Are you tired of heavy, greasy chicken dishes? Look no further! We’ve got 18 deliciously light and refreshing chicken fresco recipes that are perfect for a quick weeknight dinner or a special occasion. From grilled to baked, these mouthwatering dishes are sure to satisfy your cravings without weighing you down.
In this article, we’ll take you on a culinary journey around the world, exploring flavors from Mexico to Italy and beyond. Whether you’re in the mood for something spicy, tangy, or simply savory, we’ve got a chicken fresco recipe that’s sure to hit the spot.
Grilled Chicken Fresco with Avocado Salsa
Elevate your grilled chicken game with this fresh and flavorful recipe. Crispy on the outside, juicy on the inside, and paired with a creamy avocado salsa, you’ll be hooked!
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 tsp dried oregano
– Salt and pepper to taste
– 3 ripe avocados, diced
– 1 lime, juiced
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together olive oil, oregano, salt, and pepper.
3. Brush the mixture onto both sides of the chicken breasts.
4. Grill the chicken for 5-6 minutes per side, or until cooked through.
5. Meanwhile, combine avocado, lime juice, cilantro, and jalapeño in a bowl.
6. Serve grilled chicken with Avocado Salsa spooned on top.
Cooking Time: 12-15 minutes
Chicken Fresco Tacos with Mango Pico de Gallo
This recipe combines the freshness of Mexico’s Pacific coast with the sweetness of ripe mango, resulting in a unique and flavorful taco experience. Crispy chicken breasts are served on top of a bed of crunchy slaw, finished with a tangy and sweet mango salsa.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1/2 cup lime juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 8 corn tortillas
– Mango Pico de Gallo (recipe below)
– Slaw mix (cabbage, carrots, etc.)
Mango Pico de Gallo:
– 2 ripe mangos, diced
– 1/4 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together lime juice, olive oil, garlic, oregano, salt, and pepper.
3. Place chicken breasts in a shallow dish and brush with the marinade.
4. Bake for 15-20 minutes or until cooked through.
5. Assemble tacos by slicing chicken into strips, placing on tortillas, topping with slaw mix, and finishing with Mango Pico de Gallo.
Cooking Time: 25-30 minutes
Lemon Garlic Chicken Fresco Skewers
Lemon Garlic Chicken Fresco Skewers: A Bright and Zesty Twist on Classic Grilled Chicken!
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 cloves of garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 2 tablespoons olive oil
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 10-12 bamboo skewers, soaked in water for at least 30 minutes
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together lemon juice, garlic, olive oil, and oregano. Add chicken and toss to coat.
3. Thread chicken onto prepared skewers, leaving a small space between each piece.
4. Season with salt and pepper to taste.
5. Grill skewers for 8-10 minutes, turning occasionally, or until cooked through.
Cooking Time: 15-18 minutes
Chicken Fresco Stuffed Bell Peppers
A flavorful and healthy twist on traditional stuffed peppers, this recipe combines the freshness of herbs with the richness of chicken for a dish that’s sure to please. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 large bell peppers, any color
– 1 lb boneless, skinless chicken breast, cut into small pieces
– 1/2 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a bowl, mix together chicken, parsley, feta cheese, olive oil, garlic, salt, pepper, and lemon juice.
4. Stuff each bell pepper with the chicken mixture, filling to the top.
5. Bake for 25-30 minutes or until bell peppers are tender.
Cooking Time: 25-30 minutes
Baked Chicken Fresco with Tomato Basil Sauce
Elevate your dinner game with this flavorful and effortless recipe that combines juicy chicken with a rich tomato basil sauce, all wrapped up in a crispy package. This dish is perfect for a quick weeknight meal or a special occasion.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup cherry tomatoes, halved
– 1/2 cup fresh basil leaves, chopped
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– 1 tablespoon balsamic vinegar (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, whisk together olive oil, garlic, salt, and pepper. Add the chicken breasts and toss to coat.
3. Line a baking sheet with parchment paper. Arrange the chicken breasts on the sheet.
4. Bake for 20-25 minutes or until cooked through.
5. Meanwhile, heat cherry tomatoes and basil leaves in a skillet over medium heat. Stir occasionally.
6. After the chicken is done, brush with balsamic vinegar (if using). Serve with the tomato basil sauce spooned over the top.
Cooking Time: 20-25 minutes
Chicken Fresco Salad with Citrus Vinaigrette
A refreshing summer salad that combines the flavors of chicken, citrus, and fresh greens, perfect for a light and satisfying meal.
Ingredients:
– 1 pound boneless, skinless chicken breast
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1/2 cup cherry tomatoes, halved
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– Citrus Vinaigrette (recipe below)
Citrus Vinaigrette:
– 2 tablespoons freshly squeezed orange juice
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season chicken with salt, pepper, and your favorite herbs (optional). Grill for 5-6 minutes per side, or until cooked through.
3. In a large bowl, combine mixed greens, cherry tomatoes, feta cheese, and parsley.
4. Slice grilled chicken into strips and place on top of the salad.
5. Drizzle Citrus Vinaigrette over the salad and serve immediately.
Cooking Time: 15-20 minutes
Spicy Chicken Fresco Lettuce Wraps
Add a flavorful twist to traditional wraps with this spicy chicken recipe. Crunchy lettuce leaves serve as the perfect vessel for juicy chicken, creamy avocado, and tangy slaw.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup hot sauce (such as Frank’s RedHot)
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 head of lettuce
– 1 ripe avocado, sliced
– 1 cup coleslaw mix
– Salt and pepper to taste
– Optional: cilantro leaves for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together hot sauce and olive oil. Brush mixture on both sides of chicken breasts.
3. Grill chicken for 5-6 minutes per side, or until cooked through.
4. Slice grilled chicken into thin strips.
5. Assemble wraps by placing lettuce leaves on a flat surface, topping with sliced chicken, avocado, and coleslaw mix. Season with salt and pepper to taste.
Cooking Time: 10-12 minutes
Chicken Fresco and Quinoa Bowl
This recipe combines the brightness of fresco with the nutty goodness of quinoa, making for a satisfying and healthy meal. The chicken is marinated in a zesty mixture of lemon juice, garlic, and herbs, then grilled to perfection.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1 tsp lemon zest
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, oregano, lemon zest, salt, and pepper.
3. Add chicken to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
4. Cook quinoa according to package instructions using water or broth.
5. Grill chicken for 6-8 minutes per side or until cooked through.
6. Serve chicken on top of quinoa, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Chicken Fresco with Pineapple Salsa
A flavorful and refreshing twist on traditional grilled chicken, this recipe combines the brightness of pineapple salsa with the classic flavors of Italy.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup pineapple chunks
– 1/2 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together pineapple chunks, red onion, jalapeño pepper, and garlic.
3. Brush chicken breasts with olive oil and season with salt and pepper.
4. Grill chicken for 6-8 minutes per side, or until cooked through.
5. Meanwhile, grill pineapple salsa mixture for 2-3 minutes per side, or until lightly charred.
6. Serve grilled chicken with warm pineapple salsa spooned over the top.
Cooking Time: Approximately 20-25 minutes
Slow Cooker Chicken Fresco Verde
This recipe combines the flavors of fresh herbs and spices with tender chicken, all made easy in your slow cooker. Perfect for a weeknight dinner or a weekend meal prep.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup chopped fresh parsley
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper, to taste
– Fresh basil leaves, for garnish (optional)
Instructions:
1. Place chicken in the slow cooker.
2. In a bowl, mix together diced tomatoes, parsley, olive oil, garlic, and oregano.
3. Pour the mixture over the chicken.
4. Season with salt and pepper to taste.
5. Cook on low for 6-8 hours or high for 3-4 hours.
6. Serve hot, garnished with fresh basil leaves if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Chicken Fresco Ceviche with Lime and Cilantro
This refreshing twist on traditional ceviche is a perfect blend of flavors, featuring succulent chicken marinated in lime juice, mixed with the brightness of cilantro and the crunch of toasted tortilla chips.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into small pieces
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 1 ripe avocado, diced (optional)
– Salt and pepper to taste
– Toasted tortilla chips for serving
Instructions:
1. In a large bowl, combine chicken, lime juice, cilantro, and jalapeño.
2. Cover and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to meld.
3. Just before serving, stir in diced avocado (if using).
4. Season with salt and pepper to taste.
5. Serve chilled, garnished with additional cilantro if desired, accompanied by toasted tortilla chips.
Cooking Time: 30 minutes – 2 hours
Chicken Fresco and Black Bean Tostadas
A flavorful twist on traditional Mexican street food, this recipe combines juicy chicken, creamy black beans, and crunchy tostadas for a delicious meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can black beans, drained and rinsed
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– 6 corn tortillas (for tostadas)
– Shredded cheese (optional)
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together lime juice, garlic, and oregano.
3. Add chicken breasts to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
4. Grill or bake the chicken until cooked through, about 20-25 minutes.
5. While the chicken cooks, warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tostadas by topping warmed tortillas with black beans, shredded cheese (if using), and sliced grilled chicken.
7. Garnish with cilantro leaves and serve immediately.
Cooking Time: 25-35 minutes
Chicken Fresco Stuffed Zucchini Boats
A refreshing twist on traditional stuffed zucchini, this recipe combines the flavors of chicken, fresco cheese, and herbs for a light and satisfying meal. Perfect for a warm summer evening or a quick weeknight dinner.
Ingredients:
– 4 medium zucchinis
– 1 lb boneless, skinless chicken breast, cooked and shredded
– 1 cup fresco cheese, crumbled
– 1/2 cup chopped fresh parsley
– 1/4 cup olive oil
– Salt and pepper to taste
– 1 tsp dried oregano
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut zucchinis in half lengthwise, scoop out insides, leaving shells intact.
3. In a bowl, mix chicken, fresco cheese, parsley, and oregano.
4. Stuff each zucchini boat with the chicken mixture.
5. Drizzle olive oil over the stuffed zucchinis and season with salt and pepper.
6. Bake for 25-30 minutes or until tender.
Cooking Time: 25-30 minutes
Chicken Fresco with Peach and Jalapeño Relish
A sweet and spicy twist on traditional chicken dishes, this recipe combines the freshness of peaches and basil with a kick from jalapeños. Perfect for a summer evening or a quick weeknight dinner.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 ripe peach, diced
– 1/2 cup fresh basil leaves, chopped
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium bowl, mix together peach, basil, jalapeño, and garlic.
3. Season chicken breasts with salt and pepper.
4. Brush both sides of the chicken with olive oil.
5. Grill or bake chicken for 15-20 minutes, or until cooked through.
6. Serve chicken topped with the Peach and Jalapeño Relish.
Cooking Time: 20-25 minutes
Chicken Fresco and Corn Chowder
This recipe combines the flavors of fresh corn, juicy chicken, and creamy potatoes for a satisfying and comforting meal. Perfect for a weeknight dinner or a casual gathering with friends.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 cups corn kernels (fresh or frozen)
– 2 medium potatoes, peeled and diced
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat oil over medium-high. Add chicken and cook until browned, about 5 minutes per side. Remove from heat and set aside.
3. In the same skillet, add onion and garlic. Cook until softened, about 3-4 minutes.
4. Add corn kernels, potatoes, chicken broth, and heavy cream to the skillet. Bring to a simmer.
5. Return chicken to the skillet and cook for an additional 10-15 minutes or until cooked through.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: Approximately 30-40 minutes
Chicken Fresco Flatbread with Arugula
This refreshing flatbread combines the flavors of grilled chicken, crispy prosciutto, and peppery arugula, all on a crispy baguette topped with creamy fresco sauce. Perfect for a light and satisfying meal or as an appetizer.
Ingredients:
– 1 boneless, skinless chicken breast
– 2 tbsp olive oil
– 4 slices of prosciutto
– 1/4 cup arugula leaves
– 1 baguette, sliced into 1-inch thick rounds
– Fresco sauce (store-bought or homemade)
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat. Season chicken with salt and pepper. Grill for 5-6 minutes per side, or until cooked through.
2. Meanwhile, toast baguette slices on the grill for 1-2 minutes, or until crispy.
3. Top each baguette slice with a few arugula leaves, a slice of prosciutto, and a piece of grilled chicken.
4. Drizzle with fresco sauce and serve immediately.
Cooking Time: 15-20 minutes
Chicken Fresco with Cucumber Mint Yogurt Sauce
This light and zesty chicken dish is perfect for a warm summer evening. The combination of juicy grilled chicken, crunchy cucumber slices, and cooling yogurt sauce will leave you feeling refreshed and satisfied.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 tablespoons olive oil
– 1 tablespoon freshly squeezed lemon juice
– 1 clove garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint leaves
– Salt and pepper to taste
– 1 large cucumber, sliced into thin rounds
– Cucumber Mint Yogurt Sauce (recipe below)
Cucumber Mint Yogurt Sauce:
– 1 cup plain Greek yogurt
– 1/2 cup diced cucumber
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon chopped fresh mint leaves
– Salt to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, lemon juice, garlic, parsley, and mint.
3. Brush the mixture on both sides of the chicken.
4. Grill chicken for 5-6 minutes per side or until cooked through.
5. Serve with cucumber slices and Cucumber Mint Yogurt Sauce.
Cooking Time: 12-15 minutes
Chicken Fresco and Spinach Stuffed Portobello Mushrooms
Elevate your dinner game with this creative twist on traditional stuffed mushrooms. Chicken fresco, a flavorful Italian-inspired filling, combines with wilted spinach to create a savory and satisfying dish.
Ingredients:
– 4 large portobello mushrooms
– 1 lb boneless chicken breast, finely chopped
– 2 cloves of garlic, minced
– 1/2 cup chicken broth
– 1 tsp dried oregano
– 1/2 tsp paprika
– Salt and pepper to taste
– 1 cup fresh spinach leaves
– 2 tbsp olive oil
– 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a pan, cook chicken, garlic, chicken broth, oregano, paprika, salt, and pepper until the chicken is cooked through.
3. Stuff each mushroom cap with the chicken mixture, dividing it evenly.
4. Drizzle olive oil over the mushrooms and top with spinach leaves.
5. Sprinkle Parmesan cheese over the spinach.
6. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.
Summary
Get ready to savor the flavors of fresh chicken with these 18 deliciously light recipes! From grilled and baked options to tacos, salads, and bowls, there’s something for everyone. Try your hand at making Grilled Chicken Fresco with Avocado Salsa or indulge in the sweet and spicy combination of Chicken Fresco Tacos with Mango Pico de Gallo. Whether you’re in the mood for something classic like Lemon Garlic Chicken Fresco Skewers or adventurous like Spicy Chicken Fresco Lettuce Wraps, these recipes are sure to please.
