August is a great month for recipes featuring tomatoes, zucchini, peppers, corn, berries, peaches, and fresh herbs. Here are three healthy, nutrient-rich recipes that are filling, easy to prepare, and perfect for late summer.

1. Grilled Lemon Herb Chicken with Summer Vegetable Quinoa Bowl

Servings-4

Prep Time-20 minutes

Cook Time-25 minutes

Ingredients

Chicken

• 4 boneless skinless chicken breasts
• 2 tbsp olive oil
• Juice of 1 lemon
• 2 garlic cloves, minced
• 1 tsp oregano
• 1 tsp thyme
• Salt and black pepper

Quinoa Bowl

• 1 cup quinoa
• 2 cups vegetable broth
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 cup cherry tomatoes
• 1 ear corn, kernels removed
• 2 tbsp olive oil
• Fresh parsley
• Optional: crumbled feta

Instructions

1. Marinate chicken with olive oil, lemon juice, garlic, herbs, salt, and pepper for at least 20 minutes.
2. Cook quinoa in vegetable broth according to package instructions.
3. Toss vegetables with olive oil, salt, and pepper.
4. Grill vegetables for 8–10 minutes until lightly charred.
5. Grill chicken for about 6–7 minutes per side until internal temperature reaches 165°F (74°C).
6. Mix quinoa with grilled vegetables.
7. Slice chicken and serve over quinoa.
8. Garnish with parsley and a sprinkle of feta if desired.

2. Mediterranean Stuffed Bell Peppers

Servings-4

Prep Time-20 minutes

Cook Time-35 minutes

Ingredients

• 4 large bell peppers
• 1 cup cooked brown rice
• 1 can chickpeas, drained
• 2 cups spinach
• 1 cup diced tomatoes
• ½ cup chopped onion
• 2 garlic cloves
• ¼ cup Kalamata olives, chopped
• ¼ cup feta cheese
• 2 tbsp olive oil
• 1 tsp oregano
• Salt and pepper

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut tops off peppers and remove seeds.
3. Sauté onion and garlic in olive oil for 3 minutes.
4. Add spinach and cook until wilted.
5. Stir in tomatoes, chickpeas, rice, olives, oregano, salt, and pepper.
6. Fill peppers with the mixture.
7. Place in a baking dish with a small amount of water in the bottom.
8. Cover with foil and bake for 30 minutes.
9. Remove foil, sprinkle with feta, and bake another 5 minutes.

3. Peach & Blueberry Greek Yogurt Breakfast Parfaits

Servings-4

Prep Time-10 minutes

Ingredients

• 2 cups plain Greek yogurt
• 2 ripe peaches, diced
• 1 cup blueberries
• 1 cup low-sugar granola
• 2 tbsp chopped almonds
• 2 tbsp chia seeds
• 2 tsp honey (optional)
• Fresh mint leaves

Instructions

1. Add a layer of Greek yogurt to each glass or bowl.
2. Top with peaches and blueberries.
3. Add a layer of granola.
4. Repeat the layers.
5. Sprinkle with almonds and chia seeds.
6. Drizzle lightly with honey if desired.
7. Garnish with fresh mint and serve immediately.