This viral cucumber salad recipe is a refreshing twist on a classic snack: sliced cucumbers!

The post Cucumber Salad: Easy To Make, Easy To Love appeared first on MyFitnessPal Blog.

Ever been eating a snack and just wanting something… more, but not necessarily a full meal? Maybe you’re sick of the same old protein bars and plain veggies and dip, and need something filling to hold you over until dinner. Or you’re on the hunt for a fresh side dish that’ll wow friends or coworkers. 

This viral cucumber salad recipe is a refreshing twist on the classic snack: sliced cucumbers! Made with mayo and greek yogurt, flavored with garlic, dill, and lemon juice, this salad works as an energizing snack, or as a fun side dish. It’s quick to put together, and easy to store for later. 

Give it a try, add what you like, or make modifications: the best thing about this recipe is its versatility. Enjoy!

Active time: 10 minutes | Total time: 10 minutes

Cucumber Salad

Ingredients

• 1 whole english cucumber, thinly sliced
• ¼ cup red onion, minced
• 1 garlic clove, minced
• 1 tbsp light mayo
• ½ cup (122.5g) plain nonfat Greek yogurt
• ¼ cup fresh dill, chopped
• 1 tbsp lemon juice
• ⅛ tsp salt

Directions

Add the cucumber to a large lidded storage container or jar. Make sure container has an attachable lid.

Add the red onion, garlic, mayo, Greek yogurt, dill, lemon juice and salt to the container. 

Place the lid on the container, making sure it is sealed. Shake until all the ingredients are thoroughly mixed. Enjoy right away or up to two days in the fridge. This salad is best eaten fresh when the cucumber is crisp!

Serves: 1

Nutrition (per serving): Calories: 164; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 1; Polyunsaturated Fat: 2g; Cholesterol: 9mg; Sodium: 471mg; Carbohydrates: 19g; Dietary Fiber: 2g; Sugar: 10g; Protein: 15g

Nutrition Bonus: Calcium: 19%; Iron: 5%; Potassium: 574 mg; Vitamin C: 29%

Originally published August 22, 2024; Updated April 2026

The post Cucumber Salad: Easy To Make, Easy To Love appeared first on MyFitnessPal Blog.

Roasted into crispy fries and finished with Parmesan and a spicy curry-lime yogurt dip, they’re a flavorful alternative to traditional fries.

The post Garlic Parmesan Parsnip Fries with Spicy Yogurt Dip appeared first on MyFitnessPal Blog.

Grilling brings out the best in late-summer vegetables, and this dish turns that smoky flavor into a satisfying, weeknight-friendly pasta. Inspired by classic ratatouille, tender eggplant, zucchini, peppers and tomatoes are charred to perfection and tossed with whole-wheat spaghetti and juicy grilled chicken. A splash of lemon and fresh basil brighten everything at the end, creating a balanced, veggie-forward meal that feels both satisfying and fresh.

Active time: 25 minutes | Total time: 40 minutes

Grilled Ratatouille Spaghetti with Chicken

Ingredients

• 1 medium red bell pepper
• 1 small eggplant
• 1 medium zucchini
• 2 cups cherry tomatoes
• 3 tbsp olive oil, divided
• 1 tsp herbes de Provence or Italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lb chicken breast
• 8 oz. whole-wheat spaghetti
• 2 medium garlic cloves, minced
• 1 tbsp fresh lemon juice 
• 1/2 cup fresh basil leaves, torn into bite-size pieces

Directions

Preheat a grill or grill pan to medium heat. Slice the bell pepper, eggplant, and zucchini into large pieces or planks for easy grilling. In a large bowl, toss the vegetables with 2 tbsp olive oil, herbes de Provence, salt, and pepper. Rub the chicken breast with a small portion of the seasoned oil mixture leftover in the bowl.

Place the chicken on the grill and cook for 5–7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (74°C). At the same time, place the vegetables on the grill and cook, turning occasionally, for 8–12 minutes, or until tender and lightly charred. Grill the cherry tomatoes in a grill basket or on skewers until softened and blistered. Remove everything from the grill and set aside.

While the chicken and vegetables are grilling, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain, reserving 1/2 cup of the cooking water. Place the pasta in a large serving bowl.

Slice the grilled chicken into bite-size pieces and chop the grilled vegetables if needed. Add the chicken, vegetables, and minced garlic to the hot pasta. Drizzle with 1 tbsp olive oil and lemon juice, then toss with a small amount of reserved pasta water until the noodles are lightly coated and glossy. The heat from the pasta will mellow the garlic. Season to taste and garnish with basil.

Serves: 4 | Serving Size: 1 3/4 cups spaghetti + 4 oz. chicken

Nutrition (per serving): Calories: 491; Total Fat: 16g; Saturated Fat: 2g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 3g; Cholesterol: 83mg; Sodium: 644mg; Carbohydrate: 56g; Dietary Fiber: 11g; Sugar: 10g; Protein: 36g

Nutrition Bonus: Calcium: 7%; Iron: 24%; Potassium: 1086mg; Vitamin A: 18%; Vitamin C: 112%

Recipe created March 2026

The post Grilled Ratatouille Spaghetti with Chicken appeared first on MyFitnessPal Blog.

This vegan chili boasts hearty pumpkin and a hint of cinnamon. It’s thick, veggie dense and effortless to make.

The post Slow Cooker Pumpkin Chili With Bulgur appeared first on MyFitnessPal Blog.

Grilling brings out the best in late-summer vegetables, and this dish turns that smoky flavor into a satisfying, weeknight-friendly pasta. Inspired by classic ratatouille, tender eggplant, zucchini, peppers and tomatoes are charred to perfection and tossed with whole-wheat spaghetti and juicy grilled chicken. A splash of lemon and fresh basil brighten everything at the end, creating a balanced, veggie-forward meal that feels both satisfying and fresh.

Active time: 25 minutes | Total time: 40 minutes

Grilled Ratatouille Spaghetti with Chicken

Ingredients

• 1 medium red bell pepper
• 1 small eggplant
• 1 medium zucchini
• 2 cups cherry tomatoes
• 3 tbsp olive oil, divided
• 1 tsp herbes de Provence or Italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lb chicken breast
• 8 oz. whole-wheat spaghetti
• 2 medium garlic cloves, minced
• 1 tbsp fresh lemon juice 
• 1/2 cup fresh basil leaves, torn into bite-size pieces

Directions

Preheat a grill or grill pan to medium heat. Slice the bell pepper, eggplant, and zucchini into large pieces or planks for easy grilling. In a large bowl, toss the vegetables with 2 tbsp olive oil, herbes de Provence, salt, and pepper. Rub the chicken breast with a small portion of the seasoned oil mixture leftover in the bowl.

Place the chicken on the grill and cook for 5–7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (74°C). At the same time, place the vegetables on the grill and cook, turning occasionally, for 8–12 minutes, or until tender and lightly charred. Grill the cherry tomatoes in a grill basket or on skewers until softened and blistered. Remove everything from the grill and set aside.

While the chicken and vegetables are grilling, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain, reserving 1/2 cup of the cooking water. Place the pasta in a large serving bowl.

Slice the grilled chicken into bite-size pieces and chop the grilled vegetables if needed. Add the chicken, vegetables, and minced garlic to the hot pasta. Drizzle with 1 tbsp olive oil and lemon juice, then toss with a small amount of reserved pasta water until the noodles are lightly coated and glossy. The heat from the pasta will mellow the garlic. Season to taste and garnish with basil.

Serves: 4 | Serving Size: 1 3/4 cups spaghetti + 4 oz. chicken

Nutrition (per serving): Calories: 491; Total Fat: 16g; Saturated Fat: 2g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 3g; Cholesterol: 83mg; Sodium: 644mg; Carbohydrate: 56g; Dietary Fiber: 11g; Sugar: 10g; Protein: 36g

Nutrition Bonus: Calcium: 7%; Iron: 24%; Potassium: 1086mg; Vitamin A: 18%; Vitamin C: 112%

Recipe created March 2026

The post Grilled Ratatouille Spaghetti with Chicken appeared first on MyFitnessPal Blog.

This Chicken Burrito Bowl delivers seasoned chicken, hearty brown rice, and a colorful mix of fajita-style vegetables, beans, and corn. It’s easy to customize, great for meal prep, and comes together quickly.

The post Chicken Burrito Bowl appeared first on MyFitnessPal Blog.

Grilling brings out the best in late-summer vegetables, and this dish turns that smoky flavor into a satisfying, weeknight-friendly pasta. Inspired by classic ratatouille, tender eggplant, zucchini, peppers and tomatoes are charred to perfection and tossed with whole-wheat spaghetti and juicy grilled chicken. A splash of lemon and fresh basil brighten everything at the end, creating a balanced, veggie-forward meal that feels both satisfying and fresh.

Active time: 25 minutes | Total time: 40 minutes

Grilled Ratatouille Spaghetti with Chicken

Ingredients

• 1 medium red bell pepper
• 1 small eggplant
• 1 medium zucchini
• 2 cups cherry tomatoes
• 3 tbsp olive oil, divided
• 1 tsp herbes de Provence or Italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lb chicken breast
• 8 oz. whole-wheat spaghetti
• 2 medium garlic cloves, minced
• 1 tbsp fresh lemon juice 
• 1/2 cup fresh basil leaves, torn into bite-size pieces

Directions

Preheat a grill or grill pan to medium heat. Slice the bell pepper, eggplant, and zucchini into large pieces or planks for easy grilling. In a large bowl, toss the vegetables with 2 tbsp olive oil, herbes de Provence, salt, and pepper. Rub the chicken breast with a small portion of the seasoned oil mixture leftover in the bowl.

Place the chicken on the grill and cook for 5–7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (74°C). At the same time, place the vegetables on the grill and cook, turning occasionally, for 8–12 minutes, or until tender and lightly charred. Grill the cherry tomatoes in a grill basket or on skewers until softened and blistered. Remove everything from the grill and set aside.

While the chicken and vegetables are grilling, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain, reserving 1/2 cup of the cooking water. Place the pasta in a large serving bowl.

Slice the grilled chicken into bite-size pieces and chop the grilled vegetables if needed. Add the chicken, vegetables, and minced garlic to the hot pasta. Drizzle with 1 tbsp olive oil and lemon juice, then toss with a small amount of reserved pasta water until the noodles are lightly coated and glossy. The heat from the pasta will mellow the garlic. Season to taste and garnish with basil.

Serves: 4 | Serving Size: 1 3/4 cups spaghetti + 4 oz. chicken

Nutrition (per serving): Calories: 491; Total Fat: 16g; Saturated Fat: 2g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 3g; Cholesterol: 83mg; Sodium: 644mg; Carbohydrate: 56g; Dietary Fiber: 11g; Sugar: 10g; Protein: 36g

Nutrition Bonus: Calcium: 7%; Iron: 24%; Potassium: 1086mg; Vitamin A: 18%; Vitamin C: 112%

Recipe created March 2026

The post Grilled Ratatouille Spaghetti with Chicken appeared first on MyFitnessPal Blog.

Try this refreshing Summer Veggie Quinoa that’s packed with vibrant flavors and healthy ingredients. Perfect for a light meal or side dish!

The post Summer Veggie Quinoa appeared first on MyFitnessPal Blog.

Grilling brings out the best in late-summer vegetables, and this dish turns that smoky flavor into a satisfying, weeknight-friendly pasta. Inspired by classic ratatouille, tender eggplant, zucchini, peppers and tomatoes are charred to perfection and tossed with whole-wheat spaghetti and juicy grilled chicken. A splash of lemon and fresh basil brighten everything at the end, creating a balanced, veggie-forward meal that feels both satisfying and fresh.

Active time: 25 minutes | Total time: 40 minutes

Grilled Ratatouille Spaghetti with Chicken

Ingredients

• 1 medium red bell pepper
• 1 small eggplant
• 1 medium zucchini
• 2 cups cherry tomatoes
• 3 tbsp olive oil, divided
• 1 tsp herbes de Provence or Italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lb chicken breast
• 8 oz. whole-wheat spaghetti
• 2 medium garlic cloves, minced
• 1 tbsp fresh lemon juice 
• 1/2 cup fresh basil leaves, torn into bite-size pieces

Directions

Preheat a grill or grill pan to medium heat. Slice the bell pepper, eggplant, and zucchini into large pieces or planks for easy grilling. In a large bowl, toss the vegetables with 2 tbsp olive oil, herbes de Provence, salt, and pepper. Rub the chicken breast with a small portion of the seasoned oil mixture leftover in the bowl.

Place the chicken on the grill and cook for 5–7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (74°C). At the same time, place the vegetables on the grill and cook, turning occasionally, for 8–12 minutes, or until tender and lightly charred. Grill the cherry tomatoes in a grill basket or on skewers until softened and blistered. Remove everything from the grill and set aside.

While the chicken and vegetables are grilling, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain, reserving 1/2 cup of the cooking water. Place the pasta in a large serving bowl.

Slice the grilled chicken into bite-size pieces and chop the grilled vegetables if needed. Add the chicken, vegetables, and minced garlic to the hot pasta. Drizzle with 1 tbsp olive oil and lemon juice, then toss with a small amount of reserved pasta water until the noodles are lightly coated and glossy. The heat from the pasta will mellow the garlic. Season to taste and garnish with basil.

Serves: 4 | Serving Size: 1 3/4 cups spaghetti + 4 oz. chicken

Nutrition (per serving): Calories: 491; Total Fat: 16g; Saturated Fat: 2g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 3g; Cholesterol: 83mg; Sodium: 644mg; Carbohydrate: 56g; Dietary Fiber: 11g; Sugar: 10g; Protein: 36g

Nutrition Bonus: Calcium: 7%; Iron: 24%; Potassium: 1086mg; Vitamin A: 18%; Vitamin C: 112%

Recipe created March 2026

The post Grilled Ratatouille Spaghetti with Chicken appeared first on MyFitnessPal Blog.

This easy stir-fry brings all the flavors of classic egg roll filling into a lighter, one-pan meal so you still get that satisfying crunch without the fried wrapper.

The post Egg Roll in a Bowl appeared first on MyFitnessPal Blog.

Grilling brings out the best in late-summer vegetables, and this dish turns that smoky flavor into a satisfying, weeknight-friendly pasta. Inspired by classic ratatouille, tender eggplant, zucchini, peppers and tomatoes are charred to perfection and tossed with whole-wheat spaghetti and juicy grilled chicken. A splash of lemon and fresh basil brighten everything at the end, creating a balanced, veggie-forward meal that feels both satisfying and fresh.

Active time: 25 minutes | Total time: 40 minutes

Grilled Ratatouille Spaghetti with Chicken

Ingredients

• 1 medium red bell pepper
• 1 small eggplant
• 1 medium zucchini
• 2 cups cherry tomatoes
• 3 tbsp olive oil, divided
• 1 tsp herbes de Provence or Italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lb chicken breast
• 8 oz. whole-wheat spaghetti
• 2 medium garlic cloves, minced
• 1 tbsp fresh lemon juice 
• 1/2 cup fresh basil leaves, torn into bite-size pieces

Directions

Preheat a grill or grill pan to medium heat. Slice the bell pepper, eggplant, and zucchini into large pieces or planks for easy grilling. In a large bowl, toss the vegetables with 2 tbsp olive oil, herbes de Provence, salt, and pepper. Rub the chicken breast with a small portion of the seasoned oil mixture leftover in the bowl.

Place the chicken on the grill and cook for 5–7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (74°C). At the same time, place the vegetables on the grill and cook, turning occasionally, for 8–12 minutes, or until tender and lightly charred. Grill the cherry tomatoes in a grill basket or on skewers until softened and blistered. Remove everything from the grill and set aside.

While the chicken and vegetables are grilling, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain, reserving 1/2 cup of the cooking water. Place the pasta in a large serving bowl.

Slice the grilled chicken into bite-size pieces and chop the grilled vegetables if needed. Add the chicken, vegetables, and minced garlic to the hot pasta. Drizzle with 1 tbsp olive oil and lemon juice, then toss with a small amount of reserved pasta water until the noodles are lightly coated and glossy. The heat from the pasta will mellow the garlic. Season to taste and garnish with basil.

Serves: 4 | Serving Size: 1 3/4 cups spaghetti + 4 oz. chicken

Nutrition (per serving): Calories: 491; Total Fat: 16g; Saturated Fat: 2g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 3g; Cholesterol: 83mg; Sodium: 644mg; Carbohydrate: 56g; Dietary Fiber: 11g; Sugar: 10g; Protein: 36g

Nutrition Bonus: Calcium: 7%; Iron: 24%; Potassium: 1086mg; Vitamin A: 18%; Vitamin C: 112%

Recipe created March 2026

The post Grilled Ratatouille Spaghetti with Chicken appeared first on MyFitnessPal Blog.

Quinoa is a protein-packed, gluten-free whole grain that cooks quickly, which is ideal on busy weeknights.

The post Peruvian Quinoa Salad with Grilled Skirt Steak appeared first on MyFitnessPal Blog.

Grilling brings out the best in late-summer vegetables, and this dish turns that smoky flavor into a satisfying, weeknight-friendly pasta. Inspired by classic ratatouille, tender eggplant, zucchini, peppers and tomatoes are charred to perfection and tossed with whole-wheat spaghetti and juicy grilled chicken. A splash of lemon and fresh basil brighten everything at the end, creating a balanced, veggie-forward meal that feels both satisfying and fresh.

Active time: 25 minutes | Total time: 40 minutes

Grilled Ratatouille Spaghetti with Chicken

Ingredients

• 1 medium red bell pepper
• 1 small eggplant
• 1 medium zucchini
• 2 cups cherry tomatoes
• 3 tbsp olive oil, divided
• 1 tsp herbes de Provence or Italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lb chicken breast
• 8 oz. whole-wheat spaghetti
• 2 medium garlic cloves, minced
• 1 tbsp fresh lemon juice 
• 1/2 cup fresh basil leaves, torn into bite-size pieces

Directions

Preheat a grill or grill pan to medium heat. Slice the bell pepper, eggplant, and zucchini into large pieces or planks for easy grilling. In a large bowl, toss the vegetables with 2 tbsp olive oil, herbes de Provence, salt, and pepper. Rub the chicken breast with a small portion of the seasoned oil mixture leftover in the bowl.

Place the chicken on the grill and cook for 5–7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (74°C). At the same time, place the vegetables on the grill and cook, turning occasionally, for 8–12 minutes, or until tender and lightly charred. Grill the cherry tomatoes in a grill basket or on skewers until softened and blistered. Remove everything from the grill and set aside.

While the chicken and vegetables are grilling, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain, reserving 1/2 cup of the cooking water. Place the pasta in a large serving bowl.

Slice the grilled chicken into bite-size pieces and chop the grilled vegetables if needed. Add the chicken, vegetables, and minced garlic to the hot pasta. Drizzle with 1 tbsp olive oil and lemon juice, then toss with a small amount of reserved pasta water until the noodles are lightly coated and glossy. The heat from the pasta will mellow the garlic. Season to taste and garnish with basil.

Serves: 4 | Serving Size: 1 3/4 cups spaghetti + 4 oz. chicken

Nutrition (per serving): Calories: 491; Total Fat: 16g; Saturated Fat: 2g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 3g; Cholesterol: 83mg; Sodium: 644mg; Carbohydrate: 56g; Dietary Fiber: 11g; Sugar: 10g; Protein: 36g

Nutrition Bonus: Calcium: 7%; Iron: 24%; Potassium: 1086mg; Vitamin A: 18%; Vitamin C: 112%

Recipe created March 2026

The post Grilled Ratatouille Spaghetti with Chicken appeared first on MyFitnessPal Blog.

These grilled flatbreads feature fresh corn kernels, sweet zucchini and crumbled feta atop a whole-wheat crust.

The post Grilled Corn & Zucchini Flatbread appeared first on MyFitnessPal Blog.

Grilling brings out the best in late-summer vegetables, and this dish turns that smoky flavor into a satisfying, weeknight-friendly pasta. Inspired by classic ratatouille, tender eggplant, zucchini, peppers and tomatoes are charred to perfection and tossed with whole-wheat spaghetti and juicy grilled chicken. A splash of lemon and fresh basil brighten everything at the end, creating a balanced, veggie-forward meal that feels both satisfying and fresh.

Active time: 25 minutes | Total time: 40 minutes

Grilled Ratatouille Spaghetti with Chicken

Ingredients

• 1 medium red bell pepper
• 1 small eggplant
• 1 medium zucchini
• 2 cups cherry tomatoes
• 3 tbsp olive oil, divided
• 1 tsp herbes de Provence or Italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lb chicken breast
• 8 oz. whole-wheat spaghetti
• 2 medium garlic cloves, minced
• 1 tbsp fresh lemon juice 
• 1/2 cup fresh basil leaves, torn into bite-size pieces

Directions

Preheat a grill or grill pan to medium heat. Slice the bell pepper, eggplant, and zucchini into large pieces or planks for easy grilling. In a large bowl, toss the vegetables with 2 tbsp olive oil, herbes de Provence, salt, and pepper. Rub the chicken breast with a small portion of the seasoned oil mixture leftover in the bowl.

Place the chicken on the grill and cook for 5–7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (74°C). At the same time, place the vegetables on the grill and cook, turning occasionally, for 8–12 minutes, or until tender and lightly charred. Grill the cherry tomatoes in a grill basket or on skewers until softened and blistered. Remove everything from the grill and set aside.

While the chicken and vegetables are grilling, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain, reserving 1/2 cup of the cooking water. Place the pasta in a large serving bowl.

Slice the grilled chicken into bite-size pieces and chop the grilled vegetables if needed. Add the chicken, vegetables, and minced garlic to the hot pasta. Drizzle with 1 tbsp olive oil and lemon juice, then toss with a small amount of reserved pasta water until the noodles are lightly coated and glossy. The heat from the pasta will mellow the garlic. Season to taste and garnish with basil.

Serves: 4 | Serving Size: 1 3/4 cups spaghetti + 4 oz. chicken

Nutrition (per serving): Calories: 491; Total Fat: 16g; Saturated Fat: 2g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 3g; Cholesterol: 83mg; Sodium: 644mg; Carbohydrate: 56g; Dietary Fiber: 11g; Sugar: 10g; Protein: 36g

Nutrition Bonus: Calcium: 7%; Iron: 24%; Potassium: 1086mg; Vitamin A: 18%; Vitamin C: 112%

Recipe created March 2026

The post Grilled Ratatouille Spaghetti with Chicken appeared first on MyFitnessPal Blog.

Grilled salmon fillets served with a creamy avocado, mango and kiwi fruit salsa, it’s like a tropical vacation on a plate.

The post Grilled Salmon With Spicy Mango Salsa appeared first on MyFitnessPal Blog.

Grilling brings out the best in late-summer vegetables, and this dish turns that smoky flavor into a satisfying, weeknight-friendly pasta. Inspired by classic ratatouille, tender eggplant, zucchini, peppers and tomatoes are charred to perfection and tossed with whole-wheat spaghetti and juicy grilled chicken. A splash of lemon and fresh basil brighten everything at the end, creating a balanced, veggie-forward meal that feels both satisfying and fresh.

Active time: 25 minutes | Total time: 40 minutes

Grilled Ratatouille Spaghetti with Chicken

Ingredients

• 1 medium red bell pepper
• 1 small eggplant
• 1 medium zucchini
• 2 cups cherry tomatoes
• 3 tbsp olive oil, divided
• 1 tsp herbes de Provence or Italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lb chicken breast
• 8 oz. whole-wheat spaghetti
• 2 medium garlic cloves, minced
• 1 tbsp fresh lemon juice 
• 1/2 cup fresh basil leaves, torn into bite-size pieces

Directions

Preheat a grill or grill pan to medium heat. Slice the bell pepper, eggplant, and zucchini into large pieces or planks for easy grilling. In a large bowl, toss the vegetables with 2 tbsp olive oil, herbes de Provence, salt, and pepper. Rub the chicken breast with a small portion of the seasoned oil mixture leftover in the bowl.

Place the chicken on the grill and cook for 5–7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (74°C). At the same time, place the vegetables on the grill and cook, turning occasionally, for 8–12 minutes, or until tender and lightly charred. Grill the cherry tomatoes in a grill basket or on skewers until softened and blistered. Remove everything from the grill and set aside.

While the chicken and vegetables are grilling, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain, reserving 1/2 cup of the cooking water. Place the pasta in a large serving bowl.

Slice the grilled chicken into bite-size pieces and chop the grilled vegetables if needed. Add the chicken, vegetables, and minced garlic to the hot pasta. Drizzle with 1 tbsp olive oil and lemon juice, then toss with a small amount of reserved pasta water until the noodles are lightly coated and glossy. The heat from the pasta will mellow the garlic. Season to taste and garnish with basil.

Serves: 4 | Serving Size: 1 3/4 cups spaghetti + 4 oz. chicken

Nutrition (per serving): Calories: 491; Total Fat: 16g; Saturated Fat: 2g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 3g; Cholesterol: 83mg; Sodium: 644mg; Carbohydrate: 56g; Dietary Fiber: 11g; Sugar: 10g; Protein: 36g

Nutrition Bonus: Calcium: 7%; Iron: 24%; Potassium: 1086mg; Vitamin A: 18%; Vitamin C: 112%

Recipe created March 2026

The post Grilled Ratatouille Spaghetti with Chicken appeared first on MyFitnessPal Blog.

Fuel your road trip with 5 dietitian-approved gas station snacks. Check out these strategic snack combinations.

The post Gas Station Gourmet: 5 Healthy Snacks for Your Next Road Trip appeared first on MyFitnessPal Blog.

Grilling brings out the best in late-summer vegetables, and this dish turns that smoky flavor into a satisfying, weeknight-friendly pasta. Inspired by classic ratatouille, tender eggplant, zucchini, peppers and tomatoes are charred to perfection and tossed with whole-wheat spaghetti and juicy grilled chicken. A splash of lemon and fresh basil brighten everything at the end, creating a balanced, veggie-forward meal that feels both satisfying and fresh.

Active time: 25 minutes | Total time: 40 minutes

Grilled Ratatouille Spaghetti with Chicken

Ingredients

• 1 medium red bell pepper
• 1 small eggplant
• 1 medium zucchini
• 2 cups cherry tomatoes
• 3 tbsp olive oil, divided
• 1 tsp herbes de Provence or Italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lb chicken breast
• 8 oz. whole-wheat spaghetti
• 2 medium garlic cloves, minced
• 1 tbsp fresh lemon juice 
• 1/2 cup fresh basil leaves, torn into bite-size pieces

Directions

Preheat a grill or grill pan to medium heat. Slice the bell pepper, eggplant, and zucchini into large pieces or planks for easy grilling. In a large bowl, toss the vegetables with 2 tbsp olive oil, herbes de Provence, salt, and pepper. Rub the chicken breast with a small portion of the seasoned oil mixture leftover in the bowl.

Place the chicken on the grill and cook for 5–7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (74°C). At the same time, place the vegetables on the grill and cook, turning occasionally, for 8–12 minutes, or until tender and lightly charred. Grill the cherry tomatoes in a grill basket or on skewers until softened and blistered. Remove everything from the grill and set aside.

While the chicken and vegetables are grilling, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain, reserving 1/2 cup of the cooking water. Place the pasta in a large serving bowl.

Slice the grilled chicken into bite-size pieces and chop the grilled vegetables if needed. Add the chicken, vegetables, and minced garlic to the hot pasta. Drizzle with 1 tbsp olive oil and lemon juice, then toss with a small amount of reserved pasta water until the noodles are lightly coated and glossy. The heat from the pasta will mellow the garlic. Season to taste and garnish with basil.

Serves: 4 | Serving Size: 1 3/4 cups spaghetti + 4 oz. chicken

Nutrition (per serving): Calories: 491; Total Fat: 16g; Saturated Fat: 2g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 3g; Cholesterol: 83mg; Sodium: 644mg; Carbohydrate: 56g; Dietary Fiber: 11g; Sugar: 10g; Protein: 36g

Nutrition Bonus: Calcium: 7%; Iron: 24%; Potassium: 1086mg; Vitamin A: 18%; Vitamin C: 112%

Recipe created March 2026

The post Grilled Ratatouille Spaghetti with Chicken appeared first on MyFitnessPal Blog.