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Fire up your appetite with these must-try grilling recipes 

By Brittany Doohan

Nothing says summer like firing up the barbecue and spending time outside with friends and family. But when you think “barbecue,” sizzling hamburgers, hot dogs and creamy potato salad may be the first foods that come to mind. Unfortunately, these foods aren’t doing any favors for your waistline — or your health. If you’re on a mission to keep it lean this summer, grilling is actually one of the healthiest ways to cook (if you do it right!). Have your summer barbecue and eat it too with these yummy recipes and healthy grilling tips!

Grilled Chicken and Avocado Quinoa Pilaf

Serves: 4

Ingredients: 

• 2 Tbsp. fresh or bottled lemon juice
• 1/4 cup fresh basil
• 3/4 tsp. ground black pepper, divided
• 1 ripe avocado, peeled, seeded and cut into chunks*
• 1 Tbsp. olive oil, divided
• 1/4 tsp. salt
• 2 small boneless, skinless chicken breasts (about 1 lb)
• 1 large red bell pepper
• 1/2 medium onion, chopped
• 1 clove garlic, minced
• 3 cups water
• 3 tsp. sodium-free chicken bouillon
• 1 1/2 cups red quinoa, uncooked/dry

Instructions: 

1. Heat grill.
2. Peel and cut avocado into chunks; place in a medium bowl.
3. Mix lemon juice, basil, and 1/2 tsp. black pepper. Drizzle over avocado chunks, toss, and set aside.
4. Cut chicken breasts in half crosswise.
5. Mix 1/2 Tbsp. olive oil, salt, and remaining black pepper. Brush mixture on chicken and red bell pepper.
6. Grill chicken and pepper until done. Set chicken breasts aside.
7. Cut pepper into thin strips.
8. While chicken and peppers are grilling, heat remaining olive oil in a large saucepan, add garlic and onion, and cook until tender, about 5 minutes.
9. Add water, bouillon, and quinoa to pan; bring to boil, cover, reduce heat, and simmer until liquid is absorbed and quinoa is cooked (about 15-20 minutes).
10. Place quinoa pilaf in a large bowl, add chicken, red peppers, and avocado. Toss gently.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Recipe and photo courtesy of MyPlate.gov and Produce For Better Health Foundation

Grilled Kale, Pear and Walnut Salad

Serves: 2

Ingredients:

• 1 bunch kale leaves rinsed and peeled from stem
• 1 pear, sliced
• 2 Tbsp. chopped walnuts
• 1 Tbsp. olive oil
• 1/2 Tbsp. lemon juice
• 1/2 Tbsp. apple cider vinegar
• 1 tsp. Dijon mustard
• 1/2 tsp. Stevia
• Salt and pepper, to taste

Instructions:

1. Ignite grill.
2. Massage kale leaves with 1/2 Tbsp. olive oil until lightly tender.
3. On grill, evenly spread kale leaves and pear slices.
4. Cook 2-3 minutes each side.
5. In a small bowl, whisk together 1/2 Tbsp. olive oil, lemon juice, apple cider vinegar, mustard, Stevia, salt, and pepper.
6. Top kale with pear slices, 1 Tbsp. chopped walnuts, and drizzle with dressing on plate.

Recipe and photo courtesy of BodyBuilding.com.

Prosciutto-Wrapped Asparagus Spears 

Serves: 6-8

Ingredients:

• 2 lbs. fresh asparagus, ends trimmed
• 4 oz. prosciutto, cut lengthwise into 2-inch strips
• Olive oil, for drizzling
• Fig balsamic vinegar, for drizzling
• Shaved Parmesan cheese, for garnish

Instructions:

1. Prepare a medium-hot fire in your grill.
2. Wrap each asparagus spear with a slice of prosciutto.
3. Drizzle the spears with olive oil to lightly coat.
4. Place the spears perpendicular to the grill rack.
5. Grill until the asparagus is crisp-tender and the prosciutto has blistered, turning often, 8 to 10 minutes.
6. Set the asparagus on a serving platter and splash on the fig balsamic vinegar to taste. Sprinkle with the shaved Parmesan. Serve hot or at room temperature.

Recipe reprinted with permission from The Gardener & The Grill © 2012 by Karen Adler & Judith Fertig, Running Press, a member of the Perseus Books Group.

Grilled Halibut with Cherry Tomatoes

Serves: 1

Ingredients:

• 4 oz. halibut
• 1/2 Tbsp. olive oil
• 1/2 cup cherry tomatoes, halved
• 1 Tbsp. chopped parsley, basil, or whatever fresh herbs you prefer
• 1 lemon wedge
• Salt and pepper, to taste

Instructions:

1. Light grill.
2. Brush fish with olive oil, salt, and pepper.
3. Place fish and sliced tomatoes on grill.
4. Cook fish about 4 minutes each side, or until thoroughly cooked. When finished, tomatoes will be slightly charred.
5. Top fish with tomatoes, fresh herbs, and a squeeze of lemon.

Recipe and photo courtesy of BodyBuilding.com.

Grilled Prawn and Peach Butter Leaf Salad

Serves: 1

Ingredients:

• 10-12 butter leaf lettuce leaves
• 1/2 peach, sliced
• 6 large prawns
• 1/2 Tbsp. olive oil
• 1/2 lime, juice
• 1/2 Tbsp. honey or agave
• 1 Tbsp. cilantro, chopped
• Sea salt and black pepper, to taste

Instructions:

1. Ignite grill.
2. Skewer prawns and spray with cooking spray, add salt and pepper to taste.
3. Skewer peach slices.
4. Place prawns and peaches on grill and cook for about three minutes on each side, or until prawns are cooked thoroughly and peaches have nice grill marks.
5. In a small bowl, whisk together olive oil, lime juice, honey, cilantro, salt, and pepper.
6. Arrange lettuce leaves on a plate, top leaves with peaches and prawns, and drizzle dressing over the top.

Recipe and photo courtesy of BodyBuilding.com.

See the healthy grilling tips! >