20 Summer Chicken Recipes – The Delish Recipe

Get ready to fire up your grill and tantalize your taste buds with these mouth-watering summer chicken recipes! From juicy burgers to refreshing salads and savory wraps, we’ve got you covered with 20 delicious and easy-to-make dishes that are perfect for hot summer days and nights.

Grilled Chicken Fajitas with Pineapple Salsa

This Grilled Chicken Fajitas with Pineapple Salsa recipe is a flavorful and colorful Mexican-inspired dish featuring marinated grilled chicken, fresh and spicy pineapple salsa, and warm flour tortillas, perfect for customizing with your favorite toppings.

Ingredients

For the grilled chicken:
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch strips
1/4 cup lime juice
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon paprika
Salt and pepper, to taste
For the pineapple salsa:
1 ripe pineapple, diced
1/2 red bell pepper, diced
1 jalapeño pepper, seeded and finely chopped
1/4 cup red onion, diced
2 tablespoons cilantro, chopped
2 tablespoons lime juice
Salt, to taste
For the fajitas:
6 small flour tortillas
Optional toppings: avocado, sour cream, shredded cheese, cilantro, salsa

Instructions

In a large bowl, whisk together lime juice, olive oil, garlic, oregano, cumin, paprika, salt, and pepper. Add the chicken strips to the bowl and mix well to coat.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.

Preheat grill to medium-high heat. Remove the chicken from the marinade and cook for 5-7 minutes per side, or until cooked through.

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

In a separate bowl, combine pineapple, red bell pepper, jalapeño pepper, red onion, cilantro, and lime juice. Stir well and season with salt to taste.

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 into thin strips and placing them onto the tortillas. Top with pineapple salsa and any desired toppings, such as avocado, sour cream, shredded cheese, cilantro, and salsa.

Serve immediately.

Chicken and Strawberry Spinach Salad with Feta

This refreshing salad combines grilled chicken, fresh baby spinach, sweet strawberries, crumbled feta cheese, and crunchy nuts, all brought together with a tangy balsamic vinaigrette dressing.

Ingredients

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
3 cups fresh baby spinach leaves
1 pint fresh strawberries, hulled and sliced
1 cup crumbled feta cheese
1/2 cup chopped pecans or walnuts
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
Salt and pepper, to taste

Instructions

Grill the chicken breast pieces until cooked through, about 5-7 minutes per side. Let them cool down completely.

In a large bowl, combine the fresh baby spinach leaves, sliced strawberries, crumbled feta cheese, and chopped nuts.

In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and honey until well combined. Season with salt and pepper to taste.

Add the cooled chicken to the bowl with the spinach mixture and pour the dressing over the top.

Toss everything together until the chicken is well coated. Divide the salad among six plates and serve immediately.

Summer Chicken Caesar Wraps

These Summer Chicken Caesar Wraps are a flavorful and refreshing twist on a classic Caesar salad, featuring grilled chicken, crisp romaine lettuce, and tangy Caesar dressing all wrapped up in a crispy tortilla.

Ingredients

boneless, skinless chicken breast, 1 1/2 pounds
Romaine lettuce, 1 large head
Caesar dressing, 1 cup
tortilla wraps, 6 large
Parmesan cheese, 1 cup shredded
anchovy fillets, 2 tablespoons minced (optional)
garlic, 2 cloves minced
Dijon mustard, 1 tablespoon
lemon juice, 2 tablespoons
olive oil, 1/4 cup
salt, to taste
pepper, to taste

Instructions

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

Season the chicken breast with salt, pepper, garlic, and Dijon mustard.

Grill the chicken for about 5-6 minutes per side, or until it reaches an internal temperature of 165°F.

Let the chicken rest for a few minutes before slicing it thinly.

In a large bowl, combine the Romaine lettuce, Parmesan cheese, and anchovy fillets (if using).

Drizzle the Caesar dressing over the top and toss until the lettuce is evenly coated.

In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the Caesar dressing.

Set it aside for now.

Slice the tortilla wraps in half and toast them lightly.

This will help prevent them from tearing when you assemble the wraps.

To assemble the wraps, place a few slices of the grilled chicken onto each tortilla half, followed by a spoonful of the Caesar-dressed lettuce.

Drizzle some of the Caesar dressing over the top and sprinkle with Parmesan cheese.

Serve immediately and delight in your delicious Summer Chicken Caesar Wraps!

Jamaican Jerk Chicken Kabobs with Mango

This Caribbean-inspired kabob recipe marries the bold flavors of jerk seasoning with sweet and tangy mango, perfectly grilled to create a colorful and flavorful dish.

Ingredients

1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
1 ripe mango, cut into 1-inch pieces
1/4 cup jerk seasoning
2 tablespoons olive oil
1 large onion, cut into 1-inch pieces
2 cloves garlic, minced
1 Scotch bonnet pepper, seeded and minced
1 teaspoon grated fresh ginger
Salt and pepper to taste
6 bamboo skewers, soaked in water for at least 30 minutes
Fresh cilantro leaves for garnish, optional

Instructions

Preheat your grill to medium-high heat.

Thread chicken, mango, onion, and garlic onto the bamboo skewers, leaving a little space between each piece.

In a small bowl, whisk together jerk seasoning, olive oil, Scotch bonnet pepper, and ginger.

Brush the mixture evenly onto both sides of the chicken and vegetables.

Season with salt and pepper to taste.

Place the kabobs onto the grill and cook for 10-12 minutes, turning occasionally, until the chicken is cooked through.

Let the kabobs rest for a few minutes before serving.

Garnish with fresh cilantro leaves, if desired.

Chicken and Peach Salad with Arugula and Prosciutto

This refreshing summer salad combines grilled chicken, juicy peaches, peppery arugula, crispy prosciutto, tangy blue cheese, and crunchy pecans in a light and zesty vinaigrette.

Ingredients

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
3 ripe peaches, diced
4 cups arugula
6 slices of prosciutto, chopped
1/2 cup crumbled blue cheese
1/4 cup chopped pecans
1/2 cup olive oil
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
Salt and pepper to taste

Instructions

Grill the chicken breasts until they’re cooked through, then set them aside to cool. Once cooled, chop them into smaller pieces and place them in a large bowl.

Add the diced peaches, arugula, chopped prosciutto, crumbled blue cheese, and chopped pecans to the bowl with the chicken.

Toss gently to combine. In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, salt, and pepper to make the dressing.

Pour the dressing over the top of the chicken and peach mixture, then toss again to coat everything evenly.

Serve immediately, garnished with additional arugula if desired. You’ll get 6 servings out of this recipe, perfect for a summer dinner party!

Grilled Chicken Shawarma with Tzatziki Sauce

This Grilled Chicken Shawarma with Tzatziki Sauce recipe combines marinated and grilled chicken with a refreshing yogurt-based sauce, all wrapped up in warm pita bread with fresh toppings for a flavorful and satisfying Middle Eastern-inspired meal.

Ingredients

For the chicken:
1 1/2 pounds boneless, skinless chicken breasts, cut into thin strips
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
For the tzatziki sauce:
1 large cucumber, peeled and grated
1 cup Greek yogurt
1/4 cup diced fresh dill
2 cloves garlic, minced
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
For serving:
6 pita breads
Tomato, onion, and parsley for garnish (optional)
Note: You can adjust the quantity of ingredients as per your serving size and preferences.

Instructions

Start by preparing the marinade for the chicken.

In a large bowl, whisk together lemon juice, garlic, paprika, cumin, coriander, cayenne pepper, salt, and black pepper.

Add the chicken strips to the marinade, making sure they’re coated evenly, then cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.

Preheat your grill to medium-high heat.

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

Brush the grill with olive oil to prevent sticking, then grill the chicken for 5-7 minutes per side, or until it reaches an internal temperature of 165°F.

Let the chicken rest for a few minutes before slicing it thinly.

While the chicken is grilling, prepare the tzatziki sauce.

In a medium bowl, combine grated cucumber, Greek yogurt, diced dill, garlic, lemon juice, salt, and black pepper.

Mix everything together until it’s smooth and creamy.

Stir in olive oil, then cover the bowl with plastic wrap and refrigerate until ready to use.

Warm the pita breads by wrapping them in foil and heating them on the grill for a minute or in the oven at 350°F for 5 minutes.

Assemble the shawarma by slicing the grilled chicken into thin strips, then placing it onto the warm pita breads.

Top with tomato, onion, and parsley if desired, and serve with a dollop of tzatziki sauce on the side.

Serve immediately and get ready to devour!

Chicken and Avocado Salad with Lemon Vinaigrette

This refreshing salad combines grilled chicken, creamy avocado, tangy feta cheese, and crunchy red onion, all tied together with a zesty lemon vinaigrette on a bed of crisp mixed greens.

Ingredients

1 pound boneless, skinless chicken breast, cut into 1-inch pieces
3 ripe avocados, diced
1/2 cup chopped red onion
1/2 cup chopped fresh cilantro
1/2 cup crumbled feta cheese
2 tablespoons freshly squeezed lemon juice
1 tablespoon olive oil
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups mixed greens

Instructions

Start by grilling the chicken breast pieces until they’re cooked through, about 5-7 minutes per side.

Once cooked, let them cool down to room temperature.

In a large bowl, combine the mixed greens, diced avocado, chopped red onion, and chopped cilantro.

Set aside.

In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and black pepper to make the lemon vinaigrette.

Once the chicken has cooled, chop it into smaller pieces and add it to the bowl with the mixed greens.

Drizzle the lemon vinaigrette over the top of the salad and toss to combine.

Sprinkle the crumbled feta cheese over the salad and toss again to distribute evenly.

Divide the salad among six plates and serve immediately.

Cajun Chicken Burgers with Spicy Mayo

These Cajun Chicken Burgers with Spicy Mayo are flavorful and spicy, featuring chicken patties seasoned with Cajun spices and topped with a creamy and tangy mayonnaise-based sauce, all served on a toasted bun with crisp lettuce, juicy tomato, and crunchy pickles.

Ingredients

For the Cajun Chicken Burgers:
4 boneless, skinless chicken breasts
1/2 cup panko breadcrumbs
1/2 cup finely chopped yellow onion
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh cilantro
1/4 cup grated cheddar cheese
1 tablespoon Cajun seasoning
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
For the Spicy Mayo:
1 cup mayonnaise
2 tablespoons hot sauce (such as Frank’s RedHot)
1 tablespoon Dijon mustard
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
Salt and pepper to taste
For serving:
6 hamburger buns
Lettuce
Tomato
Red onion
Pickle slices
American cheese slices (optional)

Instructions

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

In a large bowl, combine the chicken breasts, panko breadcrumbs, yellow onion, parsley, cilantro, cheddar cheese, Cajun seasoning, paprika, garlic powder, salt, and black pepper.

Mix everything together with your hands or a wooden spoon until just combined.

Be careful not to overmix.

Divide the mixture into 6 equal portions and shape each portion into a ball.

Flatten each ball slightly into a patty about 3/4-inch thick.

Brush the patties with the olive oil on both sides.

Grill the patties for about 6-7 minutes per side, or until they are cooked through and reach an internal temperature of 165°F.

While the burgers are cooking, prepare the Spicy Mayo.

In a small bowl, whisk together the mayonnaise, hot sauce, Dijon mustard, chopped cilantro, and lime juice until smooth.

Season with salt and pepper to taste.

Once the burgers are done, assemble the burgers by spreading a layer of Spicy Mayo on the bottom bun, followed by a cooked patty, a lettuce leaf, a tomato slice, a few slices of red onion, a few pickle slices, and finally the top bun.

If you like, you can add an American cheese slice on top of the patty.

Serve immediately and dig in!

Chicken and Quinoa Bowl with Roasted Vegetables

This recipe yields a healthy and flavorful bowl filled with tender chicken, roasted vegetables, and fluffy quinoa, topped with crumbled feta cheese, perfect for a nutritious and satisfying meal.

Ingredients

1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
2 cups quinoa, rinsed and drained
4 cups water or vegetable broth
2 tablespoons olive oil
1 large red bell pepper, seeded and sliced
2 medium zucchinis, sliced
1 large red onion, sliced
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper, to taste
1/4 cup crumbled feta cheese (optional)

Instructions

Start by preheating your oven to 425°F (220°C).

Rinse the quinoa in a fine-mesh strainer and drain well.

In a medium saucepan, bring the quinoa and water or broth to a boil.

Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the water has been absorbed and the quinoa is tender.

While the quinoa cooks, toss the chicken breast pieces with olive oil, thyme, salt, and pepper on a plate or tray until they’re evenly coated.

Set aside for now.

On a large baking sheet, arrange the sliced bell pepper, zucchinis, and red onion in a single layer.

Drizzle with olive oil and sprinkle with salt and pepper.

Roast in the oven for about 25-30 minutes, or until the vegetables are tender and lightly browned, flipping them halfway through.

After the vegetables have roasted for about 15 minutes, add the chicken to the baking sheet and continue roasting for another 15-20 minutes, or until the chicken is cooked through.

Once the quinoa is cooked, fluff it with a fork and divide it among six bowls.

Add the roasted chicken and vegetables on top of the quinoa.

Sprinkle with crumbled feta cheese, if using.

Serve hot and relish!

Chicken Feta and Sun-dried Tomato Pasta

This flavorful pasta dish combines succulent chicken, tangy feta cheese, and sweet sun-dried tomatoes in a zesty lemon and herb-infused sauce, served over al dente pasta.

Ingredients

12 oz pasta of your choice, 1 1/2 lbs boneless skinless chicken breast, 3/4 cup olive oil, 2 cloves garlic, minced, 1 cup sun-dried tomatoes, 1 cup crumbled feta cheese, 1 cup chopped fresh parsley, 2 tbsp dried oregano, 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp red pepper flakes, 1 cup chicken broth, 1/4 cup freshly squeezed lemon juice

Instructions

Start by bringing a large pot of salted water to a boil and cook the 12 oz pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining the spaghetti.

In a large skillet, heat 1/4 cup of olive oil over medium-high heat.

Add the 1 1/2 lbs chicken breast, cut into bite-sized pieces, and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add the remaining 1/2 cup olive oil, 2 cloves minced garlic, 1 cup sun-dried tomatoes, 1 cup crumbled feta cheese, 1 cup chopped fresh parsley, 2 tbsp dried oregano, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes.

Cook for 2-3 minutes, stirring frequently, until the flavors are well combined. Add the cooked chicken back into the skillet, stirring to combine with the sun-dried tomato mixture.

Cook for an additional 1-2 minutes until the chicken is well coated.

In a small bowl, whisk together 1 cup chicken broth and 1/4 cup freshly squeezed lemon juice. Pour the chicken broth mixture over the chicken and sun-dried tomato mixture in the skillet, stirring to combine.

Add the cooked pasta to the skillet, tossing to combine with the chicken and sun-dried tomato mixture.

If the pasta seems dry, add some of the reserved pasta water. Serve hot, garnished with extra parsley if desired.

Grilled Chicken Tacos with Pineapple Slaw

Grilled chicken breasts marinated in a zesty lime juice mixture are paired with a refreshing pineapple slaw and served in a corn tortilla with various toppings in this flavorful and vibrant taco recipe.

Ingredients

For the grilled chicken:
1 1/2 pounds boneless, skinless chicken breasts, cut into small pieces
1/4 cup lime juice
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
For the pineapple slaw:
2 cups shredded red cabbage
1 cup diced fresh pineapple
1/2 cup diced red onion
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1 tablespoon honey
Salt and pepper to taste
For the tacos:
6 corn tortillas
Sliced radishes
Chopped cilantro
Diced avocado
Sour cream
Queso fresco or feta cheese (optional)

Instructions

Preheat your grill to medium-high heat.

In a large bowl, whisk together lime juice, garlic, cumin, smoked paprika, cayenne pepper, salt, and black pepper.

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

Let it sit for at least 30 minutes, or up to 2 hours in the refrigerator.

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

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

In a separate bowl, combine the shredded cabbage, diced pineapple, red onion, and chopped cilantro.

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

Stir in the honey until well coated.

Season with salt and pepper to taste.

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

Assemble the tacos by slicing the grilled chicken into thin strips and placing them onto a tortilla.

Top with a spoonful of the pineapple slaw, some sliced radishes, chopped cilantro, diced avocado, and a dollop of sour cream.

If you like, sprinkle some queso fresco or feta cheese on top.

Serve immediately and devour!

Chicken and Cucumber Raita Wrap

This recipe combines juicy grilled chicken in a flavorful yogurt sauce with a refreshing cucumber raita, crispy lettuce, and tangy tomatoes, all wrapped up in a warm flour tortilla.

Ingredients

For the chicken:
1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
2 teaspoons garam masala
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup plain Greek yogurt
2 tablespoons lemon juice
1/4 cup chopped fresh cilantro
For the raita:
1 1/2 cups plain Greek yogurt
1/2 cup diced cucumber
1/4 cup diced red onion
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
1 tablespoon lemon juice
Salt and pepper to taste
For the wraps:
6 large flour tortillas
Lettuce leaves, for serving
Sliced cucumber, for serving
Tomato slices, for serving

Instructions

Preheat your grill or grill pan to medium-high heat. In a large bowl, whisk together garam masala, cumin, smoked paprika, salt, and pepper.

Add the chicken to the bowl and toss to coat evenly.

Drizzle with olive oil and sprinkle with minced garlic. Grill the chicken for 6-7 minutes per side, or until cooked through.

Let it rest for a few minutes before chopping it into bite-sized pieces.

In a separate bowl, whisk together Greek yogurt, lemon juice, and a pinch of salt and pepper. Stir in chopped cilantro.

Add the chopped chicken to the bowl and mix well to combine.

For the raita, combine Greek yogurt, diced cucumber, red onion, mint, cilantro, and lemon juice in a bowl. Season with salt and pepper to taste.

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

Assemble the wraps by spreading a spoonful of the chicken mixture down the center of each tortilla, followed by a dollop of raita, some lettuce leaves, sliced cucumber, and tomato slices. Serve immediately and relish!

Summer Chicken and Black Bean Salad

This refreshing Summer Chicken and Black Bean Salad combines grilled chicken, black beans, and diced vegetables with a zesty lime dressing and fresh cilantro, perfect for a light and healthy summer meal.

Ingredients

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 can black beans, drained and rinsed
1 red bell pepper, diced
1 small red onion, diced
1 avocado, diced
1/2 cup chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon olive oil
1 teaspoon ground cumin
Salt and pepper to taste

Instructions

Grill the chicken breasts until cooked through, about 5-7 minutes. Let them cool down, then chop them into smaller pieces.

In a large bowl, combine the chopped chicken, black beans, red bell pepper, red onion, and avocado.

In a small bowl, whisk together the lime juice, olive oil, ground cumin, salt, and pepper. Pour the dressing over the chicken and vegetable mixture, and toss to coat.

Stir in the chopped cilantro.

Taste and adjust the seasoning if needed. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Serve the salad chilled, garnished with additional cilantro if desired.

Chicken and Grilled Pineapple Skewers with Coconut Rice

Grilled chicken and pineapple skewers marinated in a sweet and savory coconut milk mixture are served with a side of creamy coconut rice for a tropical and flavorful dinner.

Ingredients

1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
1 ripe pineapple, cut into 1-inch chunks
1/2 cup coconut milk
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon olive oil
1 teaspoon grated ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
20 bamboo skewers, soaked in water for at least 30 minutes
1 cup coconut rice
2 cups water
Fresh cilantro leaves, chopped (optional)

Instructions

Start by preparing your grill, preheating it to medium-high heat. While that’s heating up, whisk together coconut milk, honey, soy sauce, olive oil, grated ginger, salt, and black pepper in a large bowl.

Add the chicken pieces to the bowl and toss to coat, making sure they’re fully covered in the marinade.

Let it sit for at least 15 minutes. Meanwhile, thread the pineapple chunks onto the bamboo skewers, leaving a little space between each piece.

Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece as well.

Place the skewers onto the preheated grill and cook for 8-10 minutes, turning occasionally, or until the chicken is cooked through and slightly charred. While the skewers are cooking, prepare the coconut rice.

In a medium saucepan, bring the water to a boil.

Add the coconut rice, cover, reduce the heat to low, and simmer for about 15-20 minutes, or until the water is absorbed and the rice is tender. Once the skewers are done, remove them from the grill and let them rest for a few minutes.

Serve with the coconut rice and garnish with chopped fresh cilantro leaves, if desired.

Chicken Caprese Salad with Fresh Mozzarella

This refreshing summer salad features grilled chicken, fresh mozzarella, and ripe tomatoes layered with a tangy balsamic vinaigrette and topped with fragrant basil, perfect for a light and satisfying meal.

Ingredients

1 pound boneless, skinless chicken breast, cut into 1-inch pieces
3 large ripe tomatoes, sliced into 1/4-inch thick rounds
8 ounces fresh mozzarella cheese, sliced into 1/4-inch thick rounds
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh basil
1 teaspoon Dijon mustard
Salt and pepper, to taste

Instructions

Grill the chicken breast pieces over medium-high heat until cooked through, about 5-7 minutes per side.

Let them cool completely.

In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing.

Set aside.

On a large plate or platter, arrange a layer of tomato slices.

Top with a layer of mozzarella cheese slices.

Add the cooled chicken pieces on top of the cheese.

Drizzle the dressing over the salad and sprinkle with chopped fresh basil.

Repeat the layers one more time, ending with a layer of mozzarella cheese on top.

Cut into wedges and serve immediately.

You can also cover and refrigerate for up to 2 hours before serving.

Grilled Chicken and Veggie Quesadillas

This recipe combines grilled chicken and vegetables with melted Monterey Jack cheese inside crispy flour tortillas, perfect for a flavorful and filling meal or snack.

Ingredients

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 red bell pepper, sliced
1 small yellow onion, sliced
2 cloves of garlic, minced
1 zucchini, sliced
1 cup of mushrooms, sliced
1 cup of shredded Monterey Jack cheese, divided
1/4 cup of chopped fresh cilantro
2 tablespoons of olive oil
1 teaspoon of lime juice
1 teaspoon of ground cumin
1/2 teaspoon of smoked paprika
1/4 teaspoon of cayenne pepper (optional)
Salt and pepper, to taste
6 large flour tortillas
Sour cream, salsa, and avocado, for serving (optional)

Instructions

Start by preheating your grill to medium-high heat. In a large bowl, whisk together olive oil, lime juice, cumin, smoked paprika, and cayenne pepper (if using).

Add the chicken to the bowl and toss to coat.

Season with salt and pepper to taste. Grill the chicken for 5-6 minutes per side, or until cooked through.

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

In the same bowl, add the sliced red bell pepper, yellow onion, garlic, zucchini, and mushrooms. Toss to coat with the remaining marinade.

Grill the vegetables for 3-4 minutes per side, or until tender.

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

To assemble the quesadillas, lay a tortilla flat and sprinkle a quarter of the cooked chicken down the center of the tortilla, leaving a small border around the edges.

Top with a quarter of the grilled vegetables, a sprinkle of cilantro, and a sprinkle of shredded cheese. Fold the tortilla in half to enclose the filling.

Cook the quesadillas in the skillet for 2-3 minutes on each side, or until the cheese is melted and the tortilla is crispy.

Repeat with the remaining ingredients to make five more quesadillas. Cut the quesadillas into wedges and serve hot with sour cream, salsa, and avocado on the side, if desired.

Chicken and Mango Chutney Sandwiches

These sweet and savory sandwiches feature grilled chicken, mango chutney-mayo spread, mixed greens, crunchy vegetables, and crispy buns, perfect for a flavorful and refreshing lunch or dinner.

Ingredients

boneless, skinless chicken breasts 1 1/2 pounds
mango chutney 1 1/2 cups
salt 1 teaspoon
black pepper 1/2 teaspoon
mayonnaise 1/4 cup
mixed greens 4 cups
hamburger buns 6
red onion thinly sliced 1 cup
cucumber slices 1 cup
curly-leaf lettuce leaves 12

Instructions

Preheat your grill or grill pan to medium-high heat. Season the chicken breasts with salt and black pepper.

Grill the chicken for about 5-6 minutes per side, or until it reaches an internal temperature of 165°F.

Let the cooked chicken rest for 5 minutes before slicing it thinly. In a small bowl, mix together the mango chutney and mayonnaise until well combined.

Set aside.

Split the hamburger buns in half and toast them until lightly browned. Spread a layer of the mango chutney-mayo mixture on the bottom bun of each sandwich.

Add a few slices of the grilled chicken on top of the chutney layer, followed by some mixed greens, a few slices of red onion, a few cucumber slices, and a curly-leaf lettuce leaf.

Place the top bun on each sandwich and serve immediately.

Chicken Caesar Salad with Garlic Croutons

This classic Chicken Caesar Salad recipe is elevated with the addition of crispy garlic croutons, made with Italian bread and infused with savory flavor, all come together in a delicious and satisfying meal.

Ingredients

For the salad:
1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
6 cups romaine lettuce, washed and torn
1 cup homemade or store-bought Caesar dressing
1 1/2 cups shaved Parmesan cheese
For the croutons:
3 cups Italian bread, cut into 1-inch cubes
4 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper, to taste

Instructions

Preheat your oven to 350°F. Meanwhile, toss the Italian bread cubes with the minced garlic, olive oil, salt, and pepper on a baking sheet until the bread is evenly coated.

Spread the bread cubes out in a single layer and bake for 10-12 minutes, or until crispy and golden brown.

Let the croutons cool completely on a wire rack. In a large skillet, cook the chicken breast pieces over medium-high heat until browned on all sides and cooked through, about 5-7 minutes.

Let the chicken cool to room temperature.

In a large bowl, combine the cooled chicken, romaine lettuce, and shaved Parmesan cheese. Drizzle the Caesar dressing over the top and toss until everything is well coated.

To assemble the salad, place a portion of the salad mixture on each of six plates, then top with a few garlic croutons.

Serve immediately and dig in!

Grilled Chicken and Peach BBQ Sandwiches

Sweet and savory grilled chicken breasts are paired with crunchy peaches, crispy bacon, and melted mozzarella cheese on a toasted bun, all slathered in a tangy BBQ sauce.

Ingredients

1 1/2 pounds boneless, skinless chicken breasts, cut into 6 equal pieces
1 ripe large peach, diced
1/4 cup BBQ sauce
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
6 soft buns
2 cups mixed greens
6 slices of bacon, cooked and crumbled
1 cup of shredded mozzarella cheese
1 large red onion, thinly sliced

Instructions

Preheat your grill to medium-high heat.

Season the chicken breasts with salt, black pepper, and Dijon mustard.

In a small bowl, whisk together BBQ sauce, honey, and olive oil.

Grill the chicken for about 6-8 minutes per side, or until it reaches an internal temperature of 165°F.

During the last 2 minutes of grilling, brush the BBQ sauce mixture evenly onto both sides of the chicken.

While the chicken is cooking, toast the buns on the grill or in a toaster.

Assemble the sandwiches by spreading a layer of BBQ sauce on the bottom bun, followed by a piece of grilled chicken, a few slices of red onion, a handful of mixed greens, a slice or two of peach, a sprinkle of crumbled bacon, and finally a slice of mozzarella cheese.

Top with the top bun.

Repeat the process to make the remaining 5 sandwiches.

Chicken and Feta Phyllo Triangles with Honey and Thyme

These crispy phyllo triangles are filled with a savory mixture of chicken, feta cheese, and thyme, and topped with a sweet honey drizzle, making for a delightful appetizer or snack.

Ingredients

1 1/2 sticks of unsalted butter, softened
2 cups of phyllo dough, thawed
1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
1/2 cup of crumbled feta cheese
1/4 cup of chopped fresh thyme
2 cloves of garlic, minced
1/2 teaspoon of salt
1/4 teaspoon of black pepper
2 tablespoons of honey
1 egg, beaten (for brushing phyllo dough)

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper, and set it aside for later.

In a large bowl, combine the chicken, feta cheese, thyme, garlic, salt, and pepper.

Mix well until everything is fully incorporated. Unroll the phyllo dough and cut it into 4 equal pieces.

Keep them covered with plastic wrap to prevent drying out.

Take one piece of phyllo dough and brush it with some softened butter. Place a tablespoon of the chicken mixture onto the dough, leaving a 1-inch border at the top.

Fold the 1-inch border over the filling to create a seal, then fold in the sides and roll the triangle into a neat shape.

Repeat with the remaining phyllo dough and filling. Place the triangles on the prepared baking sheet, leaving about 1 inch of space between each triangle.

Brush the tops of the triangles with the beaten egg and sprinkle with a pinch of thyme.

Bake the triangles in the preheated oven for 20-25 minutes, or until they’re golden brown and crispy. While the triangles are baking, mix the honey and 1 tablespoon of water in a small bowl.

Once the triangles are done, remove them from the oven and let them cool for a few minutes.

Drizzle the honey mixture over the warm triangles and serve warm.