Marinate chicken breasts in a mixture of lemon juice, olive oil, garlic, and fresh herbs (rosemary, thyme, and parsley). Grill until fully cooked.
Coat chicken breasts with a mixture of grated Parmesan cheese, minced garlic, breadcrumbs, and Italian seasoning. Bake until the chicken is golden and cooked through.
Sauté chicken strips with a variety of colorful vegetables (bell peppers, broccoli, carrots) in a wok. Season with soy sauce, ginger, and garlic for flavor.
Mix Dijon mustard, honey, garlic, and a splash of soy sauce. Coat chicken thighs in the mixture and bake until the chicken is cooked through with a golden glaze.
Cook quinoa and let it cool. Mix it with grilled chicken, cherry tomatoes, cucumber, feta cheese, and a lemon vinaigrette dressing.
Marinate chicken with lime juice, cilantro, garlic, and cumin. Grill and serve in corn tortillas with your favorite toppings like salsa, avocado, and shredded lettuce.
Thread marinated chicken pieces onto skewers with colorful vegetables (bell peppers, onions, cherry tomatoes). Grill until the chicken is cooked and veggies are slightly charred.
Cook chicken pieces in a flavorful coconut curry sauce made with coconut milk, curry paste, ginger, and garlic. Serve over brown rice or quinoa.