Think grilling season is going to kill your beach bod? Not with these healthy recipes! We’re giving you healthy grilling recipes you can enjoy all summer long. Whether you’re having a summer cookout or cooking dinner after a busy day, these juicy, flavorful recipes will not disappoint.
3/4 cup balsamic vinegar
1 teaspoon garlic powder
2 tablespoons honey
2 tablespoons extra-virgin olive oil
2 teaspoons Italian seasoning
Freshly ground black pepper
4 boneless, skinless chicken breasts
4 slices mozzarella
4 slices avocado
4 slices tomato
2 tablespoons freshly sliced basil, for garnish
Balsamic glaze, for drizzling
- In a small bowl, whisk together balsamic vinegar, garlic powder, honey, oil and Italian seasoning and season with salt and pepper. Pour over chicken and marinate for 20 minutes.
- When ready to grill, heat grill to medium-high. Oil grates and grill chicken until charred and cooked through, 8 minutes per side.
- Top chicken with mozzarella, avocado and tomato and cover grill to melt, 2 minutes.
- Garnish with basil and drizzle with balsamic glaze.
1/4 cup canola mayonnaise
2 teaspoons chopped shallot (from 1 shallot)
1/2 tablespoon chopped fresh tarragon
2 teaspoons fresh lemon juice (from 1 lemon)
1 teaspoon Dijon mustard
1 teaspoon Champagne vinegar
1/4 teaspoon paprika
1 pound sea scallops (about 16 scallops)
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Fresh thyme, tarragon or chives
- Process mayonnaise, shallot, capers, tarragon, lemon juice, mustard, vinegar and paprika in a small food processor or blender until smooth, about 1 minute. Transfer to a small bowl; cover and refrigerate until ready to use.
- Preheat grill to medium-high (400°F to 450°F) or heat a grill pan over medium-high. Pat scallops completely dry with paper towels, brush with olive oil and sprinkle both sides with salt and pepper. Place scallops, 1 at a time, on oiled grates at least 1 inch apart. Grill, uncovered, until scallops are cooked 1/4 inch of the way up, no longer stick to grate and grill marks appear, about 1 1/2 minutes. Flip each scallop over in the same order in which they were placed on the grill and cook an additional 1 1/2 minutes. Remove from grill and let rest for 1 minute. Serve with remoulade sauce. Garnish with thyme, tarragon or chives.
4 (6-oz.) salmon fillets
Freshly ground black pepper
4 tablespoons butter
1/2 cup lime juice
1/4 cup honey
2 garlic cloves, minced
2 tablespoons chopped cilantro
- Season salmon with salt and pepper. Heat grill and place salmon on grill, flesh side down. Cook for 8 minutes then flip and cook on other side until salmon is cooked through, 6 minutes more. Let rest for 5 minutes.
- Meanwhile, make sauce; In a medium saucepan over medium heat, add butter, lime juice, honey and garlic. Stir until butter is melted and all ingredients are combined. Turn off heat and add cilantro.
- Pour sauce over salmon and serve.
3 pounds carrots with tops, scrubbed, tops trimmed to 1 inch
2 bunched spring onions or scallions, tops trimmed, halved lengthwise
4 tablespoons olive oil, divided
1 teaspoon cumin seeds
1 serrano chili, finely chopped, plus more sliced for serving
1 cup plain whole-milk Greek yogurt
1/4 cup fresh lime juice
2 tablespoons chopped mint, plus leaves for serving
A spice mill or mortar and pestle
- Prepare grill for medium-low heat. Toss carrots and spring onions on a rimmed baking sheet with 2 tablespoons oil; season with salt. Grill (covered if possible), turning often and moving to a cooler part of the grill if they are browning too quickly, until crisp-tender, 15 to 20 minutes.
- Meanwhile, toast cumin in a dry small skillet over medium heat, tossing often, until slightly darkened and fragrant, about 2 minutes. Let cool; grind in spice mill or with mortar and pestle. Mix in a medium bowl with chopped serrano, yogurt, lime juice, chopped mint and remaining 2 tablespoons oil; season with salt
- Spoon yogurt onto a platter; arrange carrots and onions over. Top with mint leaves and sliced chili.
8 corn tortillas
1-pound raw jumbo shrimp, peeled and deveined
1 teaspoon chili powder
1/2 teaspoon salt
1/2 cup chipotle sauce
2 cups mango salsa
Chipotle Lime Sauce:
1/3 cup Greek yogurt
2 tablespoons mayonnaise
2 teaspoons lime juice
1/2 chipotle pepper in adobe
2 teaspoons adobe sauce
1/4 teaspoon salt
1/2 teaspoon garlic, finely chopped
1/2 teaspoon cumin
- Spray each side of the corn tortillas with non-stick spray. In. large skillet over medium-high heat, cook each tortilla for 30 to 45 seconds on each side. Set aside.
- Meanwhile, pat the peeled and deveined shrimp dry and toss with the chili powder and salt. After the tortillas are finished cooking, spray the pan with non-stick spray and add the shrimp. Cook for 3 to 4 minutes or until they are pink and opaque in the center.
- Top the tortillas with the shrimp, 1/4 cup mango salsa and a tablespoon of chipotle sauce. Serve immediately.
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