20 Delicious Tyson Grilled Chicken Strips Recipes Easy

Looking for a quick, delicious, and versatile dinner option that’ll please the whole family? Look no further! Our roundup of 20 Delicious Tyson Grilled Chicken Strips Recipes Easy is here to save your weeknights. From cozy comfort foods to fresh, seasonal delights, these recipes are all about making your life easier without sacrificing flavor. Dive in and discover your next favorite meal!

Grilled Chicken Strip Caesar Salad

Just last week, I found myself staring into the fridge, pondering what to make for dinner that was both satisfying and wouldn’t heat up the kitchen too much. That’s when the idea for this Grilled Chicken Strip Caesar Salad hit me—a perfect blend of hearty and refreshing for those warm evenings.

Ingredients

• A couple of boneless, skinless chicken breasts
• A splash of olive oil
• 1 tbsp of your favorite grill seasoning
• 1 large head of romaine lettuce, chopped
• 1/2 cup of grated Parmesan cheese
• A handful of croutons
• 1/2 cup of Caesar dressing
• A squeeze of lemon juice

Instructions

1. Preheat your grill to medium-high, about 375°F. Tip: Make sure the grates are clean to prevent sticking.
2. Brush the chicken breasts lightly with olive oil and sprinkle both sides with the grill seasoning.
3. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Let the chicken rest for a few minutes before slicing to keep it juicy.
4. While the chicken is resting, toss the chopped romaine, Parmesan, and croutons in a large bowl.
5. Slice the grilled chicken into strips and add it to the salad.
6. Drizzle with Caesar dressing and a squeeze of lemon juice, then toss everything together gently. Tip: Add the dressing just before serving to keep the salad crisp.

Crisp romaine, smoky grilled chicken, and that creamy Caesar dressing come together in a way that’s just irresistible. Sometimes, I like to add an extra sprinkle of Parmesan on top for a salty finish or serve it with a slice of garlic bread on the side for dipping into any leftover dressing.

Honey Mustard Grilled Chicken Wraps

Mmm, there’s something about the combination of sweet honey and tangy mustard that just screams summer to me. I remember the first time I tried making Honey Mustard Grilled Chicken Wraps; it was a hit at our backyard BBQ, and now it’s a staple in my summer recipe rotation.

Ingredients

• 2 boneless, skinless chicken breasts
• A generous glug of olive oil
• 2 tbsp of honey
• 1 tbsp of Dijon mustard
• A splash of apple cider vinegar
• A couple of garlic cloves, minced
• Salt and pepper, just enough to season
• 4 large flour tortillas
• A handful of mixed greens
• 1/2 cup of shredded carrots
• 1/4 cup of sliced almonds

Instructions

1. Preheat your grill to a medium-high heat, about 375°F.
2. In a small bowl, whisk together the olive oil, honey, Dijon mustard, apple cider vinegar, minced garlic, salt, and pepper to create your marinade.
3. Place the chicken breasts in a resealable bag and pour the marinade over them. Let them marinate for at least 30 minutes in the fridge – the longer, the better for flavor!
4. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.
5. While the chicken rests, warm the tortillas on the grill for about 30 seconds on each side to make them pliable.
6. Assemble your wraps by laying out the tortillas, then topping them with mixed greens, shredded carrots, sliced almonds, and slices of the grilled chicken.
7. Roll up the tortillas tightly, tucking in the sides as you go, and slice in half if desired.

Delightfully crispy on the outside with a juicy, flavorful center, these wraps are perfect for a quick lunch or a light dinner. Serve them with a side of extra honey mustard for dipping, or add a sprinkle of feta cheese for an extra tangy kick.

BBQ Grilled Chicken Pizza

Summer evenings call for something smoky, cheesy, and utterly satisfying, and that’s exactly what this BBQ Grilled Chicken Pizza delivers. I remember the first time I tried making it at home; the aroma alone was enough to convince me this recipe was a keeper.

Ingredients

• 1 pre-made pizza dough (because who has time to make dough from scratch every time?)
• A generous cup of your favorite BBQ sauce
• 2 cups of shredded mozzarella cheese (because more cheese is always better)
• 1 grilled chicken breast, sliced into thin strips (leftovers work great here)
• A handful of red onion, thinly sliced (for that perfect crunch)
• A couple of tbsp of olive oil (to get that crust golden)
• A sprinkle of cilantro (for a fresh finish)

Instructions

1. Preheat your grill to medium-high heat, about 375°F, and lightly oil the grates to prevent sticking.
2. Roll out your pizza dough on a floured surface to about a 12-inch circle. Don’t stress over perfection; rustic shapes have charm.
3. Brush one side of the dough with olive oil and place it oil-side down on the grill. Close the lid and cook for about 3 minutes, or until you see nice grill marks.
4. Flip the dough, then quickly spread the BBQ sauce over the grilled side. Tip: Warm the sauce slightly for easier spreading.
5. Layer on the mozzarella, chicken strips, and red onion. Close the lid and grill for another 5-7 minutes, until the cheese is bubbly and the crust is crispy.
6. Once off the grill, sprinkle with cilantro. Tip: Let it sit for a minute before slicing to prevent a cheese slide.

Great for sharing or not, this pizza boasts a smoky flavor with a perfect crunch. Try serving it with a side of extra BBQ sauce for dipping, and watch it disappear.

Grilled Chicken Strip Stir Fry

Mondays are my cheat days, and what better way to indulge than with a quick, flavorful dish that feels like a treat but doesn’t derail my week? This Grilled Chicken Strip Stir Fry is my go-to for those evenings when I want something delicious without the fuss. Plus, it’s a great way to use up whatever veggies are lurking in the fridge.

Ingredients

• 1 lb of chicken breast, cut into strips (because who has time for whole breasts?)
• A couple of tablespoons of olive oil (or whatever oil you have on hand)
• A splash of soy sauce (the low-sodium kind keeps it healthier)
• 2 cloves of garlic, minced (because garlic makes everything better)
• A handful of your favorite stir-fry veggies (I’m partial to bell peppers and snap peas)
• A sprinkle of red pepper flakes (for a little kick)

Instructions

1. Heat your grill pan over medium-high heat and brush it with a bit of olive oil to prevent sticking.
2. Toss the chicken strips with the rest of the olive oil, soy sauce, and minced garlic. Let them sit for a minute if you have time, but no stress if you don’t.
3. Grill the chicken strips for about 4-5 minutes on each side, or until they’re golden and no longer pink inside. Tip: Don’t overcrowd the pan, or you’ll steam the chicken instead of grilling it.
4. Throw in your veggies and red pepper flakes, stirring everything together for another 3-4 minutes until the veggies are just tender but still crisp. Tip: Keep the heat high to get those nice char marks.
5. Give everything a final toss, then take it off the heat. Tip: Let it sit for a minute before serving to let the flavors meld.

Craving something crunchy? Serve this stir fry over a bed of crispy lettuce or with a side of quinoa for an extra protein boost. The smoky grilled flavor of the chicken paired with the fresh, crisp veggies is a match made in heaven, and the best part? It’s on the table in under 20 minutes.

Garlic Parmesan Grilled Chicken Pasta

Perfectly golden, irresistibly cheesy, and packed with flavor, this Garlic Parmesan Grilled Chicken Pasta is my go-to dish when I’m craving something hearty yet easy to whip up. I remember the first time I made it; the aroma of garlic and Parmesan filled my kitchen, and my family couldn’t wait to dig in. It’s become a staple in our home, especially during those busy weeknights when time is of the essence but we still want a meal that feels special.

Ingredients

• 2 boneless, skinless chicken breasts
• A couple of tablespoons of olive oil
• 3 cloves of garlic, minced
• A splash of white wine (optional, but it adds a nice depth)
• 1 cup of heavy cream
• A good handful of grated Parmesan cheese
• 8 oz of your favorite pasta (I love using fettuccine for this)
• Salt and freshly ground black pepper to taste
• A sprinkle of chopped parsley for garnish

Instructions

1. Preheat your grill to medium-high heat, about 375°F, to get those perfect grill marks on the chicken.
2. Season the chicken breasts with salt and pepper, then grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Let them rest for a few minutes before slicing.
3. While the chicken is grilling, cook the pasta according to the package instructions until al dente. Drain and set aside, reserving a bit of the pasta water.
4. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant—be careful not to burn it!
5. Pour in the white wine (if using) and let it simmer for a minute to reduce slightly.
6. Lower the heat and add the heavy cream, stirring constantly. Let it simmer gently for about 2 minutes to thicken slightly.
7. Stir in the Parmesan cheese until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
8. Add the cooked pasta and sliced chicken to the skillet, tossing everything together until well coated in the sauce.
9. Garnish with chopped parsley and an extra sprinkle of Parmesan before serving.

Just like that, you’ve got a creamy, garlicky, and utterly satisfying dish that’s sure to impress. The pasta is perfectly al dente, the chicken is juicy with a hint of smokiness from the grill, and the sauce—oh, the sauce—is rich and velvety with just the right amount of garlic punch. Serve it with a crisp green salad and a glass of that white wine you used in the sauce for a complete meal that feels anything but ordinary.

Grilled Chicken Strip Tacos

Craving something that’s both easy to whip up and packed with flavor? These Grilled Chicken Strip Tacos have been my go-to for busy weeknights and lazy weekends alike. There’s something about the smoky char from the grill that turns simple ingredients into a feast.

Ingredients

• 1 lb of chicken breast, sliced into strips (because who has time for uneven cooking?)
• A couple of tablespoons of olive oil (for that perfect sear)
• A splash of lime juice (trust me, it makes all the difference)
• 1 tsp of cumin (for that earthy vibe)
• 1 tsp of smoked paprika (smoky is the name of the game)
• A pinch of salt and pepper (basic, but essential)
• 8 small tortillas (corn or flour, no judgment here)
• A handful of cilantro, chopped (for that fresh kick)
• 1 avocado, sliced (because creamy is key)
• A dollop of sour cream (optional, but highly recommended)

Instructions

1. Preheat your grill to medium-high, about 375°F. A little tip: if you can hold your hand 5 inches above the grill for about 5 seconds, it’s ready.
2. In a bowl, toss the chicken strips with olive oil, lime juice, cumin, smoked paprika, salt, and pepper. Let them marinate for at least 10 minutes. Pro tip: the longer they marinate, the more flavorful they’ll be.
3. Grill the chicken strips for about 4-5 minutes on each side, or until they’ve got those gorgeous grill marks and the internal temperature hits 165°F. Safety first, folks.
4. While the chicken is resting (yes, let it rest for a couple of minutes to keep those juices in), warm the tortillas on the grill for about 30 seconds each side. They’ll get a bit crispy and oh-so-delicious.
5. Assemble your tacos: chicken strips on the tortilla, topped with cilantro, avocado slices, and a dollop of sour cream if you’re feeling fancy.

Out of the grill, these tacos are a symphony of textures and flavors—smoky, juicy chicken against the creamy avocado and the fresh pop of cilantro. Serve them with an extra lime wedge on the side for that zesty finish.

Spicy Grilled Chicken Quesadillas

There’s something about the sizzle of chicken on the grill that instantly makes my mouth water, especially when it’s for these Spicy Grilled Chicken Quesadillas. I remember the first time I made them; it was a lazy Sunday, and I was craving something with a kick. These quesadillas were the answer, and they’ve been a staple in my summer cooking ever since.

Ingredients

• 2 boneless, skinless chicken breasts
• A couple of tablespoons of your favorite spicy rub
• A splash of olive oil
• 4 large flour tortillas
• 2 cups of shredded Monterey Jack cheese
• A handful of chopped cilantro
• 1/2 cup of diced red onion
• A dollop of sour cream and salsa for serving

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. Rub the chicken breasts with the spicy rub and a splash of olive oil. This not only adds flavor but helps create that perfect grill mark.
3. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing thinly.
4. While the chicken rests, place a tortilla on the grill and sprinkle half of it with cheese, chicken, red onion, and cilantro.
5. Fold the tortilla over and press down gently. Grill for about 2-3 minutes on each side, or until the cheese is melted and the tortilla is crispy.
6. Repeat with the remaining tortillas and fillings.
7. Serve hot with a dollop of sour cream and salsa on the side.

Perfectly crispy on the outside with a gooey, spicy center, these quesadillas are a hit every time. I love serving them with a cold beer or a crisp salad for a complete meal.

Grilled Chicken and Avocado Sandwich

Every time I think about the perfect summer lunch, my mind immediately goes to this Grilled Chicken and Avocado Sandwich. It’s the kind of meal that feels both indulgent and refreshing, especially when you’ve got the grill fired up and the avocados are perfectly ripe. I remember the first time I made this for a friend’s backyard BBQ, and it was such a hit that it’s been a staple in my recipe rotation ever since.

Ingredients

• 2 boneless, skinless chicken breasts
• A couple of tablespoons of olive oil
• A pinch of salt and pepper
• 1 ripe avocado, sliced
• A splash of lime juice
• 4 slices of your favorite bread (I love a good sourdough for this)
• A handful of arugula
• 2 slices of cheddar cheese
• A dollop of mayo

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. Brush the chicken breasts with olive oil and season both sides with salt and pepper.
3. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Let the chicken rest for a few minutes after grilling to keep it juicy.
4. While the chicken is resting, lightly toast the bread slices on the grill for about 1 minute per side.
5. Mash the avocado with a splash of lime juice and a pinch of salt in a small bowl.
6. Spread a dollop of mayo on one side of each bread slice.
7. Layer the arugula, grilled chicken, avocado mash, and cheddar cheese on two of the bread slices, then top with the remaining slices. Tip: If you like your cheese melted, pop the assembled sandwich back on the grill for a minute with the lid closed.
8. Cut the sandwiches in half and serve immediately. Tip: For an extra kick, add a slice of jalapeño or a drizzle of hot sauce.

Right off the grill, this sandwich is a masterpiece of textures—crispy bread, creamy avocado, and tender chicken. The flavors are bright and satisfying, making it perfect for a quick lunch or a casual dinner. Sometimes, I like to serve it with a side of sweet potato fries or a crisp salad to round out the meal.

Grilled Chicken Strip Alfredo

Perfectly grilled chicken strips tossed in a creamy Alfredo sauce is my go-to comfort food, especially on those busy weeknights when I crave something hearty yet easy to whip up. I remember the first time I made this dish; it was a hit with my family, and now it’s a regular in our meal rotation.

Ingredients

• 1 lb of chicken breast, cut into strips
• A couple of tablespoons of olive oil
• A pinch of salt and pepper
• 2 cloves of garlic, minced
• A splash of heavy cream
• 1 cup of grated Parmesan cheese
• A handful of fresh parsley, chopped
• 8 oz of fettuccine pasta

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. Toss the chicken strips with olive oil, salt, and pepper, then grill for 5-7 minutes on each side until they’re golden and no longer pink inside.
3. While the chicken cooks, boil the fettuccine according to the package instructions until al dente, then drain and set aside.
4. In a large skillet over medium heat, sauté the minced garlic in a bit of olive oil until fragrant, about 30 seconds.
5. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
6. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy.
7. Add the grilled chicken strips and cooked fettuccine to the skillet, tossing everything together until well coated in the Alfredo sauce.
8. Garnish with chopped parsley before serving.

Creamy, cheesy, and with just the right amount of garlic, this Grilled Chicken Strip Alfredo is a crowd-pleaser. Serve it with a side of garlic bread to soak up every last bit of that delicious sauce.

Grilled Chicken Strip and Veggie Skewers

Summer evenings call for something light yet satisfying, and these Grilled Chicken Strip and Veggie Skewers hit the spot every time. I remember the first time I made these; the aroma alone had my neighbors peeking over the fence, and honestly, I don’t blame them.

Ingredients

• 1 lb of chicken breast, cut into strips (about the size of your pinky finger)
• A couple of bell peppers, any color, chopped into 1-inch pieces
• 1 red onion, cut into chunks that’ll make you cry a little less
• A splash of olive oil (just enough to coat everything without drowning it)
• 2 tbsp of your favorite BBQ rub (because life’s too short for bland chicken)
• 1 tbsp of lemon juice (for that zesty kick)

Instructions

1. Start by soaking your wooden skewers in water for about 30 minutes to prevent them from turning into mini torches on the grill.
2. While those are soaking, toss your chicken strips and veggies in a bowl with the olive oil, BBQ rub, and lemon juice. Make sure everything’s nicely coated—no ingredient left behind!
3. Thread the chicken and veggies onto the skewers, alternating between them. I like to start and end with chicken because it holds everything together better.
4. Fire up your grill to a medium-high heat, around 375°F. If you’re using a grill pan indoors, get it nice and hot before adding the skewers.
5. Grill the skewers for about 4-5 minutes on each side. You’re looking for those beautiful grill marks and the chicken to reach an internal temperature of 165°F.
6. Let them rest for a couple of minutes off the heat. This keeps all those juicy flavors locked in.

Last but not least, these skewers are all about the contrast—the smoky char from the grill against the fresh crunch of the veggies. Serve them over a bed of quinoa or with a side of cool tzatziki for dipping, and watch them disappear before your eyes.

Grilled Chicken Strip Burrito Bowl

Zesty flavors and a hearty meal are what I crave after a long day, and this Grilled Chicken Strip Burrito Bowl hits the spot every time. It’s my go-to for a quick, nutritious dinner that doesn’t skimp on taste, and I love how customizable it is depending on what’s in my fridge.

Ingredients

• a couple of boneless, skinless chicken breasts
• a splash of olive oil
• a teaspoon of chili powder
• a teaspoon of cumin
• a pinch of salt
• a cup of cooked rice
• a half cup of black beans, rinsed
• a handful of shredded lettuce
• a quarter cup of diced tomatoes
• a dollop of sour cream
• a sprinkle of shredded cheese
• a few slices of avocado

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. Brush the chicken breasts with olive oil and season both sides with chili powder, cumin, and salt.
3. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Let the chicken rest for a few minutes before slicing to keep it juicy.
4. While the chicken is grilling, warm the black beans in a small pot over low heat.
5. Slice the grilled chicken into strips.
6. Assemble your bowl by layering the cooked rice, black beans, shredded lettuce, diced tomatoes, chicken strips, sour cream, shredded cheese, and avocado slices. Tip: For an extra kick, add a squeeze of lime juice over the top.
7. Serve immediately. Tip: If you’re meal prepping, keep the ingredients separate and assemble when ready to eat to maintain freshness.

Fresh, flavorful, and filling, this burrito bowl is a symphony of textures from the creamy avocado to the crisp lettuce. I love adding a side of tortilla chips for an extra crunch, or sometimes I’ll swap the rice for quinoa to mix things up.

Grilled Chicken Strip Nachos

Remember those lazy summer afternoons when all you wanted was something crispy, cheesy, and utterly satisfying without spending hours in the kitchen? That’s exactly where my love for Grilled Chicken Strip Nachos began. It’s my go-to dish when I’m craving something hearty yet easy to whip up, and trust me, it’s a crowd-pleaser every single time.

Ingredients

• 2 cups of shredded grilled chicken (leftovers work great here!)
• A generous handful of tortilla chips (about 4 cups)
• A couple of cups of shredded cheddar cheese
• A splash of olive oil
• 1/2 cup of diced tomatoes
• 1/4 cup of sliced jalapeños (adjust based on your heat preference)
• A dollop of sour cream
• A sprinkle of chopped cilantro for that fresh finish

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking.
2. Spread the tortilla chips evenly on a baking sheet. Tip: A little overlap is okay, but you want most chips to have contact with the cheese.
3. Drizzle the olive oil lightly over the chips to help them crisp up in the oven.
4. Evenly distribute the shredded grilled chicken over the chips.
5. Cover everything with the shredded cheddar cheese. Tip: Don’t skimp on the cheese; it’s the glue that holds everything together.
6. Scatter the diced tomatoes and sliced jalapeños on top for that fresh and spicy kick.
7. Bake in the preheated oven for about 10 minutes, or until the cheese is bubbly and slightly golden. Tip: Keep an eye on it after the 8-minute mark to avoid burning.
8. Once out of the oven, add a dollop of sour cream and a sprinkle of chopped cilantro.

Dig into these nachos when the cheese is still gooey for the best experience. The crunch of the chips, the smokiness of the chicken, and the freshness of the toppings make every bite a delightful mix of textures and flavors. Serve them straight from the baking sheet for that authentic, shareable vibe.

Grilled Chicken Strip and Rice Casserole

Perfect for those busy weeknights when you’re craving something hearty yet easy to whip up, this Grilled Chicken Strip and Rice Casserole has become my go-to. I remember the first time I made it; the aroma filled the kitchen, and my family was hooked from the first bite.

Ingredients

• 2 cups of cooked rice (I always use leftover rice for this, it’s a game-changer)
• 1 lb of grilled chicken strips (about 2 cups, give or take)
• A splash of olive oil (about 2 tbsp)
• A couple of garlic cloves, minced (because garlic makes everything better)
• 1 cup of shredded cheddar cheese (feel free to eyeball it if you’re a cheese lover like me)
• 1/2 cup of chicken broth (this adds so much flavor)
• A pinch of salt and pepper (to your liking, but don’t skip it)

Instructions

1. Preheat your oven to 375°F (190°C) and grab your favorite casserole dish.
2. Heat the olive oil in a skillet over medium heat, then toss in the minced garlic for about 30 seconds until it’s fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
3. Add the grilled chicken strips to the skillet, stirring them around for a couple of minutes to get them nicely coated with the garlicky oil.
4. Spread the cooked rice evenly at the bottom of the casserole dish, then layer the chicken strips on top.
5. Pour the chicken broth over the chicken and rice. Tip: This keeps everything moist and flavorful.
6. Sprinkle the shredded cheddar cheese on top. Tip: For an extra crispy top, you can add a bit more cheese than you think you need.
7. Bake in the preheated oven for about 20 minutes, or until the cheese is bubbly and slightly golden.

Cheesy, comforting, and with just the right amount of garlic, this casserole is a crowd-pleaser. Serve it straight from the dish with a side of steamed veggies for a complete meal that feels like a hug in food form.

Grilled Chicken Strip Panini

Last weekend, I found myself craving something hearty yet simple, and that’s when the idea of a Grilled Chicken Strip Panini popped into my head. It’s the perfect blend of crispy, juicy, and cheesy, and honestly, it’s become my go-to for a quick lunch that feels a bit gourmet.

Ingredients

• 2 cups of grilled chicken strips (I like to prep these ahead for easy meals)
• 4 slices of sourdough bread (trust me, the tanginess is a game-changer)
• A couple of slices of provolone cheese (melts like a dream)
• A splash of olive oil (for that golden crispiness)
• 1/4 cup of pesto (homemade if you’re feeling fancy)
• A handful of arugula (for a peppery kick)

Instructions

1. Preheat your panini press to 375°F. No panini press? A skillet and a heavy pan will do the trick.
2. Brush one side of each sourdough slice with olive oil. This is your golden ticket to crispy bread.
3. Spread pesto on the non-oiled side of two slices. Don’t skimp; this is where the flavor’s at.
4. Layer the chicken strips, provolone, and arugula on the pesto-slathered bread. Top with the remaining slices, oiled side up.
5. Grill for about 5 minutes, or until the bread is golden and the cheese is melty. Press down gently for that signature panini look.
6. Let it sit for a minute before cutting. This keeps all the goodness inside where it belongs.

Here’s the deal: the crunch of the sourdough against the creamy pesto and melted cheese is unreal. Try serving it with a side of sweet potato fries for the ultimate comfort meal.

Grilled Chicken Strip and Broccoli Alfredo

Nothing beats the comfort of a creamy pasta dish after a long day, and this Grilled Chicken Strip and Broccoli Alfredo is my go-to for a quick yet satisfying meal. I remember the first time I whipped this up; it was a hit with my family, and now it’s a regular in our dinner rotation.

Ingredients

• 2 cups of fettuccine pasta
• 1 lb of chicken strips
• 2 cups of broccoli florets
• 1 cup of heavy cream
• 1/2 cup of grated Parmesan cheese
• 2 tbsp of butter
• A splash of olive oil
• A couple of garlic cloves, minced
• Salt and pepper to season

Instructions

1. Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente, about 8-10 minutes. Tip: Reserve a cup of pasta water before draining; it’s great for adjusting sauce consistency later.
2. While the pasta cooks, heat a splash of olive oil in a large skillet over medium-high heat. Add the chicken strips, season with salt and pepper, and grill until golden and cooked through, about 5-6 minutes per side. Remove and set aside.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Tip: Be careful not to burn the garlic; it can turn bitter.
4. Pour in the heavy cream, bring to a simmer, and let it thicken slightly, about 2-3 minutes. Stir in the Parmesan cheese until the sauce is smooth.
5. Add the broccoli florets to the sauce, cover, and let them steam for about 3-4 minutes until tender but still crisp. Tip: If the sauce is too thick, loosen it with a bit of the reserved pasta water.
6. Drain the pasta and add it to the skillet along with the grilled chicken strips. Toss everything together until well coated in the Alfredo sauce.

Lusciously creamy with a perfect bite from the al dente pasta and crisp-tender broccoli, this dish is a crowd-pleaser. Serve it with an extra sprinkle of Parmesan and a side of garlic bread for the ultimate comfort meal.

Grilled Chicken Strip and Spinach Salad

Yesterday, I found myself staring into the fridge, pondering what to whip up for lunch that’s both light and satisfying. That’s when the idea of a Grilled Chicken Strip and Spinach Salad popped into my head—a perfect blend of protein and greens that’s as nutritious as it is delicious.

Ingredients

• A couple of boneless, skinless chicken breasts
• A big handful of fresh spinach
• A splash of olive oil
• A tablespoon of your favorite grill seasoning
• Half a cup of cherry tomatoes, halved
• A quarter cup of crumbled feta cheese
• A drizzle of balsamic glaze

Instructions

1. Preheat your grill to a medium-high heat, about 375°F.
2. While the grill heats up, toss the chicken breasts with a splash of olive oil and a tablespoon of grill seasoning, making sure they’re evenly coated.
3. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Don’t flip the chicken too soon; let it get those nice grill marks.
4. Let the chicken rest for 5 minutes after grilling, then slice it into strips. Tip: Resting the chicken ensures it stays juicy.
5. In a large bowl, combine the fresh spinach, halved cherry tomatoes, and crumbled feta cheese.
6. Add the grilled chicken strips on top of the salad.
7. Finish with a drizzle of balsamic glaze over the salad. Tip: The balsamic glaze adds a sweet and tangy flavor that ties everything together beautifully.

Out of all the salads I’ve made, this one stands out for its perfect balance of textures—the crisp spinach, juicy tomatoes, creamy feta, and tender grilled chicken. Serve it with a slice of crusty bread for a complete meal that’s sure to impress.

Grilled Chicken Strip Fajitas

Kicking off the grilling season with something that’s always a hit in my household—Grilled Chicken Strip Fajitas. There’s something about the smoky char from the grill mixed with the vibrant colors and flavors that makes this dish a weeknight hero. Plus, it’s a great way to get everyone involved in the kitchen, or should I say, by the grill.

Ingredients

• 1.5 lbs of chicken breast, sliced into strips (because who has time for whole breasts?)
• A couple of bell peppers, any color you like, sliced thin
• One large onion, because fajitas aren’t fajitas without it
• A splash of olive oil, just enough to coat everything
• 2 tbsp of your favorite fajita seasoning (homemade or store-bought, no judgment here)
• A handful of fresh cilantro, chopped (for that fresh finish)
• 8 small flour tortillas, warmed (trust me, cold tortillas are a no-go)

Instructions

1. Preheat your grill to medium-high, about 400°F. A little tip: if you can hold your hand 5 inches above the grill for about 5 seconds, it’s ready.
2. Toss the chicken strips, bell peppers, and onion with olive oil and fajita seasoning in a large bowl. Make sure everything’s evenly coated—this is where the flavor starts.
3. Grill the chicken strips for about 5-6 minutes per side, or until they reach an internal temperature of 165°F. No guessing games here; a meat thermometer is your best friend.
4. While the chicken’s doing its thing, throw the peppers and onions on the grill in a grill basket or on a piece of foil. Stir them around every couple of minutes until they’re soft and have those nice grill marks, about 10 minutes.
5. Once everything’s off the grill, let the chicken rest for a couple of minutes. This keeps it juicy when you slice it.
6. Slice the chicken into bite-sized pieces, mix with the peppers and onions, and sprinkle with fresh cilantro.
7. Serve everything with warm tortillas on the side. Here’s a pro tip: double-wrap your tortillas in foil and warm them on the grill for the last few minutes of cooking.

You’re going to love the smoky sweetness from the grill paired with the kick of the fajita seasoning. And for a fun twist, set up a fajita bar with extra toppings like guacamole, sour cream, and salsa—let everyone build their perfect bite.

Grilled Chicken Strip and Sweet Potato Hash

Oh, how I love a dish that brings both comfort and a bit of nutrition to the table, especially on a busy weeknight. This Grilled Chicken Strip and Sweet Potato Hash is my go-to when I need something satisfying yet straightforward to whip up. It’s a colorful, flavorful dish that never fails to please.

Ingredients

• A couple of boneless, skinless chicken breasts, sliced into strips
• 2 medium sweet potatoes, diced into small cubes
• 1 tbsp olive oil
• A splash of apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper, just enough to season
• A handful of fresh parsley, chopped

Instructions

1. Preheat your grill to medium-high heat, about 375°F, to get those perfect grill marks on the chicken.
2. While the grill heats up, toss the sweet potato cubes with olive oil, smoked paprika, garlic powder, salt, and pepper in a large bowl. Tip: Make sure the cubes are evenly coated for maximum flavor.
3. Spread the sweet potatoes on a baking sheet and roast in a preheated oven at 400°F for 25 minutes, stirring halfway through. Tip: They’re ready when they’re fork-tender and slightly crispy on the edges.
4. Meanwhile, season the chicken strips with salt and pepper, then grill for about 4-5 minutes per side. Tip: Don’t overcrowd the grill to ensure each piece cooks evenly.
5. Once everything is cooked, drizzle the apple cider vinegar over the sweet potatoes for a tangy kick and sprinkle with fresh parsley.
6. Serve the grilled chicken strips atop the sweet potato hash for a hearty meal. The combination of smoky, tender chicken with the sweet and slightly tangy hash is unbeatable. Try topping it with a fried egg for an extra layer of deliciousness.

Really, the textures and flavors in this dish play off each other so well—the juiciness of the chicken, the crisp-tender sweet potatoes, and that hint of acidity from the vinegar. It’s a dish that feels indulgent but is packed with good-for-you ingredients.

Grilled Chicken Strip and Mushroom Risotto

Mmm, there’s something about the combination of grilled chicken and creamy risotto that just feels like a hug in a bowl. I remember the first time I tried adding mushrooms to the mix; it was a game-changer, adding this earthy depth that perfectly complements the smoky chicken. Now, it’s my go-to dish when I need something comforting yet a bit fancy.

Ingredients

• 1 cup of Arborio rice (because it’s the king of creamy risotto)
• A couple of chicken breast strips (about 2, but hey, who’s counting?)
• A handful of mushrooms, sliced (I like cremini for their meaty texture)
• 2 cups of chicken broth (homemade if you’ve got it, but no stress)
• A splash of white wine (optional, but it adds a nice zing)
• 1/2 cup of grated Parmesan cheese (the more, the merrier, I say)
• 2 tbsp of olive oil (for that golden chicken)
• 1 small onion, finely chopped (it’s the flavor base, after all)
• 2 cloves of garlic, minced (because garlic is life)
• A pinch of salt and pepper (to wake up all those flavors)

Instructions

1. Heat your grill to medium-high (about 375°F) and grill those chicken strips for 6-7 minutes on each side until they’ve got those gorgeous grill marks and are cooked through. Let them rest for a bit before slicing.
2. In a large pan, heat the olive oil over medium heat and sauté the onion until it’s soft and translucent, about 5 minutes. Tip: Don’t rush this; sweet onions make a sweet risotto.
3. Add the garlic and mushrooms, cooking until the mushrooms are golden and have released their moisture, about 5 more minutes.
4. Stir in the Arborio rice, toasting it slightly for about 2 minutes until it’s a bit translucent around the edges. This step is crucial for that nutty flavor.
5. Pour in the white wine (if using) and let it simmer until mostly evaporated, about 2 minutes. It’s like deglazing with style.
6. Begin adding the chicken broth, one ladle at a time, stirring frequently and waiting until each addition is absorbed before adding the next. This patience-testing process takes about 18-20 minutes but is worth every second.
7. Once the rice is creamy and al dente, stir in the Parmesan, salt, and pepper. Fold in the sliced chicken strips just to warm them through.

Buttery and rich, this risotto has a creamy texture with just the right bite from the al dente rice. The grilled chicken adds a smoky contrast, while the mushrooms bring an umami punch. Serve it with a simple green salad to cut through the richness, or go all out with a glass of that leftover white wine. Bliss.

Grilled Chicken Strip and Zucchini Noodles

Grilled chicken strip and zucchini noodles have become my go-to for a quick, healthy dinner that doesn’t skimp on flavor. I remember the first time I tried swapping out pasta for zucchini noodles; I was skeptical, but the freshness and lightness won me over instantly.

Ingredients

• 2 boneless, skinless chicken breasts, sliced into strips
• a couple of medium zucchinis, spiralized into noodles
• a splash of olive oil
• 2 cloves of garlic, minced
• a pinch of salt and pepper
• a sprinkle of grated Parmesan cheese
• a handful of cherry tomatoes, halved
• a dash of lemon juice

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. Toss the chicken strips with a splash of olive oil, minced garlic, and a pinch of salt and pepper. Tip: Letting the chicken marinate for even 10 minutes can make a big difference in flavor.
3. Grill the chicken strips for about 5-6 minutes on each side, or until they reach an internal temperature of 165°F. Tip: Don’t overcrowd the grill to ensure each piece cooks evenly.
4. While the chicken is grilling, heat a large pan over medium heat and add a splash of olive oil.
5. Add the zucchini noodles to the pan and sauté for about 2-3 minutes, just until they’re slightly softened but still crisp. Tip: Overcooking zucchini noodles can make them watery, so keep an eye on them.
6. Remove the zucchini noodles from the heat and toss them with a dash of lemon juice, a sprinkle of Parmesan cheese, and the halved cherry tomatoes.
7. Serve the grilled chicken strips on top of the zucchini noodles.

Enjoy the perfect balance of smoky grilled chicken with the fresh, crisp texture of zucchini noodles. This dish is fantastic with a side of crusty bread to soak up any juices, or you can top it with extra Parmesan for a cheesy finish.

Conclusion

We hope this roundup of 20 delicious Tyson Grilled Chicken Strips recipes inspires your next meal! Easy, versatile, and packed with flavor, these dishes are perfect for busy weeknights or leisurely weekends. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for your next culinary adventure. Happy cooking!