Hey y'all! When the sun is shining and days are long, the last thing you want is to spend hours in a hot kitchen—so I've rounded up my favorite Summer Dinner Recipes Under 30 Minutes! These quick, fresh meals are bursting with color, flavor, and just the right amount of summer magic. Whether you're hosting friends, feeding your family, or just want a breezy weeknight dinner, these dishes are sure to delight. Let's get cooking!
Why You'll Love This Summer Dinner Recipes Under 30 Minutes Collection
- Quick and easy—every recipe comes together in just 30 minutes or less!
- Uses seasonal, vibrant ingredients for maximum flavor and nutrition.
- Perfect for busy weeknights or impromptu summer gatherings.
- Minimal cleanup required thanks to simple, streamlined steps.
- Great for families, couples, or solo diners looking for variety and taste.
Ingredients for Grilled Chicken & Summer Veggie Salad (Serves 4)
- 2 medium boneless, skinless chicken breasts (about 1 lb total)
- 2 tablespoon olive oil, divided
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, sliced
- 1 cup corn kernels (fresh or frozen and thawed)
- 4 cups mixed salad greens
- ¼ red onion, thinly sliced
- ¼ cup crumbled feta cheese
- 2 tablespoon fresh basil, chopped
- Juice of 1 lemon
Directions for Summer Dinner Recipes Under 30 Minutes
Step 1: Prep Your Ingredients
- Slice cherry tomatoes, cucumber, and red onion. Chop basil and set aside.
- Season chicken breasts with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and black pepper.
Step 2: Grill the Chicken
- Preheat your grill or grill pan to medium-high heat (about 400ºF/200ºC).
- Grill chicken for 5-6 minutes per side until golden and cooked through (internal temp should reach 165ºF/74ºC).
- Let the chicken rest for 2 minutes, then slice thinly.
Step 3: Assemble the Salad
- In a large bowl, toss salad greens with cherry tomatoes, cucumber, corn, and red onion.
- Drizzle with remaining 1 tablespoon olive oil and lemon juice; gently toss to coat.
- Top with sliced grilled chicken, crumbled feta, and fresh basil.
Step 4: Serve
- Plate the salad and enjoy immediately while the chicken is warm.
Notes for Summer Dinner Recipes Under 30 Minutes
- For a creamier dressing, whisk a tablespoon of Greek yogurt into the lemon juice and olive oil (learn more here).
- Try grilling the corn for extra smoky flavor if using fresh ears.
- Swap feta for goat cheese or omit for a dairy-free version.
Variations of Summer Dinner Recipes Under 30 Minutes
- Vegetarian: Substitute grilled halloumi or chickpeas for chicken.
- Seafood: Swap chicken for grilled shrimp or salmon fillet.
- Mexican Flair: Add black beans, avocado, and a sprinkle of chili powder.
Required Equipment for Summer Dinner Recipes Under 30 Minutes
- Grill or grill pan
- Sharp knife and cutting board
- Large mixing bowl
- Tongs or spatula
Storage Instructions for Summer Dinner Recipes Under 30 Minutes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Keep salad greens and dressing separate for optimal freshness.
- Avoid freezing as the texture of fresh veggies may suffer.
Suggested Pairings & Serving Recommendations
- Enjoy with a chilled glass of white wine or sparkling water with citrus.
- Serve alongside grilled bread or a light pasta salad for a heartier meal.
- Pair with a refreshing summer dessert like fruit sorbet (get a recipe here).
Pro Tips for Summer Dinner Recipes Under 30 Minutes
- Use a meat thermometer to ensure juicy, perfectly cooked chicken every time (how to use one).
- Prep veggies while the grill heats up to save time.
- Let cooked chicken rest before slicing to lock in juices and tenderness.
FAQ: Summer Dinner Recipes Under 30 Minutes
- Can I make this salad ahead of time?
Yes! Prep all your veggies and grill the chicken up to 24 hours in advance. Store separately and assemble just before serving for best texture. - What other proteins can I use?
Try grilled shrimp, thinly sliced steak, or even tofu for a vegetarian twist. - How do I keep the salad greens crisp?
Keep greens refrigerated and dress the salad right before serving to prevent sogginess.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 4 cups mixed salad greens
- 1 lemon, juiced
- 2 tablespoons feta cheese, crumbled
Instructions
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1Preheat a grill or grill pan over medium-high heat.
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2Brush the chicken breasts with olive oil and season with garlic powder, salt, and black pepper.
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3Grill the chicken for 6-7 minutes per side, or until cooked through and juices run clear. Remove from heat and let rest for 3 minutes.
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4In a large bowl, combine cherry tomatoes, cucumber, and mixed salad greens.
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5Slice the grilled chicken and add to the salad. Drizzle with lemon juice and sprinkle with feta cheese before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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