22 Delicious Sunday Lunch Recipes for Every Taste

Sunday lunch is a cherished tradition for many families—a time to gather around the table, share stories, and enjoy a satisfying meal together.

Whether you’re looking for hearty roasts, light salads, comforting casseroles, or fresh seafood dishes, the right recipe can make your Sunday extra special.

In this article, we’ve compiled 22 Sunday lunch recipes that are perfect for any taste or occasion.

From classic favorites like roast chicken and shepherd’s pie to lighter options like Mediterranean grain bowls and veggie frittatas, there’s something here for everyone.

Each recipe is easy to follow, flavorful, and designed to bring family and friends together over a delicious meal.

22 Delicious Sunday Lunch Recipes for Every Taste

With these 22 Sunday lunch recipes, you’ll never run out of ideas for your weekly family meal.

From indulgent roasts to lighter, fresher options, these dishes bring warmth, flavor, and variety to your table.

Try a few new recipes each week, and you’ll turn your Sunday lunch into a cherished tradition that everyone looks forward to.

Roast Chicken with Herb Butter

A traditional roast chicken makes the perfect centerpiece for a comforting Sunday lunch.

This recipe uses a simple herb butter mixture rubbed under the skin, which keeps the meat juicy and infuses it with rich flavor.

Paired with roasted vegetables, it’s a wholesome, family-style meal that feels both rustic and elegant.

Ingredients

• 1 whole chicken (about 4–5 lbs)
• 4 tbsp unsalted butter, softened
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tbsp fresh parsley, finely chopped
• 1 lemon, halved
• 1 onion, quartered
• 4 carrots, cut into chunks
• 4 potatoes, quartered
• 2 tbsp olive oil
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a small bowl, mix the softened butter with garlic, rosemary, thyme, and parsley. Season with salt and pepper.
3. Gently loosen the skin of the chicken by sliding your fingers underneath. Spread half of the herb butter under the skin and the remaining half over the top of the chicken.
4. Stuff the cavity with lemon halves and onion. Tie the legs together with kitchen twine.
5. Place carrots and potatoes in a roasting pan, drizzle with olive oil, season with salt and pepper, and toss to coat.
6. Place the chicken on top of the vegetables. Roast for 1 hour 20 minutes, or until the internal temperature reaches 165°F (74°C).
7. Let the chicken rest for 10–15 minutes before carving. Serve with the roasted vegetables.

This herb-butter roast chicken is the kind of dish that brings everyone to the table.

Juicy meat, crispy golden skin, and caramelized vegetables make it an irresistible Sunday lunch favorite.

Beef Pot Roast

A slow-cooked beef pot roast is hearty, comforting, and perfect for a lazy Sunday lunch.

The beef becomes melt-in-your-mouth tender while simmering in a rich broth with vegetables and herbs.

This one-pot meal feels cozy and fills the home with irresistible aromas.

Ingredients

• 3–4 lbs beef chuck roast
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 carrots, cut into large chunks
• 3 celery stalks, chopped
• 2 cups beef broth
• 1 cup red wine (optional, can replace with more broth)
• 2 tbsp tomato paste
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and black pepper to taste

Instructions

1. Season the beef roast generously with salt and pepper.
2. Heat oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 4–5 minutes per side. Remove and set aside.
3. In the same pot, sauté onions, garlic, carrots, and celery until softened, about 5 minutes.
4. Stir in tomato paste and cook for 2 minutes. Pour in beef broth and red wine, scraping the bottom to release browned bits.
5. Add bay leaves, thyme, and rosemary. Return the beef to the pot.
6. Cover and cook in the oven at 325°F (165°C) for 3–3½ hours, or until the beef is fork-tender.
7. Remove the beef, slice or shred, and serve with the vegetables and pan juices.

This tender pot roast is a true comfort food classic, with flavors deepened by slow cooking.

It’s a satisfying Sunday lunch that pairs beautifully with crusty bread or mashed potatoes.

Baked Salmon with Lemon and Dill

If you’re looking for something lighter yet elegant for Sunday lunch, baked salmon with lemon and dill is a refreshing choice.

The fish stays moist while baking and is brightened with citrus and herbs, making it both flavorful and nourishing.

Ingredients

• 4 salmon fillets (6 oz each)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 lemon, thinly sliced
• 2 tbsp fresh dill, chopped
• Salt and black pepper to taste
• 1 tsp paprika
• 1 bunch asparagus, trimmed
• 1 tbsp butter

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place salmon fillets skin-side down on the sheet. Drizzle with olive oil and rub with garlic, paprika, salt, and pepper.
3. Arrange lemon slices over the salmon fillets. Sprinkle with fresh dill.
4. Place asparagus around the salmon and toss with olive oil, salt, and pepper. Add a few small butter pieces on top for richness.
5. Bake for 15–18 minutes, or until salmon flakes easily with a fork and asparagus is tender.
6. Serve warm with a side of rice, roasted potatoes, or salad.

This baked salmon dish is fresh, healthy, and full of flavor.

It makes for a lighter Sunday lunch while still feeling special enough to enjoy with family or guests.

Honey Glazed Ham

A honey glazed ham is a timeless Sunday lunch centerpiece that balances savory meat with a sweet, sticky glaze.

Slowly baked, the ham turns tender and juicy, while the caramelized crust adds a beautiful finishing touch.

This dish is ideal for family gatherings when you want something impressive but easy to prepare.

Ingredients

• 1 fully cooked bone-in ham (6–8 lbs)
• 1 cup honey
• ½ cup brown sugar
• ¼ cup Dijon mustard
• ¼ cup apple cider vinegar
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp ground nutmeg

Instructions

1. Preheat the oven to 325°F (165°C). Place the ham on a roasting rack in a large pan, fat side up.
2. Score the surface of the ham in a diamond pattern with a sharp knife. This helps the glaze soak in.
3. Cover the ham loosely with foil and bake for 1½ hours.
4. In a saucepan, combine honey, brown sugar, mustard, vinegar, cinnamon, cloves, and nutmeg. Simmer for 5 minutes until slightly thickened.
5. Remove ham from oven, discard foil, and brush generously with glaze.
6. Continue baking, uncovered, for another 30–40 minutes, basting with glaze every 10 minutes until glossy and caramelized.
7. Rest for 15 minutes before carving.

With its sweet and savory balance, honey glazed ham is a festive Sunday lunch that serves a crowd beautifully.

Pair it with roasted vegetables or a crisp salad for a complete meal.

Chicken Pot Pie

Chicken pot pie is the ultimate comfort food, perfect for a cozy Sunday lunch.

Encased in a buttery, flaky crust, the creamy chicken and vegetable filling delivers warmth and homestyle goodness in every bite.

Ingredients

• 2 tbsp butter
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 2 cups cooked chicken, shredded
• 1 cup frozen peas
• 3 tbsp flour
• 2 cups chicken broth
• 1 cup milk or cream
• 1 tsp thyme
• Salt and black pepper to taste
• 1 sheet puff pastry, thawed
• 1 egg, beaten

Instructions

1. Preheat oven to 400°F (200°C).
2. In a skillet, melt butter and sauté onion, carrots, celery, and garlic until soft.
3. Sprinkle flour over vegetables, stirring to coat. Slowly whisk in chicken broth and milk until thickened.
4. Stir in shredded chicken, peas, thyme, salt, and pepper. Simmer for 5 minutes.
5. Transfer filling into a baking dish. Place puff pastry on top, sealing the edges. Cut small slits for steam.
6. Brush pastry with beaten egg. Bake for 25–30 minutes until golden and bubbly.
7. Let cool slightly before serving.

This chicken pot pie is hearty, creamy, and comforting.

It’s a crowd-pleasing Sunday lunch that feels like a warm hug on a plate.

Vegetable Lasagna

A wholesome vegetable lasagna makes a great meat-free Sunday lunch option.

Layers of roasted vegetables, creamy ricotta, and gooey mozzarella create a rich dish that satisfies vegetarians and meat lovers alike.

Ingredients

• 2 zucchini, sliced lengthwise
• 2 eggplants, sliced into rounds
• 2 red bell peppers, sliced
• 2 tbsp olive oil
• 2 cups ricotta cheese
• 1 egg
• 1 cup grated Parmesan cheese
• 3 cups marinara sauce
• 9 lasagna noodles, cooked
• 2 cups shredded mozzarella cheese
• 1 tsp dried oregano
• Salt and black pepper to taste

Instructions

1. Preheat oven to 375°F (190°C). Arrange zucchini, eggplants, and peppers on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 20 minutes.
2. In a bowl, mix ricotta with egg, Parmesan, oregano, salt, and pepper.
3. In a baking dish, spread a thin layer of marinara sauce. Place 3 lasagna noodles, followed by roasted vegetables, ricotta mixture, and mozzarella. Repeat layers until ingredients are used, ending with marinara and mozzarella on top.
4. Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes until golden and bubbly.
5. Let rest for 10 minutes before slicing.

Vegetable lasagna is a hearty, cheesy, and flavorful choice for Sunday lunch.

It’s a satisfying dish that’s both comforting and nutritious, perfect for sharing with family.

Roast Leg of Lamb

A roast leg of lamb is a classic Sunday lunch centerpiece that brings elegance and robust flavor to the table.

Slow roasting ensures tender meat, while garlic and herbs create a fragrant crust that pairs beautifully with roasted potatoes or seasonal vegetables.

Ingredients

• 1 bone-in leg of lamb (5–6 lbs)
• 4 cloves garlic, sliced
• 3 tbsp olive oil
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 lemon, zested and juiced
• Salt and black pepper to taste

Instructions

1. Preheat oven to 350°F (175°C).
2. Make small slits all over the lamb and insert garlic slices.
3. Mix olive oil, rosemary, thyme, lemon zest, lemon juice, salt, and pepper into a paste. Rub it all over the lamb.
4. Place lamb on a roasting rack in a pan. Roast for 1 hour 45 minutes to 2 hours, or until internal temperature reaches 135°F (57°C) for medium-rare.
5. Rest for 20 minutes before carving.

This roast leg of lamb is savory, aromatic, and perfect for a traditional Sunday lunch.

Pair with roasted vegetables and mint sauce for a complete meal.

Shrimp Scampi Pasta

Shrimp scampi pasta is a lighter yet indulgent Sunday lunch.

Tender shrimp are sautéed in garlic and butter, then tossed with pasta and a splash of lemon for brightness. It’s quick, flavorful, and elegant.

Ingredients

• 1 lb spaghetti or linguine
• 1 lb large shrimp, peeled and deveined
• 4 tbsp butter
• 2 tbsp olive oil
• 4 cloves garlic, minced
• ½ cup white wine or chicken broth
• 1 lemon, juiced
• ¼ cup fresh parsley, chopped
• Salt and black pepper to taste

Instructions

1. Cook pasta according to package directions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil and butter. Add garlic and sauté until fragrant.
3. Add shrimp and cook 2–3 minutes per side until pink. Remove shrimp and set aside.
4. Pour in white wine and lemon juice, simmering for 2–3 minutes.
5. Toss pasta in the sauce, return shrimp, and mix with parsley. Season with salt and pepper.
6. Serve warm with grated Parmesan if desired.

Shrimp scampi pasta is a fresh, zesty, and satisfying dish that makes an excellent Sunday lunch when you want something quick yet impressive.

Stuffed Bell Peppers

Stuffed bell peppers are a wholesome and colorful Sunday lunch.

Packed with a mixture of rice, ground beef, and seasonings, then baked with cheese on top, they’re hearty and delicious while still balanced with vegetables.

Ingredients

• 6 bell peppers, tops removed and seeds cleaned
• 1 lb ground beef or turkey
• 1 cup cooked rice
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes (14 oz)
• 1 tsp oregano
• 1 tsp paprika
• 1 cup shredded mozzarella cheese
• Salt and black pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. In a skillet, cook ground beef with onion and garlic until browned. Drain excess fat.
3. Stir in rice, tomatoes, oregano, paprika, salt, and pepper. Simmer for 5 minutes.
4. Spoon mixture into peppers and place them upright in a baking dish.
5. Sprinkle mozzarella over the top. Cover with foil and bake 30 minutes.
6. Remove foil and bake an additional 10 minutes until cheese is golden.

Stuffed bell peppers are hearty and full of flavor, making them a family-friendly Sunday lunch.

They can be served with a side salad for a balanced meal.

BBQ Pulled Pork Sandwiches

BBQ pulled pork sandwiches are perfect for a casual Sunday lunch.

Slow-cooked pork shoulder is shredded and tossed in tangy barbecue sauce, then piled onto buns with coleslaw for crunch.

Ingredients

• 3 lbs pork shoulder
• 1 onion, sliced
• 1 cup barbecue sauce
• 1 cup chicken broth
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 6 sandwich buns
• 2 cups coleslaw

Instructions

1. Place pork shoulder in a slow cooker with onion, broth, brown sugar, paprika, and garlic powder.
2. Cook on low for 8 hours or high for 4 hours until pork is tender.
3. Remove pork, shred with forks, and return to the slow cooker. Stir in barbecue sauce.
4. Serve pork on buns topped with coleslaw.

These BBQ pulled pork sandwiches are smoky, tangy, and satisfying.

They make a relaxed Sunday lunch everyone will love.

Spinach and Mushroom Quiche

A spinach and mushroom quiche is a savory pie that feels both light and filling, making it a lovely option for a Sunday lunch.

With a buttery crust and creamy egg filling, it’s perfect served warm or at room temperature.

Ingredients

• 1 pie crust (store-bought or homemade)
• 1 tbsp butter
• 1 onion, diced
• 2 cups mushrooms, sliced
• 3 cups spinach, chopped
• 4 eggs
• 1 cup milk or cream
• 1 cup shredded Gruyère or cheddar cheese
• Salt and black pepper to taste

Instructions

1. Preheat oven to 375°F (190°C). Fit pie crust into a tart or pie dish.
2. In a skillet, melt butter and sauté onion and mushrooms until browned. Add spinach and cook until wilted.
3. In a bowl, whisk eggs with milk, salt, and pepper.
4. Spread vegetables over crust, top with cheese, and pour egg mixture on top.
5. Bake for 35–40 minutes until set and golden.
6. Cool slightly before slicing.

This spinach and mushroom quiche is flavorful, creamy, and versatile.

It’s a delightful Sunday lunch paired with a fresh green salad.

Mediterranean Grain Bowl

A Mediterranean grain bowl is a fresh and nourishing option for Sunday lunch.

Filled with whole grains, roasted vegetables, chickpeas, and a drizzle of tzatziki, it’s colorful, healthy, and satisfying.

Ingredients

• 2 cups cooked quinoa or farro
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 cup roasted red peppers, sliced
• 1 cup chickpeas, roasted or canned
• ½ cup Kalamata olives
• ½ cup feta cheese, crumbled
• 2 tbsp olive oil
• 2 tbsp lemon juice
• ½ cup tzatziki sauce

Instructions

1. Prepare quinoa or farro according to package instructions.
2. Arrange grains in serving bowls. Top with tomatoes, cucumber, roasted peppers, chickpeas, olives, and feta.
3. Drizzle with olive oil and lemon juice.
4. Finish with a spoonful of tzatziki before serving.

This Mediterranean grain bowl is fresh, wholesome, and customizable.

It’s a vibrant Sunday lunch that balances nutrition with bold Mediterranean flavors.

Shepherd’s Pie

Shepherd’s pie is a comforting and hearty dish, ideal for a satisfying Sunday lunch.

Made with a savory ground meat filling and topped with creamy mashed potatoes, it’s baked until golden and bubbling, making it a true family favorite.

Ingredients

• 1 lb ground lamb or beef
• 1 onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 tsp Worcestershire sauce
• 1 tsp thyme
• 3 cups mashed potatoes
• 2 tbsp butter
• Salt and black pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. In a skillet, cook ground meat with onion, carrots, and garlic until browned.
3. Stir in tomato paste, beef broth, Worcestershire, thyme, salt, and pepper. Simmer for 10 minutes until slightly thickened.
4. Stir in peas and transfer mixture to a baking dish.
5. Spread mashed potatoes over the filling, smoothing the top with a fork. Dot with butter.
6. Bake for 25–30 minutes until golden and bubbling.

Shepherd’s pie is rich, comforting, and delicious. It’s a timeless Sunday lunch that warms both the stomach and the soul.

Roast Pork with Apples

Roast pork with apples is a dish that brings savory and sweet flavors together beautifully.

Juicy pork loin is roasted alongside caramelized apples and onions, creating a flavorful Sunday lunch that feels both rustic and refined.

Ingredients

• 3 lb pork loin roast
• 3 apples, sliced
• 2 onions, sliced
• 2 tbsp olive oil
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 tsp rosemary
• Salt and black pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Place apples and onions in a roasting pan, drizzle with olive oil, and season with salt and pepper.
3. Rub pork with Dijon mustard, honey, rosemary, salt, and pepper.
4. Place pork over the apple mixture. Roast for 1–1½ hours, until pork reaches 145°F (63°C).
5. Let rest 10 minutes before slicing. Serve with apples and onions.

This roast pork with apples is tender, juicy, and full of flavor.

It makes a refined yet cozy Sunday lunch, perfect for family gatherings.

Baked Ziti

Baked ziti is a cheesy, comforting pasta casserole that’s perfect for Sunday lunch.

With layers of pasta, rich tomato sauce, and plenty of melted cheese, it’s hearty enough to feed a crowd and easy to prepare ahead of time.

Ingredients

• 1 lb ziti pasta
• 1 jar marinara sauce (24 oz)
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• ½ cup Parmesan cheese
• 1 tsp oregano
• 1 tsp basil
• Salt and black pepper to taste

Instructions

1. Preheat oven to 375°F (190°C). Cook ziti according to package instructions and drain.
2. In a bowl, mix ricotta with oregano, basil, salt, and pepper.
3. In a baking dish, spread some marinara sauce, then layer pasta, ricotta mixture, mozzarella, and more sauce. Repeat layers, finishing with mozzarella and Parmesan on top.
4. Cover with foil and bake for 20 minutes. Remove foil and bake another 15 minutes until golden and bubbly.
5. Let rest for 5 minutes before serving.

Baked ziti is cheesy, saucy, and filling.

It’s the perfect Sunday lunch when you want something hearty and comforting.

Lemon Herb Grilled Chicken

Lemon herb grilled chicken is a light, flavorful option for Sunday lunch.

Marinated in lemon juice, garlic, and herbs, the chicken is grilled until tender and juicy, then served with a fresh side salad or grains.

Ingredients

• 4 chicken breasts
• 3 tbsp olive oil
• 2 lemons, juiced and zested
• 3 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp thyme
• Salt and black pepper to taste

Instructions

1. In a bowl, mix olive oil, lemon juice, lemon zest, garlic, parsley, thyme, salt, and pepper.
2. Add chicken and marinate for at least 30 minutes (up to overnight).
3. Preheat grill to medium heat. Grill chicken for 6–7 minutes per side until fully cooked.
4. Rest for 5 minutes before slicing.

This lemon herb grilled chicken is simple, fresh, and delicious.

It’s a lighter Sunday lunch that pairs well with roasted vegetables, rice, or salad.

Ratatouille

Ratatouille is a French vegetable stew that makes a vibrant and healthy Sunday lunch.

With zucchini, eggplant, tomatoes, and peppers simmered in olive oil and herbs, it’s both hearty and light, and perfect for serving with crusty bread.

Ingredients

• 1 eggplant, diced
• 2 zucchini, diced
• 1 red bell pepper, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 tomatoes, chopped
• 3 tbsp olive oil
• 1 tsp thyme
• 1 tsp basil
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a large pan. Add onion and garlic, cooking until softened.
2. Add eggplant, zucchini, and pepper. Cook for 10 minutes until tender.
3. Stir in tomatoes, thyme, basil, salt, and pepper. Simmer for 20 minutes until thickened.
4. Serve warm with bread or over rice.

Ratatouille is colorful, nourishing, and flavorful. It makes a light yet satisfying Sunday lunch that celebrates fresh vegetables.

Chicken Caesar Salad

Chicken Caesar salad is a lighter but still hearty Sunday lunch option.

Crisp romaine lettuce, juicy grilled chicken, crunchy croutons, and creamy Caesar dressing combine for a simple yet satisfying meal.

Ingredients

• 2 chicken breasts
• 2 tbsp olive oil
• 1 head romaine lettuce, chopped
• ½ cup croutons
• ¼ cup Parmesan cheese, shaved
• ½ cup Caesar dressing
• Salt and black pepper to taste

Instructions

1. Season chicken breasts with olive oil, salt, and pepper. Grill or pan-sear until fully cooked. Slice thinly.
2. In a large bowl, toss romaine with Caesar dressing.
3. Top with chicken, croutons, and Parmesan. Serve immediately.

Chicken Caesar salad is fresh, crisp, and flavorful.

It’s a great choice for a lighter Sunday lunch that doesn’t sacrifice taste.

Teriyaki Glazed Salmon

Teriyaki glazed salmon is a flavorful and slightly sweet dish perfect for a Sunday lunch.

The sticky glaze caramelizes in the oven, keeping the salmon moist and tender while giving it a delicious umami kick.

Ingredients

• 4 salmon fillets (6 oz each)
• ¼ cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tsp sesame oil
• 2 green onions, sliced
• Sesame seeds for garnish

Instructions

1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil.
3. Place salmon fillets on a baking sheet lined with parchment paper and brush with teriyaki sauce.
4. Bake for 12–15 minutes until salmon is cooked through and glaze is caramelized.
5. Garnish with green onions and sesame seeds before serving.

This teriyaki glazed salmon is sweet, savory, and tender.

It’s an easy yet impressive Sunday lunch that pairs perfectly with rice and steamed vegetables.

Caprese Chicken

Caprese chicken combines the flavors of fresh tomatoes, mozzarella, and basil with tender, pan-seared chicken.

It’s a bright, flavorful, and visually appealing dish for a simple yet elegant Sunday lunch.

Ingredients

• 4 chicken breasts
• 2 tbsp olive oil
• Salt and black pepper to taste
• 2 large tomatoes, sliced
• 8 oz fresh mozzarella, sliced
• ½ cup fresh basil leaves
• 2 tbsp balsamic glaze

Instructions

1. Season chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat.
2. Cook chicken 5–6 minutes per side until fully cooked and golden brown.
3. Top each chicken breast with tomato and mozzarella slices. Cover with a lid and cook 2–3 minutes until mozzarella melts.
4. Remove from heat, garnish with basil, and drizzle with balsamic glaze.

Caprese chicken is fresh, colorful, and delicious. It’s a light and satisfying Sunday lunch that feels special without being complicated.

Mediterranean Stuffed Chicken

Mediterranean stuffed chicken is juicy, flavorful, and filled with a delicious mix of spinach, feta, and sun-dried tomatoes.

It’s a perfect dish for a Sunday lunch that is both elegant and satisfying.

Ingredients

• 4 boneless chicken breasts
• 1 cup fresh spinach, chopped
• ½ cup feta cheese, crumbled
• ¼ cup sun-dried tomatoes, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and black pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut a pocket in each chicken breast.
3. In a bowl, mix spinach, feta, sun-dried tomatoes, and garlic. Stuff each chicken breast with the mixture.
4. Heat olive oil in an oven-safe skillet. Sear chicken 2–3 minutes per side until golden.
5. Transfer skillet to the oven and bake for 15–20 minutes until chicken is fully cooked.

Mediterranean stuffed chicken is savory, cheesy, and full of flavor. It’s a hearty and elegant option for Sunday lunch.

Veggie Frittata

A veggie frittata is a light and versatile Sunday lunch option.

Packed with eggs, seasonal vegetables, and cheese, it’s easy to make and perfect for serving warm or at room temperature.

Ingredients

• 6 large eggs
• ¼ cup milk
• 1 cup bell peppers, diced
• 1 cup zucchini, diced
• ½ cup onion, diced
• ½ cup shredded cheese (cheddar or mozzarella)
• 2 tbsp olive oil
• Salt and black pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet. Sauté onions, peppers, and zucchini until tender.
3. In a bowl, whisk eggs with milk, salt, and pepper. Pour over the vegetables.
4. Sprinkle cheese on top and cook on the stove for 2–3 minutes until edges begin to set.
5. Transfer skillet to the oven and bake 12–15 minutes until fully set.

This veggie frittata is fluffy, colorful, and flavorful. It’s a perfect light Sunday lunch that’s satisfying and packed with nutrients.