Quick Summer Dinner Recipes

Ingredients

• 4 boneless and skinless chicken breasts
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 2 teaspoons dried Italian herbs
• Salt and pepper to taste
• 5 cups mixed greens
• 1 cucumber, sliced thinly
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup lemon vinaigrette
• 8 ounces spaghetti or linguine
• 1 pound shrimp, peeled and deveined
• 1 tablespoon lemon zest
• 4 cloves garlic, minced
• 3 tablespoons butter
• 1/4 cup chopped parsley
• Salt and pepper to taste
• Parmesan cheese (optional, for serving)

Instructions

1. Combine lemon juice, olive oil, garlic, and Italian herbs in a bowl. Whisk thoroughly.
2. Place chicken breasts in a shallow dish, pour marinade over, and marinate for 30 minutes to 2 hours.
3. Preheat grill to medium-high heat, remove chicken from marinade, and season with salt and pepper.
4. Grill chicken for 6-7 minutes on each side until fully cooked. Let rest for 5 minutes before slicing.
5. Combine mixed greens, cucumber, cherry tomatoes, and red onion in a large bowl.
6. Sprinkle feta cheese over the salad and drizzle with lemon vinaigrette. Toss gently.
7. Cook spaghetti according to package instructions, drain, and set aside.
8. Melt butter in a skillet, add garlic, and sauté until fragrant.
9. Add shrimp and lemon zest, cook until shrimp are pink and opaque.
10. Add cooked pasta and parsley to the skillet, toss and season with salt and pepper. Serve with Parmesan cheese if desired.