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Dinner Ideas For Hot Days Summer Dinner

Refreshing Dinner Ideas For Hot Days Summer Dinner Bliss

Discover refreshing and light dinner ideas for hot days this summer, featuring a Cool Citrus & Herb Roasted Chicken Salad.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 pieces chicken breasts Boneless and skinless for a lean protein boost.
  • Salt to taste
  • Pepper to taste
  • 1 pinch dried oregano Adds a fragrant herbaceous note to the chicken.
  • 1 tablespoon olive oil for pan-searing
  • 1 bag mixed greens Provides a crunchy base full of nutrients.
  • 1 cup halved cherry tomatoes Juicy and sweet, adding vibrant color.
  • 1 piece cucumber thinly sliced
  • 1 piece red onion sliced
  • 1 piece avocado diced
  • ¼ cup fresh mint chopped
  • ¼ cup fresh cilantro chopped
  • ¼ cup toasted almonds chopped
For the Lemon-Herb Vinaigrette
  • ½ cup extra virgin olive oil
  • ¼ cup fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey or maple syrup
  • 1 clove garlic minced
  • 1 teaspoon dried oregano
  • Salt to taste
  • Pepper to taste

Equipment

  • Oven
  • Skillet
  • meat thermometer
  • Large bowl
  • small bowl

Method
 

Preparation Steps
  1. Pat the chicken breasts dry and season with salt, pepper, and dried oregano. Squeeze lemon juice over and marinate for 10 minutes.
  2. Preheat oven to 400°F or heat a skillet over medium-high heat with olive oil.
  3. For roasting, place chicken on a baking sheet and roast for 20-25 minutes. For skillet, cook each side for 6-8 minutes until golden.
  4. While chicken cooks, toss mixed greens, cherry tomatoes, cucumber, and red onion in a large bowl.
  5. In a small bowl, whisk together the vinaigrette ingredients: olive oil, lemon juice, Dijon mustard, honey, garlic, oregano, salt, and pepper.
  6. After chicken rests for 5 minutes, slice it against the grain into bite-sized pieces.
  7. Add avocado, mint, cilantro, and almonds to salad base and toss gently.
  8. Drizzle vinaigrette over salad and toss to coat. Top with sliced chicken and serve.

Nutrition

Serving: 1salad bowlCalories: 450kcalCarbohydrates: 15gProtein: 35gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 20gCholesterol: 90mgSodium: 300mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 20IUVitamin C: 50mgCalcium: 6mgIron: 15mg

Notes

For best flavor, chill ingredients before assembling and ensure chicken is cooked to an internal temperature of 165°F.

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