Easy, Quick, Healthy, Delicious Summer Dinner Recipes

1. Grilled Lemon Herb Chicken:

Ingredients:

• 4 chicken breasts
• 2 lemons
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste

Method:

• Preheat the grill to medium-high heat.
• In a bowl, combine the juice and zest of one lemon, olive oil, minced garlic, dried thyme, salt, and pepper.
• Place the chicken breasts in the marinade and let them marinate for 30 minutes.
• Grill the chicken breasts for about 6-8 minutes per side or until cooked through.
• Squeeze the juice of the remaining lemon over the grilled chicken and serve.
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2. Shrimp and Avocado Salad:

Ingredients:

• 1 pound cooked shrimp, peeled and deveined
• 2 avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Method:

• In a large bowl, combine the cooked shrimp, diced avocados, cherry tomatoes, red onion, and cilantro.
• Squeeze the lime juice over the salad and season with salt and pepper.
• Toss gently to combine and serve chilled.

3. Caprese Stuffed Portobello Mushrooms:

Ingredients:

• 4 large Portobello mushrooms
• 1 cup cherry tomatoes, halved
• 8 ounces fresh mozzarella cheese, sliced
• Fresh basil leaves
• 2 tablespoons balsamic glaze
• Salt and pepper to taste

Method:

• Preheat the oven to 400°F (200°C).
• Remove the stems from the Portobello mushrooms and gently scrape out the gills.
• Place the mushrooms on a baking sheet and season with salt and pepper.
• Fill each mushroom with cherry tomato halves, mozzarella slices, and fresh basil leaves.
• Bake for 15-20 minutes or until the cheese is melted and bubbly.
• Drizzle with balsamic glaze before serving.

4. Grilled Vegetable Skewers:

Ingredients:

• 2 zucchinis, sliced
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 8-10 cherry tomatoes
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste

Method:

• Preheat the grill to medium-high heat.
• In a bowl, combine the olive oil, minced garlic, dried oregano, salt, and pepper.
• Thread the sliced zucchini, bell peppers, red onion, and cherry tomatoes onto skewers.
• Brush the vegetable skewers with the marinade and grill for 8-10 minutes, turning occasionally, until tender and slightly charred.
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5. Quinoa Stuffed Bell Peppers:

Ingredients:

• 4 bell peppers, any color
• 1 cup cooked quinoa
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels
• 1/2 cup diced tomatoes
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• 1 teaspoon cumin
• Salt and pepper to taste

Method:

• Preheat the oven to 375°F (190°C).
• Cut off the tops of the bell peppers and remove the seeds and membranes.
• In a bowl, combine cooked quinoa and all the ingredients then stuff them in Bell Peppers.
• Bake for 25-30 minutes or until the bell peppers are tender and the filling is heated through.
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7. Greek Chicken Souvlaki:

Ingredients:

• 1 pound chicken breast, cut into cubes
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Tzatziki sauce for serving

Method:

• In a bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
• Add the chicken cubes to the marinade and let them marinate for at least 30 minutes.
• Preheat the grill to medium-high heat.
• Thread the marinated chicken onto skewers and grill for 10-12 minutes, turning occasionally, until cooked through.
• Serve with tzatziki sauce and a side of salad or pita bread.

8. Watermelon and Feta Salad:

Ingredients:

• 4 cups cubed watermelon
• 1 cup crumbled feta cheese
• 1/2 cup fresh mint leaves, chopped
• 1/4 cup red onion, thinly sliced
• 2 tablespoons balsamic glaze
• Salt and pepper to taste

Method:

• In a large bowl, combine watermelon cubes, crumbled feta cheese, chopped mint leaves, and thinly sliced red onion.
• Season with salt and pepper.
• Drizzle with balsamic glaze and toss gently to combine.
• Serve chilled.
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9. Grilled Salmon with Mango Salsa:

Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• For the mango salsa:
  • 1 ripe mango, peeled and diced
  • 1/2 red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • Juice of 1 lime
  • 2 tablespoons fresh cilantro, chopped
  • Salt and pepper to taste

Method:

• Preheat the grill to medium-high heat.
• Rub the salmon fillets with olive oil and season with chili powder, cumin, salt, and pepper.
• Grill the salmon for about 4-5 minutes per side or until cooked to your desired doneness.
• In a bowl, combine diced mango, red bell pepper, red onion, lime juice, chopped cilantro, salt, and pepper to make the salsa.
• Serve the grilled salmon topped with mango salsa.

10. Veggie and Hummus Wraps:

Ingredients:

• Whole wheat tortillas
• 1 cup hummus
• Assorted fresh vegetables (e.g., cucumber, bell peppers, carrots, lettuce, tomatoes)
• Optional: crumbled feta cheese, sliced avocado.

Method:

• Lay a whole wheat tortilla flat on a clean surface.
• Spread a layer of hummus evenly across the tortilla.
• Add an assortment of fresh vegetables, such as cucumber slices, bell pepper strips, shredded carrots, lettuce leaves, and tomato slices.
• Optionally, sprinkle crumbled feta cheese or add sliced avocado for extra flavor.
• Roll the tortilla tightly, tucking in the sides as you go.
• Slice the wrap in half diagonally and serve.

11. Greek Salad with Grilled Chicken:

Ingredients:

• 2 chicken breasts
• 4 cups mixed salad greens
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup Kalamata olives
• 1/4 cup crumbled feta cheese
• Juice of 1 lemon
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste

Method:

• Preheat the grill to medium-high heat.
• Season the chicken breasts with salt and pepper and grill for about 6-8 minutes per side or until cooked through.
• Let the chicken rest for a few minutes, then slice it into strips.
• In a large bowl, combine mixed salad greens, sliced cucumber, cherry tomatoes, red onion, Kalamata olives, and crumbled feta cheese.
• Drizzle with lemon juice and extra virgin olive oil. Toss gently to coat.
• Top the salad with grilled chicken slices and serve.
• 

12. Zucchini Noodles with Pesto:

Ingredients:

• 4 medium zucchinis
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/4 cup grated Parmesan cheese
• Juice of 1 lemon
• 3 tablespoons extra virgin olive oil
• Salt and pepper to taste

Method:

• Spiralize the zucchinis into noodles using a spiralizer or julienne peeler.
• In a food processor, combine basil leaves, pine nuts, garlic, Parmesan cheese, lemon juice, extra virgin olive oil, salt, and pepper. Blend until smooth to make the pesto sauce.
• Heat a large skillet over medium heat and add the zucchini noodles. Sauté for 2-3 minutes until slightly softened.
• Remove from heat and toss the zucchini noodles with the pesto sauce until well coated.
• Serve immediately, optionally garnished with additional Parmesan cheese and fresh basil leaves.

13. Grilled Tofu Skewers:

Ingredients:

• 1 block firm tofu, pressed and cut into cubes
• 2 tablespoons soy sauce
• 2 tablespoons maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• Salt and pepper to taste
• Optional: vegetables of your choice (e.g., bell peppers, onions, mushrooms)

Method:

• In a bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, grated ginger, minced garlic, salt, and pepper to make the marinade.
• Add tofu cubes to the marinade and let them marinate for at least 30 minutes.
• If using vegetables, you can also marinate them separately and thread them onto skewers alternately with tofu.
• Preheat the grill to medium-high heat.
• Grill the tofu skewers for about 10-12 minutes, turning occasionally, until nicely charred.
• Serve the grilled tofu skewers as is or with a side of rice or quinoa.