Top 10 Quick & Easy Summer Meals Ready in 30 Minutes

1. Balsamic Chicken With Roasted Veggies

This one-pan wonder combines tender chicken thighs with a rainbow of summer vegetables, all glazed in a tangy balsamic sauce. It’s the perfect no-fuss dinner for busy summer evenings when you want something nutritious without the cleanup.

Ingredients

• 8 boneless skinless chicken thighs (4 oz each), trimmed
• 1 tsp kosher salt
• Fresh black pepper to taste
• Cooking spray
• 10 medium asparagus trimmed and halved
• 2 red bell peppers sliced
• 1 red onion chopped into large chunks
• 1/2 cup carrots sliced in half lengthwise and cut into 3-inch pieces
• 5 oz sliced mushrooms
• 1/4 cup + 1 tbsp balsamic vinegar
• 2 tbsp extra virgin olive oil
• 2 cloves garlic smashed and roughly chopped
• 1/2 tsp sugar (optional, omit for whole30, keto, paleo)
• 1 1/2 tbsp fresh rosemary
• 1/2 tbsp dried oregano or thyme
• 2 leaves fresh sage chopped

Instructions

1. Preheat the oven to 425°F.
2. Season the chicken with salt and pepper. Spray two large baking sheets with cooking oil.
3. In a large bowl, combine all ingredients, using your hands to mix well. Arrange everything on the prepared baking sheets in a single layer.
4. Ensure the vegetables do not touch the chicken to prevent steaming instead of roasting.
5. Bake for about 20-25 minutes, rotating the pans from top to bottom halfway through. Cook until the chicken is done and the vegetables are roasted and tender.

2. Crispy Coconut Chicken Tenders

These tropical-inspired chicken tenders bring a taste of summer to your dinner table. The sweet coconut coating creates a delightfully crispy exterior that pairs perfectly with the tangy sweet chili dipping sauce.

Ingredients

• 1 pound chicken tenderloins or chicken breasts cut into strips
• 1/2 cup flour
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 eggs
• 2 tablespoons water or milk
• 2/3 cup shredded sweetened coconut flakes
• 2/3 cup panko bread crumbs
• Oil for frying (see notes for alternate baking method)
• Sea salt flakes for garnish (optional)
• Sweet chili sauce for serving

Instructions

1. In a first wide, shallow bowl, whisk together flour, chili powder, salt, and pepper.
2. In a second bowl, whisk together eggs and water (or milk).
3. Fill a third bowl with coconut flakes, and a fourth bowl with panko bread crumbs.
4. Coat chicken tenders in the following order: flour, egg wash, coconut flakes, and bread crumbs, ensuring each tender is thoroughly coated at each step.
5. For frying (see notes for baking method), heat oil in a large skillet over medium heat.
6. Using tongs, carefully place coated chicken tenders into the oil (avoid overcrowding the pan; fry in batches if necessary). Cook for 2-3 minutes, then flip and cook for an additional 3-4 minutes until golden brown and chicken is cooked through.
7. Repeat with remaining chicken tenders as needed. Allow them to cool slightly on a wire rack over paper towels.
8. Optionally, garnish with sea salt flakes and serve warm with sweet chili dipping sauce.

3. Melty Blackberry Jalapeno Stuffed Chicken

This stuffed chicken brings together the unexpected but delicious combination of sweet blackberries and spicy jalapenos. The melted cheese brings everything together for a summer dish that’s both impressive and easy to prepare.

Ingredients

• 4 boneless skinless chicken breasts
• 2 teaspoons oregano or Italian seasoning
• 1 teaspoon garlic powder
• Sea salt and pepper to taste
• 1 cup fresh blackberries slightly smashed with a fork
• 4 small jalapeno peppers sliced (most seeds removed)
• 4 thick slices mozzarella or provolone cheese
• 2 tablespoons avocado oil, grass-fed butter, unrefined coconut oil, or olive oil
• 1/2 cup dry white wine or chicken bone broth
• Handful of fresh parsley or basil chopped

Instructions

1. Preheat the oven to 375°F (190°C).
2. Season the chicken breasts with oregano, garlic powder, sea salt, and pepper on all sides.
3. Slice each chicken breast lengthwise to create a pocket without cutting all the way through.
4. Stuff the chicken pockets evenly with cheese slices, jalapeno slices, and smashed blackberries. Secure with toothpicks if needed.
5. Heat oil in an oven-safe skillet over medium heat. Sear the chicken until golden brown on both sides, around 4 minutes per side.
6. Deglaze the skillet by adding white wine or broth, scraping up any browned bits for extra flavor.
7. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F (73.9°C).
8. Garnish with chopped parsley or basil before serving.

4. Lemon Chicken Recipe

This bright, citrusy chicken dish is perfect for summer evenings. The Parmesan crust adds a savory crunch while the lemon butter sauce brings a refreshing tanginess that pairs perfectly with the warm weather.

Ingredients

• 1 1/2 lb chicken breast (2 large, patted dry)
• 1 Tbsp olive oil
• 1 Tbsp parsley for garnish (optional)
• 1/2 lemon sliced for garnish (optional)
• 2 large eggs
• 1 garlic clove minced
• 1/2 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 cup Parmesan cheese grated
• 3 Tbsp all-purpose flour
• 8 Tbsp unsalted butter
• 2 garlic cloves minced
• 1/4 cup lemon juice
• 1/4 cup chicken broth
• 1/4 tsp ground black pepper

Instructions

1. Cut the chicken breasts in half lengthwise and gently pound with a meat mallet to an even thickness.
2. In one bowl, whisk together eggs, minced garlic, Italian seasoning, salt, and pepper. In another bowl, mix Parmesan cheese and flour.
3. Dip each chicken piece in the egg mixture, then coat evenly with the Parmesan mixture, shaking off excess.
4. Heat olive oil in a large non-stick skillet over medium heat. Cook chicken for 4-5 minutes per side until crispy, golden, and fully cooked (internal temp of 165˚F).
5. In a saucepan, melt butter, add minced garlic, lemon juice, chicken broth, and black pepper. Cook for about 2 minutes until heated.
6. Pour the lemon butter sauce over the cooked chicken, turning to coat. Garnish with lemon slices and parsley if desired.
7. Serve the Parmesan crusted chicken hot, drizzled with the lemon butter sauce.

5. Honey Sesame Chicken

This takeout-inspired dish brings the flavors of your favorite Chinese restaurant right to your kitchen in less than 30 minutes. The sweet and savory sauce coats crispy chicken pieces for an irresistible summer dinner.

Ingredients

• 1 lb skinless boneless chicken thighs
• ½ teaspoon salt
• ¼ cup cornstarch
• ⅓ cup vegetable oil
• ½ green onion finely chopped
• Sauce:
• ½ cup honey
• 2.5 tablespoon soy sauce
• 2 tablespoon sesame oil
• ½ tablespoon sugar
• 1 tablespoon sesame seeds
• 1 tablespoon cornstarch
• 3 garlic cloves minced
• 2 teaspoon Shaoxing Cooking Wine
• 2 teaspoon rice vinegar
• ¾ cup water

Instructions

1. In a small bowl, mix all the sauce ingredients and set aside.
2. Cut chicken thighs into 1.5-inch pieces and place them in a large bowl. Season with salt.
3. Coat the chicken with cornstarch, ensuring each piece is evenly coated. Add more cornstarch if needed. Set aside.
4. Heat vegetable oil in a large pan over medium-high heat. Fry the coated chicken in batches until golden and crispy, about 6-8 minutes total, flipping halfway. Transfer to a wire rack or paper towel-lined plate.
5. Discard excess oil from the pan and pour in the sauce. Simmer until thickened.
6. Add the fried chicken to the sauce, coating evenly. Remove from heat. Garnish with green onions. Enjoy!

6. Jalapeño Peach Chicken

This summer-perfect dish combines the sweetness of fresh peaches with the heat of jalapeños for a balanced flavor profile that’s both exciting and comforting. It’s a great way to use seasonal peaches in a savory application.

Ingredients

• 2 yellow peaches pitted, sliced
• 1/2 cup (160 g) peach preserves
• 1 tablespoon extra virgin olive oil
• 1 teaspoon soy sauce
• 1 teaspoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon minced garlic
• 1/2 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon red pepper flakes
• 2 pounds boneless skinless chicken thighs
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon chili powder
• 2 tablespoons extra virgin olive oil
• 1 medium jalapeno pepper thinly sliced

Instructions

1. In a medium bowl, mix peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes to create the peach glaze. Set aside.
2. Pat the chicken thighs dry. In a small bowl, combine salt, black pepper, and chili powder. Rub the seasoning mixture onto the chicken.
3. Heat olive oil in a large nonstick skillet over medium heat. Add the chicken thighs and cook for 5 minutes on each side until they reach an internal temperature of 165°F. Remove the chicken from the skillet and keep warm.
4. In the same skillet over medium heat, add the sliced jalapeno peppers. Cook for 3 minutes, then add the peaches. Cook for an additional 3 minutes until the peaches soften.
5. Pour the peach glaze into the skillet with the peaches and jalapenos. Stir to coat them evenly.
6. Return the chicken to the skillet. Spoon the glaze over the chicken and cook for 1-2 minutes until the chicken is heated through.
7. Serve the peach glazed chicken thighs warm.

7. Chinese Garlic Chicken

This aromatic garlic chicken comes together in just 15 minutes for a quick summer dinner that’s packed with flavor. The simple sauce highlights the garlic while keeping the dish light enough for warm weather.

Ingredients

• 2 tablespoons cornstarch
• Salt to taste
• Ground white pepper to taste
• 4 boneless skinless chicken thighs
• Oil for frying
• 4 cloves garlic sliced
• 3 scallions cut into batons
• 2 tablespoons Shaoxing rice wine or dry sherry
• 2 tablespoons soy sauce
• A pinch of sugar

Instructions

1. In a bowl, combine cornstarch, salt, and white pepper. Cut the chicken thighs into bite-sized pieces. Coat the chicken in the cornstarch mixture, shaking off any excess. Set aside.
2. Heat oil in a wok or skillet. Add the chicken pieces and fry for 3-4 minutes until golden and cooked. Fry in batches if needed. Once done, remove the chicken with a slotted spoon and drain on a paper towel.
3. Wipe the wok with a paper towel. Add a little oil and stir-fry the garlic and scallions for 1-2 minutes. Pour in the rice wine, soy sauce, sugar, and a pinch of white pepper. Heat through and return the chicken to the pan. Mix well with the sauce.
4. Serve over rice or as a delightful finger food. Enjoy!

8. Easy Mongolian Beef Recipe

This quick Mongolian beef brings restaurant-quality flavors to your dinner table in just 30 minutes. The sweet and savory sauce coats tender beef strips and crisp vegetables for a balanced summer meal.

Ingredients

• 1 carrot peeled and julienned
• 1 red bell pepper sliced into strips
• 1 tablespoon unsalted butter
• 2 tablespoons neutral oil divided
• 1 pound flank steak thinly sliced against the grain
• 1/4 cup cornstarch
• 1/3 cup green onions thickly sliced (from 4 stems)
• 1 teaspoon sesame seeds optional garnish
• Sauce Ingredients:
• 1 teaspoon fresh ginger peeled and grated
• 4 garlic cloves peeled and grated
• 1/3 cup brown sugar packed
• 1/3 cup water
• 1/3 cup low-sodium soy sauce
• 1 teaspoon Sriracha or to taste

Instructions

1. In a bowl, coat the beef slices with cornstarch.
2. Mix all the sauce ingredients in a separate bowl and set aside.
3. Heat 1 tablespoon of oil and 1 tablespoon of butter in a large skillet or wok over medium-high heat. Add the carrot and peppers, stir-frying until crisp-tender. Transfer the vegetables to a plate.
4. Increase the heat to high, add 1 tablespoon of oil, and sear the beef for about 2 minutes per side until crispy. Add more oil if needed. Cook the beef in batches if the skillet is crowded.
5. Return the vegetables to the skillet, along with green onions. Pour in the sauce and mix well. Reduce heat to medium-low and simmer until the sauce thickens, about 3 minutes.
6. Garnish with sesame seeds if desired and serve hot.

9. Honey Butter Chicken

This honey butter chicken combines crispy chicken with a luscious, buttery sauce that’s both sweet and savory. It’s a crowd-pleasing summer dinner that comes together in just 30 minutes.

Ingredients

• 1.75 lbs Boneless chicken thighs or chicken tenders
• 2/3 cup Flour
• 1 teaspoon Kosher salt
• 1/2 teaspoon Black pepper
• 1 teaspoon Garlic powder
• 3 tablespoons Olive oil or canola oil or vegetable oil
• For the honey butter sauce:
• 1/3 cup Honey
• 3.5 oz Butter unsalted
• 2 cloves Garlic minced
• 2 tablespoons Soy sauce light soy sauce

Instructions

1. In a large bowl or flat plate, mix the flour, salt, black pepper, and garlic powder.
2. Coat the chicken pieces well with the flour mixture.
3. Heat a large pan with oil over medium-high heat. Cook the chicken until crispy and golden brown on each side.
4. Once cooked, set the chicken aside on a plate.
5. In the same pan, melt the butter over medium heat. Add honey, soy sauce, and garlic. Mix well and cook for about 2 minutes until bubbly.
6. Add the chicken to the sauce, ensuring it’s well coated. Cook for another minute to let the sauce stick to the chicken.
7. Serve hot and savor the deliciousness!

10. Beef And Broccoli Ramen Stir Fry

This quick stir fry combines the classic flavors of beef and broccoli with convenient ramen noodles for a satisfying summer dinner. The savory sauce brings everything together for a meal that’s ready in just 30 minutes.

Ingredients

• For the Sauce:
• 1/4 cup low-sodium soy sauce
• 1 tablespoon cornstarch
• 1/3 cup beef broth
• 2 tablespoons honey
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic minced
• 1/2 tablespoon grated ginger
• 1/8 teaspoon cracked red pepper flakes
• For the Stir Fry:
• 2 (3 ounce) packages ramen noodles, seasoning packets discarded
• 1 teaspoon sesame oil
• 2 tablespoons extra-virgin olive oil divided
• 1 pound sirloin steak trimmed of fat and sliced into 1 1/2-inch strips (about 1/4-inch thickness)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 3 cups fresh broccoli florets
• 1/2 cup water
• Sesame seeds for garnish

Instructions

1. In a medium bowl, whisk together soy sauce and cornstarch until smooth. Add beef broth, honey, hoisin sauce, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Mix well and set aside.
2. Boil water in a medium pot and cook ramen noodles for 2-3 minutes until just tender. Drain, rinse under cold water, and toss with 1 teaspoon of sesame oil to prevent sticking.
3. In a large nonstick skillet over medium-high heat, warm 1 tablespoon of olive oil. Season steak with salt and pepper, then add to the skillet. Cook for 3 minutes without stirring, then stir and cook for an additional 2 minutes until done. Remove steak from skillet.
4. Add the remaining olive oil to the skillet, then add broccoli. Pour in 1/2 cup of water, cover, and steam broccoli for 2 minutes until bright green and tender.
5. Return the steak to the skillet, add the cooked noodles, and pour the sauce over everything. Toss together using tongs and cook for 1-2 minutes until heated through.
6. Serve immediately, garnished with sesame seeds.

Enjoy Quick & Easy Summer Meals All Season Long

These 10 Quick & Easy Summer Meals Ready in 30 Minutes prove that you don’t need to spend hours in a hot kitchen to enjoy delicious, satisfying dinners during the summer months. From the tangy Balsamic Chicken with Roasted Veggies to the savory Beef and Broccoli Ramen Stir Fry, each recipe offers a perfect balance of flavor and convenience.

Whether you’re looking for something to grill, a one-pan wonder, or a takeout-inspired dish, these recipes have you covered. They’re designed to help you make the most of your summer by spending less time cooking and more time enjoying the season with family and friends.