Delicious Chicken Recipes for Lunch or Dinner

chicken is a lean, versatile protein that works for quick weeknight meals or relaxed weekend dinners. Below you'll find three simple chicken recipes — a honey grilled chicken using skinless chicken breasts, a cheesy baked chicken casserole, and fresh chicken lettuce wraps — each paired with an easy side dish to make a satisfying, balanced meal. These recipes save time, deliver bold flavor, and are perfect when you want a healthy home-cooked meal the whole family will enjoy. Bookmark this page and try one recipe this week!

1. Honey Grilled Chicken (Serves 4)

Ingredients:

• 180 ml light soy sauce (or low-sodium soy)
• 45 ml lemon juice (about 3 tbsp)
• 40 g honey (about 2½ tbsp)
• 15 ml olive oil (1 tbsp)
• 2 g salt
• 2 g garlic powder (or 1 tsp minced fresh garlic)
• 450 g skinless chicken breasts (about 4 small/medium breasts)
• 1 g ground ginger
• 1 g black pepper

How to Prepare:

1. Whisk soy sauce, lemon juice, honey, olive oil, ginger, garlic powder, salt, and pepper in a bowl until smooth — this sweet-tangy sauce is the marinade and glaze.
2. Pour the sauce into a sealable bag or shallow dish, add chicken breasts (pierce lightly with a fork to help the marinade penetrate), and refrigerate. Marinate at least 2 hours and up to 8 hours for best flavor.
3. Preheat grill to medium (or heat a lightly oiled skillet). Remove chicken from marinade, reserving the sauce for basting.
4. Grill 5 minutes per side (about 10–12 minutes total) for medium-thick breasts, basting once with the reserved sauce. Cook until the internal temperature reads 165°F (74°C).
5. Let chicken rest 5 minutes before slicing — this keeps the meat juicy. Tip: swap skinless chicken thighs if you prefer more fat and flavor, or serve with rice instead of quinoa.

Side Dish: Quinoa

Ingredients:

• 1 cup quinoa (uncooked)

• 2 cups water or low-sodium chicken broth

• 1/2 tsp salt

• 1 tsp olive oil (optional)

This simple side dish is a quick way to add protein and fiber. For a full, nutrient-dense meal based on this grain, check out this Flavorful Quinoa Bowl recipe.

How to Prepare:

1. Rinse quinoa under cold water in a fine-mesh sieve to remove bitterness.
2. Bring water or broth to a boil in a medium saucepan. Stir in quinoa and salt.
3. Reduce heat to low, cover, and simmer 15 minutes or until liquid is absorbed.
4. Fluff with a fork and stir in olive oil if using. Serve alongside the grilled chicken for a light, protein-rich side.

Nutritional Info (per serving including side): approx.
Calories: 350 | Protein: 33 g | Carbs: 35 g | Fat: 6 g

2. Baked Chicken with Cheese (Serves 6)

Ingredients:

• For the chicken and pan: 910 g chicken breasts (or swap chicken thighs for extra flavor)
• 225 g feta cheese (or 225 g shredded mozzarella/parmesan mix)
• Veggies & mix-ins: 425 g corn (frozen or canned), 255 g diced tomatoes, 40 g chopped onion, 30 g chopped green bell pepper
• Spices & seasoning: 60 ml lemon juice, 2 g chili powder, 2 g garlic powder, 2 g salt, 1 g black pepper
• Beans note: use 425 g canned black beans, drained and rinsed (if using dried beans, soak and cook separately — see tips).

How to Prepare:

1. Preheat oven to 400°F (200°C). Lightly grease a large baking dish and line with foil for easy cleanup.
2. Arrange chicken breasts in the dish. Scatter corn, drained black beans, diced tomatoes, onion and bell pepper around the chicken. Season with chili powder, garlic powder, salt, and pepper, and drizzle lemon juice over everything.
3. Cover tightly with foil and bake 35–50 minutes depending on breast thickness — check with an instant-read thermometer and remove when chicken reaches 165°F (74°C). Thicker pieces may need the longer time; thin cutlets will be done sooner.
4. Remove foil, sprinkle feta or shredded cheese over the top, and return to the oven 5 minutes until cheese melts and starts to brown. Let rest 5 minutes before serving.

Side Dish: Garlic Roasted Potatoes

Ingredients:

• 500 g baby potatoes, halved
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp dried rosemary (optional)
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How to Prepare:

1. Preheat oven to 400°F (200°C). Toss halved baby potatoes with olive oil, minced garlic, salt, pepper, and rosemary if using.
2. Spread potatoes in a single layer on a baking sheet and roast 25–30 minutes, flipping once, until golden and tender.
3. Serve with the baked chicken for a comforting, cheesy dinner. Leftovers keep 2–3 days refrigerated; reheat in a 350°F (175°C) oven until warmed through.

Nutritional Info (per serving including side): approx.
Calories: 450 | Protein: 47 g | Carbs: 35 g | Fat: 12 g

3. Chicken Lettuce Wraps (Serves 8)

Ingredients:

• 455 g ground chicken (or ground turkey)
• 65 g hoisin sauce (or 4–5 tbsp) and 45 ml soy sauce (use low-sodium if preferred)
• 15 g minced garlic (about 3 cloves) and 4 g minced fresh ginger
• 10 g sesame seeds (optional) and 25 g chopped green onion for garnish
• 115 g romaine or butter lettuce leaves, washed and separated (about 8–12 leaves)

How to Prepare:

1. Heat a non-stick skillet or pan over medium heat and add a splash of olive oil if needed. Add ground chicken and cook, breaking it up with a spatula, until no pink remains — about 8–10 minutes. Use an instant-read thermometer to ensure the mixture reaches 165°F (74°C).
2. Stir in hoisin sauce, soy sauce, garlic, ginger, and sesame seeds. Cook 2–3 minutes until the sauce is glossy and coats the meat — total cooking time about 10–12 minutes. Taste and adjust salt or soy to your preference.
3. Spoon warm filling into lettuce leaves and top with chopped green onion and extra sesame seeds. Optional toppings: chopped peanuts, shredded carrot, or a squeeze of lime for extra flavor.

Side Dish: Cucumber & Carrot Sticks with Yogurt Dip

Ingredients:

• 1 cup cucumber sticks
• 1 cup carrot sticks
• 1/2 cup plain yogurt
• 1/2 tsp garlic powder, salt and pepper to taste
• 1 tsp lemon juice (optional, for the dip)

How to Prepare:

1. In a small bowl mix yogurt, garlic powder, lemon juice, salt and pepper; chill until ready to serve.
2. Serve the yogurt dip alongside the cucumber and carrot sticks and the warm lettuce-wrapped chicken for a light, low-carb meal. Tip: store leftover filling in an airtight container in the fridge for 2–3 days and reheat in a skillet.

Nutritional Info (per serving including side): approx.
Calories: 150 | Protein: 13 g | Carbs: 10 g | Fat: 6 g

Looking for a new side dish idea? If you want a warm, comforting side that's naturally rich in fiber and vitamins, swap the white potatoes for this delicious Healthy Sweet Potato Casserole: A Delicious Side Dish.

conclusion

These three chicken recipes pair simple, flavorful mains with complementary sides to create balanced lunch or dinner meals the family will enjoy. Try the honey grilled chicken with quinoa for a light, protein-rich plate; the baked chicken with cheese and roasted potatoes for a comforting, cheesy dinner; or the chicken lettuce wraps with cucumber and carrot sticks for a low-carb option. Most leftovers keep 2–3 days refrigerated—store the chicken filling or sliced breasts in an airtight container and reheat in a skillet or a 350°F (175°C) oven until warmed through. Which recipe will you try this week?