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Easy Summer Dinners

Quick and easy meals that highlight fresh, seasonal ingredients, perfect for summer evenings.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

Fresh Vegetables
  • 2 cups zucchini, chopped Add more for a larger crowd.
  • 1 cup bell peppers, chopped Choose a mix of colors for a vibrant dish.
  • 1 cup corn, fresh or frozen If using frozen, thaw before cooking.
Lean Proteins
  • 1 pound chicken breast, diced Can substitute with shrimp or fish.
Herbs and Spices
  • 1 cup fresh basil, chopped Use fresh for the best flavor.
  • 1 cup fresh cilantro, chopped Optional, can be omitted.
Citrus Fruits
  • 2 tablespoons lemon juice Freshly squeezed is best.
  • 2 tablespoons lime juice Optional, for added zing.

Method
 

Preparation
  1. Wash and chop your vegetables into bite-sized pieces.
  2. Cut chicken or fish into uniform sizes.
Marination
  1. Combine citrus juice, herbs, and a drizzle of olive oil in a bowl.
  2. Add the protein and allow it to marinate for at least 30 minutes.
Grilling
  1. Heat a grill or skillet over medium-high heat.
  2. Toss the vegetables with a little olive oil, salt, and pepper.
  3. Cook until tender and slightly charred, about 5-7 minutes.
Cooking the Protein
  1. Add the marinated protein to the grill or pan.
  2. Cook until golden brown and cooked through, roughly 6-8 minutes per side for chicken.
Assembly
  1. Combine the grilled vegetables and proteins on a platter.
  2. Garnish with fresh herbs for a burst of color and flavor.

Notes

Store leftovers in airtight containers for up to 3 days in the fridge, or freeze for longer storage. Reheat before serving.