These oven-baked, flavor-packed chicken meatballs are the perfect pairing with zoodles and our homemade pesto.
Cutting chicken breasts into thin cutlets helps them cook quickly on the grill. A quick blender sauce with fresh basil and lime is smothered over top for a zesty, spicy kick.
Our fresh take on pesto uses roasted zucchini and toasted sunflower seeds for maximum flavor.
This easy take on the classic French vegetable stew is one of our favorite ways to enjoy a bundle of freshly picked veggies at once. A simple herb sauce is a perfect finishing touch – bonus points if the basil comes from your garden, too!
This twist on the classic tastes like a BLT but features the satisfying crunch and nutrition of a salad. Greek yogurt makes for a lighter and protein-packed take on Ranch dressing.
If you’ve never made a beer can chicken, don’t be daunted – it’s an easy, tasty and fun way to roast a chicken. We’ve added a maple-chile rub, plus a pile of summery grilled zucchini. Use any leftovers to make chicken and zucchini soft tacos.