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Going through my recipe book, I’ve realized that I can never have too many chicken lunch recipes. That’s why I’ve compiled some of my recent favorites to share with you all. First up, we have these delicious Greek Chicken Meatballs. These little bites are the perfect size for a quick lunch or snack. To make them, you’ll need ground chicken, breadcrumbs, feta cheese, garlic, and a few spices. Mix everything together, roll the mixture into balls, and bake in the oven until golden brown. Serve with your favorite dipping sauce or on top of a salad. Next is a tasty Chicken Salad with Grapes and Pecans. This recipe features tender chicken, sweet grapes, crunchy pecans, and a tangy dressing all mixed together in a bowl. It’s easy to make and can be customized to fit your preferences – add in some sliced avocado or swap out the pecans for almonds if you’d like. For something a little heartier, try making these Chicken and Bacon Quesadillas. All you need is some cooked chicken, crispy bacon, cheese, and tortillas. Simply assemble the quesadillas and cook them up in a skillet until the cheese is melted and the tortillas are crispy. Serve with a side of guacamole or salsa for dipping. Last but definitely not least is a classic Chicken Caesar Salad. This version features grilled chicken, crisp romaine lettuce, and a homemade dressing made with anchovy paste, garlic, lemon juice, and Parmesan cheese. Top it all off with some crunchy croutons for the perfect lunchtime meal. I hope these recipes inspire you to get creative in the kitchen and try something new for lunch. Enjoy!

Greek Chicken Meatballs

Ingredients:

1 lb. ground chicken
1/2 cup breadcrumbs
1/2 cup crumbled feta cheese
2 cloves garlic, minced
1/2 tsp. dried oregano
Salt and pepper, to taste

Instructions:

In a large bowl, combine the ground chicken, breadcrumbs, feta cheese, garlic, oregano, salt, and pepper. Mix well.
Using your hands, shape the mixture into small balls.
Bake the meatballs in a preheated 400 degree oven for 20-25 minutes or until cooked through and golden brown.

Chicken Salad with Grapes and Pecans

Ingredients:

2 cups cooked and shredded chicken
1/2 cup halved red grapes
1/4 cup chopped pecans
1/4 cup plain Greek yogurt
1/4 cup mayonnaise
1 tsp. honey
1 tsp. Dijon mustard
Salt and pepper, to taste

Instructions:

In a large bowl, combine the chicken, grapes, and pecans.
In a separate bowl, whisk together the Greek yogurt, mayonnaise, honey, Dijon mustard, salt, and pepper.
Pour the dressing over the chicken mixture and stir until everything is coated.

Chicken and Bacon Quesadillas

Ingredients:

2 cups cooked and shredded chicken
4 strips bacon, cooked and crumbled
1 cup shredded cheese
4 medium-sized tortillas

Instructions:

In a large bowl, combine the chicken, bacon, and shredded cheese.
Evenly divide the mixture between two tortillas, spreading it out in the center.
Top each tortilla with another tortilla, pressing down lightly to secure.
Cook the quesadillas in a large skillet over medium heat until the cheese is melted and the tortillas are crispy, about 3-4 minutes per side.

Chicken Caesar Salad

Ingredients:

2 boneless, skinless chicken breasts
1 head romaine lettuce, chopped
2 cloves garlic, minced
2 tsp. anchovy paste
1/4 cup lemon juice
1/4 cup grated Parmesan cheese
1/2 cup olive oil
Salt and pepper, to taste
Croutons, for serving

Instructions:

Preheat a grill or grill pan to medium-high heat.
Season the chicken with salt and pepper and grill for 5-6 minutes per side or until cooked through.
In a small bowl, whisk together the garlic, anchovy paste, lemon juice, Parmesan cheese, salt, and pepper.
Slowly whisk in the olive oil until the dressing is emulsified.
In a large bowl, toss the chopped romaine lettuce with the dressing.
Top the salad with the grilled chicken and croutons.

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