25 Easy Summer Dinners That Everyone Will Love

Looking for easy summer dinners that even the pickiest eaters will love? I have 25 recipes that are full of summer flavor and easy as pie to cook.

25 Easy Summer Dinners That Everyone Will Love

1. Street Corn Chicken Rice Bowl

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Three words describe this dish: simple, healthy and delicious. This rice bowl cooks in just 30 minutes and calls for a juicy chicken marinade of lemon juice, Worcestershire sauce, soy sauce, lemon zest and other fresh spices. You’ll love the zesty street corn salad, and you can add even more fresh veggies if you want. Here is t recipe:

Ingredients

• 4 chicken breasts
• 4 cups cooked rice
• 2 cups grilled corn
• 1/4 cup soy sauce
• 2 tbsp olive oil
• 2 tsp Worcestershire sauce
• 2 1/2 tsp minced garlic
• 1 tsp lemon juice
• 1/3 cup mayo
• 1/3 cup feta
• 1/3 cup cotija cheese
• 1/4 cup diced red onion
• 1/4 cup fresh cilantro
• 1–2 tbsp lime juice
• 1/2 tsp chili powder
• 1/4 tsp paprika
• Salt and pepper
• Toppings: avocado, jalapeño, cilantro, lime wedges, sour cream, tomatoes, or black beans

Instructions

1. Marinate the chicken: Mix soy sauce, olive oil, Worcestershire sauce, garlic, and lemon juice. Add chicken and marinate for 15–60 minutes.
2. Grill the chicken: Grill over medium heat for 4–6 minutes per side, then finish over indirect heat until cooked through. Rest for 5 minutes, then slice or cube.
3. Grill the corn: Lightly coat corn with olive oil and salt. Grill for 8–10 minutes, turning occasionally, then cut the kernels from the cob.
4. Make the street corn: Mix grilled corn with mayo, feta, cotija, red onion, cilantro, lime juice, garlic, chili powder, paprika, salt, and pepper.
5. Assemble: Divide rice between bowls and top with grilled chicken and street corn. Finish with avocado, jalapeño, cilantro, lime, and any other toppings you like.

2. Sausage and Veggies Skillet

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A simple, flavorful dinner that everyone will love. Best of all, you only need one skillet to cook it all. Start with your favorite sausage and add corn, red bell peppers, zucchini and spices. Top with fresh cilantro.

If you want to save some time, I recommend using frozen corn kernels instead of corn on the cob. Here is the recipe:

Ingredients

• 12 oz cooked sausage, sliced
• 2 cups cooked corn kernels
• 1 large red bell pepper, diced
• 1 large zucchini, sliced
• 1 tbsp olive oil
• 1/2 tsp chili powder
• Fresh cilantro, chopped
• Salt, if needed

Instructions

1. Brown the sausage: Heat olive oil in a skillet over medium heat. Cook sliced sausage for about 5 minutes, flip, and cook another 3 minutes. Remove from the skillet.
2. Cook the bell pepper: Add diced bell pepper to the same skillet and cook for about 4 minutes, then remove.
3. Cook the zucchini: Add zucchini to the skillet and cook for about 3 minutes.
4. Combine: Return sausage and bell pepper to the skillet. Add cooked corn and chili powder, stir everything together, and warm over low heat.
5. Finish: Remove from heat, top with fresh cilantro, and add salt only if needed.

3. Hawaiian Chicken Kebabs

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Kebabs are the perfect easy summer dinner, and this recipe combines the tangy flavor of pineapple with savory chicken and fresh grilled veggies. I love the chicken marinade, which calls for pineapple juice, soy sauce, brown sugar, rice vinegar, ginger, garlic and other pantry staples.

Ingredients

• 1 3/4 lb boneless, skinless chicken breasts, cubed
• 3 cups fresh pineapple, cubed
• 1 1/2 large green bell peppers, chopped
• 1 large red onion, chopped
• 1/3 cup ketchup
• 1/3 cup dark brown sugar
• 1/3 cup low-sodium soy sauce
• 1/4 cup pineapple juice
• 4 tbsp olive oil, divided
• 1 1/2 tbsp rice vinegar
• 4 garlic cloves, minced
• 1 tbsp minced ginger
• 1/2 tsp sesame oil
• Salt and pepper

Instructions

1. Make the marinade: Whisk ketchup, brown sugar, soy sauce, pineapple juice, 2 tbsp olive oil, rice vinegar, garlic, ginger, sesame oil, salt, and pepper.
2. Marinate the chicken: Reserve 1/2 cup marinade, then pour the rest over the chicken. Refrigerate for 1 hour.
3. Prepare the kebabs: Toss pineapple, bell pepper, and red onion with the remaining 2 tbsp olive oil. Thread chicken, pineapple, pepper, and onion onto skewers.
4. Grill: Grill over medium heat (400°F) for 5 minutes. Brush with reserved marinade, turn, brush the other side, and grill about 4 minutes more.
5. Finish: Cook until the chicken reaches 165°F in the center, then serve warm.

4. Greek Orzo with Tomatoes, Olives, Basil and Feta

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I love easy summer dinners like this one because they come together so quickly but are loaded with flavor.

The orzo cooks in just 10 minutes, and the rest is just a matter of mixing the other ingredients together, like cherry tomatoes, kalamata olives, feta cheese, sundried tomatoes, green olives and Mediterranean spices.

Ingredients

• 1 1/2 cups orzo
• 3 cups chicken or vegetable stock
• 8 oz cherry tomatoes, halved
• 1/3 cup sun-dried tomatoes, chopped
• 1/3 cup kalamata olives, sliced
• 1/4 cup green olives, sliced
• 6 oz feta cheese, crumbled
• 3 tbsp fresh lemon juice
• 3 tbsp extra virgin olive oil
• 1/4 tsp smoked paprika
• 1/4 tsp Italian seasoning
• 1/4 cup fresh basil, chopped
• Salt and pepper

Instructions

1. Cook the orzo: Combine orzo and stock in a large skillet. Bring to a boil, then cover and simmer for about 10 minutes, stirring halfway through, until tender.
2. Add the mix-ins: Stir in cherry tomatoes, sun-dried tomatoes, kalamata olives, green olives, and most of the feta.
3. Season: Add lemon juice, olive oil, smoked paprika, and Italian seasoning.
4. Heat through: Cook over low heat, stirring until everything is warmed and combined. Season with salt and pepper.
5. Finish: Top with the remaining feta and fresh basil before serving.

5. Balsamic Steak Gorgonzola Salad with Grilled Corn

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Grilled steak and corn are staple summer foods, and they pair perfectly with the gorgonzola in this salad. Add fresh tomatoes, onion, greens and fresh herbs to complete your salad. Top with a homemade balsamic vinaigrette, and you have the ultimate easy summer dinner.

Ingredients

• 1 lb sirloin steak
• 2 tbsp balsamic vinegar
• 1 tbsp Worcestershire sauce
• 1/4 cup olive oil
• 1/2 tsp Dijon mustard
• 1/4 tsp garlic powder
• Salt and pepper
• 1 cup cherry tomatoes, halved
• 1/2 red onion, sliced
• 4 oz Gorgonzola cheese, crumbled
• 2 heads endive lettuce, chopped
• 6 cups mixed greens
• 1 ear corn
• 1 tbsp olive oil

Gremolata

• 2 tbsp fresh basil, minced
• 2 tbsp parsley, minced
• 1 garlic clove, minced
• 1 tbsp lemon zest

Balsamic Vinaigrette

• 3 tbsp balsamic vinegar
• 1/2 cup olive oil
• 1/2 tsp Dijon mustard
• Salt and pepper

Instructions

1. Marinate the steak: Mix balsamic vinegar, Worcestershire, olive oil, Dijon, garlic powder, salt, and pepper. Add steak and refrigerate for 30 minutes.
2. Make the gremolata: Mix basil, parsley, garlic, and lemon zest.
3. Grill the corn: Brush corn with olive oil, season with salt and pepper, and grill for about 10 minutes. Cool slightly and cut off the kernels.
4. Grill the steak: Grill for 4–5 minutes per side, or to your preferred doneness. Rest for 5 minutes, then slice thinly against the grain.
5. Make the vinaigrette: Whisk balsamic vinegar, olive oil, Dijon, salt, and pepper.
6. Assemble: Toss greens, endive, tomatoes, onion, corn, and Gorgonzola with half the vinaigrette and gremolata. Top with sliced steak and drizzle with the remaining dressing and gremolata.

6. BBQ Chicken Skewer Salad

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These chicken skewers cook up quickly on the grill, and they’re the perfect juicy addition to a fresh salad. This recipe calls for avocado, black beans, corn, green onions and other salad staples, but you can add whatever ingredients you want. I highly recommend making the herby ranch dressing – it’s so worth it.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 3 tbsp avocado oil
• 1 tsp kosher salt
• 2 cups BBQ sauce
• 8 wooden skewers, soaked
• 4 ears corn
• 8 cups romaine lettuce, sliced
• 6 green onions, sliced
• 2 cups grape tomatoes, quartered
• 1 (15 oz) can black beans, drained
• 1/4 cup fresh cilantro, chopped
• 2 tbsp fresh basil, chopped
• 1 avocado, diced

Herby Ranch Dressing

• 1 cup avocado oil
• 1 large egg
• 1/2 cup full-fat coconut milk
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tsp kosher salt
• 1 tsp onion powder
• 2 garlic cloves, minced
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 1 tsp black pepper

Instructions

1. Marinate the chicken: Cut chicken into pieces and toss with 3 tbsp avocado oil, salt, and 1 cup BBQ sauce. Marinate for at least 20 minutes.
2. Make the ranch: Blend avocado oil and egg until creamy. Blend in coconut milk, lemon juice, vinegar, salt, onion powder, and garlic, then stir in dill, parsley, and pepper.
3. Prepare the skewers: Thread chicken onto soaked skewers and coat the corn with a little avocado oil.
4. Grill: Grill corn for 10–12 minutes. Grill chicken skewers for 3–4 minutes per side, brushing with the remaining BBQ sauce.
5. Make the salad: Toss romaine, green onions, tomatoes, black beans, cilantro, and basil with the ranch dressing. Cut grilled corn from the cob and add with avocado.
6. Assemble: Top the salad with the BBQ chicken skewers and serve.

7. Black Bean Mango Salad

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Here’s a super simple dinner that’s healthy and comes together in just 15 minutes. For the main salad, you’ll need fresh mango, avocado, tomatoes, corn, black beans, and cilantro. The simple olive oil and lime dressing is the perfect topping for this salad. Just season with salt and pepper to taste.

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 1 large mango, diced
• 1 avocado, diced
• 1 cup cherry tomatoes, chopped
• 1 cup corn
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 2 tbsp fresh lime juice
• Salt and pepper

Instructions

1. Prepare the ingredients: Dice the mango, avocado, and tomatoes, and chop the cilantro.
2. Combine: Add black beans, mango, tomatoes, avocado, corn, and cilantro to a large bowl.
3. Dress the salad: Drizzle with olive oil and fresh lime juice, then season with salt and pepper.
4. Mix: Gently toss everything together until evenly coated and serve.

8. Greek Turkey Meatballs with Tzatziki Sauce

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Turkey meatballs are lighter and healthier than their beef counterparts, which makes them perfect for a summer meal. I like to serve these with rice and a simple Greek salad on the side, but you can serve them however you want. If you’re pressed for time, you can buy tzatziki sauce from the grocery store, but it’s worth the effort to make it yourself. If you like this kind of recipes – then make sure to check my Greek meatball bowl recipe with my secret ingredient that makes the meatballs insanely good!

Ingredients

• 1 lb ground turkey
• 1/4 cup white onion, chopped
• 1/3 cup panko breadcrumbs
• 1/3 cup feta cheese
• 3 garlic cloves, minced
• 1 egg
• 2 tsp dried oregano
• 1 1/2 tsp dried dill
• 1 1/2 tsp cumin
• 1 tsp salt
• 1/4 tsp black pepper

Tzatziki

• 1 cup plain Greek yogurt
• 2 Persian cucumbers, grated
• 1 tbsp fresh dill, chopped
• 2 garlic cloves, minced
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1/2 tsp salt
• Black pepper

Instructions

1. Make the tzatziki: Squeeze excess liquid from the grated cucumber, then mix with Greek yogurt, dill, garlic, lemon juice, olive oil, salt, and pepper. Refrigerate.
2. Prepare the meatballs: Mix turkey, onion, breadcrumbs, feta, garlic, egg, oregano, dill, cumin, salt, and pepper. Form into 1-inch balls.
3. Bake: Place meatballs on a lined baking sheet and bake at 400°F for 15–20 minutes, until cooked through.
4. Serve: Serve the meatballs warm with tzatziki and fresh lemon wedges.

9. Cilantro Lime Chicken

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I love the zesty marinade for this chicken recipe, which has orange juice, lime juice, lime zest, fresh garlic, soy sauce, cumin and olive oil. But the mango salsa is the real star of the show here.

This dish is so simple to make, and you can serve it however you like – with rice, quinoa or even on a bed of lettuce.

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts or thighs
• 3 oranges
• 3 limes
• 1/2 cup olive oil
• 1 tbsp honey
• 1 tsp ground cumin
• 2 1/2 tbsp soy sauce
• 2 tsp minced garlic
• 1/4 cup fresh cilantro, chopped
• 1 tsp salt
• 1/4 tsp black pepper
• For serving: mango-avocado salsa and cilantro-lime or coconut rice

Instructions

1. Make the marinade: Zest 1 tsp each of orange and lime, then juice the fruit to get 3/4 cup orange juice and 1/3 cup lime juice. Whisk with olive oil, honey, cumin, soy sauce, garlic, cilantro, salt, and pepper.
2. Marinate the chicken: Reserve 1/2 cup marinade. Add chicken to the remaining marinade and refrigerate for at least 30 minutes, or up to 6 hours.
3. Grill the chicken: Preheat grill to 450°F. Grill chicken for 10–12 minutes, flipping halfway and brushing with the reserved marinade, until it reaches 165°F.
4. Rest: Let the chicken rest for 5–10 minutes, then slice.
5. Serve: Serve over cilantro-lime or coconut rice and top with mango-avocado salsa.

10. Grilled Hot Honey Chicken with Sweet Corn Salad

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If you’ve never had hot honey, you’re missing out. Hot honey is honey infused with chili peppers for a sweet and spicy flavor combination that is perfect for grilled chicken. Lemon and garlic add an extra kick to the chicken, and the corn salad is subtly sweet. You can serve this with a small green salad on the side if you want to add some more fresh veggies to your meal.

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 2 tbsp hot honey, plus more for serving
• 1 tsp lemon zest
• 1 garlic clove, minced
• Salt and pepper

Corn Salad

• 6 ears sweet corn, kernels removed
• 2 green onions, sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup sour cream
• 2 tbsp lime juice
• 1 tbsp lime zest
• Salt and pepper

Instructions

1. Marinate the chicken: Mix olive oil, lemon juice, hot honey, lemon zest, garlic, salt, and pepper. Add chicken and marinate for at least 30 minutes.
2. Grill the chicken: Grill over high heat for about 5–6 minutes per side, until the chicken reaches 165°F. Rest for 5–10 minutes, then drizzle with extra hot honey.
3. Make the corn salad: Combine corn, green onions, and cilantro in a bowl.
4. Make the dressing: Mix sour cream, lime juice, lime zest, salt, and pepper, then toss with the corn mixture.
5. Serve: Serve the grilled hot honey chicken with the lime corn salad.

11. Fiesta Black Bean Bowls

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Bean bowls are always a hit, and they’re so easy to make, too. Just combine rice, black beans, cumin, chili powder and roasted corn. Don’t skip the creamy chipotle sauce for this one – it’s worth making it.

Ingredients

• 2 cups cooked rice
• 2 cups cooked black beans, drained
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1 cup roasted corn
• Creamy chipotle sauce
• Toppings: avocado, cherry tomatoes, lime, fresh cilantro

Instructions

1. Prepare the rice: Cook the rice according to package directions.
2. Season the beans: Add cumin and chili powder to the black beans and heat in a skillet until warm.
3. Heat the corn: Warm the roasted corn on the stovetop or in the microwave.
4. Assemble the bowls: Divide rice, black beans, and corn between bowls.
5. Add toppings: Top with avocado, cherry tomatoes, cilantro, lime, and creamy chipotle sauce.

12. Jerk Chicken Bowls with Mango Salsa and Coconut Rice

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Easy summer dinners like this one will leave everyone satisfied, and you can feel good about serving this dish because it’s healthy. Fresh mango salsa, coconut rice and a flavorful jerk chicken – what more could you ask for?

Ingredients

Coconut Rice

• 1 cup basmati rice
• 2/3 cup coconut milk
• 2/3 cup water

Mango Salsa

• 1 mango, diced
• 2 tbsp red onion, finely chopped
• 1 tbsp cilantro, minced
• Juice from 1/4 lime
• Salt to taste

Jerk Chicken

• 2 small boneless, skinless chicken breasts
• 2 tbsp jerk seasoning
• 1 tbsp oil

Instructions

1. Cook the rice: Combine basmati rice, coconut milk, and water in a saucepan. Bring to a boil, reduce heat, cover, and cook for 15 minutes.
2. Make the mango salsa: Mix mango, red onion, cilantro, lime juice, and salt.
3. Season the chicken: Coat both sides of the chicken generously with jerk seasoning.
4. Cook the chicken: Heat oil in a skillet over medium-high heat and cook chicken for 3–5 minutes per side, or until cooked through. Rest briefly, then slice.
5. Assemble the bowls: Divide coconut rice between bowls and top with sliced jerk chicken and mango salsa. Serve with lime wedges.

13. Mediterranean Naan Bread Pizza

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Dinner doesn’t get much easier than these Naan bread “pizzas,” and you don’t even have to turn on the stove to make them.

All you have to do is top fresh naan bread with your favorite hummus, kalamata olives, artichokes, cherry tomatoes, feta, arugula, green onions and a drizzle of olive oil. Dinner is ready in a flash and is oh-so-satisfying.

Ingredients

• 2 large flatbreads or naan
• 10 oz roasted red pepper hummus
• 1/2 cup kalamata and green olives, quartered
• 6 oz artichokes in oil, drained and chopped
• 1 cup cherry tomatoes, halved
• 4 oz feta cheese
• 1/2 cup microgreens or arugula
• 1/4 cup green onions, chopped
• 1/4 cup fresh parsley, chopped
• For serving: extra virgin olive oil or balsamic glaze

Instructions

1. Spread the hummus: Spread an even layer of roasted red pepper hummus over each naan or flatbread.
2. Add the toppings: Top with olives, artichokes, cherry tomatoes, feta, microgreens, green onions, and parsley.
3. Garnish: Finish with fresh parsley and a drizzle of olive oil or balsamic glaze.
4. Serve: Slice and serve immediately.

Related: 23 Surprisingly Easy Gluten-Free Flatbread Recipes That Will Make You Forget Pizza

14. Cilantro-Lime Honey Chicken Bowls with Peach Salsa and Rice

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These flavorful chicken bowls are ready to eat in 30 minutes, and they’re packed with healthy ingredients. With the delicious peach salsa, no one will even know they’re eating a healthy meal.

Start with a serving of rice, and top with the cilantro-lime chicken, peach salsa, lime juice and fresh cilantro.

Ingredients

Peach Salsa

• 3 yellow peaches, diced
• 1 red bell pepper, diced
• 1/4 cup red onion, diced
• 3 green onions, chopped
• 1/2 bunch fresh cilantro, chopped
• 2 tbsp lime juice
• 1/4 tsp chili powder
• 1/4 tsp salt

Cilantro-Lime Chicken

• 1 lb boneless, skinless chicken breasts, sliced
• 1/2 tsp smoked paprika
• 1 tsp chili powder
• 1/4 tsp salt
• Black pepper
• 2 tbsp olive oil
• 2 tbsp lime juice
• 2 tbsp honey
• 2 tbsp salted butter

For Serving

• 2 cups cooked jasmine rice
• Fresh cilantro
• Lime slices

Instructions

1. Make the peach salsa: Mix peaches, bell pepper, red onion, green onions, cilantro, lime juice, chili powder, and salt.
2. Season the chicken: Season sliced chicken with smoked paprika, chili powder, salt, and pepper.
3. Cook the chicken: Heat olive oil over medium-high heat and cook chicken for about 4 minutes. Flip and cook for another 2 minutes.
4. Add the sauce: Reduce heat and add lime juice and honey. Cook for about 2 more minutes until the chicken is cooked through. Remove from heat and stir in butter and cilantro.
5. Assemble the bowls: Divide rice between bowls and top with cilantro-lime chicken and peach salsa. Garnish with cilantro and lime slices.

15. Tortellini with Summer Veggies

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I love a good tortellini dish, and this one has all the fresh summer flavors I love: corn, tomatoes, basil, parsley and zucchini.

This recipe calls for marinara sauce, but you can transform this dish into something lighter and healthier by replacing it with a simple balsamic vinaigrette.

Ingredients

• 20 oz refrigerated three-cheese tortellini
• 2 tbsp extra virgin olive oil
• 1 medium yellow onion, chopped
• 2 cups fresh corn kernels
• 2 cups grape tomatoes
• 2 medium zucchini, sliced into half moons
• 3 garlic cloves, minced
• 1 1/4 cups marinara sauce
• 1/2 cup Parmesan cheese, divided
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• Salt and black pepper

Instructions

1. Cook the tortellini: Cook tortellini in salted boiling water for 1 minute less than the package directions. Reserve about 1/4 cup pasta water, then drain.
2. Sauté the vegetables: Heat olive oil over medium-high heat. Cook onion for 3 minutes, add corn for 2 minutes, then tomatoes for 3 minutes.
3. Add zucchini: Stir in zucchini and garlic and cook for 6–8 minutes, until tender and some tomatoes have burst.
4. Add tortellini and sauce: Add cooked tortellini and marinara to the vegetables. Toss and cook for 1–2 minutes, adding a splash of pasta water if needed.
5. Finish and serve: Season with salt and pepper and toss with 1/4 cup Parmesan, basil, and parsley. Serve topped with remaining Parmesan.

16. Mediterranean Salad with Cucumber, Tomato and Onion

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Ten minutes is all the time you need for this dinner, and if you’re a busy mom or partner, you know how important quick meals are in any meal plan. Toss lime juice, olive oil, cucumber, red onion, tomato and cilantro together with some olive oil, and that’s it to make this refreshing salad.

Ingredients

• 1 cucumber, diced
• 2–3 medium tomatoes, diced
• 1/2 red onion, finely diced
• 2 tbsp fresh cilantro, chopped
• 3 tbsp extra virgin olive oil
• 1/4 cup fresh lemon juice
• 1/4 tsp salt
• Freshly cracked black pepper

Instructions

1. Chop the vegetables: Dice the cucumber, tomatoes, and red onion into small pieces.
2. Combine: Add the vegetables and chopped cilantro to a large salad bowl.
3. Dress the salad: Drizzle with olive oil and lemon juice, then season with salt and pepper.
4. Mix and serve: Toss everything together and let sit for 10–15 minutes. Serve at room temperature or lightly chilled.

Related: Top 20 Light Summer Dinner Recipes to Keep on Repeat

17. One Skillet Greek Chicken and Orzo with Tomatoes, Feta, and Tzatziki

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Anyone looking for easy summer dinners that are Mediterranean-inspired will be happy to see this idea on the list. You’ll need a big skillet, but it makes cooking up this meal a lot easier.

You’ll need chicken, Greek olives, feta cheese, tzatziki and numerous other ingredients to get started.

Ingredients

• 4 tbsp extra virgin olive oil
• 1 lb boneless, skinless chicken, cut into bite-sized pieces
• 1/2 cup fresh oregano, chopped
• 2 tsp smoked paprika
• Salt and black pepper
• 2 tbsp balsamic vinegar
• 4 garlic cloves, chopped
• 1 bell pepper, sliced
• 1 cup mixed Greek olives, pitted
• 2 cups dry orzo
• 1 cup feta cheese, crumbled
• For serving: tzatziki

Tomatoes

• 2 cups heirloom or cherry tomatoes, chopped or halved
• 1/3 cup extra virgin olive oil
• 1/3 cup fresh basil, chopped
• 1 garlic clove, grated
• Salt and red pepper flakes

Instructions

1. Cook the chicken: Toss chicken with olive oil, oregano, paprika, salt, and pepper. Cook over medium-high heat for about 5 minutes until browned and cooked through. Add balsamic vinegar and garlic, cook 1 minute, then remove.
2. Cook the orzo: Sauté bell pepper for 2–3 minutes. Add orzo, 2 1/2 cups water, salt, and pepper. Cook for about 10 minutes, stirring often, until the water is mostly absorbed.
3. Finish the skillet: Stir the chicken and olives into the orzo and cook for about 3 minutes until heated through.
4. Make the tomatoes: Toss tomatoes with olive oil, basil, grated garlic, salt, and red pepper flakes.
5. Serve: Spoon the tomato mixture over the chicken and orzo. Top with crumbled feta and tzatziki.

18. 20 Minute Thai Basil Beef Rolls

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Recreating Thai food is not easy, but this 20-minute beef roll is one of the rare exceptions. You’ll appreciate the spicy, tangy and sweet flavors and steamed rice. A steamer is needed, and the only condiment that may be hard to find is the Thai chili sauce.

Ingredients

• 1 1/2 lbs ground beef
• Black pepper
• 4 garlic cloves, chopped
• 1 tbsp fresh ginger, grated
• 1–3 tsp Chinese five spice
• 1/3 cup tamari or soy sauce
• 1/4 cup sweet Thai chili sauce
• 1/4 cup green onions, chopped
• 4 Persian cucumbers, chopped
• 2 cups fresh cilantro, chopped
• 1/2 cup Thai basil, chopped
• 1/3 cup roasted peanuts, chopped
• 8–10 flour tortillas, warmed
• For serving: chili paste, soy sauce, toasted sesame oil

Instructions

1. Cook the beef: Brown the ground beef with black pepper over medium heat for about 5 minutes.
2. Add the flavor: Stir in garlic, ginger, and Chinese five spice. Cook for 1 minute, then add soy sauce and Thai chili sauce. Simmer for 3–5 minutes until the beef is coated. Stir in green onions.
3. Fill the rolls: Spoon the beef into warm tortillas and top with cucumber, cilantro, Thai basil, green onions, and chopped peanuts.
4. Roll: Fold in the sides and tightly roll each tortilla around the filling.
5. Serve: For extra crispiness, heat the finished rolls in a hot skillet for about 1 minute before serving, turning as needed to lightly toast the outside. Serve warm with extra soy sauce, chili paste, and toasted sesame oil for dipping.

19. Salmon with Lemon Orzo

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Salmon is one of the foods that people should eat more often because it’s filled with protein, good-for-you fats and is quite tasty when cooked just right. For a busy night, it doesn’t get much better than this for a healthy dinner.

Add some lemon juice, baby spinach, chili flakes, Parmesan cheese, sprinkle in some spices and cook up some Orzo to complete this meal.

Ingredients

• 4 skinless salmon fillets
• 1 tsp salt, divided
• 1 tsp black pepper, divided
• 1 tsp sweet paprika
• 1 tsp garlic powder
• 1 tbsp olive oil
• 1 tsp unsalted butter
• 1 yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 cup dry orzo
• 1 tsp dried thyme
• 3 cups low-sodium chicken broth
• 5 oz baby spinach
• Juice of 1/2 lemon
• 1/2 cup Parmesan, grated
• For serving: black pepper and chili flakes

Instructions

1. Season the salmon: Pat salmon dry and season with garlic powder, paprika, 1/2 teaspoon each salt and pepper.
2. Sear the salmon: Heat olive oil and butter over medium-high heat. Sear salmon for 3–4 minutes per side, then remove from the skillet.
3. Cook the orzo: Sauté onion and garlic for 2 minutes. Add thyme, remaining salt and pepper, and orzo. Toast for 1 minute, then add chicken broth and simmer for about 8 minutes.
4. Finish the orzo: Stir in spinach and cook for 2 minutes until wilted. Add lemon juice and Parmesan, adding a splash of broth if needed.
5. Finish the salmon: Return salmon to the skillet and simmer for 2–3 minutes until heated through. Top with black pepper and chili flakes.

20. Pesto Chicken with Corn and Bean Salsa

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Anyone who is looking for an excuse to go pick up some corn from their local farmer this summer, will need to look no further than this recipe. Pesto chicken is the base of this dish, which adds couscous, avocado-corn salsa and a few other ingredients to infuse the chicken with flavors.

A meat tenderizer helps immensely with this dish to make the chicken a bit thinner.

Ingredients

Chicken

• 1 1/4 lbs boneless, skinless chicken breasts or thighs
• Salt and pepper
• 1 tbsp lemon pepper seasoning
• 1 cup buttermilk, optional for marinating
• 1/4 cup flour, optional for skillet cooking
• 1 tbsp butter, optional
• 1 tbsp olive oil, optional

Corn & Bean Salsa

• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) fire-roasted corn
• 1 large avocado, chopped
• 2/3 cup sun-dried tomatoes, sliced
• 2 tsp oil from the sun-dried tomatoes
• 2 tbsp fresh basil, chopped
• 3 tbsp lemon juice
• Salt and pepper

Pesto Couscous

• 2 cups couscous
• 2 cups chicken or vegetable stock
• 2 tsp butter
• 1 container (7 oz) basil pesto
• 2 tbsp lemon juice
• Salt and pepper
• For serving: fresh basil and lemon wedges

Instructions

1. Prepare the chicken: Pound chicken to an even thickness and season with salt and lemon pepper. Grill for 4–6 minutes per side until cooked through, then rest and slice.
2. Make the salsa: Combine cannellini beans, corn, avocado, sun-dried tomatoes and their oil, basil, lemon juice, salt, and pepper.
3. Make the pesto couscous: Bring stock and butter to a boil, remove from heat, stir in couscous, and cover for 2–3 minutes. Fluff and mix with 1/3 cup pesto, lemon juice, salt, and pepper.
4. Assemble the bowls: Divide pesto couscous between bowls and top with sliced chicken and the corn and bean salsa.
5. Finish: Spoon the remaining pesto over the bowls and serve with fresh basil and lemon wedges.

21. Bruschetta Chicken Pasta

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Chicken and pasta are a fan favorite, so why not add them together in this recipe? You’ll enjoy the baked chicken, which is healthier for you, tomatoes, basil, garlic, sauce and Angel hair pasta.

If you like fresh ingredients as much as I do, bruschetta chicken pasta is a must-try.

Ingredients

Bruschetta

• 1 lb Roma tomatoes, seeded and diced
• 2 garlic cloves, minced
• 1/2 cup fresh basil, torn
• 1 tbsp balsamic vinegar
• Salt and black pepper

Chicken & Pasta

• 8 oz angel hair pasta
• 1–1 1/2 lbs boneless, skinless chicken breasts
• 2 tbsp olive oil, divided
• Salt and black pepper
• Optional: balsamic glaze, Parmesan or mozzarella

Instructions

1. Make the bruschetta: Combine tomatoes, garlic, basil, and balsamic vinegar. Season with salt and pepper and let sit while preparing the pasta and chicken.
2. Cook the pasta: Cook angel hair until al dente. Drain and toss with a little olive oil to prevent sticking.
3. Cook the chicken: Season chicken with salt and pepper. Heat olive oil in a skillet and cook for 4–5 minutes per side, or until the center reaches 165°F. Rest, then slice.
4. Heat the bruschetta: Add the bruschetta mixture to the skillet and cook for 1–2 minutes. Add the pasta and toss until coated.
5. Serve: Add sliced chicken and fresh basil. Finish with balsamic glaze and Parmesan or mozzarella, if desired.

22. Honey Garlic Asian Chicken Kabobs

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If you’re not in a rush, this is one of the easy summer dinners that I absolutely love, but they do take just under three hours to make. You’ll need two pounds of chicken, garlic, ginger, green onions, honey, ketchup, oyster sauce, Dijon mustard and patience to make this dish that will fill your home with a delightful aroma for hours.

Ingredients

• 1/4 cup oyster sauce
• 2 tbsp ketchup
• 2 tbsp honey
• 2 tbsp chili garlic sauce
• 1 tbsp Dijon mustard
• 3 garlic cloves, minced
• 2 tsp fresh ginger, grated
• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 1/2 tbsp canola oil
• Salt and black pepper
• For serving: sliced green onions and toasted sesame seeds

Instructions

1. Make the marinade: Whisk together oyster sauce, ketchup, honey, chili garlic sauce, Dijon, garlic, ginger, and 1 tablespoon water. Reserve 1/3 cup for glazing.
2. Marinate the chicken: Add chicken to the remaining marinade and refrigerate for at least 2 hours, up to 8 hours.
3. Assemble the skewers: Thread chicken onto skewers, brush with canola oil, and season with salt and pepper.
4. Grill: Cook over medium heat for about 10 minutes, turning occasionally, until the chicken reaches 165°F.
5. Glaze and serve: Brush with the reserved sauce and grill another 1–2 minutes. Garnish with green onions and sesame seeds.

Related: 15+ Easy, Make-ahead Chicken Marinades for Juicy Chicken Meal

23. Grilled Chicken with Pepperoncini Garlic Butter

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In just 35 minutes, you can bite into this delectable dinner. You’ll grill up marinated chicken, add in a salad filled with feta, tomato, cucumber, pepperoncini, garlic butter and an array of spices.

You can also add pita bread, such as this multi-grain one, which is a bit healthier.

Ingredients

Grilled Chicken

• 1 lb chicken breasts
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp kosher salt
• 1 tbsp olive oil

Pepperoncini Garlic Butter

• 6 tbsp butter
• 1 garlic clove, minced
• 1/4 cup pepperoncini brine
• 1/4–1/2 cup pepperoncini, chopped

Cucumber Tomato Salad

• 1 pint cherry or grape tomatoes, halved
• 1/2 cucumber, chopped
• 1/4 red onion, thinly sliced
• Salt and pepper
• Olive oil
• Vinegar

For Serving

• Hummus
• Feta
• Chives
• Pita bread

Instructions

1. Marinate the chicken: Toss chicken with garlic powder, onion powder, paprika, salt, and olive oil. Refrigerate for at least 30 minutes.
2. Make the salad: Toss tomatoes, cucumber, and red onion with a small amount of olive oil, vinegar, salt, and pepper.
3. Make the garlic butter: Melt butter and stir in garlic, pepperoncini brine, and chopped pepperoncini.
4. Grill the chicken: Cook chicken on a grill, grill pan, or skillet until golden and cooked through. Let rest, then slice.
5. Assemble: Spread hummus on a platter and add the cucumber tomato salad and sliced chicken. Drizzle with warm pepperoncini garlic butter and finish with feta and chives. Serve with pita bread.

24. Mango Chickpea Rice Bowl

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Vegan and high protein? Sign me up. You’ll need to find ripe, Ataulfo mangos, which is going to be the hardest part. Add in avocado, chickpeas, cucumber, jalapeno, tofu, white rice and over a dozen other ingredients to make this delightful rice bowl.

Ingredients

Protein Rice

• 1 cup short-grain white rice
• 1/2 block super-firm tofu
• 1/2 tbsp cornstarch
• 1/2 tbsp soy sauce
• 1/2 tbsp hoisin sauce
• 1/2 tbsp avocado oil

Crispy Chickpeas

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp oil
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Mango Avocado Salad

• 2 Ataulfo mangos, cubed
• 1 avocado, cubed
• Juice and zest of 1 lime
• 1 tbsp sweet chili sauce
• 1–2 tsp maple syrup, optional
• 1 jalapeño, finely diced
• 1/4 red onion, finely diced
• 1/2 English cucumber, finely diced
• 1/4 cup cilantro, chopped
• Salt to taste

Instructions

1. Cook the rice: Prepare the rice according to package directions with a pinch of salt.
2. Roast the chickpeas: Toss chickpeas with oil, paprika, coriander, garlic powder, onion powder, and salt. Roast at 425°F for 25–30 minutes until crispy.
3. Bake the tofu: Grate the tofu and toss with cornstarch, soy sauce, hoisin, and avocado oil. Bake for 12 minutes, toss, then bake another 5 minutes until golden. Mix into the cooked rice.
4. Make the mango salad: Combine mango, avocado, jalapeño, red onion, cucumber, and cilantro. Toss gently with lime juice and zest, sweet chili sauce, maple syrup, and salt.
5. Assemble: Divide the tofu rice between bowls and top with the mango avocado salad and crispy chickpeas.

Related: Mediterranean Quinoa Bowl Salad

25. Summer Chopped Tomato Peach Salad

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Salads are a fantastic dinner option in the summer because they’re refreshing. You can enjoy a delightful salad filled with good-for-you ingredients like this one that mixes a wide range of flavors. Here is the full recipe:

Ingredients

Basil Fig Vinaigrette

• 1/2 cup extra virgin olive oil
• 1–2 tbsp lemon juice
• 1 tbsp fig preserves or 2 tsp honey
• 1 small shallot, grated
• 1 garlic clove, grated
• 1/2 cup fresh basil, chopped
• 2 tbsp fresh thyme
• Salt and black pepper
• Chili flakes

Salad

• 1 large head romaine, shredded
• 1 head radicchio, shredded
• 6 oz spicy salami, chopped
• 3 oz pepperoni, chopped
• 2 cups cherry tomatoes
• 1/2 cup Kalamata olives, chopped
• 2 zucchini, thinly sliced
• 2–3 peaches, sliced
• 1 cup fresh basil
• 1 cup mini mozzarella balls
• 1 cup feta, crumbled

Crispy Prosciutto Breadcrumbs

• 4 tbsp salted butter
• 4 slices sourdough bread, torn
• 2 oz prosciutto

Instructions

1. Make the vinaigrette: Combine olive oil, lemon juice, fig preserves, shallot, garlic, basil, and thyme. Season with salt, pepper, and chili flakes.
2. Make the salad: Combine romaine, radicchio, salami, pepperoni, tomatoes, olives, zucchini, peaches, basil, mozzarella, and feta in a large bowl.
3. Make the breadcrumbs: Bake butter, torn sourdough, and prosciutto at 400°F for 10–15 minutes until crisp. Pulse into fine crumbs.
4. Dress the salad: Pour the vinaigrette over the salad and toss until evenly coated.
5. Finish: Top with crispy prosciutto breadcrumbs and fresh herbs before serving.