5 Delicious Veggie Packed Dinners | Family Friendly Recipes

These are some of my absolute favorite recipes that really showcase that summer harvest! I love using veggies any way I can and I’m always looking for more ways to add them to my dinners.

These 5 recipes are easy to modify and are sure to satisfy when you’re looking for tons of flavor! Be sure to comment below if you try them!

Thank you so much to Farm Fresh To You for sending me a free box of local fresh produce to try so I could make some delicious recipes and share! If you’re local in California or Nevada, feel free to give them a try and get 20% off your first 5 boxes with code LEGGE https://www.farmfreshtoyou.com/

Chicken Pitas with Homemade Tzatziki

Sheet Pan Chicken Pitas with Homemade Tzatziki

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Prep Time 40 minutes mins

Cook Time 15 minutes mins

Servings: 4 Servings

Ingredients Method

Ingredients

  

• Chicken:
• 1 lb Chicken Breasts sliced into very thin strips
• 3 cloves Garlic grated
• 1 Tbsp Olive Oil
• 2 Tbsp lemon juice
• 1 tsp Cumin
• 1 tsp Paprika
• 1/2 tsp Kosher Salt
• 1/2 tsp Curry Powder
• Pepper to taste
• Tzatziki:
• 3/4 cup Plain Greek yogurt
• 1/2 cup Cucumber grated (use a paper towel or clean kitchen towel to squeeze out liquid)
• 2 Tbsp Lemon Juice
• 2 Tbsp Olive Oil
• 1 clove Garlic grated
• 1 tsp Dried Dill
• 1/2 tsp Kosher Salt
• Pepper to taste
• Other:
• 6 Pita Pockets
• 1/2 Red Onion diced
• 2 Roma Tomatoes diced
• 2 cups Romaine Lettuce shredded
• 1/2 Cucumber thinly sliced
• Feta

Method

 

1. In a large bowl, add the chicken, garlic, olive oil, lemon juice, cumin, paprika, salt, curry powder, and pepper. Toss until coated and allow to marinate in the refrigerator for 30 minutes.
2. Preheat the oven to 425°
3. In a small bowl, mix together Greek yogurt, cucumber, lemon juice, olive oil, garlic, dill, salt, and pepper, until combined. Set aside.
4. Place marinated chicken on a baking sheet and bake for 10-15 minutes or until cooked through to 165° F.
5. Assemble pitas by stuffing the pita pockets with lettuce, tomato, cucumber, onions, tzatziki, feta, and any other toppings you love. Enjoy!

Roasted Chicken and Acorn Squash

Roasted Chicken and Acorn Squash

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 Servings

Ingredients Method Notes

Ingredients

  

• 1.5 lb Chicken Breasts
• 1 Acorn Squash or zucchini/summer squash, sliced
• 2 cups Green Beans ends trimmed and cut in half
• Olive Oil
• Salt
• Pepper
• Paprika
• Garlic Powder
• Cinnamon
• Alternative Acorn Squash Ingredients see recipe for notes:
• 2 Tbsp Butter melted
• 1/4 cup Brown Sugar

Method

 

1. Preheat the oven to 375° F and line a baking sheet with parchment paper.
2. In a medium bowl, toss green beans with olive oil, salt, pepper, and garlic powder. Place on the baking sheet.
3. Place the chicken breasts in the center of the baking sheet and drizzle with olive oil. Season on both sides with salt, pepper, garlic powder, and paprika.
4. Slice the acorn squash in half and then slice into about 1 inch thick slices.
5. In a medium bowl, for earthy/savory squash, toss the squash with olive oil, salt, pepper, garlic powder, and cinnamon. Instead, for sweet acorn squash, toss the squash with melted butter and brown sugar. Place on the baking sheet in remaining open space.
6. Bake for 30-45 minutes or until chicken is cooked through to 165°. Allow to rest 5 minutes before serving.

Notes

*Notes – if using zucchini or summer squash, stick with the savory squash preparation.

Roasted Chicken Summer Salad

Roasted Chicken Summer Salad

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting Time 5 minutes mins

Total Time 50 minutes mins

Servings: 4 Servings

Ingredients Method Notes

Ingredients

  

• 1.5 lb Chicken Breasts
• Salt
• Pepper
• Garlic Powder
• Onion Powder
• Paprika
• 1 ear Corn shucked
• 1 head Romaine Lettuce chopped
• 1/2 Cucumber sliced
• 1 Roma Tomato diced
• 1/4 Red Onion diced
• Dressing of Choice Ranch, Balsamic Vinaigrette, etc
• Optional: Barbecue Sauce, Shredded Cheese, Croutons, Shredded Carrots, etc.

Method

 

1. Preheat the oven to 425° F.
2. Wrap corn tightly in foil and set aside. Season chicken on both sides with salt, pepper, garlic powder, onion powder, and paprika. Place on a baking sheet and place in the oven. Place the corn directly on the bottom rack and bake both the chicken and corn for 25-30 minutes, or until chicken is cooked through to 165° F. Remove from oven and let rest for at least 5 minutes. Chop chicken into slices or chunks.
3. Carefully slice the corn off of the cob.
4. Build the salad in bowls with lettuce, tomatoes, cucumbers, onions, chicken, corn, and any other optional ingredients. Pour dressing on top and serve!

Notes

Optional Dressing Recipes

Ranch

Ingredients

• ½ Cup Mayonnaise
• ¼ Cup Sour Cream
• ½ teaspoon Dried Parsley
• ½ teaspoon Garlic Powder
• ½ teaspoon Onion Powder
• ¼ teaspoon Salt
• ⅛ teaspoon pepper
• ¾ Cup Milk
• Optionally add dried chives and dried dill, to taste

Instructions

1. Mix all ingredients together until combined. Keep refrigerated until ready to use.

 

Balsamic Vinaigrette

Ingredients

1/4 cup Balsamic Vinegar

1/2 (up to 3/4) cup Extra Virgin Olive Oil

2 Tbsp Honey

1 Tbsp Dijon Mustard

1 clove Garlic, minced

Fresh Cracked Black Pepper, to taste

Fine Sea Salt, to taste

Instructions

1. Put all ingredients in a small mixing bowl or jar and stir (or shake) until completely combined and emulsified.
2. Store covered in the refrigerator for up to 5 days. Shake before using.

Sheet Pan Marinated Chicken and Veggies

Sheet Pan Marinated Chicken and Veggies

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 Servings

Ingredients Method

Ingredients

  

• For marinade:
• ¼ cup Olive Oil
• ¼ cup Balsamic Vinegar or any other vinegar
• ⅛ cup Soy Sauce low sodium
• ⅛ cup Worcestershire sauce
• 2 Tbsp Lemon Juice
• ⅓ cup brown sugar
• 1 Tbsp Dijon Mustard
• ½ tsp Salt
• ½ tsp Pepper
• 1 tsp Garlic Powder
• 1.5 lbs Chicken Breasts or Thighs boneless
• 2 cups Rainbow Carrots sliced
• 2 cups Green Beans trimmed
• 1 lb Red Potatoes quartered or smaller (about 3-4 potatoes)
• 2 cloves Garlic minced
• Olive Oil
• Salt
• Pepper
• Italian Seasoning

Method

 

1. Place chicken in an airtight container or bag. Mix all marinade ingredients in a bowl and pour over the chicken. Allow to marinate in the refrigerator for at least 2 hours or up to 24 hours.
2. Once ready to cook, preheat oven to 425° F.
3. In a medium bowl, toss potatoes in oil and season with salt, pepper, minced garlic, and Italian seasoning. Place on a baking sheet.
4. Place chicken on the same baking sheet and bake for 25-35 minutes or until chicken is cooked through to 165° F and potatoes are tender and crispy. Once chicken is cooked through, remove from oven and allow to rest for 5 minutes.
5. Then, in a medium bowl, toss sliced carrots and green beans with oil and season with salt and pepper. Place on another baking sheet and bake on the bottom rack for 25-30 minutes or until tender.
6. Serve and enjoy!

Taco Stuffed Zucchini

Taco Stuffed Zucchini

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Ingredients Method Notes

Ingredients

  

• 3 medium Zucchini
• ½ lb Ground Beef or Ground Turkey
• ½ Onion diced
• 1 clove Garlic minced
• 2 Tbsp Taco Seasoning
• ½ cup Salsa
• 2 cups Cooked Rice
• Oil
• Salt
• Pepper
• 1 cup Cheese shredded (cheddar, pepperjack, Monterey Jack, etc)

Method

 

1. In a large pan, heat oil on medium heat and sauté onions until soft, about 3-4 minutes.
2. Add ground beef or turkey and sauté, breaking apart, until cooked through. Add garlic and sauté until fragrant, about 30 seconds. Drain off fat. Add taco seasoning and stir until combined.
3. Meanwhile, slice ends off of zucchini and scoop the flesh and seeds out of the middle with a spoon to create a boat. Chop the flesh and seeds into small pieces.
4. Add chopped zucchini to the ground beef mixture and sauté for 3 minutes or until heated through. Add salsa and rice and stir until combined.
5. In a large casserole dish, spoon about 3 Tablespoons of salsa on the bottom and spread to cover the bottom of the dish. Place zucchini on top of the salsa with the cut side up. Drizzle zucchini lightly with oil and season with salt and pepper.
6. Spoon the taco mixture over the zucchini. Top with shredded cheese and cover with foil. Bake for 25-30 minutes or until zucchini is cooked through and cheese is melty.
7. Serve with chopped cilantro, sour cream or Greek yogurt, and more salsa. Enjoy!

Notes

Homemade Taco Seasoning 

1 Tbsp chili powder

1 ½ tsp ground cumin

1 tsp sea salt

1 tsp ground black pepper

½ tsp ground paprika

¼ tsp garlic powder

¼ tsp onion powder

¼ tsp dried oregano

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