I feel like I must have done something to piss off the blogging gods. This summer, nothing is going my way!

Back in April, my laptop died. Annoying for anyone but particularly obnoxious when you’re a blogger! I made do with a borrowed one I but it wasn’t the same without all of my files and programs set up the way I’m used to.

I FINALLY got a new one a few weeks ago. I went with a surface, which I love so far,  but switching to windows after using a Mac for over a decade takes some getting used to!

I was finally getting back into the swing of things when I broke my stove.

Like, seriously? A jar of salsa fell at just the right angle and smashed the glass stovetop into a million pieces. Somehow the jar didn’t even break! A replacement will be here in about a week.

In the meantime, at least it’s still grilling season.

I’ve been all about healthy foil pack recipes this summer as it is, and it looks like I’ll be making some more this week.

Foil pack recipes are great for any night, but they’re especially useful for camping since you don’t need pots and pans.

That also means they’re great when you don’t feel like doing dishes. For me, that’s every night.

And, as I just discovered, they’re perfect when your stove isn’t available. If you think you might do a kitchen reno soon – or if you’re just a butterfingers like me – you’ll definitely want to bookmark these healthy foil packet meal ideas.

These mostly focus on dinners, with everything from beef to shrimp, but I also included one of my favorite foil pack desserts.

Where appropriate, I’ve made a note about any special diet they fall under (paleo, whole 30, dairy-free, gluten-free…although people just love putting corn into these, so there aren’t as many paleo/Whole30 options as my roundups usually have.) As always, please check your product labels to ensure there are no hidden ingredients if you follow a special diet.

Foil Pack Chicken Fajitas (Paleo, Whole 30, Gluten Free, Dairy Free)

Fajitas are always a crowd favorite and this foil pack version is no exception. Zucchini adds extra flavor that’s perfect for the season. Paleo/Whole 30 /Gluten Free/Dairy Free depending on your toppings.

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Caprese Chicken Foil Packets – Grill, Oven or Camping Recipe

It seems like caprese recipes are everywhere lately, and for good reason. The classic combination of summer tomatoes, fresh basil, and creamy mozzarella is so good! I’d serve this chicken caprese over zucchini noodles for a dinner that screams late summer. Gluten-free

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Southwestern Chicken Packets.

Southwestern Chicken Packets. These foil packs are loaded with bold southwest flavors, thanks to corn, beans, and pepper jack cheese. Use your favorite gluten-free taco seasoning to keep this recipe gluten-free.

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Old Bay Shrimp Foil Packs

Old Bay Shrimp Foil Packs are a classic seafood boil made easy. It doesn’t get any more summery than this! gluten free/dairy free.

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Honey Garlic Shrimp Foil Packets

These shrimp foil packs cook quickly, so they’re a natural fit when it comes to grilling. These foil packs get their flavor from a kiss of sweet and sticky honey glaze. Yum! Gluten Free/Dairy Free.

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Caesar Grilled Salmon Foil Packets

Salmon foil packs always remind me of Girl Scout camp when I was a kid. I love the addition of artichoke hearts, juicy tomatoes, and Cesear salad dressing to this recipe. Gluten Free

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Foil Pack Southwest Sausage and Potatoes

Foil Pack Sausage and Potatoes would be perfect for dinner or breakfast! They’re ready in just 15 minutes, with minimal cleanup. Win-win! Gluten free/swap oil for butter to make them dairy free.

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Garlic Steak and Potato Foil Packets | Food Faith Fitness

I don’t even know what to say about this recipe besides WOW. I’m making it as soon as I can. Paleo/Gluten Free/Whole 30/Dairy Free.

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Grain Free Apple Crisp Foil Packs (Paleo, Gluten Free)

This has been one of my favorite desserts this summer, but it can also double as breakfast. Paleo/Gluten Free.

Make This Recipe

Campfire desserts are the best. You can never go wrong with s’mores or grilled pound cake topped with fresh berries, but what about those nights that call for a lighter option? I gotchu.

Today we’re making grain-free apple crisp foil packets!

They taste just like your favorite apple crisp, but without the mess or the hassle of turning the oven on.

And they’re made with simple, real food ingredients to keep things paleo-friendly!

I used the original granola from Steve’s Paleo Goods because it was the most affordable option at Whole Foods, but any grain free granola should work. If you’re up for it, you can even make your own slow cooker granola or try this homemade protein granola.

The granola is really crunchy straight from the bag, but it softens slightly as it cooks and creates the perfect crumble topping.

The paleo apple crisp is delicious on its own straight from the foil pack, but if you’re feeling more indulgent top it with a scoop of high-quality vanilla ice cream (here’s a paleo ice cream recipe) – the combination of warm apples, crisp topping, and creamy ice cream is to die for.

Looking for more flavorful gluten-free dessert ideas? Try these gluten-free cinnamon rolls!

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Grain Free Apple Crisp Foil Packs

Serve these apple crisp foil packs as is, with vanilla ice cream, over yogurt, or over pancakes – the options are endless!

Cuisine American

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Additional Time 1 minute minute

Total Time 18 minutes minutes

Servings 2

Author Lauren Keating

Ingredients

• 2 apples sliced
• 2 teaspoons coconut sugar
• ½ teaspoon cinnamon
• 2 teaspoons ghee or coconut oil
• Scant 1/2 cup grain-free granola

Instructions

• Arrange two squares of heavy duty aluminum foil on a baking sheet. Arrange one sliced apple on each sheet; sprinkle each with half of the coconut sugar and cinnamon and a pinch of salt. Add 1 teaspoon ghee and half the granola to each packet, then fold over the sides of the foil to seal the apples inside. 
• Grill on high, seam-side up, for 12-15 minutes, or until the apples are tender. 
• Serve warm, at room temperature, or chilled. 

Drop everything and make this Buffalo street corn tonight.

Trust me – we can’t stop eating it! It’s sweet and spicy and creamy and salty and altogether dreamy.

And it’s super easy to make. Like, mind-boggling easy. You can even make the yogurt-based Buffalo-blue spread ahead of time and keep it in the fridge so you have it on the ready whenever a craving strikes. Which will be frequently.

(Besides dressing up grilled corn on the cob, the spread is also awesome as a makeshift dip for chips or crackers, a sandwich spread, or even a hot dog topping. Along with pickled onions, it’s my new go-to summer condiment.)

I’ve been thinking about making grilled Buffalo street corn ever since I made this Grilled Corn on the Cob with Goat Cheese and Smoked Paprika, but it took a while to perfect the recipe. As it usually is, the key was to keep things super simple.

Fat free Greek yogurt.

Hot sauce.

Blue cheese.

Lime.

Cilantro.

Those five ingredients come together to make magic.

No need to baste the corn with wing sauce as it cooks or make fancy purees. Just grill the corn, slather it with the spread, and chow down.

You can use as much or as little as you’d like, but a little goes a long way.

Topping the Buffalo street corn with extra blue cheese crumbles and cilantro makes it look pretty and adds even more flavor, but it isn’t necessary.

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Buffalo Street Corn

Course Healthy Weeknight Dinner Recipes

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Calories 149kcal

Author Lauren Keating

Ingredients

• 6 ears corn on the cob cleaned
• ⅓ fat free plain Greek yogurt
• ¼ cup blue cheese crumbles
• 2-3 Tablespoons hot sauce to taste (I use Frank’s Red Hot)
• 1 lime juiced
• 2 Tablespoons chopped cilantro
• Additional blue cheese lime wedges and cilantro for serving, if desired

Instructions

• Grill the corn over high heat for 10 minutes, turning occasionally, until charred and cooked through.
• Meanwhile, in a bowl combine the yogurt, cheese, hot sauce, lime juice, and cilantro.
• Brush the yogurt sauce onto the corn. If desired, top the corn with additional blue cheese and cilantro. Serve immediately.

Nutrition

Serving: 1g | Calories: 149kcal | Carbohydrates: 19g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 13mg | Sodium: 579mg | Fiber: 2g | Sugar: 4g

Everyone loved the foil pack chicken fajitas that I posted the other day, so I thought I’d go ahead with the summer foil pack series that I was thinking about doing. It just so happened that I had this Old Bay shrimp foil pack recipe ready to share, too.

I don’t rely on many store-bought seasoning blends, but there are two that are always in my spice rack: Montreal steak seasoning and Old Bay. No other brand, alternative, or homemade blend ever seems to taste right.

Steak Seasoning is great on steaks (duh) and we put Old Bay on just about everything else. Grilled corn + butter + Old Bay is on our table at least once a week throughout the summer.

These easy shrimp foil packs were inspired by that classic shrimp boil flavor, with juicy shrimp and tender red potatoes to round out the meal. 

From start to finish, this recipe is an absolute breeze, cooking up in just about 20 minutes.

And, like other foil pack dinners, there’s minimal cleanup!

How to make Old Bay Shrimp Boil Packets

To ensure that everything is ready to eat at the same time, choose small red potatoes that cook quickly.

I usually buy a bag of Steamables potatoes because they’re smaller than the ones the grocery store usually sells loose. To give them a little more of a head start, pop the bag of potatoes into the microwave for 5 minutes to par-cook them before adding them to the foil packets.

Cutting the corn into 1 to 1-1/2-inch thick rounds also helps speed up its cooking time – and makes it easier to eat!

Once the ingredients are prepped, I toss it them all in seasoning and tuck them into foil packets with a heaping teaspoon of ghee to cook the rest of the way on the grill.

Kick back with a glass of white wine or some spa water and you’re ready to feast!

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Old Bay Shrimp Foil Packs

Prep Time 5 minutes minutes

Additional Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Lauren Keating

Ingredients

• 1 pound medium shrimp
• 1 pound small red potatoes
• 2 ears corn cut into 1.5-inch rounds
• 1 Tablespoon Old Bay seasoning
• 2 Tablespoons ghee or unsalted butter

Instructions

• Par cook the potatoes by microwaving them for 5 minutes; carefully transfer to a large mixing bowl. Add the shrimp and corn to the bowl. Sprinkle with Old Bay and toss gently to combine. 
• Arrange 4 large squares of heavy duty aluminum foil on a baking sheet. Place 1/4 of the mixture on the center of each sheet. Top with a heaping teaspoon of ghee or butter, then fold each foil sheet into a packet by bringing two opposite sides together. Crimp the remaining sides before bringing them up over the top and sealing well. 
• Place the foil packs seam-side up on a hot grill. Grill for 10-15 minutes, turning once, or until the potatoes are soft and the shrimp is cooked through.

By now you all know I love making healthy sheet pan meals for no-fuss weeknight dinners. But, now that the weather is nice, I don’t always want to turn on the oven. Plus I’d rather be outside anyway.

Right now, foil pack meals are my jam.

I totally forgot about them until recently, but we made them all the time when I was a kid. They’re great for camping since you don’t need any pots or pans and there’s not much to clean up. Plus they’re just super easy.

I’m thinking about doing a whole series of them on the blog this summer. What do you think about that idea? Let me know! (If you don’t have a grill, they’re also super easy to adapt for the oven). Update: I did this series! Click here for more foil packet dinner ideas.

Another thing we used to eat all the time when I was a kid is chicken fajitas!

I’ve shared Fajitas de Carne Asada with Onion Cilantro Salsa and Steak and Pickled Vegetable Fajitas here, but I haven’t made good old chicken fajitas in ages.

They used to be my favorite, which was a good thing since mom made them basically every time we had leftover chicken. When I made these foil pack chicken fajitas we gobbled up every last bit.

Making foil pack chicken fajitas

I added zucchini because I thought they could use more veggie goodness. You should, too, because it helps bulk them up and you barely even notice that it’s there. It blends right in with the rest of the flavors.

Cutting the chicken into small pieces helps it cook at the same pace as the vegetables, so everything comes out perfect.

I also pile the veggies on top of the chicken in the foil pack to keep them away from the direct heat of the grill while they cook.

You can flip the packets over for a few minutes at the end if they need it, but starting with them on top keeps them from getting burnt or soggy.

When it comes to eating these foil pack chicken fajitas, the options are seemingly limitless!

Options for paleo fajitas

I subscribe to the “more is more” theory when it comes to toppings, so I set out lots of paleo options like fresh salsa, guacamole, fresh cilantro, lime wedges, and tortillas (I like siete tortillas for a grain free, paleo option.)

You can add all the best fajita toppings right to the packet and eat it with a fork, or scoop everything into a tortilla. Or you can serve it over cauliflower rice or make it into a salad with some chopped romaine hearts.

You really can’t go wrong!

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Foil Pack Chicken Fajita

Part of the fun in these foil pack fajitas is that there are so many ways to eat them. Load them up with toppings and serve the filling over rice or in a tortilla, or eat them straight from the packet for a Whole 30 complaint dinner.

Prep Time 10 minutes minutes

Servings 4

Calories 168kcal

Author Lauren Keating

Ingredients

• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon oregano
• ½ teaspoon smoked paprika
• 4 boneless skinless chicken thighs, cut into strips (about 1 pound)
• 2 bell peppers thinly sliced
• ½ red onion thinly sliced
• 1 zucchini cut into half moons
• Optional: guacamole salsa, Greek yogurt or sour cream, tortillas or rice, and lime wedges, for serving

Instructions

• Combine the chili powder, cumin, oregano, smoked paprika, and as much salt and pepper as you'd like to a medium mixing bowl. Add the chicken and toss to coat. 
• Arrange 4 large squares of heavy duty aluminum foil on a baking sheet. Place 1/4 of the chicken on the center of each sheet. Top the chicken with the onions, peppers, and oregano. Fold each foil sheet into a packet by bringing two opposite sides together over the chicken; crimp the remaining sides before bringing them up over the top. 
• Place the foil packs seam-side up on a hot grill. Grill for 15-20 minutes, turning once, or until the chicken is cooked and the vegetables are soft. Alternatively, bake the foil packs at 400ºF for 30 minutes.
• Serve with your choice of accompaniments. 

Notes

Nutrition information does not include optional toppings. 

Nutrition

Calories: 168kcal | Protein: 23g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 95mg | Sodium: 113mg | Fiber: 4g | Sugar: 4g

Corn on the cob has been one of my favorite summer vegetables for as long as I can remember. When I was a kid we always stopped and bought as much as we could from a roadside stand on the way home from my Aunt and Uncle’s house in New Jersey, and we’d eat it until we were ready to burst.

I never cared if it was grilled or boiled – just slather it in butter and sprinkle it with salt and pepper and I’m a happy camper. When I was 7 or 8 I even lost a loose tooth eating corn on the cob – I swallowed it right down with the kernels – and even though that kind of freaked me out, I never let it come between me and my love for fresh corn.

It’s been a while since I’ve made it, since I usually opt for something like zucchini or asparagus that has less carbs, but this grilled corn on the cob recipe has rekindled my love for corn. Big time. (Last time I made grilled corn on the cob, I served it with lime-cayenne butter, which is also a delicious option!)

Over the past few years, I’ve seen more and more references to Mexican street corn. I love the idea of jazzing grilled corn up with cheese and spices! Unfortunately, almost all of the street corn I’ve come across involves slathering the corn with mayonnaise or aioli. If you know anything about me, you know that’s a deal breaker. It’s a texture thing and I just can’t do it. After a bit or two, it’s just too much and I give up.

This recipe is inspired by grilled Mexican street corn, but it doesn’t have any mayo. Instead, I substitute goat cheese thinned out with a splash of milk and some lime juice. It’s smoky, tangy, and super delicious. This grilled corn on the cob also gets an intense smoky flavor from three places: 1) cooking it slowly on the grill 2) smoked paprika and 3) chioptle chili powder, which is made from smoked jalapeños.

It goes with just about anything, from barbecue chicken and vegetable skewers, to jerk turkey burgers and hot dogs, to pulled pork.

How to Make Grilled Corn on the Cob with Goat Cheese and Smoked Paprika

To make this grilled corn recipe, start by soaking  your corn in water for at least a half hour. This will help the corn steam as it’s on the grill and will prevent it from cooking too quickly – you want it to cook slowly for maximum smokiness. Soaking your corn will also prevent the husks from catching fire or burning, so don’t skip this important step!

Once the corn is soaked, it only takes about 20 minutes for it to cook over medium heat. Take the corn of the grill and let it cool enough to handle so you can remove the husks. You can leave it at that, or you can put the corn back in the grill for a few minutes so it chars a little. I love that extra layer of flavor, so it’s worth the few extra minutes of cooking time to me!

Once your corn is cooked, spread it with a mixture of soft goat cheese (chevre), milk, and lime juice. I use a half ounce of cheese for each ear of corn. The number of limes you need will depend on how juicy they are – you want to create a yogurt-like consistency.

Last, sprinkle the corn with a good amount of smoked paprika and chili powder. I find that the easiest way to get a nice even layer without making a huge mess is to mix the spices together in an OXO baker’s dusting wand. (These dusting wands are also great for sprinkling powdered sugar on homemade marshmallows!)

Sprinkle the corn with a little cilantro for color and go to town!

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Grilled Corn on the Cob with Goat Cheese and Smoked Paprika

 

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 145kcal

Author Lauren Keating

Ingredients

• 6 ears corn on the cob husks on
• 3 ounces soft goat cheese
• 2 tablespoons milk
• 1-2 limes juiced
• ½ teaspoon smoked paprika
• ½ teaspoon chipotle chili powder
• 1 pinch salt
• fresh cilantro chopped (optional)
• lime wedges for serving

Instructions

• Prepare the corn for grilling by gently pulling back the husks and removing the silk (do not remove the husks). Place the corn in a shallow dish and cover with water; soak for 30 minutes.
• Heat your grill to medium and arrange the corn on the grates in a single layer. Cover and grill for 20 minutes, turning every 5 minutes. Transfer to a plate and let cool slightly; remove and discard the husks.
• If desired, remove the husks and return the corn to the grill for 5-7 minutes or until lightly charred.
• While the corn is cooking, mix together the goat cheese, milk, and lime juice until it has a consistency resembling yogurt. Season with salt.
• Spread each piece of corn evenly with about 1 tablespoon of the goat cheese spread. Sprinkle with smoked paprika, chipotle chili powder, and chopped cilantro (if desired.) Serve with lime wedges.
  

Nutrition

Calories: 145kcal | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 82mg | Fiber: 3g | Sugar: 5g

What you’ll love about this recipe:

• Flavorful. The recipe is packed with flavor, thanks to the spicy jerk seasoning and the fresh, sweet pineapple salsa.
• Healthier. The recipe is a healthier take on a classic burger, made from ground turkey with addition of shredded zucchini to lighten up the meat and make it more nutritious.
• Perfect for summer. The recipe is a great option for summer cookouts and gatherings, and the tropical flavors of the pineapple salsa make it so refreshing!

Bring the Heat and the Sweet with These Jamaican Jerk Turkey Burgers

If you ever ate out at a restaurant with me, you’d probably figure out pretty quickly that burgers are my favorite guilty pleasure food.

When I was invited to participate in Burger Month, I obviously couldn’t say no. What better way to celebrate my love of one of summer’s favorite foods than to share a new burger recipe just in time for your Memorial Day cookout?

Deciding to participate was easy, but figuring out what to make what much more difficult. Burger Month is all about celebrating epic, over the top burgers, but I also wanted to keep my contribution in line with my healthy, fresh point of view.

After a ton of brainstorming, I finally settled on this spicy jerk burger with pineapple salsa.

They’re chock full of flavor without being heavy or greasy, and they won’t make you feel like you’re in a food coma.

If you have a smoker, they’d be delicious using this method for smoked burgers.

Ingredients You’ll Need:

Ground turkey. The mild flavor of turkey really complements the jerk seasoning and salsa in this recipe. Choose a lean grind to keep things on the lighter side.
Grated zucchini. Mixing grated zucchini in with the meat is my favorite hack for making burgers healthier and super juicy!
Cheese. Because what good is a burger without cheese? I like to use a light jalapeno or pepper jack to play up this burger’s spiciness.
Dry jerk seasoning. Provides the signature Jamaican jerk flavor to the burgers.
Fresh pineapple. The pineapple salsa adds a sweet and tangy flavor to the burgers, and balances out the spiciness of the jerk seasoning
Scallions. To add a mild onion flavor.
Cilantro. For a pop of freshness.
Jalapeno. I like adding jalapeno to my salsa for even more heat, but you can skip it if you prefer.
Lime juice. Adds acidity and brightness to the burgers
4 hamburger rolls. To serve as the vehicle for the burgers, providing a sturdy base for all the flavorful ingredients. I love using brioche rolls!

How to make Jerk Turkey Burgers with Pineapple Salsa

Mix the ground turkey with jerk seasoning, shredded zucchini, and a generous pinch of salt to give the burgers tons of flavor.

Form the meat into patties and grill until just cooked through, then top them with cheese. Traditional cheddar works, but I like to spice things up even more with jalapeño cheddar or pepper jack. I usually cook my burgers on the grill or in a grill pan, but there are so many ways you can go. Do you know how to cook burgers in the oven? It’s so easy and they come out great.

While the burgers cook, make the pineapple salsa. This is the most exciting part of this recipe, and it’s really easy. Just mix together finely diced pineapple with green onions, jalapeños, cilantro, and lime juice. When I first started making this salsa, I always used red onion, but lately I’ve switched to scallions, which have a much milder flavor and don’t have the same sharp onion bite. Since scallions are a major component of jerk sauce, they feel right at home on these burgers.

Top the burgers with the salsa, and serve them on toasted buns.

Any leftover salsa you have is delicious scooped up with tortilla chips!

FAQs

More summer grilling recipes:

• Dill Havarti Turkey Burgers
• Juicy Bison Burgers with Mushrooms & Onions
• Greek Burger with Feta and Tzatziki
• Baba Ganoush (Eggplant Dip)
• Homemade Chicken Spiedies
• Buffalo Street Corn
• Grilled Zucchini

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Jerk Turkey Burgers with Pineapple Salsa

 

Calories 324kcal

Author Lauren Keating

Ingredients

• 1 pound ground turkey
• 1 small zucchini grated (about 1 cup)
• 2 ounces light jalapeño or pepper jack cheese shredded
• 1 teaspoon jerk seasoning
• 1 cup finely diced pineapple
• 2 scallions chopped
• ½ cup cilantro chopped
• 1 jalapeño seeded and minced
• 1 lime juiced
• 4 hamburger rolls toasted

Instructions

• In a mixing bowl, combine the turkey and zucchini. Season with jerk seasoning and a generous pinch of salt. Mix gently to combine to ingredients without overworking the meat. Form into 4 patties.
• Grill the burgers over medium-high heat, turning at least once, for 10-12 minutes or until cooked through. Top with cheese. Cover and cook 30 seconds to 1 minute to melt.
• While the burgers cook, prepare the salsa. In a second bowl, combine the pineapple, scallions, cilantro, jalapeño, and lime juice. Mix well and season to taste with salt.
• Top the burgers with the salsa and serve on toasted rolls.

Nutrition

Calories: 324kcal | Protein: 35g | Fat: 6g | Saturated Fat: 2g | Fiber: 2g | Sugar: 8g

What you’ll love about this recipe:

• Pesto Vinaigrette made with either store bought or homemade pesto adds loads of flavor to every bite.
• Grilled corn gives this hearty salad even more dimension.
• Perfect for meal prep. Just store the dressing separately and add it when you’re ready to eat!

The first gorgeous days of summer are finally here! Nothing excites me more than swapping out my boots for sandals, switching my sweaters out for sundresses, and inviting some friends over to fire up the grill.

Here in the Northeast, winter can be brutally long so any day when the sun is shining seems like a good reason to celebrate!

This is the time of year that I always fall in love with cooking again.

Fresh produce is abundant and it seems like there are endless options for fresh, healthy meals. Plus, standing over the grill with my tongs in hand is way more fun than standing over the stove in my tiny, dark kitchen. It feels like playing!

Ingredients you’ll need:

I recently picked up a giant package of super sweet corn on the cob. After grilling it with lime-cayenne butter and making my favorite chorizo, corn, and zucchini pizza, my thoughts turned to salad. I had also picked up what I’m pretty sure is the world’s largest bag of croutons, so I’m honestly surprised it took me so long.

I absolutely adore the combination of sweet corn, tomatoes, and basil so I used that combo to inspire this giant salad. It’s enough to feed a crowd, or you can package it up and have salad for lunch all week long.

For the chicken marinade, you’ll need:

• apple cider vinegar
• olive oil
• Dijon mustard (I like to use creamy Dijon. Maille is my personal favorite)
• brown sugar (to add a touch of sweetness and encourage browning)
• fresh garlic
• Italian seasoning
• lemon juice

For the pesto vinaigrette, you’ll need:

• pesto – your favorite store-bought pesto or homemade pesto.
• apple cider vinegar.

To round things out, you’ll also want to grab:

• corn on the cob
• grape tomatoes
• store bought croutons (or homemade sourdough croutons!)
• small fresh mozzarella balls

How To Make It

Marinade. I started by mixing up a quick marinade to give my chicken a ton of flavor and keep it moist as it grilled. I used a combination of mustard, apple cider vinegar, oil, and Italian seasoning. You could also use Italian dressing if you have a bottle in the fridge.

At the last minute, I decided to brush the corn with some of the marinade, too. It was definitely a good move and the sugars in the dressing caramelized and gave the corn a great char.

Prep. While the chicken marinated, I cut a pint of grape tomatoes in half, drained some fresh mozzarella balls, and made my dressing.

I took a shortcut and started with prepared pesto, but later in the summer when my herb garden is in full swing I’ll use my favorite homemade pistachio pesto. Since store-bought pesto already has oil in it, I just needed to add some vinegar to thin it out into an amazing dressing that’s insane over all of that fresh produce.

Grill the chicken and corn, then pile everything on top of a big platter filled with your favorite salad greens. Serve it up with a selection of your favorite beverages and say hello to your new favorite summer meal.

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Grilled Chicken and Sweet Corn Salad with Pesto Vinaigrette

Course Chicken Recipes, Healthy Salad Recipes

Cuisine American

Keyword grilled chicken salad, pesto vinaigrette

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Resting Time 1 hour hour

Servings 6

Calories 462kcal

Author Lauren Keating

Ingredients

• ¼ cup apple cider vinegar
• 2 Tablespoons olive oil
• 1 Tablespoon Dijon mustard
• 1 Tablespoon brown sugar
• 2 garlic cloves minced
• 1 teaspoon Italian seasoning
• 1 lemon juiced
• 6 ears corn on the cob
• 1 pound boneless skinless chicken breasts
• 1 pint grape tomatoes halved
• 1 cup Seasoned Croutons store bought or homemade sourdough croutons
• 6 ounces small fresh mozzarella balls

For the dressing

• ¼ cup prepared basil pesto
• 4-6 Tablespoons apple cider vinegar to taste

Instructions

• In a large bowl, whisk together the vinegar, oil, mustard, brown sugar, garlic, Italian seasoning, and lemon juice. Season the marinade to taste with salt and pepper.
• Brush some of the marinade over the corn cobs; set aside. Add the chicken to the bowl with the remaining marinade and turn to coat. Cover and let sit 1 hour.
• Heat your grill to medium high. Add the chicken and and corn over direct heat and cook for 10-15 minutes, or until the chicken is cooked through and the corn is lightly charred (the corn should be done after 10 minutes). Remove from the grill and let cool slightly. When the corn is cool enough to handle, cut the kernels away from the cob.
• Spread the salad greens over a large platter. Top with grilled chicken, corn, tomatoes, mozzarella, and croutons. Serve with pesto vinaigrette.

For the pesto vinaigrette:

• Prepare the vinaigrette by mixing together the pesto and vinegar to taste. Season with cracked black pepper.

Nutrition

Serving: 1g | Calories: 462kcal | Protein: 30g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 81mg | Sodium: 514mg | Fiber: 4g | Sugar: 10g

I created this recipe for my client, Sabra. Thank you for supporting the brands that keep me inspired in the kitchen.

May 13 National Hummus Day, and Sabra challenged me to create a healthy, vegetarian appetizer or snack to help celebrate.

A few days ago, we were talking about grilled pizzas and how easy they are to make and how the grill adds a hint of smokey flavor that makes them really special.

I’ve already used hummus as sauce on pasta and as a stand-in for cheese in flautas, so I had a feeling that it would also work well on pizzas. Since I was already firing up the grill, I decided to top them with grilled vegetables – I’m in love with the combination of eggplant and zucchini lately. I love the contrast something cold on top of a hot pizza, so topping it all off with a salad just seemed like the right thing to do.

These grilled hummus pizzas were even better than I imagined it might be. They’re crispy, creamy, salty, spicy (if you want them to be) and all around awesome. Give them a try and let me know what you think!

These hummus pizzas will be great for backyard parties all summer long. You can prep everything ahead of time and let guests assemble them while the main course cooks or whenever they start to feel snacky.

They’re so good that they may just become an “unofficial meal” of their own – and since they’re loaded with vegetables and have plenty of protein from the hummus, that’s totally ok.

I used Sabra‘s roasted red pepper hummus for these pizzas, because I know that flavor is a crowd favorite. I bet they’d also be delicious with sun dried tomato, basil pesto, or roasted garlic. Whichever you use, be sure to give it a good stir so you get some of those tasty toppings in each bite.

How to make hummus pizzas on the grill

Once you get the hang of it, making grilled pizzas is super easy and only takes a few minutes. If you don’t have a grill – or if it’s raining – I’ve also included directions for how to cook these hummus pizzas inside.

Start with a pound of pizza dough. To make it easier to work with, bring it to room temperature by leaving it on the counter for about an hour before you want it to cook. I like to divide my dough into four pizzas. That way, one pizza is the perfect size for a main course. You can also easily cut them into small pieces for an appetizer or snack.

if your grill has more than one burner, light just one of them. Rub the dough pieces with oil to keep them from sticking, and grill over direct heat for about 2 minutes on each side. Then slather them with hummus and move them to the other side of the grill for a minute so the hummus warms up a little. You can skip this step if you want, but I love how creamy the hummus gets when it’s a little warm.

While the dough cooks, prepare your vegetables. I toss them in olive oil, oregano, and red pepper flakes, then cook them right on the grill. A grill basket like this one keeps them from falling through the grates.

Once the vegetables are cooked, all that’s left is the assembly! Top each pizza with vegetables, then pile it high with arugula, feta, and kalamata olives. If you like a little more heat, you can also add peperoncini rings for a final touch! Eat the pizzas whole, or cut them into quarters and enjoy!

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Grilled Roasted Red Pepper Hummus Pizzas

Servings 8 as appetizer (4 as main)

Calories 239kcal

Author Lauren Keating

Ingredients

• 1 pound pizza dough
• 8 tablespoons roasted red pepper hummus
• 1 small eggplant cut into 1-inch cubes (about 1 cup)
• 1 small zucchini cut into 1-inch cubes (about 1 cup)
• ½ red onion cut into 1-inch pieces
• 1 Tablespoon olive oil
• 1 teaspoon dried oregano
• 1 generous pinch red pepper flakes
• 2 cups arugula
• 2 ounces crumbled feta
• 16 kalamata olives halved
• 1 teaspoon red wine vinegar
• 8-10 peperoncini rings optional

Instructions

• Prepare your grill for indirect cooking by turning one burner. Close the lid and let the grill heat to 500 degrees.
• Divide the dough into four equal pieces. Shape dough piece into 6-inch rounds. Brush with olive oil.
• Grill over direct heat until the top of each crust is dry and puffy and the bottom is lightly charred, 2-3 minutes. Flip and cook another 2-3 minutes. Spread each pizza with hummus and cook over indirect heat for 1-2 minutes, or until hummus is warmed through.
• Meanwhile, toss the eggplant, zucchini, and onion in olive oil. Season with oregano and red pepper flakes. Cook in a a grill basket for 6-8 minutes or until lightly charred.
• In a small bowl, combine the arugula, feta, and vinegar.
• Top each pizza with 1/4 of the grilled vegetables and some of the salad. Top with peperoncini rings, if desired.

Notes

To prepare these pizza inside, preheat your oven to 450ºF. Place a cast iron grill pan in the oven while it heats. Add the dough pieces to the heated pan and bake 3-4 minutes on each side. Spread with hummus and return the the oven for 2 minutes.

Nutrition

Calories: 239kcal | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 513mg | Fiber: 5g | Sugar: 3g

Two or three years ago, we bought a smoker for our backyard. That summer, we smoked everything we could get out hands on – even cheese, which was a terrible, terrible idea. (Hint: it turns into a melty, congealed mess.) Our favorite thing to smoke was chicken thighs covered in a thick layer of jerk seasoning. We ate a ton of them that year, but haven’t pulled the smoker out since then. The sad truth is that it’s just too much work and too much of a time commitment.

I got a craving for jerk chicken a few weeks ago and decided to adapt my recipe for the grill. It’s a million times easier, and super tasty. The homemade jerk marinade is spicy, with a slow burning heat and packing the chicken tightly onto skewers ensures it cooks evenly and stays nice and juicy. Served with grilled zucchini, corn on the cob, and watermelon, it’s a really fun, summer-y dinner that takes hardly any time to make.

When I’m feeling really lazy, I turn to a premixed dry jerk seasoning rub but honestly it only takes a minute to make your own jerk marinade from scratch and it’s way more delicious. Plus, it makes it easier to control the level of heat in your seasoning. This version is moderately hot – I’d place it at a 5 or 6 out of 10 – but you can easily add an extra pepper to make it hotter or cut back on them and remove the seeds for a more mild version.

Because the base of the marinade is made from scallions, it’s a sort of murky brown color that doesn’t look appetizing at all before it’s cooked – don’t worry, you did it right and it will look much better once it’s hit the grill.

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Grilled Jerk Chicken Skewers

Prep Time 1 hour hour 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 6

Calories 3kcal

Author Lauren Keating

Ingredients

• 2 pounds boneless skinless chicken thighs
• 4 scallions white and green parts, chopped
• 1 shallot peeled and halved
• 1- inch piece fresh ginger peeled and minced
• 2 habanero peppers stem removed
• 1 tablespoon ground allspice
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• ¼ cup olive oil
• 2 teaspoons apple cider vinegar
• 1 lime juiced

Instructions

• Cut the chicken into 2-inch pieces and place in a large zip-top bad.
• Add the remaining ingredients to a blender or food processor and blend until a smooth paste forms. Season with salt and pepper.
• Pour the paste over the chicken. Close the bag and give it a few good shakes so that the chicken is evenly coated. Refrigerate at least 1 hour, up to overnight.
• Pack the chicken tightly onto several wooden or metal skewers. Sprinkle the chicken with more allspice.
• Heat the grill to medium-high heat (about 400ºF). Place the skewers over direct heat and cook 16-18 minutes, turning occasionally, or until cooked through.

Notes

Adapted from [url href="https://cooking.nytimes.com/recipes/1016056-jerk-chicken"]The New York Times.[/url]

Nutrition

Calories: 3kcal