20 Delicious Tyson Grilled Chicken Strips Recipes for Every Occasion

Are you ready to transform your mealtime with minimal effort and maximum flavor? Tyson Grilled Chicken Strips are your secret weapon for creating quick, delicious dishes that suit any occasion—from busy weeknight dinners to festive gatherings. Whether you’re craving comfort food or something light and seasonal, we’ve got 20 mouthwatering recipes that will inspire you to keep cooking and exploring. Let’s dive in!

Grilled Chicken Strip Caesar Salad

Grilled Chicken Strip Caesar Salad brings a smoky twist to the classic, perfect for those who love a bit of char with their crunch.

Ingredients

• 1 lb chicken breast, cut into strips
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 large romaine lettuce, chopped
• 1/2 cup Caesar dressing
• 1/4 cup grated Parmesan cheese
• 1 cup croutons

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. In a bowl, toss chicken strips with 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper until evenly coated.
3. Grill chicken for 5-7 minutes per side, or until internal temperature reaches 165°F and grill marks appear.
4. In a large bowl, combine chopped romaine, Caesar dressing, and remaining 1 tbsp olive oil. Toss until lettuce is evenly coated.
5. Top the salad with grilled chicken strips, grated Parmesan, and croutons.

The smoky paprika on the grilled chicken strips adds a depth of flavor that pairs beautifully with the creamy Caesar dressing, making this salad a standout.

Tip: For an extra smoky flavor, let the chicken strips sit in the seasoning mix for 10 minutes before grilling.

Honey Mustard Grilled Chicken Wraps

These Honey Mustard Grilled Chicken Wraps are the perfect blend of sweet and tangy, wrapped up in a soft tortilla for a quick and satisfying meal.

Ingredients

• 2 boneless, skinless chicken breasts
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 large flour tortillas
• 1 cup mixed salad greens
• 1/2 cup shredded carrots
• 1/4 cup sliced red onions

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. In a small bowl, whisk together the honey, Dijon mustard, olive oil, garlic powder, salt, and black pepper.
3. Grill the chicken breasts for 6-7 minutes per side, basting frequently with the honey mustard mixture, until fully cooked (internal temperature should reach 165°F).
4. Remove the chicken from the grill and let it rest for 5 minutes before slicing into thin strips.
5. Warm the flour tortillas on the grill for about 30 seconds per side.
6. Divide the sliced chicken, mixed salad greens, shredded carrots, and sliced red onions evenly among the tortillas.
7. Drizzle any remaining honey mustard sauce over the fillings, then roll up the tortillas tightly to enclose.

The combination of grilled chicken with a sticky honey mustard glaze and crisp veggies makes these wraps irresistibly fresh and flavorful.

Tip: For an extra crunch, add a handful of crushed peanuts or almonds before rolling up the wraps.

BBQ Grilled Chicken Strip Pizza

Transform your pizza night with this BBQ Grilled Chicken Strip Pizza, a smoky, sweet, and utterly satisfying twist on the classic.

Ingredients

• 1 pre-made pizza crust (12-inch)
• 1/2 cup BBQ sauce, divided
• 1 cup grilled chicken strips
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup red onion, thinly sliced
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 425°F. Brush the pizza crust with 1 tbsp olive oil and sprinkle evenly with 1/2 tsp garlic powder and 1/2 tsp smoked paprika.
2. Spread 1/4 cup BBQ sauce over the crust, leaving a small border around the edges. Top with grilled chicken strips, red onion, and shredded mozzarella cheese.
3. Drizzle the remaining 1/4 cup BBQ sauce over the top. Bake for 12-15 minutes, or until the cheese is bubbly and the crust is golden.
4. Garnish with fresh cilantro before serving. The combination of smoky paprika and sweet BBQ sauce creates a depth of flavor that’s irresistibly good.

Tip: For an extra smoky flavor, grill the chicken strips with a touch of BBQ sauce before adding them to the pizza.

Grilled Chicken Strip Stir Fry

Whip up this Grilled Chicken Strip Stir Fry for a quick, flavorful dinner that’s sure to please the whole family.

Ingredients

• 1 lb chicken breast, cut into strips
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp honey
• 1/2 tsp red pepper flakes
• Salt and pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken strips, season with salt and pepper, and cook for 5-7 minutes until golden and cooked through. Remove from skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add red and yellow bell peppers, broccoli, and minced garlic. Stir fry for 4-5 minutes until vegetables are tender-crisp.
3. Return the chicken to the skillet. Add soy sauce, honey, and red pepper flakes. Stir well to combine and cook for another 2 minutes until everything is evenly coated and heated through.

The honey and soy sauce create a perfect balance of sweet and savory, while the red pepper flakes add just the right amount of heat. Serve this stir fry over rice or noodles for a complete meal.

Tip: For extra flavor, marinate the chicken strips in the soy sauce and honey mixture for 30 minutes before cooking.

Garlic Parmesan Grilled Chicken Pasta

This Garlic Parmesan Grilled Chicken Pasta is a crowd-pleaser, combining the smoky flavors of grilled chicken with a creamy, garlicky sauce that clings perfectly to every noodle.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 8 oz fettuccine pasta
• 3 tbsp olive oil, divided
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your grill to medium-high heat. Brush the chicken with 1 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper. Grill for 6-7 minutes per side until fully cooked. Let rest for 5 minutes, then slice.
2. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the remaining 2 tbsp olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
4. Pour in the heavy cream, stirring constantly. Bring to a simmer, then reduce heat and stir in the Parmesan cheese, remaining 1/2 tsp salt, 1/4 tsp black pepper, and red pepper flakes. Cook for 2-3 minutes until the sauce thickens slightly.
5. Add the cooked pasta and sliced chicken to the skillet, tossing to coat evenly in the sauce. Garnish with chopped parsley before serving.

The magic of this dish lies in the smoky grilled chicken paired with the rich, garlic Parmesan sauce—a combination that’s sure to impress. Tip: For an extra flavor boost, try grilling the chicken over charcoal instead of gas.

Spicy Grilled Chicken Tacos

Get ready to spice up your taco night with these Spicy Grilled Chicken Tacos, featuring a smoky chipotle marinade that packs just the right amount of heat.

Ingredients

• 1 lb boneless, skinless chicken thighs
• 2 tbsp olive oil
• 2 tbsp lime juice
• 2 tsp chipotle powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp salt
• 8 small corn tortillas
• 1 cup shredded purple cabbage
• 1/2 cup chopped cilantro
• 1 avocado, sliced
• Lime wedges, for serving

Instructions

1. In a bowl, whisk together olive oil, lime juice, chipotle powder, cumin, garlic powder, and salt. Add chicken thighs, turning to coat. Marinate for at least 30 minutes, or up to 4 hours in the fridge.
2. Preheat grill to medium-high heat (about 375°F). Grill chicken for 6-7 minutes per side, until internal temperature reaches 165°F. Let rest for 5 minutes, then slice.
3. Warm tortillas on the grill for about 30 seconds per side. Divide chicken among tortillas, topping with cabbage, cilantro, and avocado slices. Serve with lime wedges.

The smoky chipotle marinade not only tenderizes the chicken but also gives it a deep, complex flavor that stands up to the fresh toppings. Perfect for those who love a little kick in their tacos!

Tip: For an extra charred flavor, leave the chicken on the grill a minute longer each side, watching carefully to avoid burning.

Grilled Chicken Strip and Avocado Sandwich

This Grilled Chicken Strip and Avocado Sandwich is a quick, satisfying meal that packs a punch of flavor and texture, perfect for a sunny afternoon lunch.

Ingredients

• 1 lb chicken breast, cut into strips
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 ripe avocado, sliced
• 4 slices of whole grain bread
• 2 tbsp mayonnaise
• 1 cup arugula
• 1 tbsp lemon juice

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 375°F).
2. In a bowl, toss the chicken strips with olive oil, salt, black pepper, and garlic powder until evenly coated.
3. Grill the chicken strips for 6-7 minutes on each side, or until fully cooked and grill marks appear.
4. While the chicken is grilling, toast the whole grain bread slices until golden and crisp.
5. Spread mayonnaise on one side of each toast slice. Layer arugula, grilled chicken strips, and avocado slices on two of the slices. Drizzle lemon juice over the avocado.
6. Top with the remaining toast slices, mayonnaise side down, and press gently to combine.

The creamy avocado and zesty lemon juice cut through the smoky grilled chicken, creating a sandwich that’s both hearty and refreshing.

Tip: For an extra kick, add a sprinkle of red pepper flakes to the chicken before grilling.

Teriyaki Grilled Chicken Rice Bowl

Bring a taste of Japan to your dinner table with this easy and flavorful Teriyaki Grilled Chicken Rice Bowl, perfect for a quick weeknight meal.

Ingredients

• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup water
• 1 tablespoon honey
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken thighs
• 2 cups cooked white rice
• 1 tablespoon vegetable oil
• 2 green onions, sliced
• 1 teaspoon sesame seeds

Instructions

1. In a small saucepan over medium heat, combine 1/2 cup soy sauce, 1/4 cup brown sugar, 1/4 cup water, 1 tablespoon honey, 1 teaspoon grated ginger, and 2 cloves minced garlic. Simmer for 5 minutes until slightly thickened, then remove from heat.
2. Heat 1 tablespoon vegetable oil in a grill pan over medium-high heat. Add the chicken thighs and cook for 6 minutes on each side, or until fully cooked through.
3. Brush the chicken with the teriyaki sauce during the last 2 minutes of cooking, turning once to coat both sides.
4. Slice the chicken into strips and serve over 2 cups cooked white rice. Drizzle with remaining teriyaki sauce and garnish with 2 sliced green onions and 1 teaspoon sesame seeds.

The magic of this dish lies in the caramelized teriyaki glaze that clings to the juicy chicken, offering a perfect balance of sweet and savory in every bite.

Tip: For an extra flavor boost, let the chicken marinate in half of the teriyaki sauce for 30 minutes before grilling.

Grilled Chicken Strip Alfredo

Grilled Chicken Strip Alfredo combines the smoky goodness of grilled chicken with the creamy richness of Alfredo sauce, all tossed with your favorite pasta for a comforting meal that’s sure to please.

Ingredients

• 1 lb chicken breast, cut into strips
• 8 oz fettuccine pasta
• 2 tbsp olive oil
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp nutmeg
• 2 tbsp chopped parsley for garnish

Instructions

1. Preheat your grill to medium-high heat. Toss the chicken strips with 1 tbsp olive oil, 1/2 tsp salt, and black pepper. Grill for 5-7 minutes per side until fully cooked and slightly charred. Set aside.
2. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
3. In a large skillet over medium heat, heat the remaining 1 tbsp olive oil. Add the garlic and sauté for 1 minute until fragrant.
4. Pour in the heavy cream, remaining 1/2 tsp salt, and nutmeg. Bring to a simmer, then reduce heat and stir in the Parmesan cheese until the sauce is smooth.
5. Add the grilled chicken strips and cooked fettuccine to the skillet, tossing to coat everything in the Alfredo sauce. Cook for an additional 2 minutes to heat through.
6. Garnish with chopped parsley before serving.

The secret to this dish’s depth of flavor lies in the nutmeg—just a pinch enhances the creaminess of the Alfredo sauce without overpowering it.

Tip: For an extra smoky flavor, let the chicken strips sit on the grill a minute longer to get those perfect char marks.

Buffalo Grilled Chicken Quesadillas

Spice up your weeknight dinner with these Buffalo Grilled Chicken Quesadillas, combining the fiery kick of buffalo sauce with the comforting crunch of a perfectly grilled quesadilla.

Ingredients

• 2 cups shredded cooked chicken
• 1/2 cup buffalo sauce
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 4 large flour tortillas
• 2 tbsp unsalted butter, melted
• 1/4 cup chopped green onions
• 1/4 cup ranch dressing, for serving

Instructions

1. In a bowl, toss the shredded chicken with buffalo sauce until evenly coated.
2. Heat a large skillet or griddle over medium heat. Brush one side of each tortilla with melted butter.
3. Place one tortilla, buttered side down, on the skillet. Sprinkle half of the cheddar and Monterey Jack cheeses over the tortilla, then spread half of the buffalo chicken evenly over the cheese. Sprinkle half of the green onions on top.
4. Top with another tortilla, buttered side up. Cook for 3-4 minutes until the bottom is golden and the cheese begins to melt. Carefully flip the quesadilla and cook for another 3-4 minutes until the other side is golden and the cheese is fully melted.
5. Repeat with the remaining ingredients to make a second quesadilla. Cut into wedges and serve with ranch dressing on the side.

The magic of these quesadillas lies in the bold buffalo flavor melding with the creamy cheeses, all hugged by a crispy tortilla shell.

Tip: For an extra crispy exterior, press down gently on the quesadilla with a spatula while cooking.

Grilled Chicken Strip and Veggie Skewers

These Grilled Chicken Strip and Veggie Skewers are a perfect blend of juicy chicken and crisp vegetables, all brought together with a smoky char from the grill. Ideal for a quick weeknight dinner or a weekend barbecue, they’re sure to be a hit with everyone at the table.

Ingredients

• 1 lb chicken breast, cut into 1-inch strips
• 1 red bell pepper, cut into 1-inch pieces
• 1 zucchini, sliced into 1/2-inch rounds
• 1 red onion, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a large bowl, toss the chicken strips, bell pepper, zucchini, and red onion with 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Thread the chicken and vegetables alternately onto skewers, leaving a little space between each piece for even cooking.
4. Grill the skewers for 10-12 minutes, turning once halfway through, until the chicken is cooked through and the vegetables are tender with nice grill marks.

The magic of these skewers lies in the smoky paprika rub that gives the chicken and veggies a deep, irresistible flavor without any marinade time. Plus, they’re as fun to make as they are to eat!

Tip: If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.

Lemon Herb Grilled Chicken Salad

Brighten up your dinner routine with this Lemon Herb Grilled Chicken Salad, a perfect blend of zesty and savory flavors that’s sure to delight.

Ingredients

• 2 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 cups mixed salad greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup sliced red onion

Instructions

1. In a small bowl, whisk together olive oil, lemon juice, lemon zest, rosemary, thyme, salt, and pepper. Reserve 2 tbsp of the mixture for the salad.
2. Preheat grill to medium-high heat. Brush chicken breasts with the remaining marinade and grill for 6-7 minutes per side, or until internal temperature reaches 165°F.
3. Let the chicken rest for 5 minutes, then slice into strips.
4. In a large bowl, toss salad greens, cherry tomatoes, and red onion with the reserved dressing.
5. Top the salad with grilled chicken strips and serve immediately.

The fresh lemon and herb marinade not only tenderizes the chicken but also infuses it with a vibrant flavor that pairs beautifully with the crisp salad greens.

Tip: For an extra burst of flavor, add a sprinkle of feta cheese or a handful of toasted pine nuts to the salad before serving.

Grilled Chicken Strip Pesto Panini

Elevate your lunch game with this Grilled Chicken Strip Pesto Panini, a sandwich that packs a punch of flavor with minimal effort.

Ingredients

• 2 cups grilled chicken strips
• 1/4 cup basil pesto
• 4 slices ciabatta bread
• 1/2 cup shredded mozzarella cheese
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your panini press or a grill pan over medium heat.
2. Spread 1 tbsp of basil pesto evenly on each slice of ciabatta bread.
3. Layer 1 cup of grilled chicken strips and 1/4 cup of shredded mozzarella cheese on two of the slices.
4. Sprinkle 1/4 tsp of salt and 1/8 tsp of black pepper over the chicken and cheese on each sandwich.
5. Top with the remaining slices of bread, pesto side down, and brush the outsides lightly with olive oil.
6. Grill for 3-4 minutes on each side until the bread is crispy and the cheese has melted.

The magic of this panini lies in the crispy ciabatta hugging the juicy chicken and melted cheese, with pesto adding a fresh, herby kick.

Tip: For an extra crispy exterior, press down lightly on the sandwich while it grills.

Asian Grilled Chicken Noodle Soup

Warm up with a bowl of this Asian Grilled Chicken Noodle Soup, where smoky grilled chicken meets a fragrant broth for a comforting yet exotic twist on classic chicken soup.

Ingredients

• 2 boneless, skinless chicken breasts
• 4 cups chicken broth
• 2 cups water
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 1 cup sliced mushrooms
• 1 cup baby spinach
• 2 oz rice noodles
• 1 green onion, sliced
• 1 tsp chili flakes (optional)

Instructions

1. Preheat grill to medium-high heat. Grill chicken breasts for 6-7 minutes per side until fully cooked. Let rest for 5 minutes, then slice.
2. In a large pot, combine chicken broth, water, soy sauce, sesame oil, ginger, and garlic. Bring to a boil over high heat.
3. Add mushrooms and rice noodles to the pot. Reduce heat to medium and simmer for 5 minutes until noodles are tender.
4. Stir in baby spinach and sliced chicken. Cook for 1-2 minutes until spinach is wilted.
5. Ladle soup into bowls and garnish with green onion and chili flakes if desired.

The secret to this soup’s depth of flavor lies in the grilled chicken, which adds a smoky richness that simmered chicken just can’t match.

Tip: For an extra layer of flavor, marinate the chicken in a mixture of soy sauce, sesame oil, and a pinch of sugar for 30 minutes before grilling.

Grilled Chicken Strip and Cheese Stuffed Peppers

These Grilled Chicken Strip and Cheese Stuffed Peppers are a hearty, flavorful twist on a classic, perfect for those who love a little extra protein in their meals.

Ingredients

• 4 large bell peppers, any color
• 1 lb grilled chicken strips
• 1 cup shredded cheddar cheese
• 1/2 cup cream cheese, softened
• 1/4 cup chopped green onions
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes.
2. In a large bowl, mix the grilled chicken strips, cheddar cheese, cream cheese, green onions, garlic powder, smoked paprika, salt, and black pepper until well combined.
3. Stuff each bell pepper with the chicken and cheese mixture, packing it in tightly.
4. Place the stuffed peppers in a baking dish, drizzle with olive oil, and bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and slightly golden on top.

The smoky paprika and creamy cheese filling make these stuffed peppers irresistibly rich, while the grilled chicken adds a satisfying texture. Perfect for a weeknight dinner that feels anything but ordinary.

Tip: For an extra crispy top, broil the peppers for the last 2-3 minutes of baking.

Maple Glazed Grilled Chicken Strips

These Maple Glazed Grilled Chicken Strips are the perfect blend of sweet and smoky, making them a hit at any backyard barbecue or weeknight dinner.

Ingredients

• 1.5 lbs chicken breast, cut into strips
• 1/4 cup pure maple syrup
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a bowl, whisk together 1/4 cup pure maple syrup, 2 tbsp soy sauce, 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Add the chicken strips to the bowl, ensuring each piece is well coated. Marinate in the refrigerator for at least 30 minutes.
3. Preheat your grill to medium-high heat (about 375°F).
4. Grill the chicken strips for 5-6 minutes on each side, or until the internal temperature reaches 165°F and the glaze is caramelized.

The smoky paprika and sweet maple create a glaze that’s irresistibly sticky and packed with flavor, perfect for those who love a touch of sweetness in their savory dishes.

Tip: For an extra smoky flavor, try using a charcoal grill or adding a dash of liquid smoke to the marinade.

Grilled Chicken Strip and Spinach Flatbread

Transform your weeknight dinner with this Grilled Chicken Strip and Spinach Flatbread, a dish that combines juicy chicken, fresh spinach, and melted cheese on a crispy flatbread base.

Ingredients

• 1 lb chicken breast, cut into strips
• 2 cups fresh spinach, roughly chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup ricotta cheese
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 4 pieces flatbread

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. In a bowl, toss the chicken strips with 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
3. Grill the chicken for 6-7 minutes on each side, or until fully cooked and slightly charred. Remove from grill and let rest for 5 minutes.
4. Brush each flatbread with the remaining 1 tbsp olive oil and grill for 2 minutes on each side to crisp up.
5. Spread 2 tbsp of ricotta cheese on each flatbread, then top with grilled chicken strips, fresh spinach, and shredded mozzarella.
6. Return the flatbreads to the grill, cover, and cook for another 3-4 minutes, or until the cheese is melted and bubbly.

The combination of creamy ricotta, smoky grilled chicken, and fresh spinach makes this flatbread a standout dish that’s as satisfying as it is simple to make.

Tip: For an extra flavor boost, drizzle the finished flatbreads with a little balsamic glaze before serving.

Cajun Grilled Chicken Pasta

Spice up your dinner routine with this Cajun Grilled Chicken Pasta, a dish that brings the bold flavors of Louisiana right to your table.

Ingredients

• 8 oz penne pasta
• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, heat 1 tbsp olive oil in a grill pan over medium-high heat. Season the chicken breasts with 1 tbsp Cajun seasoning and grill for 6-7 minutes per side, or until fully cooked. Let rest for 5 minutes, then slice.
3. In the same pan, heat the remaining 1 tbsp olive oil. Add the sliced bell peppers and minced garlic, sautéing for 3-4 minutes until softened.
4. Reduce heat to low and pour in the heavy cream, stirring gently. Add the grated Parmesan cheese, stirring until the sauce thickens slightly. Season with salt and pepper to taste.
5. Add the cooked pasta and sliced chicken to the pan, tossing to coat everything in the creamy Cajun sauce.
6. Garnish with fresh parsley before serving.

The magic of this dish lies in the smoky grilled chicken paired with the creamy, spicy sauce, creating a harmony of flavors that’s irresistibly comforting.

Tip: For an extra kick, add a pinch of red pepper flakes to the sauce while it simmers.

Grilled Chicken Strip and Sweet Potato Hash

Bring a little sunshine to your breakfast or brunch with this hearty Grilled Chicken Strip and Sweet Potato Hash, a dish that’s as nutritious as it is delicious.

Ingredients

• 1 lb chicken breast, cut into strips
• 2 medium sweet potatoes, diced into 1/2-inch cubes
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your grill to medium-high heat (about 375°F). Season the chicken strips with 1/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder.
2. Grill the chicken strips for 4-5 minutes per side, or until fully cooked through. Remove from grill and set aside.
3. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the diced sweet potatoes, remaining 1/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 1/2 tsp paprika. Stir to coat evenly.
4. Cook the sweet potatoes, stirring occasionally, for about 15 minutes or until they are tender and slightly crispy on the edges.
5. Add the grilled chicken strips back into the skillet with the sweet potatoes, tossing gently to combine. Cook for an additional 2 minutes to warm through.
6. Sprinkle with chopped fresh parsley before serving.

The smoky paprika and garlic-infused sweet potatoes pair perfectly with the juicy grilled chicken, creating a dish that’s bursting with flavor and texture.

Tip: For an extra kick, add a pinch of cayenne pepper to the sweet potatoes while they cook.

Grilled Chicken Strip and Broccoli Casserole

This Grilled Chicken Strip and Broccoli Casserole is a hearty, comforting dish that brings together smoky grilled chicken and tender broccoli in a creamy, cheesy sauce. Perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 1 lb grilled chicken strips
• 2 cups broccoli florets
• 1 cup shredded cheddar cheese
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup breadcrumbs
• 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large bowl, mix together the grilled chicken strips, broccoli florets, cheddar cheese, mayonnaise, sour cream, Parmesan cheese, garlic powder, salt, and black pepper until well combined.
3. Spread the mixture evenly into the prepared baking dish.
4. In a small bowl, combine the breadcrumbs and melted butter, then sprinkle over the top of the casserole.
5. Bake for 25 minutes, or until the top is golden and the casserole is bubbly around the edges.

The secret to this casserole’s irresistible appeal is the smoky flavor of the grilled chicken paired with the crisp-tender broccoli, all enveloped in a rich, cheesy sauce. It’s a crowd-pleaser that’s as easy to make as it is delicious.

Tip: For an extra crispy topping, broil the casserole for the last 2-3 minutes of baking time.

Conclusion

We hope this roundup of 20 delicious Tyson Grilled Chicken Strips recipes inspires your next meal, no matter the occasion! From quick dinners to party favorites, there’s something for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!