18 Flavorful Chicken Breast and Vegetable Recipes Perfect for Any Occasion

Chicken breast and veggies—the ultimate duo for quick, healthy, and delicious meals! Whether you’re craving a cozy weeknight dinner, a light summer dish, or a meal prep superstar, these 18 flavorful recipes have you covered. From skillet sensations to sheet-pan wonders, there’s something here for every occasion. Ready to shake up your dinner routine? Let’s dive in!

Garlic Herb Grilled Chicken Breast with Roasted Vegetables

This juicy grilled chicken pairs perfectly with caramelized roasted veggies—a simple yet flavorful weeknight dinner that feels gourmet.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tsp smoked paprika
• 1 tsp kosher salt, divided
• ½ tsp black pepper
• 1 lb baby potatoes, halved
• 1 large zucchini, sliced into ½-inch rounds
• 1 red bell pepper, chopped

Instructions:

1. Marinate the chicken: In a bowl, mix 1 tbsp olive oil, garlic, rosemary, smoked paprika, ½ tsp salt, and black pepper. Coat chicken breasts evenly and let sit for 15 minutes.
2. Prep veggies: Toss potatoes, zucchini, and bell pepper with remaining 1 tbsp olive oil and ½ tsp salt. Spread on a parchment-lined baking sheet.
3. Roast: Bake veggies at 425°F for 25 minutes, stirring halfway, until tender and lightly charred.
4. Grill chicken: Heat grill or grill pan to medium-high. Cook chicken for 6–7 minutes per side, until internal temp reaches 165°F.
5. Serve: Slice chicken and arrange over roasted vegetables.

The smoky paprika and garlic-herb crust on the chicken elevate this dish beyond basic grilled fare—plus, the veggies cook hands-off while you focus on the protein.

Tip: For extra flavor, drizzle veggies with balsamic glaze right before serving.

Lemon Pepper Chicken Breast and Asparagus Skillet

This one-pan wonder delivers juicy chicken and crisp-tender asparagus with a bright, zesty kick—perfect for busy weeknights when you want big flavor with minimal cleanup.

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1 tbsp olive oil
• 1 tbsp lemon pepper seasoning (plus extra for sprinkling)
• 1/2 tsp salt
• 1/2 lb asparagus, tough ends snapped off
• 2 tbsp butter
• 2 garlic cloves, minced
• 1 tbsp fresh lemon juice
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Pat chicken dry and season both sides with 1 tbsp lemon pepper seasoning and 1/2 tsp salt.
2. Heat olive oil in a large skillet over medium-high. Add chicken and cook for 5–6 minutes per side until golden and internal temp reaches 165°F. Transfer to a plate.
3. In the same skillet, melt butter over medium heat. Add asparagus and sauté for 3 minutes. Stir in garlic, lemon juice, and red pepper flakes (if using); cook 1 more minute until asparagus is bright green but still crisp.
4. Return chicken to the skillet, spooning pan juices over it. Sprinkle lightly with extra lemon pepper seasoning.

The magic here? The buttery garlic-lemon pan sauce clings to every bite, turning simple ingredients into something special.

Tip: For extra caramelization, press the chicken lightly with a spatula during the first 2 minutes of cooking.

Balsamic Glazed Chicken Breast with Brussels Sprouts

This one-pan wonder balances tangy-sweet balsamic glaze with tender chicken and crispy Brussels sprouts—perfect for a fuss-free weeknight dinner.

Ingredients:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 12 oz Brussels sprouts, trimmed and halved
• 3 tbsp balsamic vinegar
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Whisk together balsamic vinegar, honey, olive oil, Dijon mustard, garlic powder, salt, and black pepper in a small bowl.
2. Toss Brussels sprouts with half the glaze, then spread on a rimmed baking sheet. Roast for 15 minutes.
3. Push sprouts to one side, add chicken breasts to the sheet, and brush with remaining glaze. Return to oven and bake for 20–22 minutes, until chicken reaches 165°F and sprouts are caramelized.
4. Let chicken rest 5 minutes before slicing. Drizzle any pan juices over the dish.

The glaze doubles as a marinade and a finishing sauce, packing every bite with bold flavor. Tip: For extra-crispy sprouts, place them cut-side down on the sheet!

Cajun Spiced Chicken Breast and Zucchini Stir-Fry

This Cajun Spiced Chicken Breast and Zucchini Stir-Fry is a quick, flavor-packed weeknight dinner that brings a little Southern heat to your table in under 30 minutes.

• 2 boneless, skinless chicken breasts, sliced into 1-inch strips
• 2 medium zucchinis, sliced into 1/4-inch half-moons
• 1 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp honey
• 1 tbsp soy sauce
• 1/2 tbsp lemon juice

1. In a large bowl, toss chicken strips with 1 tbsp Cajun seasoning, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes, stirring occasionally, until no longer pink. Remove from skillet and set aside.
3. In the same skillet, add zucchini and cook for 3–4 minutes, stirring occasionally, until slightly softened but still crisp.
4. Return chicken to the skillet. Add 1 tbsp honey, 1 tbsp soy sauce, and 1/2 tbsp lemon juice. Toss everything together and cook for 1–2 minutes until the sauce glazes the chicken and zucchini.

The smoky Cajun spice paired with the sweet-tangy glaze makes this stir-fry anything but basic—it’s a flavor bomb that’ll have you scraping the pan for every last bite.

Tip: For extra kick, add a pinch of red pepper flakes with the Cajun seasoning.

Teriyaki Chicken Breast with Broccoli and Carrots

This sweet-savory teriyaki chicken comes together in under 30 minutes, with tender veggies soaking up all that glossy sauce.

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb), sliced into 1/2-inch strips
• 2 cups broccoli florets
• 1 large carrot, julienned or thinly sliced
• 1/4 cup low-sodium soy sauce
• 3 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp vegetable oil
• 1 tsp sesame seeds (optional)

Instructions:

1. Whisk together 1/4 cup soy sauce, 3 tbsp honey, 1 tbsp rice vinegar, 2 cloves minced garlic, and 1 tsp ginger in a small bowl.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add chicken and cook for 5–6 minutes, stirring occasionally, until no longer pink.
3. Push chicken to one side of the skillet. Add broccoli and carrot, stirring to coat in the pan juices. Cook for 4 minutes until veggies are crisp-tender.
4. Pour sauce over everything and stir to combine. Simmer for 2–3 minutes until the sauce thickens slightly and clings to the chicken and veggies.
5. Sprinkle with 1 tsp sesame seeds (if using) and serve hot over rice.

The magic here? Letting the veggies cook just enough to stay vibrant while absorbing that sticky-sweet teriyaki goodness.

Tip: For extra caramelization, let the chicken sit undisturbed for 1–2 minutes after adding it to the pan.

Mediterranean Chicken Breast and Eggplant Bake

This hearty bake layers tender chicken and silky eggplant with bright Mediterranean flavors for a fuss-free dinner that feels like a vacation on a plate.

Ingredients:

• 1 large eggplant, sliced into ½-inch rounds
• 4 boneless, skinless chicken breasts
• 3 tbsp olive oil, divided
• 1 tsp dried oregano
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 (14.5 oz) can diced tomatoes, drained
• ½ cup crumbled feta cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. Brush eggplant slices with 1 tbsp olive oil and arrange on a parchment-lined baking sheet. Bake for 15 minutes until slightly softened.
2. Meanwhile, rub chicken with remaining 2 tbsp olive oil, then season with oregano, garlic powder, salt, and black pepper.
3. Layer roasted eggplant in a 9×13-inch baking dish. Top with chicken breasts, then pour diced tomatoes evenly over everything. Sprinkle with feta.
4. Bake uncovered for 25 minutes or until chicken reaches 165°F. Garnish with parsley before serving.

The magic here? The eggplant soaks up the juicy tomatoes and chicken drippings, becoming melt-in-your-mouth tender while keeping the dish light.

Tip: For extra flavor, let the seasoned chicken marinate for 30 minutes at room temperature before baking.

Honey Mustard Chicken Breast with Sweet Potato Wedges

This sweet-savory duo is a weeknight hero—juicy chicken glazed with sticky honey mustard and paired with crispy roasted sweet potatoes for a meal that feels indulgent but comes together fast.

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 2 medium sweet potatoes, scrubbed and cut into ½-inch wedges
• 3 tbsp olive oil, divided
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp salt, divided
• ¼ tsp black pepper

Instructions:

1. Prep: Preheat oven to 400°F. Toss sweet potato wedges with 2 tbsp olive oil, ¼ tsp salt, and smoked paprika on a baking sheet. Arrange in a single layer.
2. Roast potatoes: Bake for 20 minutes, flipping halfway, until tender and caramelized at the edges.
3. Cook chicken: While potatoes roast, heat remaining 1 tbsp olive oil in a skillet over medium-high heat. Season chicken with remaining ¼ tsp salt and black pepper. Cook for 5–6 minutes per side until internal temperature reaches 165°F.
4. Glaze: In a small bowl, whisk Dijon mustard, honey, and garlic powder. Brush half over chicken in the last 2 minutes of cooking, then drizzle the rest on after plating.

The honey mustard caramelizes into a glossy, tangy-sweet crust that clings to every bite of chicken—no boring dry breasts here! Serve with the crispy-edged sweet potatoes for a perfect contrast.

Tip: For extra-crispy wedges, soak sweet potatoes in cold water for 10 minutes before roasting and pat them bone-dry.

Pesto Chicken Breast and Cherry Tomato Pasta

This vibrant pasta dish combines juicy chicken, sweet cherry tomatoes, and creamy pesto for a fuss-free meal that feels restaurant-worthy.

Ingredients:

• 8 oz dried pasta (penne or fusilli work well)
• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1 tbsp olive oil
• 1/2 tsp salt, plus more for pasta water
• 1/4 tsp black pepper
• 1 pint cherry tomatoes, halved
• 1/3 cup basil pesto (store-bought or homemade)
• 1/4 cup grated Parmesan cheese

Instructions:

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, season chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Heat olive oil in a large skillet over medium-high. Cook chicken for 6–7 minutes per side until golden and internal temperature reaches 165°F. Let rest 5 minutes, then slice.
3. In the same skillet, add cherry tomatoes and cook over medium heat for 3–4 minutes until slightly softened.
4. Return drained pasta to the pot. Stir in pesto, tomatoes, and sliced chicken, adding reserved pasta water 1 tbsp at a time to loosen the sauce. Sprinkle with Parmesan.

The magic here? The tomatoes burst just enough to mingle with the pesto, creating a glossy sauce that clings to every noodle. Tip: For extra flavor, toss a garlic clove into the pasta water while boiling—just fish it out before draining!

Spicy Chicken Breast and Bell Pepper Fajitas

These sizzling fajitas pack a punch with smoky chipotle and sweet bell peppers—perfect for a quick weeknight dinner that doesn’t skimp on flavor.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, sliced into thin strips
• 2 tbsp olive oil, divided
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small red onion, thinly sliced
• 2 tbsp lime juice
• 1 tbsp honey
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chipotle powder
• 1 tsp kosher salt
• 8 small flour tortillas, warmed
• Fresh cilantro and sour cream, for serving

Instructions:

1. In a bowl, toss chicken strips with 1 tbsp olive oil, 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp chipotle powder, and 1 tsp salt until evenly coated.
2. Heat remaining 1 tbsp olive oil in a large skillet over medium-high. Add chicken and cook for 5–6 minutes, stirring occasionally, until browned. Transfer to a plate.
3. In the same skillet, add bell peppers and onion. Cook for 4–5 minutes until slightly charred but crisp-tender. Stir in 2 tbsp lime juice and 1 tbsp honey.
4. Return chicken to the skillet, tossing everything together for 1 minute to combine.
5. Serve immediately with warmed tortillas, topped with cilantro and sour cream.

The smoky-spicy marinade clings to every bite, while the honey-lime glaze balances the heat—no boring fajitas here!

Tip: For extra char, let the peppers sit undisturbed in the skillet for a minute before stirring.

Thai Basil Chicken Breast with Green Beans

This quick stir-fry packs bold Thai flavors into a simple weeknight dish—tender chicken, crisp green beans, and fragrant basil come together in under 30 minutes.

Ingredients:

• 1 lb boneless, skinless chicken breast, thinly sliced
• 2 cups green beans, trimmed and halved
• 3 tbsp neutral oil (like avocado or vegetable), divided
• 3 garlic cloves, minced
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp red pepper flakes (optional)
• 1 cup fresh Thai basil leaves (or regular basil in a pinch)

Instructions:

1. Heat 2 tbsp oil in a large skillet or wok over high heat. Add chicken and stir-fry for 4–5 minutes until no longer pink. Transfer to a plate.
2. Add remaining 1 tbsp oil to the skillet. Sauté garlic and green beans for 2 minutes until beans are bright green but still crisp.
3. Return chicken to the skillet. Add oyster sauce, soy sauce, fish sauce, sugar, and red pepper flakes (if using). Toss everything together and cook for 1 more minute.
4. Remove from heat and stir in Thai basil until just wilted.

The magic here? The basil gets tossed in at the end, keeping its peppery sweetness fresh against the savory sauce. Serve over rice to soak it all up!

Tip: For extra crisp-tender beans, blanch them in boiling water for 1 minute before stir-frying.

Chicken Breast and Mushroom Risotto with Peas

This comforting risotto combines tender chicken, earthy mushrooms, and sweet peas in a luxuriously creamy Arborio rice base—perfect for a cozy weeknight dinner.

Ingredients:

• 2 boneless, skinless chicken breasts, cubed
• 1 1/2 cups Arborio rice
• 8 oz cremini mushrooms, sliced
• 1/2 cup frozen peas, thawed
• 4 cups low-sodium chicken broth, warmed
• 1/2 cup dry white wine
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. In a large skillet, heat 1 tbsp olive oil over medium-high. Cook chicken until golden (5–6 minutes). Season with 1/2 tsp salt and 1/4 tsp black pepper. Transfer to a plate.
2. Melt 1 tbsp butter with remaining 1 tbsp olive oil in the same skillet. Add mushrooms and cook until browned (4–5 minutes). Stir in onion and garlic; cook until soft (2–3 minutes).
3. Add Arborio rice, toasting for 1 minute. Pour in white wine, scraping up browned bits, and simmer until mostly evaporated.
4. Ladle in warm broth 1/2 cup at a time, stirring frequently until absorbed before adding more (18–20 minutes total). Rice should be al dente with a loose, creamy texture.
5. Fold in chicken, peas, remaining 2 tbsp butter, Parmesan, 1/2 tsp salt, 1/4 tsp black pepper, and red pepper flakes (if using). Cook 2 more minutes to warm through.

The key here is patience—slowly coaxing the rice into velvety perfection while letting the mushrooms and wine deepen the flavor. It’s restaurant-worthy without the fuss!

Tip: For extra richness, stir in a splash of heavy cream with the final butter addition.

Cheesy Chicken Breast and Spinach Stuffed Peppers

These cheesy stuffed peppers are a crowd-pleaser, packed with juicy chicken, creamy spinach, and melty cheese—perfect for a cozy weeknight dinner.

• 4 large bell peppers (any color), tops cut off and seeds removed
• 2 cups cooked shredded chicken
• 1 cup fresh spinach, chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

1. Preheat oven to 375°F. Lightly brush the outside of the bell peppers with 1 tbsp olive oil and place them upright in a baking dish.
2. In a bowl, mix the shredded chicken, 1 cup chopped spinach, 1/2 cup ricotta, 1/4 cup Parmesan, 2 cloves minced garlic, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
3. Stuff the peppers evenly with the chicken mixture, then top with 1 cup mozzarella cheese.
4. Bake for 25–30 minutes until the peppers are tender and the cheese is bubbly and golden.

The ricotta keeps the filling luxuriously creamy, while the Parmesan adds a savory depth that balances the sweetness of the peppers.

Tip: For extra flavor, drizzle the baked peppers with balsamic glaze before serving.

Curried Chicken Breast with Cauliflower Rice

This fragrant, one-pan dish brings cozy warmth to weeknights with tender chicken and fluffy cauliflower rice soaking up all the curry goodness.

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 3 cups riced cauliflower (fresh or frozen)
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth
• 1/4 cup plain Greek yogurt
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high. Add chicken breasts and cook 5–6 minutes per side until golden and internal temp reaches 165°F. Transfer to a plate.
2. In the same skillet, sauté onion for 3 minutes until soft. Add garlic, 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, 1/2 tsp salt, and 1/4 tsp black pepper. Cook 1 minute until fragrant.
3. Stir in cauliflower rice and 1/2 cup chicken broth. Cover and simmer 5 minutes until cauliflower is tender.
4. Slice chicken, return to skillet, and drizzle with 1/4 cup Greek yogurt. Garnish with cilantro.

The yogurt swirl adds a creamy tang that balances the earthy spices—no heavy cream needed!

Tip: For extra depth, toast the curry powder in a dry pan for 30 seconds before adding other spices.

Chicken Breast and Sweet Corn Chowder

This cozy chowder balances tender chicken with sweet corn in a velvety broth—comfort food that comes together in under an hour.

Ingredients

• 2 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken breasts
• 4 cups low-sodium chicken broth
• 2 cups fresh or frozen sweet corn kernels
• 1 large russet potato, peeled and diced
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 cup heavy cream
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Melt 2 tbsp unsalted butter in a Dutch oven over medium heat. Add diced onion and cook for 5 minutes until soft. Stir in 2 cloves minced garlic and cook for 30 seconds.
2. Add chicken breasts, 4 cups chicken broth, corn, potato, 1 tsp smoked paprika, and 1/2 tsp thyme. Bring to a boil, then reduce heat to low. Simmer for 20 minutes until chicken is cooked through.
3. Remove chicken, shred with forks, and return to pot. Stir in 1/2 cup heavy cream, 1 tsp salt, and 1/4 tsp black pepper. Simmer for 5 more minutes.
4. Ladle into bowls and top with chopped parsley.

The smoked paprika adds a subtle depth to the sweet corn, while the cream gives it a luxuriously silky finish—no roux required!

Tip: For extra texture, crisp chopped bacon as a garnish or swap half the corn for fire-roasted kernels.

Roasted Chicken Breast with Butternut Squash and Kale

This one-pan wonder balances juicy chicken with sweet squash and earthy kale for a fuss-free meal that feels fancy without the work.

Ingredients:

• 2 boneless, skin-on chicken breasts (about 1 lb total)
• 2 cups cubed butternut squash (1/2-inch pieces)
• 2 cups chopped kale (stems removed)
• 2 tbsp olive oil, divided
• 1 tbsp maple syrup
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1 tbsp chopped fresh rosemary

Instructions:

1. Preheat oven to 425°F. Toss butternut squash with 1 tbsp olive oil, maple syrup, 1/4 tsp salt, and smoked paprika on a sheet pan. Roast for 15 minutes.
2. Meanwhile, rub chicken breasts with remaining 1 tbsp olive oil, garlic powder, remaining 1/4 tsp salt, and black pepper.
3. Push squash to one side of the pan. Add chicken (skin-side up) and scatter kale around it. Sprinkle everything with rosemary.
4. Roast 18–20 minutes until chicken reaches 165°F and kale is crisp at the edges.

The maple-kissed squash caramelizes into jammy bites that play perfectly against the crispy kale and juicy chicken—all in one pan!

Tip: For extra-crispy skin, pat chicken dry before seasoning and broil for 1–2 minutes at the end.

Chicken Breast and Carrot Noodle Stir-Fry

This light yet satisfying stir-fry swaps traditional noodles for crisp carrot ribbons, making it a fresh take on a weeknight favorite.

Ingredients:

• 2 large boneless, skinless chicken breasts, thinly sliced
• 3 large carrots, spiralized into noodles (about 3 cups)
• 2 tbsp olive oil, divided
• 2 cloves garlic, minced
• 1 tbsp low-sodium soy sauce
• 1 tsp honey
• 1/2 tsp red pepper flakes
• 1/4 tsp salt
• 1/4 cup chopped green onions

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes, stirring occasionally, until no longer pink. Transfer to a plate.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add the garlic and cook for 30 seconds until fragrant. Toss in the carrot noodles and stir-fry for 2–3 minutes until just tender.
3. Return the chicken to the skillet. Add the soy sauce, honey, red pepper flakes, and salt, tossing everything together for 1–2 minutes until glazed.
4. Garnish with green onions and serve immediately.

The honey and red pepper flakes create a sweet-heat balance that clings perfectly to the tender chicken and crunchy carrots.

Tip: For extra crunch, sprinkle with toasted sesame seeds right before serving.

Chicken Breast and Cabbage Stir-Fry with Soy Ginger Sauce

This Chicken Breast and Cabbage Stir-Fry with Soy Ginger Sauce is a weeknight hero—quick, flavorful, and packed with crunch. The tangy-sweet sauce clings perfectly to tender chicken and crisp veggies.

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 4 cups shredded green cabbage
• 2 tbsp vegetable oil, divided
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 2 tsp grated fresh ginger
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes (optional)
• 2 green onions, sliced

1. In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, 2 tsp ginger, 2 cloves minced garlic, and 1/4 tsp red pepper flakes (if using). Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook for 5–6 minutes, stirring occasionally, until no longer pink. Transfer to a plate.
3. Add remaining 1 tbsp vegetable oil to the skillet. Toss in cabbage and stir-fry for 3–4 minutes until slightly wilted but still crisp.
4. Return chicken to the skillet, pour in the sauce, and toss everything together for 1–2 minutes until heated through. Garnish with sliced green onions.

The magic here? The cabbage stays crunchy while soaking up the glossy, ginger-kissed sauce—no soggy veggies here!

Tip: For extra depth, add a splash of toasted sesame oil at the end.

Chicken Breast and Vegetable Kabobs with Chimichurri

These juicy, charred kabobs are a summer grilling essential, with zesty chimichurri adding a fresh, herby punch to every bite.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1.5-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow squash, sliced into ½-inch rounds
• 1 red onion, cut into 1-inch chunks
• 3 tbsp olive oil, divided
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tsp smoked paprika
• ½ cup finely chopped fresh parsley
• 2 tbsp red wine vinegar
• 2 cloves garlic, minced
• ¼ tsp crushed red pepper flakes

Instructions:

1. Preheat grill to medium-high (about 400°F). Thread chicken, bell pepper, squash, and red onion onto skewers, alternating ingredients.
2. Brush kabobs with 2 tbsp olive oil, then sprinkle evenly with 1 tsp salt, ½ tsp black pepper, and 1 tsp smoked paprika.
3. Grill for 12–15 minutes, turning occasionally, until chicken reaches 165°F and veggies are lightly charred.
4. Meanwhile, whisk remaining 1 tbsp olive oil, parsley, red wine vinegar, garlic, and ¼ tsp red pepper flakes in a bowl to make chimichurri.
5. Drizzle chimichurri over kabobs or serve on the side for dipping.

The bright, tangy chimichurri cuts through the smoky grilled flavors perfectly—no marinating required!

Tip: Soak wooden skewers in water for 30 minutes to prevent burning.

Conclusion

With 18 delicious and versatile chicken breast and veggie recipes, there’s something here for every occasion—whether it’s a busy weeknight or a weekend gathering. We hope you find a new favorite! Don’t forget to share your top picks in the comments and pin this roundup for later. Happy cooking!