14 Summer Chicken Recipes: Fresh and Flavorful Ideas for Hot Weather Meals

Summer is the perfect time for light, flavorful chicken dishes that won’t weigh you down in the heat. Whether you’re firing up the grill, looking for a quick weeknight dinner, or preparing for a backyard gathering, these 14 summer chicken recipes offer something for everyone. From vibrant salads to juicy grilled favorites, these dishes celebrate the season’s bounty while keeping cooking simple and delicious.

1. Grilled Lemon Herb Chicken

This bright, citrusy grilled chicken is summer simplicity at its finest. The herb marinade infuses the meat with fresh flavors while keeping it incredibly tender and juicy.

Ingredients:

• 4 boneless, skinless chicken breasts
• 3 tablespoons olive oil
• Juice and zest of 2 lemons
• 3 cloves garlic, minced
• 2 tablespoons fresh thyme leaves
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh oregano, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Lemon wedges for serving

Instructions:

1. In a large bowl, combine olive oil, lemon juice, lemon zest, minced garlic, thyme, rosemary, oregano, salt, and pepper.

2. Add chicken breasts to the marinade, turning to coat completely. Cover and refrigerate for at least 30 minutes, or up to 4 hours.

3. Preheat your grill to medium-high heat (about 375-400°F).

4. Remove chicken from marinade and place on the preheated grill. Discard the remaining marinade.

5. Grill chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F.

6. Let chicken rest for 5 minutes before serving with fresh lemon wedges.

2. Summer Chicken Caprese Salad

This no-cook chicken salad combines the classic flavors of Caprese with protein-rich rotisserie chicken for a refreshing summer meal that’s ready in minutes.

Ingredients:

• 4 cups shredded rotisserie chicken
• 2 cups cherry tomatoes, halved
• 8 oz fresh mozzarella pearls
• 1/2 cup fresh basil leaves, torn
• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic glaze
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
• Optional: 2 cups arugula

Instructions:

1. In a large bowl, combine the shredded chicken, halved cherry tomatoes, and mozzarella pearls.

2. Add torn basil leaves and arugula if using.

3. In a small bowl, whisk together olive oil, balsamic glaze, and lemon juice. Season with salt and pepper.

4. Pour the dressing over the salad and toss gently to combine.

5. Serve immediately or refrigerate for up to 2 hours.

3. BBQ Chicken Skewers with Summer Vegetables

These colorful skewers make for a perfect summer dinner that’s as beautiful as it is delicious. The combination of smoky barbecue chicken and charred seasonal vegetables is simply irresistible.

Ingredients:

• 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup BBQ sauce, plus more for basting
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 2 bell peppers (any color), cut into chunks
• 1 red onion, cut into chunks
• 2 zucchini, sliced into thick rounds
• 1 pint cherry tomatoes
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine 1/2 cup BBQ sauce, olive oil, apple cider vinegar, garlic powder, onion powder, and smoked paprika. Add chicken pieces and toss to coat. Cover and refrigerate for at least 30 minutes.

2. Preheat grill to medium-high heat.

3. Thread chicken and vegetables onto skewers, alternating between meat and vegetables.

4. Season skewers with salt and pepper.

5. Grill skewers for 12-15 minutes, turning occasionally, until chicken is cooked through and vegetables are tender.

6. During the last 2-3 minutes of cooking, brush with additional BBQ sauce.

7. Remove from grill and allow to rest for 5 minutes before serving.

4. Chilled Lemon Chicken Orzo Salad

This refreshing pasta salad is perfect for picnics, potlucks, or a light dinner on a hot summer night. Make it ahead of time to allow the flavors to blend beautifully.

Ingredients:

• 2 cups cooked orzo pasta, cooled
• 2 cups cooked chicken breast, diced
• 1 English cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely diced
• 1/2 cup Kalamata olives, pitted and halved
• 1/3 cup feta cheese, crumbled
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped

For the dressing:

• 1/3 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine orzo, chicken, cucumber, tomatoes, red onion, olives, feta, dill, and parsley.

2. In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, Dijon mustard, and honey. Season with salt and pepper.

3. Pour the dressing over the salad and toss gently to combine.

4. Refrigerate for at least 30 minutes (or up to 24 hours) before serving to allow flavors to meld.

5. Taste and adjust seasonings before serving, adding more salt, pepper, or lemon juice as needed.

5. Spicy Mango Chicken Tacos

These vibrant tacos bring the heat with a perfect balance of spicy chicken and sweet, cooling mango salsa. They’re an easy weeknight dinner that feels like a festive treat.

Ingredients:

For the chicken:

• 1.5 pounds boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/2 teaspoon salt

For the mango salsa:

• 2 ripe mangoes, diced
• 1/2 red onion, finely diced
• 1 jalapeño, seeded and diced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• Salt to taste

For serving:

• 12 small corn or flour tortillas, warmed
• 1 avocado, sliced
• Lime wedges
• Sour cream or Mexican crema
• Hot sauce (optional)

Instructions:

1. In a large bowl, combine olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, cayenne pepper, and salt. Add chicken thighs and toss to coat. Let marinate for at least 15 minutes, or up to 4 hours in the refrigerator.

2. Prepare the mango salsa by combining diced mango, red onion, jalapeño, cilantro, and lime juice in a bowl. Season with salt and refrigerate until ready to use.

3. Preheat grill or grill pan to medium-high heat. Grill chicken for 5-6 minutes per side, until internal temperature reaches 165°F.

4. Let chicken rest for 5 minutes, then dice into bite-sized pieces.

5. To assemble tacos, place chicken in warmed tortillas, top with mango salsa, avocado slices, and a dollop of sour cream.

6. Serve with lime wedges and hot sauce if desired.

6. Mediterranean Chicken Lettuce Wraps

Light and refreshing, these Mediterranean-inspired chicken lettuce wraps are perfect for hot summer days when you want something substantial yet cool and crisp.

Ingredients:

• 2 pounds ground chicken
• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/2 cup tomato sauce
• 2 tablespoons tomato paste
• 1/4 cup chicken broth
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 2 heads butter lettuce, leaves separated and washed
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, quartered
• 1/2 cup Kalamata olives, pitted and chopped
• 1/2 cup crumbled feta cheese
• Tzatziki sauce for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onions and cook until softened, about 5 minutes.

2. Add garlic and cook for another minute until fragrant.

3. Add ground chicken and cook, breaking it up with a spoon, until no longer pink, about 5-7 minutes.

4. Stir in oregano, cumin, cinnamon, and allspice. Cook for 1 minute to toast the spices.

5. Add tomato sauce, tomato paste, and chicken broth. Simmer for 5-7 minutes until the mixture has thickened and most liquid has evaporated.

6. Remove from heat and stir in chopped parsley, mint, and lemon juice. Season with salt and pepper to taste.

7. To serve, spoon the chicken mixture into lettuce leaves and top with diced cucumber, tomatoes, olives, and feta cheese.

8. Drizzle with tzatziki sauce and serve immediately.

7. Pineapple Teriyaki Chicken Bowl

This tropical-inspired chicken bowl is like summer in a dish. The sweet pineapple pairs perfectly with the savory teriyaki chicken for a satisfying meal that’s ready in no time.

Ingredients:

For the chicken:

• 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/3 cup teriyaki sauce
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon vegetable oil

For the bowls:

• 3 cups cooked brown rice
• 2 cups fresh pineapple, cubed
• 1 red bell pepper, diced
• 1 cup edamame, shelled
• 2 green onions, sliced
• 1 avocado, sliced
• 1 tablespoon sesame seeds
• Sriracha sauce (optional)

Instructions:

1. In a medium bowl, whisk together teriyaki sauce, honey, rice vinegar, garlic, and ginger.

2. Add chicken cubes to the mixture and toss to coat. Allow to marinate for at least 15 minutes, or up to 4 hours in the refrigerator.

3. Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken (reserve the marinade) and cook until browned and cooked through, about 7-8 minutes.

4. Pour the reserved marinade into the skillet and bring to a simmer. Cook for 2-3 minutes until the sauce has thickened slightly.

5. To assemble bowls, place a portion of brown rice in each bowl, then top with teriyaki chicken, pineapple cubes, diced bell pepper, edamame, and avocado slices.

6. Garnish with sliced green onions and sesame seeds. Drizzle with sriracha if desired.

8. Cilantro Lime Chicken with Corn Salsa

This bright and zesty chicken paired with sweet corn salsa is perfect for summer entertaining. The vibrant flavors capture the essence of the season in every bite.

Ingredients:

For the chicken:

• 4 boneless, skinless chicken breasts
• 1/4 cup lime juice
• 1/4 cup olive oil
• 1/4 cup cilantro, chopped
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the corn salsa:

• 3 ears fresh corn, kernels removed (about 2 cups)
• 1 red bell pepper, diced
• 1 jalapeño, seeded and finely diced
• 1/4 cup red onion, finely diced
• 1/4 cup cilantro, chopped
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl or zip-top bag, combine lime juice, olive oil, cilantro, garlic, cumin, salt, and pepper. Add chicken breasts and marinate for at least 30 minutes, or up to 4 hours in the refrigerator.

2. While chicken marinates, prepare corn salsa by combining corn kernels, bell pepper, jalapeño, red onion, cilantro, lime juice, and olive oil in a bowl. Season with salt and pepper to taste. Set aside.

3. Preheat grill to medium-high heat (about 375-400°F).

4. Remove chicken from marinade and discard the marinade. Grill chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F.

5. Let chicken rest for 5 minutes before serving with corn salsa.

9. Crispy Chicken BLT Salad

This hearty salad combines crispy chicken with the classic flavors of a BLT sandwich. It’s a refreshing yet satisfying option for hot summer days.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup buttermilk
• 1 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 8 cups romaine lettuce, chopped
• 2 cups cherry tomatoes, halved
• 8 slices bacon, cooked and crumbled
• 1 avocado, diced
• 1/4 cup red onion, thinly sliced
• Ranch or blue cheese dressing, for serving

Instructions:

1. Place chicken breasts in a shallow dish and pour buttermilk over them. Cover and refrigerate for at least 30 minutes.

2. Preheat oven to 400°F. Line a baking sheet with parchment paper.

3. In a shallow dish, combine panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.

4. Remove chicken from buttermilk, allowing excess to drip off. Dredge chicken in the breadcrumb mixture, pressing to adhere.

5. Place coated chicken on the prepared baking sheet. Drizzle with olive oil.

6. Bake for 20-25 minutes, or until chicken is golden brown and internal temperature reaches 165°F.

7. Allow chicken to rest for 5 minutes, then slice into strips.

8. In a large salad bowl, combine romaine lettuce, cherry tomatoes, crumbled bacon, diced avocado, and red onion.

9. Top with sliced crispy chicken and serve with ranch or blue cheese dressing.

10. Coconut Curry Chicken Skillet

This one-pan coconut curry is quick to prepare but packed with complex flavors. It’s perfect for a summer dinner that feels special but doesn’t require a lot of time in the kitchen.

Ingredients:

• 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons coconut oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons Thai red curry paste
• 1 red bell pepper, sliced
• 1 zucchini, sliced into half-moons
• 1 can (14 oz) coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 1/4 cup fresh basil leaves, torn
• 1/4 cup fresh cilantro, chopped
• Salt to taste
• Cooked jasmine rice, for serving

Instructions:

1. Heat coconut oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.

2. In the same skillet, add onion and cook until softened, about 3-4 minutes.

3. Add garlic and ginger, cook for 1 minute until fragrant.

4. Stir in curry paste and cook for 1 minute.

5. Add bell pepper and zucchini, cook for 2-3 minutes until slightly softened.

6. Return chicken to the skillet. Add coconut milk, fish sauce, and brown sugar. Stir to combine.

7. Reduce heat to medium-low and simmer for 10-12 minutes until chicken is cooked through and sauce has slightly thickened.

8. Stir in lime juice and adjust seasonings to taste.

9. Remove from heat and garnish with torn basil leaves and chopped cilantro.

10. Serve over jasmine rice.

11. Strawberry Balsamic Grilled Chicken

This elegant dish combines the sweetness of summer strawberries with tangy balsamic vinegar to create a delicious glaze for grilled chicken. It’s perfect for a special summer dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tablespoons olive oil

For the glaze:

• 2 cups fresh strawberries, hulled and quartered
• 1/4 cup balsamic vinegar
• 3 tablespoons honey
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1/4 teaspoon crushed red pepper flakes
• Salt to taste

For garnish:

• 1 cup fresh strawberries, sliced
• 2 tablespoons fresh basil, thinly sliced

Instructions:

1. Season chicken breasts with salt and pepper on both sides.

2. In a medium saucepan, combine quartered strawberries, balsamic vinegar, honey, garlic, rosemary, and red pepper flakes. Bring to a simmer over medium heat.

3. Cook, stirring occasionally and mashing strawberries slightly, until mixture reduces and thickens, about 10-15 minutes. Season with salt to taste.

4. Strain mixture through a fine mesh sieve, pressing to extract as much liquid as possible. Discard solids and set glaze aside.

5. Preheat grill to medium-high heat (about 375-400°F).

6. Brush chicken breasts with olive oil and place on grill. Cook for 5-6 minutes per side.

7. During the last 2-3 minutes of cooking, brush chicken with the strawberry balsamic glaze several times.

8. Remove chicken from grill when internal temperature reaches 165°F. Let rest for 5 minutes.

9. Serve chicken topped with sliced fresh strawberries and basil, with remaining glaze drizzled over the top.

12. Lemon Garlic Chicken Sheet Pan Dinner

This easy sheet pan dinner is a summer staple that requires minimal effort. Everything cooks together for a delicious meal with very little cleanup.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 pound baby potatoes, halved
• 3 cups green beans, trimmed
• 1 pint cherry tomatoes
• 1 lemon, thinly sliced
• 6 cloves garlic, minced
• 3 tablespoons olive oil
• 2 tablespoons fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup lemon juice
• 2 tablespoons butter, melted
• 2 tablespoons fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.

2. In a large bowl, combine baby potatoes, 1 tablespoon olive oil, half of the minced garlic, and half of the herbs. Season with salt and pepper. Toss to coat.

3. Spread potatoes on the prepared baking sheet and roast for 15 minutes.

4. Meanwhile, pat chicken thighs dry with paper towels. Season with salt and pepper on both sides.

5. In a small bowl, combine 1 tablespoon olive oil, remaining garlic, and herbs.

6. Remove baking sheet from oven. Push potatoes to one side and add green beans and tomatoes to the other side.

7. Place chicken thighs on top of the vegetables. Brush chicken with the garlic herb mixture.

8. Place lemon slices around the chicken and vegetables.

9. In a small bowl, combine lemon juice and melted butter. Drizzle over everything on the baking sheet.

10. Return to oven and roast for an additional 25-30 minutes, or until chicken is golden brown and reaches an internal temperature of 165°F.

11. Garnish with fresh parsley before serving.

13. Chicken Avocado Club Wraps

These no-cook wraps are perfect for a quick summer lunch or dinner. They’re refreshing, protein-packed, and take just minutes to prepare.

Ingredients:

• 3 cups rotisserie chicken, shredded
• 2 ripe avocados, diced
• 6 slices bacon, cooked and crumbled
• 1 cup cherry tomatoes, quartered
• 1/4 cup red onion, finely diced
• 1/2 cup Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1/2 teaspoon dried dill
• Salt and pepper to taste
• 6 large flour tortillas or wraps
• 2 cups romaine lettuce, shredded

Instructions:

1. In a large bowl, combine shredded chicken, diced avocado, crumbled bacon, cherry tomatoes, and red onion.

2. In a small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, garlic powder, and dried dill. Season with salt and pepper to taste.

3. Pour the dressing over the chicken mixture and toss gently to combine.

4. Warm tortillas slightly to make them more pliable.

5. Place about 1/3 cup shredded lettuce in the center of each tortilla, followed by a generous scoop of the chicken mixture.

6. Fold in the sides of the tortilla, then roll from the bottom up to form a wrap.

7. Cut in half diagonally and serve immediately.

8. Alternatively, wrap tightly in plastic wrap and refrigerate for up to 4 hours before serving.

14. Thai Peanut Chicken Zoodle Salad

This light and refreshing zucchini noodle salad with Thai-inspired flavors is perfect for hot summer days when you want something satisfying but not heavy.

Ingredients:

For the dressing:

• 1/4 cup creamy peanut butter
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1 clove garlic, minced
• 1 teaspoon ginger, grated
• 1-2 tablespoons water, as needed

For the salad:

• 2 pounds boneless, skinless chicken breasts, cooked and shredded
• 4 medium zucchini, spiralized
• 1 red bell pepper, thinly sliced
• 1 cup shredded carrots
• 1/2 cup thinly sliced red cabbage
• 1/4 cup green onions, sliced
• 1/4 cup cilantro, chopped
• 2 tablespoons peanuts, chopped
• Lime wedges, for serving

Instructions:

1. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, garlic, and ginger. If the dressing is too thick, add water, 1 tablespoon at a time, until desired consistency is reached.

2. In a large bowl, combine spiralized zucchini, red bell pepper, carrots, red cabbage, and shredded chicken.

3. Pour the dressing over the salad and toss gently to coat.

4. Garnish with green onions, cilantro, and chopped peanuts.

5. Serve with lime wedges on the side.

6. For meal prep, keep the dressing separate and toss just before serving to prevent the zucchini noodles from becoming soggy.

Conclusion

These 14 summer chicken recipes showcase the versatility of chicken while incorporating the season’s freshest ingredients. From light salads to flavorful grilled dishes, there’s something here for every summer occasion, whether you’re cooking for a crowd or preparing a quick weeknight dinner. Many of these recipes require minimal cooking time and can be prepared ahead, leaving you more time to enjoy the sunny weather and outdoor activities that make summer special.

Don’t be afraid to customize these recipes based on what’s fresh and available at your local farmers’ market or garden. Summer is the perfect time to experiment with seasonal produce and fresh herbs to create vibrant, healthy meals that celebrate the flavors of the season.

FAQs About Summer Chicken Recipes

How can I keep chicken moist when grilling?

For juicy grilled chicken, consider brining it first in a solution of water, salt, and sugar for at least 30 minutes. Always use a meat thermometer to avoid overcooking, and let the chicken rest for 5-10 minutes after grilling before cutting into it to allow juices to redistribute.

Can I prepare any of these recipes ahead of time?

Yes! Many of these recipes are perfect for meal prep. The salads like Chicken Caprese, Lemon Chicken Orzo, and Thai Peanut Chicken Zoodle Salad can be prepared 1-2 days ahead (though for the zoodle salad, add the dressing just before serving). Marinades can be prepared up to 24 hours in advance, and grilled chicken can be cooked ahead and reheated gently or served cold.

What’s the best way to cook chicken for summer salads?

For the juiciest chicken for salads, poach boneless, skinless chicken breasts in simmering water or broth with aromatics like lemon, herbs, and garlic. Once cooked through, allow the chicken to cool in the liquid before shredding or dicing. Alternatively, rotisserie chicken is a great time-saving option that adds wonderful flavor to summer salads.

How do I know when chicken is fully cooked?

Chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). Using a meat thermometer is the most accurate way to check doneness. The meat should be opaque and white throughout, and juices should run clear.

Can I substitute different cuts of chicken in these recipes?

Yes! Most recipes can be adapted for different cuts. If you substitute bone-in cuts for boneless, or thighs for breasts, just adjust the cooking time accordingly. Bone-in pieces typically take longer to cook, and thighs can withstand higher temperatures without drying out compared to breasts.

Are these recipes suitable for outdoor picnics?

Many of these recipes are perfect for picnics, especially the salads and wraps. For food safety, make sure to keep cold foods cold with ice packs and consume within 2 hours of being removed from refrigeration (1 hour if the temperature is above 90°F/32°C).

What side dishes pair well with these summer chicken recipes?

Light sides like grilled vegetables, fresh salads, corn on the cob, watermelon slices, or a simple cucumber and tomato salad complement these chicken dishes perfectly. For heartier options, consider pasta salad, potato salad, or grilled bread.

How can I add more flavor to these chicken recipes?

Fresh herbs, citrus zest, and marinades are great ways to boost flavor without adding many calories. Don’t be afraid to experiment with different herb combinations or international spice blends to create your own unique versions of these recipes.