10 Easy Summer Dinner Recipes

Summer nights call for light, refreshing, and easy-to-make dinners that won’t heat up your kitchen.

These 10 simple summer dinner recipes are perfect for warm weather, featuring grilled meats, fresh veggies, and flavorful seasonings.

From fajitas to shrimp tacos, get ready to savor the taste of summer in no time!

Grilled Chicken Fajitas with Peppers and Onions

Grilled chicken breast slices, marinated in a spicy blend of cumin, chili powder, and paprika, are served sizzling with sautéed peppers and onions, all wrapped up in warm flour tortillas with optional toppings.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/4-inch thick slices
• 3 large onions, sliced
• 3 large bell peppers (any color), sliced
• 2 jalapeños, sliced
• 2 cloves of garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 6 small flour tortillas
• Optional toppings: avocado, sour cream, salsa, cilantro, shredded cheese

Instructions

Preheat your grill to medium-high heat.

In a large bowl, whisk together olive oil, cumin, chili powder, and paprika.

Add the chicken slices to the bowl and toss to coat with the marinade.

Let it sit for at least 15 minutes, or up to 30 minutes in the refrigerator.

Grill the chicken for 5-7 minutes per side, or until cooked through.

Transfer the cooked chicken to a plate and cover with foil to keep warm.

In the same grill, add the sliced onions and bell peppers.

Cook for 5-7 minutes, or until they start to soften.

Add the sliced jalapeños and cook for an additional 2-3 minutes, or until the vegetables are tender.

Grill the garlic for 1 minute, or until fragrant.

Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Assemble the fajitas by slicing the grilled chicken and adding it to the tortillas with the sautéed onions and peppers.

Season with salt and pepper to taste.

Serve with your choice of toppings, such as avocado, sour cream, salsa, cilantro, and shredded cheese.

Summer Vegetable Stir Fry with Tofu and Udon Noodles

This Summer Vegetable Stir Fry with Tofu and Udon Noodles is a flavorful and nutritious dish packed with a variety of colorful vegetables, protein-rich tofu, and chewy udon noodles, all tossed in a savory soy-ginger sauce.

Ingredients

• For the noodles:
• 1 1/2 cups udon noodles
• For the tofu:
• 1 block firm tofu, cut into 1-inch cubes
• For the vegetables:
• 3 cups mixed summer vegetables, such as zucchini, bell peppers, carrots, green beans, and yellow squash
• 2 medium red bell peppers, sliced
• 1 large red onion, thinly sliced
• 3 cloves garlic, minced
• 2 medium zucchinis, sliced
• 1 cup cherry tomatoes, halved
• For the sauce:
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon grated fresh ginger
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• For garnish:
• Chopped green onions and toasted sesame seeds (optional)

Instructions

Cook the udon noodles according to package instructions and set aside.

Cut the firm tofu into 1-inch cubes and place on a plate or tray.

Sprinkle with a pinch of salt and let it sit for about 10 minutes to remove excess moisture.

In a small bowl, whisk together soy sauce, rice vinegar, olive oil, honey, grated ginger, and red pepper flakes (if using).

Set the sauce aside.

In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat.

Add the tofu and cook until golden brown on all sides, about 5-6 minutes.

Remove the cooked tofu from the skillet and set aside.

In the same skillet, add the remaining 1 tablespoon of olive oil.

Add the sliced red bell peppers and cook for 2-3 minutes until they start to soften.

Add the sliced red onion and cook for another 3-4 minutes until the vegetables are tender-crisp.

Add the minced garlic to the skillet and cook for 1 minute until fragrant.

Add the mixed summer vegetables, sliced zucchinis, and cherry tomatoes.

Cook for 4-5 minutes until the vegetables are tender-crisp.

Add the cooked udon noodles and tofu back to the skillet.

Pour the prepared sauce over the top and toss everything together until the noodles and vegetables are well coated.

Season with salt and pepper to taste.

Transfer the stir-fry to a serving platter or individual plates.

Garnish with chopped green onions and toasted sesame seeds (if using).

Serve immediately and share with your friends and family!

One Pot Pasta with Tomatoes and Basil

This one pot pasta recipe combines al dente pasta, cherry tomatoes, fresh basil, and Parmesan cheese in a flavorful and aromatic sauce, all cooked to perfection in a single pot.

Ingredients

• 12 oz pasta of your choice, preferably a short-shaped pasta like penne or mostaccioli
• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 cups cherry tomatoes, halved
• 1 can (28 oz) crushed tomatoes
• 1 cup fresh basil leaves, chopped
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional, for some heat)
• 1 cup grated Parmesan cheese
• 1 cup chicken or vegetable broth

Instructions

Start by bringing a large pot of salted water to a boil, then cook your chosen pasta according to the package instructions until it’s al dente.

Reserve 1 cup of pasta water before draining the spaghetti.

In the same pot, heat the olive oil over medium heat.

Add the diced onion and sauté until it’s translucent, about 5 minutes.

Add the minced garlic and cook for another minute, stirring constantly to prevent burning.

Add the halved cherry tomatoes to the pot and cook for 2-3 minutes, until they start to release their juices.

Then, pour in the crushed tomatoes, chopped basil leaves, dried oregano, salt, black pepper, and red pepper flakes (if using).

Stir well to combine.

Add the reserved pasta water, chicken or vegetable broth, and cooked pasta to the pot.

Stir everything together, then bring the mixture to a simmer.

Let it cook for 2-3 minutes, until the sauce has thickened slightly and the flavors have melded together.

Finally, stir in the grated Parmesan cheese until it’s melted and creamy.

Serve hot, garnished with extra basil leaves and Parmesan cheese if desired.

Cilantro Lime Chicken with Black Beans and Corn

This flavorful and colorful dish combines marinated chicken breast with black beans, corn, and fresh cilantro, all infused with the brightness of lime juice and the smokiness of paprika.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/4 cup freshly chopped cilantro
• 2 limes, juiced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can black beans, drained and rinsed
• 1 cup frozen corn kernels
• 2 tablespoons olive oil

Instructions

Preheat your oven to 400°F (200°C). In a large bowl, whisk together lime juice, garlic, cumin, smoked paprika, salt, and pepper.

Add the chicken pieces to the bowl and toss to coat evenly, making sure each piece is well coated with the marinade.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours. In a large skillet, heat one tablespoon of olive oil over medium-high heat.

Remove the chicken from the marinade, letting any excess liquid drip off.

Add the chicken to the skillet and cook until browned on all sides and cooked through, about 5-7 minutes. Transfer the cooked chicken to a plate and cover with foil to keep warm.

In the same skillet, add the remaining tablespoon of olive oil.

Add the corn kernels and cook until slightly charred, about 3-4 minutes. Stir in the black beans and cook for an additional minute.

Stir in the chopped cilantro and cook for 30 seconds.

Add the cooked chicken back into the skillet and stir to combine with the corn and black beans. Serve hot, garnished with additional cilantro if desired.

Baked Cod with Lemon and Herbs

This flavorful and aromatic recipe for baked cod with lemon and herbs yields moist and tender fish infused with the brightness of lemon and the earthiness of rosemary and thyme.

Ingredients

• 6 Cod fillets (6 ounces each)
• 2 lemons, sliced
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1/4 cup chopped fresh rosemary
• 1/4 cup chopped fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika

Instructions

Preheat your oven to 400°F (200°C).

Line a large baking sheet with aluminum foil or parchment paper, leaving some overhang on the sides for easy cleanup.

Place the cod fillets on the prepared baking sheet.

Drizzle the olive oil over the cod, making sure each fillet is coated.

Top each cod fillet with a slice of lemon, a sprinkle of garlic, a sprig of rosemary, and a sprig of thyme.

In a small bowl, mix together the salt, black pepper, and paprika.

Sprinkle this herb mixture evenly over the cod fillets.

Bake the cod in the preheated oven for 12-15 minutes or until it reaches an internal temperature of 145°F (63°C).

Remove the cod from the oven and serve hot, garnished with additional lemon slices and herbs if desired.

Summer Salad with Grilled Chicken and Avocado

This refreshing summer salad combines the smoky flavor of grilled chicken with creamy avocado, tangy feta cheese, and a zesty lemon-Dijon dressing, all atop a bed of mixed greens and juicy vegetables.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 3 ripe avocados, diced
• 2 cups mixed greens (such as arugula, spinach, and lettuce)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, sliced
• 1 red bell pepper, diced
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions

Preheat your grill to medium-high heat and season the chicken breasts with salt and pepper. Grill the chicken for 5-7 minutes per side, or until cooked through, then let it cool.

In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red bell pepper.

In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard to make the dressing. Once the chicken is cool, chop it into bite-sized pieces and add it to the bowl with the mixed greens.

Add the diced avocado to the bowl and sprinkle with crumbled feta cheese and chopped parsley.

Pour the dressing over the salad and toss to combine. Season with salt and pepper to taste, then cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Serve chilled and divided among six plates.

Quick and Easy Shrimp Tacos with Mango Salsa

This recipe combines succulent shrimp marinated in a sweet and spicy mixture with a fresh and tangy mango salsa, all wrapped up in warm corn tortillas and garnished with radishes, cilantro, and a dollop of yogurt or cheese.

Ingredients

• For the shrimp:
• 12 large shrimp, peeled and deveined
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 lime, juiced
• 2 cloves garlic, minced
• 1 teaspoon honey
• For the mango salsa:
• 2 ripe mangos, diced
• 1/2 red onion, diced
• 1 jalapeño pepper, seeded and finely chopped
• 1/4 cup cilantro, chopped
• 2 tablespoons lime juice
• Salt to taste
• For the tacos:
• 6 corn tortillas
• Sliced radishes, for garnish
• Chopped cilantro, for garnish
• Greek yogurt or sour cream, for serving (optional)
• Queso fresco or shredded cheese, for serving (optional)

Instructions

Start by preparing the shrimp.

In a medium bowl, whisk together cumin, smoked paprika, salt, and pepper.

Add the olive oil, lime juice, garlic, and honey to the bowl and whisk until smooth.

Add the shrimp to the bowl and toss to coat.

Let it marinate for at least 10 minutes, or up to 30 minutes in the refrigerator.

While the shrimp is marinating, prepare the mango salsa.

In a separate bowl, combine the diced mango, red onion, jalapeño pepper, and chopped cilantro.

Squeeze the lime juice over the top and toss to coat.

Season with salt to taste.

Heat a large skillet over medium-high heat.

Remove the shrimp from the marinade, letting any excess liquid drip off.

Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through.

Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Assemble the tacos by dividing the cooked shrimp among the tortillas, followed by a spoonful of the mango salsa.

Garnish with sliced radishes and chopped cilantro.

Serve with Greek yogurt or sour cream and queso fresco or shredded cheese, if desired.

Roasted Vegetable Quesadillas with Guacamole

This recipe combines the flavors of roasted zucchini, yellow squash, bell pepper, and onion with creamy guacamole and melted cheese inside crispy tortillas, perfect for a delicious and healthy vegetarian meal.

Ingredients

• For the roasted vegetables:
• 1 1/2 cups zucchini, sliced into 1/4-inch thick rounds
• 1 1/2 cups yellow squash, sliced into 1/4-inch thick rounds
• 1 large red bell pepper, seeded and sliced into 1/4-inch thick strips
• 1 large small red onion, thinly sliced
• 2 large cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• For the guacamole:
• 3 ripe avocados, halved and pitted
• 1/2 red onion, diced
• 1 jalapeño pepper, seeded and finely chopped
• 1/2 lime, juiced
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• For the quesadillas:
• 6 large tortillas
• 1 cup shredded reduced-fat Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• Sour cream, for serving
• Salsa, for serving

Instructions

Preheat your oven to 425°F (220°C). Toss the zucchini, yellow squash, red bell pepper, and red onion with olive oil, cumin, smoked paprika, salt, and pepper in a large bowl until they’re evenly coated.

Spread them out in a single layer on two large baking sheets.

Roast in the preheated oven for about 30-40 minutes, or until the vegetables are tender and lightly browned. While the vegetables are roasting, prepare the guacamole.

Mash the avocados in a large bowl with a fork until they’re mostly smooth.

Add the diced red onion, chopped jalapeño, lime juice, minced garlic, and salt. Mix well until everything is fully incorporated.

Once the vegetables are done, remove them from the oven and let them cool slightly.

In a large skillet, warm two tortillas over medium heat for about 30 seconds on each side. This will make them more pliable and easier to fold.

Sprinkle a quarter of the roasted vegetables onto half of each tortilla, followed by a sprinkle of the shredded cheese.

Fold the tortillas in half to enclose the filling. Cook the quesadillas for about 2-3 minutes on each side, until they’re crispy and the cheese is melted.

Repeat with the remaining tortillas, vegetables, and cheese.

Cut the quesadillas into wedges and serve with a dollop of sour cream, a spoonful of guacamole, and a side of salsa. Garnish with chopped cilantro, if desired.

Chicken and Vegetable Kabobs with Chimichurri Sauce

Grilled chicken and colorful vegetables are skewered to perfection and served with a tangy and herby Argentinean-inspired chimichurri sauce for a flavorful and healthy summer meal.

Ingredients

• For the Chicken and Vegetable Kabobs:
• 1 1/2 pounds boneless, skinless chicken breast, cut into 1 1/2-inch pieces
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 large onion, cut into 1-inch pieces
• 2 large zucchinis, cut into 1-inch slices
• 2 large cherry tomatoes, halved
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• For the Chimichurri Sauce:
• 1 cup fresh parsley, chopped
• 1 cup fresh oregano, chopped
• 2 cloves garlic, minced
• 1 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 1 teaspoon salt

Instructions

Start by preheating your grill to medium-high heat.

In a large bowl, whisk together the olive oil, salt, and black pepper.

Add the chicken, bell peppers, onion, zucchinis, cherry tomatoes, and garlic to the bowl, tossing to coat evenly.

Thread the vegetables and chicken onto metal or wooden skewers, leaving a little space between each piece.

Place the kabobs on the grill and cook for 10-12 minutes, turning occasionally, or until the chicken is cooked through and the vegetables are tender.

Meanwhile, make the chimichurri sauce.

In a blender or food processor, combine the parsley, oregano, garlic, red wine vinegar, and salt.

Blend until the mixture is well combined and slightly smooth.

With the blender or food processor running, slowly pour in the olive oil in a thin stream until the sauce is fully incorporated.

Taste and adjust the seasoning as needed.

Once the kabobs are done, brush them with the chimichurri sauce during the last minute of grilling.

Remove the kabobs from the grill and serve hot with additional chimichurri sauce on the side.

Serve immediately and garnish with additional parsley if desired.

You should end up with 6 servings.

Classic Cheeseburgers with Caramelized Onions and BBQ Sauce

This recipe yields juicy classic cheeseburgers loaded with caramelized onions, melted cheese, crunchy pickles, and tangy BBQ sauce, all piled high on a toasted bun for a mouthwatering twist on a backyard barbecue favorite.

Ingredients

• Ground beef: 1.5 pounds
• Buns: 6
• Vegetable oil: 2 tablespoons
• Onions: 2 medium
• Salt: 1 teaspoon
• Pepper: 0.5 teaspoon
• Sugar: 0.5 teaspoon
• Cheese (American, cheddar, or mozzarella): 6 slices
• Letuce: 6 leaves
• Tomatoes: 2 medium
• Pickles: 6 slices
• BBQ sauce: 1 cup
• Caramelized onions (see note): 1.5 cups
• Mayonnaise or ketchup: 6 tablespoons (optional)

Instructions

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

Divide the ground beef into 6 equal portions and shape each into a ball, then flatten slightly into patties.

Season the patties with salt and pepper on both sides.

In a large skillet, heat the vegetable oil over medium heat.

Add the sliced onions and cook for 20-25 minutes, stirring occasionally, until they’re dark golden brown and caramelized.

While the onions are cooking, toast the buns on the grill or in a toaster.

Grill the patties for 4-5 minutes per side, or until they’re cooked to your desired level of doneness.

Assemble the burgers by spreading a slice of cheese on the bottom bun, followed by a cooked patty, a few slices of the caramelized onions, a lettuce leaf, a tomato slice, a few slices of pickles, and finally the top bun.

Drizzle the BBQ sauce over the top bun, and add a dollop of mayonnaise or ketchup if you like.

Serve immediately and get ready for the perfect classic cheeseburger!