quick lunch or dinner. Packed with flavor and freshness, they are sure to please everyone at the table. Enjoy the sweet and tangy sauce that brings everything together!

Prep Time: 15 minutes
Additional Time: 10 minutes
Total Time: 25 minutes
Servings: 4

Ingredients:

• 2 cups cooked chicken, shredded
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 4 large tortillas or wraps
• 1 cup mixed greens (spinach, arugula, etc.)
• 1 cup diced cucumbers
• 1 cup shredded carrots
• ½ cup sliced bell peppers
• ¼ cup crumbled feta cheese (optional)

Instructions:

Start by preparing the dressing. In a bowl, mix together the Dijon mustard, honey, olive oil, lemon juice, and garlic powder. Stir until the ingredients are well combined.

Next, take your cooked chicken and add it to the bowl with the dressing. Make sure the chicken is fully coated with the sauce. Let it sit for about 10 minutes to absorb all the flavors.

While the chicken is marinating, lay out your tortillas on a clean surface. If desired, you can warm the tortillas slightly to make them more pliable.

Now it’s time to assemble the wraps. Start by placing a generous amount of the marinated chicken in the center of each tortilla. Then, layer on the mixed greens, diced cucumbers, shredded carrots, and sliced bell peppers. If you like, sprinkle some crumbled feta cheese on top for extra flavor.

Carefully fold in the sides of the tortilla and then roll it up tightly from the bottom to the top. Slice each wrap in half and serve immediately.

Tips:

1. For added crunch, consider adding sliced almonds or walnuts to the wraps.
2. These wraps can be made ahead of time; just wrap them tightly in plastic wrap and store in the fridge for up to 2 days.
3. Feel free to swap out veggies based on what you have on hand; avocados or cherry tomatoes work great too!

Nutrition Facts:

• Calories per serving: 350
• Protein: 25g
• Carbohydrates: 40g
• Fat: 12g
• Fiber: 5g
• Sugars: 8g

23 Spring Chicken Fajitas with Grilled Peppers

Spring is here, and it’s the perfect time to enjoy fresh, vibrant flavors! These Spring Chicken Fajitas with Grilled Peppers are quick to make and deliciously satisfying. They are packed with colorful veggies and juicy chicken, perfect for a family dinner or a gathering with friends.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

• 1 lb boneless, skinless chicken breasts, sliced thin
• 2 bell peppers (red, yellow, or green), sliced
• 1 medium onion, sliced
• 2 tablespoons olive oil
• 1 tablespoon fajita seasoning
• Salt and pepper, to taste
• 4 flour or corn tortillas
• Optional toppings: salsa, guacamole, sour cream, and chopped cilantro

Instructions:

Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the sliced chicken to the skillet and sprinkle the fajita seasoning over it. Cook for about 5-7 minutes until the chicken is no longer pink and cooked through.

While the chicken is cooking, heat another tablespoon of olive oil in a separate grill pan or skillet over medium heat. Add the sliced bell peppers and onion, and cook for about 5-7 minutes until the vegetables are softened and slightly charred. Stir occasionally to ensure even cooking.

Once both the chicken and peppers are cooked, mix them together in the skillet. Taste, and season with salt and pepper if needed.

Warm the tortillas in a dry skillet for about 30 seconds on each side or wrap them in foil and heat them in a warm oven.

To serve, fill each tortilla with a generous portion of the chicken and pepper mixture. Top with your favorite toppings like salsa, guacamole, and sour cream.

Tips:

1. For extra flavor, marinate the chicken in the fajita seasoning and olive oil for about 30 minutes before cooking.
2. Feel free to mix in other vegetables like zucchini or mushrooms for added variety.
3. Leftover fajita filling can be stored in an airtight container in the fridge for up to 3 days.

Nutrition Facts:

• Calories: 350
• Protein: 30 g
• Fat: 15 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Sugar: 3 g

24 Lemon Basil Spring Chicken Flatbreads

These Lemon Basil Spring Chicken Flatbreads are a tasty and refreshing meal perfect for warm weather! Juicy chicken, zesty lemon, and fragrant basil come together on a soft flatbread, making it a delicious dish the whole family will love.

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Juice of 1 lemon
• Zest of 1 lemon
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 cup fresh basil leaves, chopped
• 4 flatbreads (store-bought or homemade)
• 1 cup fresh mozzarella cheese, shredded
• Additional lemon slices for garnish

Instructions:

Start by preheating your oven to 400°F (200°C). While the oven is heating, season the chicken breasts with salt, pepper, and garlic powder. Drizzle with olive oil and place them in a baking dish.

Next, squeeze the juice of 1 lemon all over the chicken and sprinkle the lemon zest on top. This will give the chicken a fresh flavor. Bake the chicken in the preheated oven for about 15 minutes or until fully cooked and no longer pink inside. Once done, remove from the oven and let it cool slightly.

While the chicken is cooling, warm the flatbreads in the oven for about 5 minutes. This helps make them soft and easier to work with. After that, slice your chicken into thin strips.

Now, it’s time to assemble the flatbreads! Place the warm flatbreads on a serving platter. Start by adding the sliced chicken evenly across each flatbread. Then, sprinkle the fresh mozzarella cheese and chopped basil on top.

Finally, if you like, you can return the flatbreads to the oven for an additional 5 minutes to melt the cheese slightly. Once they are ready, garnish with extra lemon slices and serve warm!

Tips:

1. Feel free to add other toppings like cherry tomatoes or arugula for extra flavor and color.
2. You can use leftover chicken if you have any, making this recipe even quicker!
3. If you want to make your flatbreads crispy, bake them for a few extra minutes after adding the toppings.

Nutrition Facts:

• Calories: 350 per serving
• Protein: 28g
• Carbohydrates: 32g
• Fat: 14g
• Fiber: 2g

25 Garlic and Rosemary Roasted Spring Chicken Drumsticks

Garlic and Rosemary Roasted Spring Chicken Drumsticks are a delicious dish that’s perfect for family dinners or gatherings. The combination of garlic and rosemary gives these chicken drumsticks a fabulous flavor that will have everyone coming back for seconds. Plus, they’re easy to make!

Prep Time: 10 minutes
Cook Time: 40 minutes
Additional Time: 5 minutes
Total Time: 55 minutes
Servings: 4

Ingredients:

• 8 chicken drumsticks
• 4 cloves of garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika (optional)
• Lemon wedges, for serving

Instructions:

Start by preheating your oven to 400°F (200°C). This helps the chicken cook evenly and get nice and crispy.

In a large bowl, combine the minced garlic, chopped rosemary, olive oil, salt, black pepper, and paprika. Mix these together until you have a fragrant paste.

Next, add the chicken drumsticks to the bowl. Make sure to coat each drumstick evenly with the herb and garlic mixture. This will help impart great flavor to the chicken.

Place the coated drumsticks onto a baking sheet lined with parchment paper for easy cleanup. Spread them out to ensure they roast evenly.

Roast the chicken in the preheated oven for about 40 minutes, or until they are golden brown and the internal temperature reaches 165°F (74°C). Flip them halfway through cooking to get a nice color on both sides.

Once cooked, remove the drumsticks from the oven and let them rest for 5 minutes. This helps to keep the chicken juicy.

Serve your delicious garlic and rosemary roasted drumsticks with some lemon wedges on the side for an extra zing!

Tips:

1. For extra flavor, marinate the chicken in the herb mixture for 1 hour in the refrigerator before cooking.
2. If you want a spicier kick, add a pinch of red pepper flakes to the seasoning mix.
3. Pair the drumsticks with a fresh salad or roasted vegetables for a complete meal.

Nutrition Facts:

• Calories: 280
• Protein: 24g
• Fat: 18g
• Carbohydrates: 1g
• Sodium: 450mg