In the summer, we want to spend less time in the kitchen and the heat means we prefer lighter meals, and chicken breast is a good choice. We’ve put together 12 super easy summer chicken breast recipes that are quick and easy to make, and that will slip right into the summer heat.
Jump to:
- Chicken breast with garlic yoghurt
- Chicken Provencal
- Vegetable chicken stir fry
- Chicken wrap with salads
- Chicken fajitas
- Cajun chicken breast with mango salsa
- Easy Tandoori Chicken
- Chicken skewers
- Mozzarella chicken breast (hasselback chicken breast)
- Zucchini casserole with chicken breast
- Tex-Mex chicken salad
- Easy chicken pasta salad
Chicken breast with garlic yoghurt
Equipment
- pan
Ingredients
- 1 whole chicken breast fillet
- 1 cup natural yoghurt 3%
- 2 cloves of garlic
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- freshly ground pepper
- small oil for frying
Instructions
- First make the garlic yoghurt marinade. Pour the yoghurt into a bowl, grate in the garlic, add the olive oil, salt and pepper and mix until smooth.
- Slice the chicken breast.
- Put the chicken breast slices in the garlic yoghurt marinade, and mix well. Cover with cling film and refrigerate for at least an hour, but you can start the marinade the day before.
- Heat a little oil in a pan and cook the garlic yoghurt chicken breasts over a medium heat.
Notes
You can also cook it in the oven, but I think it’s better in the pan, because the yoghurt marinade caramelises the meat and it looks better.
It’s a light meal, so if you serve it with a salad or vegetables, it can be a diet lunch or dinner.
Chicken Provencal
Provencal chicken breast is a truly summery dish with a Mediterranean feel. Juicy, with lots of vegetables, white wine and olives.
Ingredients
- 1 chicken breast fillets
- 1/2 piece of bell pepper
- 1 medium zucchini approx. 25-30 dkg
- 1 head of red onion
- 2 cloves of garlic
- 10 olives
- 1 can peeled tomatoes 400 g
- 1 tsp provance spice mix
- 1/2 dl white wine
- 1/2 dl olive oil
Instructions
- Slice the chicken breast and sprinkle with salt.
- Chop the spring onion and garlic.
- 3 Dice the California peppers.
- Slice the zucchini into rings about half a inch thick, then cut into halves or quarters, depending on size.
- Heat the oil in a frying pan and fry the chicken breast strips until white, then remove from the pan.
- Add more oil if necessary, then add the California peppers and fry a little.
- Add the red onion, salt and fry until translucent.
- Add the zucchini and garlic and roast a little.
- Pour in the white wine and return the pre-fried chicken breasts with their juices.
- When the alcohol has evaporated from the wine, add the canned tomatoes, provence spice mix, salt and stir through.
- Continue cooking the Provençal chicken breasts until everything is tender. Finally, stir in the olives.
Notes
The chicken provence is usually served with pasta, but it also goes well with mashed potatoes or steamed rice. But as it’s full of vegetables, it’s also delicious on its own.
Vegetable chicken stir fry
Vegetable chicken stir fry is a tasty, easy-to-prepare and attractive dish.
What is a stir fry?
The stir fry cooking technique originated in China, where food is fried over high heat, stirring to prevent burning.
Ingredients
- 9-10 oz chicken breast
- 4-5 oz dkg zucchini
- 1 large carrot
- 1 head of red onion
- 1 db bell pepper
- 2 oz dkg cabbage
- 1 clove garlic
- 2 tablespoons olive oil
- salt
- pepper
- 1 teaspoon of paprika
Instructions
- Strip the meat, sprinkle with salt and pepper.
- Slice carrots, zucchini, peppers, cabbage. Cut the onion in half and slice it. Chop the garlic.
- Heat the olive oil in a pan and cook the meat over a high heat until golden brown, then remove from the pan and set aside.
- Add the onion and carrots to the pan and fry for a few minutes, stirring constantly. Add the peppers and cabbage and continue frying. Finally, add the zucchini and garlic to the vegetables.
- When the vegetables are mostly tender (you don’t need to cook them until they are completely soft), add salt, pepper and the paprika and add 2-3 tablespoons of water.
- Add the pre-cooked meat with the juices and cook for a few minutes more.
Notes
You can also eat the vegetable chicken stir fry on its own, making it a light diet dish that fits into low carb and keto diets.
If you want a more substantial meal, you can serve it with a side dish such as rice.
If you want a more substantial meal, you can serve it with a side dish such as rice.
Chicken wrap with salads
This recipe is more of a guideline, for inspiration, you can fill the tortilla base with almost anything, just make sure the tastes are in harmony. A wrap is the perfect summer food, a tortilla wrap filled with vegetables and chicken breast is light yet filling, the best choice for lunch on a hot day.
Ingredients
- 4 sheet tortilla
- 9-10 oz roast chicken
- 4 tbsp mayonnaise
- 1 tbsp parmesan
- salad/iceberg lettuce
- 2 pieces of tomato
- 1 piece of avocado
- salt and pepper to taste
- dressing optional
Instructions
- Chop the tomatoes, avocado and lettuce.
- Use a fork to separate the roast chicken meat into strands or cut into thin strips.
- Heat the tortilla sheets and place them in the microwave for about 10 seconds.
- Spread 2 tablespoons of mayonnaise on each tortilla sheet and sprinkle with parmesan. Then place the lettuce, avocado and tomato lengthways in the middle of each tortilla, and finally place a piece of fried chicken in each tortilla. If you want to make it more saucy, you can add dressing, it can be Caesar dressing, honey mustard, but you can leave it out, the mayonnaise will make the wrap juicy.
Chicken fajitas
Chicken fajitas are a more popular Mexican food. You can easily make this simple version at home.
Ingredients
- 9-10 oz chicken breast
- 1 red onion
- 1/2 piece red California bell pepper
- 1/2 yellow California bell pepper
- 1/2 green California bell pepper
- 1 lime
- 1/2 bunch coriander
- 1/2 bunch parsley
- olive oil
For fajitas seasoning mix
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/2 teaspoon Roman cumin
- 1/4 teaspoon ground pepper
Instructions
- 1.Slice the chicken breast.
- 2.Prepare the fajitas spice mix by mixing the spices, chili powder, garlic powder, oregano, Roman cumin, ground pepper.
- Sprinkle the fajita seasoning over the chicken breast strips, drizzle with a tablespoon of olive oil and mix.
- Slice the bell peppers and the red onion.
- Heat the oil in a frying pan, add the peppers and onion and fry.
- Once the vegetables are browned, remove them from the pan. If necessary, add a little more oil to the pan.
- Put the chicken breast strips in the pan and fry them.
- When the chicken breast strips are browned, put the vegetables back in the pan. They will release some of their juices, pour them into the pan and squeeze in the lime juice.
- Stir fry, this will only take a few minutes, finally add the chopped coriander and parsley to the chicken fajitas.
Notes
Chicken fajitas can be eaten on its own as a side dish, or with rice and steamed vegetables, but in Mexico fajitas are stuffed into tortillas, and the tortilla also comes with lettuce, sour cream, salsa and guacamole.
Cajun chicken breast with mango salsa
This recipe makes you think of the beach, palm trees and mojitos.
Ingredients
- 1 chicken breast fillet
- salt
- freshly ground pepper
- 2 tbsp olive oil
- 1 tsp of chili powder
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsdp roman cumin
- oil for frying
For mango salsa:
- 1 mango – preferably fresh but canned is fine
- 1/2 green bell pepper
- 1 medium tomato
- 1/2 piece of purple cilantro
- 1 lime
- 1/2 bunch coriander and parsley
- salt
- freshly ground pepper
Instructions
- Cut the chicken breast into 4 slices, salt and pepper both sides.
- Mix together the olive oil, chili, garlic powder, cumin and oregano. Marinate the chicken slices and set aside while you make the mango salsa.
- Chop the mango, peppers, tomatoes and red onion into about half-inch cubes, chop the coriander and parsley, squeeze in the lime juice then mix the ingredients together.
- Heat the oil in a pan and fry the seasoned chicken breast slices.
- Serve the fried chicken breast slices with the mango salsa.
Easy Tandoori Chicken
Ingredients
- 30-35 oz chicken pieces breast and thighs combined
- 1 cup yoghurt
- 1 packet Tandoori spice mix
- 1/2 lime
- 3 cloves garlic
- salt to taste
- olive oil
Tandoori seasoning if you want to make it yourself:
- 1 tsp Garam Masala
- 1 tsp coriander powder
- 1/2 tsp ground pepper
- 1 tsp turmeric
- 1/2 chili flakes or powder Substitute red pepper powder if you don’t like spicy
- 1 tsp ginger garlic paste
Instructions
- Put the yoghurt in a bowl, add the packet of spice mix, add the crushed garlic, squeeze in the lime, add 3 tbsp olive oil, salt and mix.
- Add the chicken pieces to the marinade and mix. Let stand for at least half an hour.
- Cook on the grill or in a preheated oven until it starts to brown on the outside.
Notes
Tandoori chicken is best served with grilled vegetables (zucchini, bell peppers, eggplant, cauliflower). But it is also excellent with rice or salad.
Chicken skewers
One of the most popular foods of the summer is grilled specialities. This chicken skewers recipe is one of my favourites! 🙂 It can be made with both chicken or turkey!
Ingredients
- Ingredients:
- 28-30 oz chicken breast fillet
- 2 courgettes
- 2 tomatoes
- 2 bell peppers
- 3 pcs of red onion
- 3 larger mushrooms
For the marinade:
- 1 teaspoon of salt
- 0.5 teaspoon of black pepper ground
- 2 teaspoons of mustard
- 2 tbsp basil leaves – fresh
- 5 tablespoons olive oil
Instructions
- Dice the chicken breasts.
- Mix the marinade ingredients in a bowl and toss with the chicken. Put in the fridge to set.
- Dice the zucchini, onion, tomato and bell pepper.
- Add all the diced vegetables to the meat that has already been seasoned in the marinade. Mix thoroughly so that the vegetables are coated in the marinade.
- Thread the marinated ingredients onto skewers in any order you like.
- Grill or bake until golden brown.
Notes
It’s best served with a fresh salad, but you can also serve it with roast new potatoes, rice or grilled corn.
Mozzarella chicken breast (hasselback chicken breast)
Ingredients
- 2 chicken breasts
- mozzarella cheese fresh, 1 ball
- 1 tomato
- 12 fresh basil leaves
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- salt
- pepper
Instructions
- Preheat the oven to 200 degrees.
- With a sharp knife, make vertical cuts on the chicken breast, approx. a finger’s distance apart. Cut the chicken breast carefully, so that you don’t cut it all the way through, so that the bottom remains together.
- Add salt and pepper to the chicken, as well as the cuts.
- Oil a baking dish or put baking paper in it and place the sliced, salted chicken breast on it.
- Slice the mozzarella and tomatoes into thin rings. Cut the tomato rings in half.
- Place a ring of mozzarella, half a ring of tomato and a basil leaf in each cavity of the chicken breast.
- Drizzle a tablespoon of olive oil and a tablespoon of balsamic vinegar over each chicken.
- Put it in the oven and bake it for 20-25 minutes, and the tasty, juicy chicken breast with mozzarella is ready!
Notes
You can eat the chicken breast with mozzarella on its own, so it’s a diet lunch or dinner, but you can also serve it with a side dish, such as mashed potatoes.
Zucchini casserole with chicken breast
Zucchini casserole with chicken breast, tomatoes and mozzarella is a light but very tasty dish.
Ingredients
- 10-12 oz chicken breast
- 14-16 oz zucchini
- 2 tomatoes
- 1 dl sour cream
- 1 egg
- 10 kg of mozzarella
- 1 clove of garlic
- salt
- pepper
- olive oil
- 1 tablespoon of butter
Instructions
- Cut the chicken breast into 3-4 cm slices, season with salt and pepper.
- Cut the zucchini into slices about half a cm thick.
- Heat the butter with a little olive oil in a pan and fry the chicken breasts until they are about 90 % cooked. They don’t need to be fully cooked, as they will still cook in the oven.
- If necessary, add a little more olive oil to the pan and fry both sides of the zucchini rings. This is necessary because zucchini has a high water content, so you can reduce it, and frying it will make it more delicious and flavoursome. If you have a grill oven, you can use that too, the grill grate strips will make the dish more showy.
- Turn the oven on and preheat it to 180 degrees.
- Thinly grease a 25×25 cm baking dish with olive oil and layer the ingredients for the zucchini casserole in the order below:
- zucchini
- tomatoes
- chicken breast
- courgettes
- Season each layer with salt, except the chicken breast.
- Grate the garlic into the sour cream, add the egg, a pinch of salt and mix until smooth, then pour the mixture over the top of the zucchini casserole.
- Place in the preheated oven and bake for 15 minutes.
- Grate the mozzarella, sprinkle the grated cheese over the chicken and zucchini casserole and return to the oven until the cheese melts. You can turn the grill on for a few minutes at the end to brown the cheese.
- And you’re done with your casserole zucchini with chicken breast! Let it rest for about 10 minutes before serving, then it’s easier to remove.
Tex-Mex chicken salad
A glass of light white wine with a chardonnay, for example, makes a very tasty summer evening meal.
Ingredients
- 1 chicken breast fillet
- 1 bag salad mix
- 1 can of any kind of beans
- 1 can of sweetcorn
- 3 medium green onions
- 0.5-1 avocado
- 6 cocktail tomatoes
- 3 tbsp olive oil
- coriander to taste
- Roman cumin to taste
- chili to taste
- 2 drops Tabasco sauce
- 1 pinch brown sugar dark, sticky
- 1 medium lime
- salt to taste
- pepper to taste
Instructions
- Cut the chicken fillets into strips. Season with salt and mix with 1 tbsp olive oil, ground cumin, chili powder and a pinch of brown sugar. If there is time, let’s stand in the fridge.
- Heat a frying pan, pour in the chicken so that there is only one layer, and stir fry/shake quickly to brown on all sides. When done, set aside in a small bowl.
- Make a dressing with the remaining 2 tbsp oil, the grated zest and juice of the lime, cumin and 1-2 drops of Tabasco using a hand whisk. Season lightly with salt.
- In a salad bowl, gently mix the dressing with the lettuce, halved/quartered tomatoes, diced onion (with greens), sliced avocado, beans, corn and chopped coriander leaves.
- Place on a plate, top with the chicken cubes and drizzle with a little more dressing. Enjoy it!
Easy chicken pasta salad
This light chicken and yoghurt pasta salad is an infinitely simple, yet tasty meal. The secret is to make sure the chicken is well browned and spicy, which gives it all the flavour. The delicious sour cream and yoghurt sauce balances the spiciness of the chicken very well, and if the meat is dry, you can’t even notice it in the sauce. Just add some more vegetables and you’re done.
Ingredients
- 1 bag penne pasta
- 1 chicken breast
- 1 green bell pepper
- 2 tomatoes
- roast chicken spice mix
- salt
- pepper
Dressing:
- 1/ cup sour cream
- 1/2 cup yogurt
- 1/2 piece lemon
- oregano
- basil
- salt
- pepper
Instructions
- Cut the chicken breast fillets into small cubes, season with salt and pepper to taste. Fry quickly in a hot pan and set aside.
- Cook the pasta, chop the peppers and tomatoes.
- Dressing: Mix the sour cream and yogurt thoroughly, sprinkle in the oregano, basil, salt and pepper. Add the juice of half a lemon and mix.
- Prepare a large bowl and place the sliced vegetables, meat and pasta in it, then drizzle with the dressing. Mix the pasta salad thoroughly, then refrigerate for at least an hour to allow the flavours to blend. Enjoy your meal!
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