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Totally Healthy, Quick, Easy Grill Recipes!!


Take advantage of your grill this Summer with these easy, healthy, quick recipes!!

Lemon Butter Salmon Foil Packs

TOTAL TIME: 0:20

PREP: 0:10

LEVEL: EASY

SERVES: 4-6

INGREDIENTS

  • 2 zucchinis, thinly sliced

  • 2 cloves garlic, minced

  • kosher salt

  • Freshly ground pepper

  • 2 lemons, thinly sliced

  • 4-6 salmon fillets

  • 4 tbsp. butter, divided

  • 4 sprigs thyme

  • white wine

  • Fresh parsley, for garnish

DIRECTIONS

  1. Preheat grill to medium-high.

  2. Lay a large piece of foil on a flat surface. Top with a single layer of sliced zucchini and scatter some garlic on top.

  3. Season with salt and pepper, then lay a few lemon slices down. Top with a salmon fillet and season with more salt and pepper.

  4. Place a tablespoon of butter on top of the salmon fillet. Add a sprig of thyme, then pour a small splash of white wine over salmon.

  5. Fold the foil in half then fold up the edges to seal the packet. Repeat with remaining ingredients to make four packets.

  6. Place packets on grill and cook until the salmon is cooked through and the zucchini is tender, 10 to 12 minutes.

  7. Garnish with parsley and serve warm.

Best Grilled Chicken Breast

TOTAL TIME: 0:20

PREP: 0:20

LEVEL: EASY

SERVES: 3

INGREDIENTS

  • 2 tbsp. extra-virgin olive oil

  • 3 boneless skinless chicken breasts

  • 1 lemon, halved

  • kosher salt

  • Freshly ground black pepper

  • 1/4 c. fresh parsley

DIRECTIONS

  1. Preheat grill on high, 5 minutes. Once hot, carefully use tongs to rub an oiled paper towel over grates to clean and ensure no food residue or dirt.

  2. Drizzle olive oil on chicken breast and cut sides of lemon, then season chicken generously with salt and pepper. Using long tongs, place chicken breasts on grill and cook, covered on high, 3 minutes. Flip breasts and continue cooking on high, 3 more minutes.

  3. Reduce grill heat to low and flip chicken again. Place lemons, cut side down, on grill. Cover and continue cooking, 3 minutes more. Flip chicken again and cook 3 more minutes on low, or until a meat thermometer reads 160° when inserted into the thickest part of the meat.

  4. To serve, remove chicken and lemons to plate. Squeeze grilled lemon on chicken and top with parsley.

Grilled Zucchini

Here's your healthy, go-to summer side.

TOTAL TIME: 0:10

PREP: 0:10

LEVEL: EASY

SERVES: 2

INGREDIENTS

  • 2 large zucchini, sliced into rounds (or into thin strips)

  • 1 tbsp. extra-virgin olive oil

  • 1 tsp. garlic powder

  • 1/4 tsp. crushed red pepper flakes

  • 1/2 tsp. lemon zest

  • kosher salt

  • Freshly ground black pepper

  • 1/4 c. balsamic vinegar

DIRECTIONS

  1. Preheat grill on high. In a large bowl, toss zucchini with olive oil, garlic powder, red pepper flakes, and lemon zest. Season with salt and pepper.

  2. Once grill is hot, carefully use tongs to rub an oiled paper towel over grates to clean.

  3. Using tongs, place zucchini on grill. Cover and cook, 2 minutes. Flip and continue cooking on high, covered, 2 minutes more.

  4. Reduce heat to low, flip zucchini, and brush lightly with balsamic vinegar. Continue cooking up to 1 minute, uncovered. Serve warm.

Honey-Lime Chicken Skewers

TOTAL TIME: 0:20

PREP TIME: 0:10

LEVEL: EASY

SERVES: 3

INGREDIENTS

  • 3 tablespoons soy sauce

  • 2 tablespoons honey

  • 1 tablespoon vegetable oil

  • juice of one lime

  • 2 garlic cloves, minced

  • 1-2 teaspoon Siracha

  • red pepper flakes, to taste

  • 2 tablespoon cilantro

  • 1 pound skinless, boneless chicken breasts

DIRECTIONS

  1. In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly.

  2. Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour.

  3. Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.

Pesto Shrimp Skewers

These three ingredient skewers—shrimp, pesto, and lemon—are easy enough for a weeknight or classy enough for guests.

TOTAL TIME: 0:25

PREP: 0:15

LEVEL: EASY

YIELD: 8 SKEWERS

INGREDIENTS

  • 1 lb. medium or large frozen shrimp, deveined, thawed

  • 3 lemons, thinly sliced

  • 8 skewers, soaked in water 20 minutes

  • Extra virgin olive oil, for drizzling

  • kosher salt

  • Freshly ground black pepper

  • 1/2 c. pesto

DIRECTIONS

  1. Preheat grill to medium-high. Skewer shrimp and lemon slice. Drizzle with olive oil and season with salt and pepper. Grill, turning occasionally, until shrimp is opaque and lemons slightly charred, 4 to 5 minutes.

  2. Brush with pesto and serve.

Zucchini and Cauliflower Feta Skewers

Shaving the zucchini into long strips and then curling them creates a gorgeous effect.

LEVEL: EASY

YIELD: 8 SKEWERS

INGREDIENTS

  • 4 large zucchini and summer squash

  • 1 head cauliflower, cut into florets

  • 8 skewers, soaked in water for 20 minutes

  • Extra-virgin olive oil, for drizzling

  • kosher salt

  • Freshly ground black pepper

  • 1/4 c. crumbled feta

  • 8 skewers, soaked in water for 20 minutes

DIRECTIONS

  1. Preheat grill to medium-high. Shave zucchini and yellow squash into long strips using a Y peeler or mandolin. Skewer zucchini, yellow squash, and cauliflower. Drizzle with olive oil and season with salt and pepper.

  2. Grill, turning occasionally, until vegetables are tender and slightly charred, 10 to 12 minutes.

  3. Crumble with feta.


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