#lightsummermeal

This Keto-friendly Rosemary Lemon Chicken Skillet with Summer Veggies is a colorful and tasty dish that's great for a light summer dinner. It tastes great with the tender chicken and colorful vegetables when you mix it with fresh rosemary and tangy lemon.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 tablespoon fresh rosemary, chopped. 1 lemon, zest and juice. Salt and pepper to taste. 2 cups summer squash, sliced. 1 cup cherry tomatoes, halved. 1/2 cup red onion, sliced. 1/4 cup chicken broth.

Instructions: Add salt, pepper, and half of the chopped rosemary to the chicken breasts. In a pan, heat the olive oil over medium-high heat. The chicken breasts should be browned on both sides after being added to the pan. This should take about 4 to 5 minutes per side. Take the chicken out of the pan and set it aside. Put the garlic and the rest of the rosemary in the same pan. Wait one minute until the food smells good. Put in the red onion, cherry tomatoes, and summer squash. For three to four minutes, or until the vegetables get a little softer. Add the chicken broth and stir up any browned bits on the bottom of the pan. Put the chicken breasts back in the pan with any juices. Sprinkle the chicken and vegetables with lemon zest and juice. Put the lid on the pan and let the food simmer for another 5 to 7 minutes, until the vegetables are soft and the chicken is cooked all the way through. If you want, you can serve it hot with extra rosemary and lemon slices on top.

Prep Time: 15 minutes

Cook Time: 20 minutes

This Keto-friendly Rosemary Lemon Chicken Skillet with Summer Veggies is a colorful and tasty dish that's great for a light summer dinner. It tastes great with the tender chicken and colorful vegetables when you mix it with fresh rosemary and tangy lemon.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 tablespoon fresh rosemary, chopped. 1 lemon, zest and juice. Salt and pepper to taste. 2 cups summer squash, sliced. 1 cup cherry tomatoes, halved. 1/2 cup red onion, sliced. 1/4 cup chicken broth.

Instructions: Add salt, pepper, and half of the chopped rosemary to the chicken breasts. In a pan, heat the olive oil over medium-high heat. The chicken breasts should be browned on both sides after being added to the pan. This should take about 4 to 5 minutes per side. Take the chicken out of the pan and set it aside. Put the garlic and the rest of the rosemary in the same pan. Wait one minute until the food smells good. Put in the red onion, cherry tomatoes, and summer squash. For three to four minutes, or until the vegetables get a little softer. Add the chicken broth and stir up any browned bits on the bottom of the pan. Put the chicken breasts back in the pan with any juices. Sprinkle the chicken and vegetables with lemon zest and juice. Put the lid on the pan and let the food simmer for another 5 to 7 minutes, until the vegetables are soft and the chicken is cooked all the way through. If you want, you can serve it hot with extra rosemary and lemon slices on top.

Prep Time: 15 minutes

Cook Time: 20 minutes

This Keto-friendly Rosemary Lemon Chicken Skillet with Summer Veggies is a colorful and tasty dish that's great for a light summer dinner. It tastes great with the tender chicken and colorful vegetables when you mix it with fresh rosemary and tangy lemon.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 tablespoon fresh rosemary, chopped. 1 lemon, zest and juice. Salt and pepper to taste. 2 cups summer squash, sliced. 1 cup cherry tomatoes, halved. 1/2 cup red onion, sliced. 1/4 cup chicken broth.

Instructions: Add salt, pepper, and half of the chopped rosemary to the chicken breasts. In a pan, heat the olive oil over medium-high heat. The chicken breasts should be browned on both sides after being added to the pan. This should take about 4 to 5 minutes per side. Take the chicken out of the pan and set it aside. Put the garlic and the rest of the rosemary in the same pan. Wait one minute until the food smells good. Put in the red onion, cherry tomatoes, and summer squash. For three to four minutes, or until the vegetables get a little softer. Add the chicken broth and stir up any browned bits on the bottom of the pan. Put the chicken breasts back in the pan with any juices. Sprinkle the chicken and vegetables with lemon zest and juice. Put the lid on the pan and let the food simmer for another 5 to 7 minutes, until the vegetables are soft and the chicken is cooked all the way through. If you want, you can serve it hot with extra rosemary and lemon slices on top.

Prep Time: 15 minutes

Cook Time: 20 minutes

This vegan skillet burst cherry tomato summer pasta with lemony breadcrumbs is a great light summer meal because it has a lot of different tastes. Cherry tomatoes that have burst add a juicy sweetness, and lemony breadcrumbs add a zesty crunch. Together, they make a delicious pasta dish.

Ingredients: 200g cherry tomatoes. 200g pasta of choice. 2 cloves garlic, minced. 2 tablespoons olive oil. 1/4 cup breadcrumbs. 1 lemon, zested. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Cook pasta according to package instructions, then drain and set aside. In a skillet, heat olive oil over medium heat. Add minced garlic and cherry tomatoes to the skillet, and cook until tomatoes start to burst, about 5-7 minutes. Add cooked pasta to the skillet and toss to combine with the tomatoes. In a separate pan, toast breadcrumbs until golden brown. Remove breadcrumbs from heat and stir in lemon zest. Season pasta with salt and pepper to taste. Serve pasta topped with lemony breadcrumbs and garnish with fresh basil leaves. Enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

This Pasta Salad with Summer Vegetables is a cool and colorful dish that is great for when it's hot outside. It has al dente pasta, a bunch of fresh summer vegetables, feta cheese, and a sour vinaigrette dressing. It's a great side dish or light meal.

Ingredients: 8 oz pasta. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1/2 cup red bell pepper, chopped. 1/2 cup yellow bell pepper, chopped. 1/4 cup red onion, finely chopped. 1/4 cup fresh basil leaves, chopped. 1/4 cup black olives, sliced. 1/4 cup feta cheese, crumbled. Salt and pepper to taste.

Instructions: Cook the pasta according to package instructions until al dente. Drain and rinse with cold water. In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red bell pepper, yellow bell pepper, red onion, and black olives. Add chopped basil leaves and crumbled feta cheese to the bowl. Season the salad with salt and pepper to taste. Toss all the ingredients together until well combined. Chill the pasta salad in the refrigerator for at least 30 minutes before serving. Serve cold and garnish with additional basil leaves if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

A gluten-free and nut-free twist on the classic BLT sandwich, this pasta salad is packed with flavor and perfect for a light and refreshing meal. It's easy to make and great for picnics or summer gatherings.

Ingredients: 8 oz gluten-free pasta. 1 cup cherry tomatoes, halved. 1 cup baby spinach, chopped. 8 slices cooked bacon, crumbled. 1/4 cup dairy-free mayonnaise. 2 tablespoons extra-virgin olive oil. 1 tablespoon lemon juice. 1 clove garlic, minced. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Follow the directions on the package to cook the gluten-free pasta until it is al dente. Run cold water over the drain and rinse. Put the cooked pasta, cherry tomatoes cut in half, baby spinach chopped up, and bacon crumbles in a large bowl. Put the extra-virgin olive oil, lemon juice, minced garlic, salt, and pepper in a different small bowl and mix them together with a whisk. The dressing should be poured over the pasta salad, and it should be mixed well. Put the salad in the fridge for at least 30 minutes before you serve it. Add fresh basil leaves just before serving to finish. Cheers to your BLT pasta salad that doesn't have any nuts or gluten.

Prep Time: 15 minutes

Cook Time: 10 minutes