Home Blog

Grilled Vegetables Recipe With Fresh Herb Dressing

webtechlake
-
0
Grilled Vegetables Recipe With Fresh Herb Dressing


These easy grilled vegetables are one of my favorite summer side dishes because they’re colorful, easy to make, and pair well with pretty much anything coming off the grill. The trickiest part is getting them all to cook evenly, but this recipe makes it simple. 

I use a mix of fresh veggies, a simple seasoning blend, and a bright herb dressing that gets brushed on after grilling for bonus flavor. The result is tender, smoky vegetables with plenty of color and texture, and a savory addition to everything from weeknight dinners to cookouts.

a tray of grilled vegetables including carrots, broccoli, red onions.

This recipe checks all the boxes for the perfect summer side:

  • Easy to make: With minimal prep and a handful of ingredients, these grilled vegetables come together in no time.
  • Packed with color and flavor: A rainbow of fresh vegetables makes a beautiful platter with plenty of variety in every bite.
  • Great for entertaining: The large batch size makes it perfect for cookouts, potlucks, and family dinners.
  • Super versatile: This one works with whatever you have. It’s easy to swap in your favorite seasonal vegetables!

Key Ingredients

Here’s what you’ll need to make these grilled vegetables:

Vegetables

  • Red bell peppers: They’re sweet, colorful, and one of my favorite vegetables for grilling because they hold their shape when they get tender.
  • Carrots: Grilled carrots add natural sweetness and a little crunch. Slice them lengthwise so they cook more evenly on the grill.
  • Yellow squash: This summer squash caramelizes slightly when lightly grilled. Zucchini is an easy substitute and cooks in about the same amount of time.
  • Broccoli: Large florets of grilled broccoli develop these delicious, crispy edges while staying tender in the center.
  • Eggplant: Eggplant gets creamy and smoky on the grill. Make sure to slice it thick enough so it doesn’t fall apart.
  • Cabbage: Grilling transforms cabbage into a sweeter, more flavorful vegetable with crispy edges.
  • Red onion: Red onion softens and caramelizes beautifully on the grill. Sweet onions or yellow onions also work well.

One of the best things about this recipe is how flexible it is! Brussels sprouts, mushrooms, cauliflower, green beans, and asparagus are all easy-to-grill vegetables. Just keep in mind that smaller or more delicate vegetables may cook faster. If you want to try sweet potatoes or other root vegetables, I suggest pre-cooking them to avoid long grill times.

Seasonings & Herb Dressing

  • Olive oil: I like extra-virgin olive oil both for coating the vegetables before grilling and as the base for the herb dressing.
  • Kosher salt and black pepper: These simple seasonings help bring out the vegetables’ natural flavors. A little garlic powder can add a roasty flavor if you’d like.
  • Fresh dill, mint, and chives: This fresh herb combination adds brightness and balances the smoky grilled flavor. I keep coming back to this combo, but parsley, basil, thyme, oregano, cilantro, green onions, or even an Italian seasoning mix can all work.
  • Red wine vinegar: Adds acidity and tanginess to the dressing. Balsamic vinegar can work, but the end result will be sweeter and more syrupy. 
  • Fresh lime juice: Brightens everything and adds a fresh, summery flavor to the dressing. Lemon juice is an easy substitute.
a tray filled with vegetables and a bottle of wine.

How to Make This Grilled Vegetables Recipe

This recipe is simple, but a few small details make a big difference in getting that perfect mix of smoky flavor, tender veggies, and lightly charred edges. Here’s how to grill vegetables, step-by-step.

Preheat the grill to about 400ºF and make sure the grates are clean so the vegetables don’t stick. While the grill heats, prep all the vegetables and toss them with olive oil, salt, and pepper until they’re evenly seasoned. Let them rest for about 15 minutes.

Think of this as a light vegetable marinade for grilling. It’s not a traditional marinade since there’s no acid, but it helps them season evenly and improves their browning on the grill.

While the vegetables rest, whisk together the olive oil, fresh herbs, vinegar, lime juice, and salt. You’ll brush it on at the end, so the flavors stay fresh and bright instead of cooking off on the grill. 

Pro tip: Let the dressing sit for a bit to allow the herbs to infuse the oil with flavor.

Place the vegetables directly on the grill grates over medium-high heat. This is how I get those signature grill marks and smoky flavor. Most vegetables need about 5-8 minutes before the first flip, depending on the vegetable and its thickness. When you see clear grill marks, and they release easily from the grill without sticking, flip and continue cooking for another 5-8 minutes.

Thicker vegetables like carrots may take longer to cook, while softer vegetables like squash will finish faster. I like to pull each vegetable off as it becomes tender with browned edges, so nothing gets overcooked.

a tray filled with different types of vegetables.

These simple tricks make a big difference when it comes to getting evenly cooked, flavorful grilled vegetables with the perfect char:

  • Preheat and clean your grill. I always start with a hot, clean grill so the vegetables don’t stick and those grill marks actually form. If the grates are dirty or not hot enough, the vegetables tend to tear or steam instead of sear.
  • Cut vegetables evenly. Try to keep pieces similar in size so they cook at the same rate. Slice thicker vegetables like carrots and eggplant a bit thinner. Softer veggies like squash can be slightly thicker.
  • Don’t overcrowd the grill. Give the vegetables space so the heat can circulate. If you pack them too tightly, they’ll steam instead of getting that smoky, caramelized flavor.
  • Embrace uneven charring. It’s totally fine if some vegetables are more charred on one side than the other. Just toss everything together before serving so the flavors and textures mix evenly.

Grill Times at a Glance

Here’s a quick guide for how long the vegetables in this recipe typically take on a 400ºF grill:

  • Bell peppers: 10-15 minutes total
  • Carrots: 12-18 minutes total
  • Yellow squash: 8-12 minutes total
  • Broccoli: 10-12 minutes total
  • Eggplant: 10-14 minutes total
  • Cabbage: 10-15 minutes total
  • Red onion: 8-12 minutes total

Keep in mind that grill heat, thickness, and the level of char you like will all affect the timing. I always use visual cues like browning edges and fork-tender texture rather than relying on my timer alone.

a bbq with carrots, broccoli, and other vegetables cooking on.

Serving Suggestions

Grilled vegetables are one of those easy summer sides that go with almost everything. They’re great fresh off the grill, but I also love them for meal prep and adding them to quick meals throughout the week. 

Here are some of my favorite ways to serve them:

Store any leftover grilled vegetables in an airtight container in the fridge for up to 5 days. To reheat, I recommend the oven or broiler for a few minutes to keep them nice and crispy. Reheating them in the microwave can make them turn soggy.

a close up of a brush with food in it.

Can I use a grill basket for vegetables?

You don’t need one for this recipe, but a grill basket can work well for smaller or more delicate vegetables like zucchini, mushrooms, or broccoli florets. It helps prevent anything from falling through the grates while still allowing you to get that smoky flavor. Just make sure to preheat the basket so the vegetables still get a good sear instead of steaming.

How can I prevent vegetables from sticking to the grill?

A hot, clean grill is the most important step to keep your vegetables from sticking. I always preheat the grill and make sure the grates are scrubbed clean before adding any vegetables. Coating the vegetables in olive oil also helps create a barrier, allowing them to release more easily. 

What are some common mistakes to avoid when grilling vegetables?

The biggest mistakes to avoid at the grill are not cutting vegetables evenly, overcrowding the grill, and not preheating long enough. Uneven pieces lead to uneven cooking, and overcrowding causes steaming instead of charring. A cooler grill makes it harder to get those crisp edges and grill marks.

a tray of grilled vegetables and a bowl of soup.

  • Preheat the grill to about 400ºF and make sure the grill grates are clean.

  • Arrange prepped vegetables on a large baking sheet. Drizzle with olive oil, then season with salt and pepper.

  • Toss or massage the seasonings into the vegetables until evenly coated. Let them rest for 15 minutes.

  • While the vegetables rest, mix the ingredients for the dressing in a small bowl and set aside.

  • Place the vegetables directly on the grill over medium-high heat.

  • Grill for 5-8 minutes, then flip and continue cooking for another 5-8 minutes, or until tender and charred to your liking.

  • Remove the vegetables from the grill and brush them with the dressing before serving.

An outdoor grill gives you the best smoky flavor and those classic charred edges, but a stovetop grill pan can be a good alternative when grilling outside isn’t an option. Just make sure the pan is fully preheated and cook in batches to avoid overcrowding.
Grill times are flexible! I included general cook times, but they’re really just a guide. Actual timing will vary based on your grill, how thick you cut your vegetables, and how charred you like them. I always rely on visual cues and texture to determine when my veggies are done. 
I love the herb dressing in this recipe, but a chimichurri sauce, balsamic glaze, or lemon-herb dressing would all work beautifully. You can even skip the dressing if you prefer! A sprinkle of freshly grated Parmesan cheese right after grilling can also add a salty finish.

Calories: 280 kcal, Carbohydrates: 30 g, Protein: 7 g, Fat: 18 g, Fiber: 10 g, Sugar: 15 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Photography by: The Wooden Skillet



Here are the BEST Breads to Get on a Fat Loss Diet

webtechlake
-
38
Here are the BEST Breads to Get on a Fat Loss Diet



Apply To Work With Me 1 on 1 HERE: https://coryarmstrongfitness.com/optin30463199

source

The best deals from Prime Day (things you’ll actually use)

webtechlake
-
0
The best deals from Prime Day (things you’ll actually use)


Sharing a roundup of my top finds from this year’s Prime Day!

Hiii friends! How are you? I hope that your week is going well! We celebrated Father’s Day, the Pilot and I had a much-needed date night, and P had a soccer friends swim party.

Today, I wanted to share a roundup of the best finds from Prime Day sales.

TBH, this sale can be overwhelming and so many creatorsare sharing their favorite finds. I wanted to make my list a bit smaller, majorly focusing on quality over quantity. Everything on this list is something that we use and love, or that I’m planning on buying. It’s a great time to stock up on some things you need, new products you’ve had your eye on, or maybe order a couple of holiday gifts in advance.

Here are my top picks for this year!

My Amazon storefront has the full roundup for easy browsing, too.

*a little note: this post contains affiliate links which allow me to earn a small commission. Every click and purchase make a huge difference, and I’m so grateful for your support.

The best deals from Prime Day (things you’ll actually use)

House and cooking finds:

This electric kettle. I have a similar one and use it to make tea every single night.

A KitchenAid mixer. We got one for our wedding, alomst 20 years ago, and it still looks and works extremely well.

Little Green Machine. With kids and pets…this is essential.

Great deal on a Dyson cordless vaccuum. Ours died, but I’m thinking of replacing it.

A healthier air fryer. We have a very similar one and I’m so glad that it’s not leeching plastics and chemicals into the food.

An Instant Pot! I use this every.single.day. It’s great for busy school nights and also makes the most perfect rice.

Plastic BPA free wine glasses for poolside wine.

Owala water bottles! We love ours. When I went to create the link, it told me I’ve bought 6 of them!

Kindle. I love having one because it keeps me from scrolling on my phone.

A Ring camera.

The only blender you ever need.

I use these glass meal prep containers every day.

Beauty + skincare:

Medicube capsule cream with PDRN. I recently fell in love with Medicube (like this Vitamin C cream) and their PDRN products are amazing.

This sleep mask. It has zero eye pressure and it’s my go-to for travel and during the summer months when the sun is awake before I’d like to be awake. I’ll wake up around 5am with the sun, put on this sleep mask, and fall bask asleep for a couple more hours or until the dogs wake me up.

Really tempted to try this at-home hair zapper.

My favorite eye cream.

I’ve been using this hair oil once a week and loooove it.

Makeup remover cloths.

The best clean self tanner.

Women’s fashion:

The most I’ll spend for these trendy jellies shoes.

These wide-leg flowy pants.

This cute two-piece set.

Everyday kinda dress.

This looks just like my favorite Tuckernuck dress.

Lightweight loafers.

This striped maxi dress.

This beaded gem stone necklace is so cute.

This dress is giving Anthro vibes. 

I had a similar suit to this one and wore it for years – love that it’s sexy but still flattering.

Fitness and gym equipment:

A weighted vest. I like to use this while I’m on the walking pad for extra resistance.

Bala bangles. Love these for sculpt and barre classes.

Ordering these barefoot sneakers for weightlifting.

Vibration plate.

Pilates socks with grips.

Kids + summer finds:

P’s favorite goggles.

The famous watermelon ball. This has been a huge hit at our summer pool parties.

Resuable water balloons.

Pool shoes.

We love this portable JBL speaker

I’ve linked to everything on my Amazon storefront, too. You can grab the link and everything is listed here!

Are you shopping Prime Day? What’s on your list??

I’ll be adding more to this and to my storefront as the sale goes on, too.

xo
Gina

Can Ultra-Processed Foods Be Fixed by Tweaking Their Nutrients?

webtechlake
-
0
Can Ultra-Processed Foods Be Fixed by Tweaking Their Nutrients?


What happened when ultra-processed foods were matched for calories, sugar, fat, and fiber content in the first randomized controlled trial?

In the United States, “junk food” is often used to describe less-healthy foods, like candy, ice cream, and chips, but there isn’t a consistent definition, so nutrition researchers came up with the concept of ultra-processed.

The term “ultra-processed food”—if you want to call it that—describes industrial formulations that are typically seen in those long list of ingredients, which, besides salt, sugar, and fat, aren’t typically found in any cookbook, like various flavors, sweeteners, colors, emulsifiers, and other additives used to imitate real foods or to hide undesirable qualities of the final product. This roughly corresponds to my idea of “red light foods” in my traffic light system, in which, ideally, we should maximize intake of green light foods, minimize yellow light foods, and avoid red light foods. Indeed, most of what people eat are red light foods: soda, ice cream, candy, cakes, most bread and breakfast cereals, TV dinner-type ready-to-heat products, chicken nuggets, fish sticks, sausages, burgers, and hot dogs. There has been a dramatic rise in ultra-processed foods. In fact, the U.S. food supply is dominated by them. More than 200,000 products were assessed, and 71% were classified as ultra-processed.

And, of course, they aren’t only in grocery stores. Sugary drinks and processed junk are ubiquitous even at non-food retailers, sending pervasive cues to consume products that are dense in calories but poor in nutrition. As a former head executive of Coca-Cola put it, the soda should be kept within an “arm’s reach of desire.” A major candy brand boasted, “We put them everywhere: grocery stores and supermarkets, gas stations and chiropractors’ offices, bowling alleys and grocery stores, which we already mentioned. Not sorry.”

So, this is where we are today. What proportion of food consumed by U.S. children and adolescents is classified as junk? An unbelievable 56% to 70% of what our children and teens eat over the entire day is junk. But kids will be kids, right? In the United States, more than half of the calories taken in across the board are junk. In fact, around the world, ultra-processed foods consistently account for more than 50% of the dietary caloric intake in the higher-income countries. No wonder unhealthy diets are humanity’s greatest killer, the leading risk factor for death globally, as you can see below and at 2:25 in my video Ultra-Processed Junk Food Put to the Test.

What exactly are the health consequences? The biological effects of modern foods have been studied using rats, showing they gorge themselves into dramatic weight gain, inflammation, and cognitive and metabolic abnormalities. And just as ultra-processed foods were taking over, binge eating was recognized as a new eating disorder, and it grew into the most common form of eating disorder. And not surprisingly, binge foods were found to be 100% ultra-processed. That’s no surprise—these foods are engineered so you can’t have just one. People don’t tend to binge on broccoli.

About 9 out of 10 studies found that ultra-processed food consumption was associated with adverse health outcomes—and not just obesity, but cancer, cardiovascular diseases, type 2 diabetes, irritable bowel syndrome, depression, frailty, and all-cause mortality (meaning living a shorter life). Studies on youth add asthma to the list and also report higher DNA damage. Not a single study reported a link between ultra-processed foods and beneficial health outcomes.

In contrast, populations with low meat consumption, high fiber intake, and low intake of minimally processed foods have far fewer chronic diseases, enjoy lower obesity rates, and live longer disease-free. But most of the findings were based on observational studies. You don’t know for sure if ultra-processed foods themselves are to blame until you put it to the test.

In the first randomized controlled trial on ultra-processed foods, 20 people were essentially locked in a hospital ward and received both ultra-processed and unprocessed diets for 14 days each. Here’s the kicker: The diets were designed to provide the same calories, sugar, fiber, fat, and macronutrients. Why? In response to criticism, manufacturers are now proposing reformulating their products, keeping them ultra-processed but tweaking them by adding some fiber, for instance, or reducing the sugar, fat, or salt. So, the researchers wanted to try to tease out the effect of ultra-processing by giving the study participants the same amount of calories, sugar, fat, fiber, carbs, and protein in each of the two diets. So, for instance, for breakfast in the ultra-processed weeks, the participants would get Cheerios and a muffin, or an egg and cheese muffin with turkey bacon and orange juice. When it was time for the less-processed breakfasts, people would get, say, oatmeal with blueberries and almonds. The meals had the same amount of overall sugar and fat, but the unprocessed option was presented more in whole food form. For lunch, the ultra-processed group might get a turkey sandwich with nonfat Greek yogurt, canned peaches, baked potato chips, and sugar-free Crystal Light Lemonade, versus a Southwest entrée salad with black beans, carrots, corn, avocados, and nuts, along with grapes and apples on the unprocessed diet. The same calories were offered, with the instruction to eat as much or as little as they wanted.

So, what happened? On the ultra-processed diet, people ate about 500 more calories a day and, unsurprisingly, gained about two pounds on the processed diet, or actively lost two pounds on the less-processed diet, as you can see below and at 5:31 in my video.

So, the problem wasn’t just the unbalanced nutrient profile of ultra-processed foods. Simply tweaking them wouldn’t magically make them healthy, but that’s what the industry would rather do. Reformulation is referred to as the “unobtrusive strategy,” creating “the prospect of nutritional improvement without dietary change.” But what this study showed is that it may be better to limit the consumption of ultra-processed foods altogether.

Why does the industry love them so much? They’re made with dirt-cheap ingredients, like taxpayer-subsidized corn syrup, allowing for huge corporate profit margins. But at what cost? The food industry takes in more than a trillion dollars every year, yet most of our healthcare dollars go to treat chronic diseases exacerbated by these very same foods, like diabetes and heart disease. So, you could argue “we lose triple what the food industry makes.” The food industry argues that these days, it’s “unrealistic” to tell people to avoid ultra-processed food, given societal time constraints and the difficulties of food prep, but this may just be acquiescing to the same propaganda and disinformation campaign that the processed food industry has used to co-opt families for decades. Those who think healthy foods can’t be convenient have never met an apple.

That was a response to Dr. Lustig’s essay on processed food as a failed experiment, in which he said: “One-third of American mothers today don’t even know what real food is or how to cook; they and their children are destined to remain hostages to the processed food industry.” I don’t like his mother-blaming, but I do appreciate his prescription: “There’s only one recourse—real food, which is low in sugar and high in fiber.” We need to start thinking outside the box.

Doctor’s Note

It’s no surprise processed foods are wreaking havoc on our health. Learn about The Role of Processed Foods in the Obesity Epidemic. Is there a solution? Yes. Cut the Calorie-Rich-And-Processed Foods.

This is the third video in a series on junk food. If you missed the first two, check out Do Healthy Fast Food Options Lead to Healthier Choices? and How We Won the Fight to Ban Trans Fat.

I mentioned my traffic light system for choosing the healthiest foods. Learn all about it in Dining by Traffic Light: Green Is for Go, Red Is for Stop.



Healthy Snack Idea for Vegetable Haters 🥒😏 #healthyrecipes #recipe

webtechlake
-
20
Healthy Snack Idea for Vegetable Haters 🥒😏 #healthyrecipes #recipe

source

I embarrassed him again…😳 #gymgirl #girlswholift #viral #funny #gym #fitness #gymlife #gymlover

webtechlake
-
23
I embarrassed him again…😳 #gymgirl #girlswholift #viral #funny #gym #fitness #gymlife #gymlover

source

What I Ate Today on the Carnivore Diet

webtechlake
-
41
What I Ate Today on the Carnivore Diet



On today’s carnivore diet menu I am having some pork sausage, bacon, and eggs & ground beef. Quick and easy!

I’m Jenny and I am a first time mom to twins Max and Harry. I post videos about homemaking, parenting, and self-care.

#carnivore #carnivorediet #carnivoregroceryshopping #costcogroceryhaul

Follow the adventure by subscribing here: https://www.youtube.com/c/JennyMitich

Business inquiry? Email me at mamamitich@gmail.com

We are participants in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

source

Grilled Potatoes in Foil (3 Flavor Variations!)

webtechlake
-
0
Grilled Potatoes in Foil (3 Flavor Variations!)


I can’t tell you how many times grilled red potatoes have saved the day. I almost always have baby red potatoes on hand during the summer because they’re truly the most crowd-pleasing side to make on the grill. Plus, the foil pack method never fails!

These grilled potatoes in foil are crispy on the outside, fork-tender on the inside, and ready in just 30 minutes with almost zero cleanup. Toss them in olive oil and spices, wrap them up, and let the grill do the work. They’re my go-to side for cookouts, camping trips, and weeknight grilling all summer long.

grilled potatoes on a piece of foil

Why This Recipe Works

Grilling season is here, and these grilled red potatoes have gotten countless ⭐️⭐️⭐️⭐️⭐️ reviews and are a summer staple for so many readers!

  • Quick: Just 10 minutes of prep and 20 minutes on the grill.
  • Easy cleanup: The foil pack means no scrubbing grill grates.
  • Perfectly cooked every time: The sealed foil creates steam so potatoes cook evenly without drying out.
  • Endlessly customizable: Swap the spices, switch the potato variety, or load them up with toppings.

What You’ll Need

  • Red potatoes: About 2 lbs, quartered into 1- to 1.5-inch pieces. I love red potatoes because they hold their shape beautifully and the thin skin gets perfectly crispy.
  • Olive oil: 3 tablespoons to coat everything and help the potatoes crisp up. Don’t skimp here!
  • Yellow onion: One small onion, finely diced. It caramelizes in the foil pack and adds incredible flavor.
  • Onion powder + garlic powder: 1 teaspoon each for a savory base.
  • Italian seasoning: ½ tablespoon. Or substitute 1 teaspoon dried basil + 1 teaspoon dried parsley.
  • Salt and pepper: To taste.
  • Heavy-duty aluminum foil: Or double up regular foil to prevent leaks.

How to Make Grilled Potatoes in Foil

Wash 2 lbs of red potatoes and quarter them — just cut each potato in half, then in half again. You want the pieces to be about 1 to 1.5 inches so they cook evenly. Finely dice the yellow onion.

Place the potatoes and onion into a large gallon-sized plastic bag (or a big bowl). Drizzle in the olive oil, add all the spices, seal the bag, and shake until everything is evenly coated. This bag method is my favorite trick — it gets every piece perfectly seasoned with zero mess.

red potatoes and spices in a plastic bag

I’ve officially mastered the foil pack fold, and the more you practice, the easier it gets — I promise!

  1. Lay a large sheet of heavy-duty foil (or 2 pieces of regular foil) on your counter.
  2. Transfer the seasoned potatoes and onions onto the center of the foil.
  3. Place another piece of foil on top and carefully fold all 4 sides together to seal the pack.
  4. Using a fork, poke a few holes on the top only of your foil pack. This lets steam escape so the potatoes get crispy instead of soggy.
foil pack of potatoes

Heat your grill to 400ºF. Place the foil pack directly over the flames, cover the grill, and cook for 15–20 minutes. The potatoes are done when you can easily pierce them with a fork through the foil.

foil pack of potatoes on grill

Best Potato Varieties for Grilling

Red potatoes are my top pick because they’re naturally bite-sized and hold their shape perfectly, but I’ve made this recipe with plenty of other varieties:

  • Yukon Gold: Buttery and creamy — my second favorite for foil packs.
  • Fingerling: Slice in half lengthwise. They cook a little faster, so check at 12 minutes.
  • Russet or Idaho: Cut into 1.5-inch chunks. They’re starchier so they get extra fluffy inside.
  • Sweet potatoes: Cut into 1-inch cubes. They take a few extra minutes but taste amazing with Cajun seasoning.

The Italian herb version in this recipe is my classic go-to, but here are some of my favorite ways to switch it up:

  • Smoky Cajun: Swap the Italian seasoning for 1 teaspoon smoked paprika, ½ teaspoon cayenne, and ½ teaspoon garlic powder. So good with grilled chicken.
  • Ranch style: Use 1 tablespoon dry ranch seasoning mix in place of the spices. Ridiculously easy and always a crowd favorite.
  • Lemon herb: Add the zest of 1 lemon, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary. Bright and perfect with fish.
  • Loaded baked potato style: Keep the base recipe as is, then top the cooked potatoes with shredded cheddar, bacon bits, sour cream, and chives.
  • Everything bagel: Toss with 1–2 tablespoons everything bagel seasoning instead of the spice blend. Trust me on this one.

Creative Toppings

Once your foil pack potatoes are off the grill, the toppings are where you can really have fun. Open the pack, pile these on, and serve straight from the foil:

  • Sour cream + chives: A classic for a reason.
  • Shredded cheese: Cheddar, Parmesan, or a Mexican blend — it melts right on top.
  • Jalapeños + green onions: For a little heat and crunch.
  • Fresh herbs: Chopped parsley, cilantro, or dill.
  • Hot sauce or salsa: My personal favorite way to finish these off.
  • Crumbled feta + lemon juice: A Mediterranean twist that’s really special.

Other Ways to Cook Foil Pack Potatoes

No grill? No problem. This foil pack method works beautifully with other cooking methods, too:

Oven

Preheat to 400ºF. Place the sealed foil pack on a baking sheet and bake for 25–30 minutes. Check tenderness at 25 minutes and continue baking until fork-tender. This is my go-to rainy-day backup.

Air Fryer

Preheat air fryer to 400ºF. Place the foil pack in the basket (you may need to make a smaller pack to fit) and cook for 15–18 minutes, shaking the basket halfway through. The air fryer gets the edges extra crispy — I actually love this method almost as much as the grill.

Campfire

Place foil packs directly on hot coals (not in the flames) and cook for 20–30 minutes, turning the pack every 10 minutes with tongs. Double-wrap with heavy-duty foil to prevent tearing on the coals. This is absolutely perfect for camping and 4th of July bonfires.

Tips for Best Results

  • Use heavy-duty foil: Regular foil tears easily and can leak oil into the grill. If you only have regular foil, double it up.
  • Don’t skimp on the olive oil: It prevents sticking and is the secret to getting the potatoes crispy on the outside.
  • Poke holes on the top only: This lets steam escape (for crispier potatoes) without letting the juices drain out the bottom.
  • Fork-test through the foil: No need to open the pack — just poke a fork through the top to check doneness.
  • Keep warm on the grill: If dinner’s not quite ready, leave the sealed foil pack on the upper rack of the grill for up to 30 minutes. They’ll stay warm without overcooking.
  • Cut potatoes evenly: Uniform 1- to 1.5-inch pieces cook at the same rate so you don’t end up with some mushy and some crunchy.
red potatoes on tin foil covered in olive oil and spices

FAQs

Should I boil potatoes before grilling?

Nope! You do not need to boil your potatoes before grilling. The sealed foil pack creates steam that cooks the potatoes fast and evenly — no par-cooking required.

How long to grill potatoes in foil?

At 400ºF over direct heat, foil pack potatoes take 15–20 minutes. If you move them to indirect heat (upper rack), they’ll take closer to 25–30 minutes.

What if I don’t have space over direct heat?

Sear the foil pack over direct heat for 5 minutes to get things going, then move it to the upper rack to finish cooking while you grill your other food. Just add an extra 5–10 minutes to the cook time.

Can I prep foil packs ahead of time?

Yes! Assemble the foil packs up to 4 hours ahead and store them in the fridge. When you’re ready, place them straight on the grill — just add a couple of extra minutes since they’ll be cold.

How do I get grill marks on foil pack potatoes?

For grill marks and extra char, open the foil pack for the last 3–5 minutes and place the potatoes directly on the grates. The olive oil coating helps them crisp up beautifully.

Storage Tips

  • Refrigerate: Store leftovers in an airtight container in the fridge for up to 3–4 days.
  • Reheat: For best results, reheat on the grill, in the oven at 400ºF for 10 minutes, or in the air fryer at 400ºF for 5–7 minutes. Skip the microwave if you want them to stay crispy!
  • Freezing: I don’t recommend freezing — potatoes get grainy and mealy when thawed.

Serving Suggestions

Every grilled potatoes recipe needs to be paired with other delicious grilled foods! Here are my favorites:

  • Heavy-duty aluminum foil

  • Grill

  • Large bowl or gallon-sized plastic bag

  • Fork

Classic Italian Herb (default)

  • Heat your grill to 400ºF with direct and indirect heat zones set up.

  • Wash and pat dry the red potatoes. Cut into quarters (about 1-inch pieces). Finely dice the onion.

  • Place potatoes and onion into a large bowl or gallon-sized plastic bag. Drizzle with olive oil and add your chosen seasoning blend. Toss until everything is evenly coated.

  • Lay out a large piece of heavy-duty aluminum foil (about 18 inches long). Transfer the seasoned potatoes onto the center. Place a second sheet of foil on top and crimp all the edges tightly to seal. Poke 5-6 small holes in the top of the foil pack with a fork to let steam escape.

  • Place the foil pack on the grill over direct heat. Cover the grill and cook for 15 minutes. Carefully flip the pack and cook for another 10-15 minutes, until potatoes are fork-tender when tested through the foil.

  • Carefully open the foil pack (watch for steam!), season with additional salt and pepper if needed, and serve immediately.

  • Italian seasoning: Option to use 1 teaspoon dried basil and 1 teaspoon dried parsley instead.
  • Foil: Use heavy-duty foil to prevent oil from leaking into the grill. Option to double up with 2 pieces of foil for extra security.
  • Oven method: Bake foil pack at 400ºF for 25-30 minutes, flipping halfway.
  • Air fryer method: Place foil pack in air fryer basket at 400ºF for 12-15 minutes. Shake basket halfway through.
  • Campfire method: Place foil pack on hot coals (not directly in flames) for 20-30 minutes, turning occasionally.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat on the grill, in the oven, or in an air fryer for best texture.

[adthrive-in-post-video-player video-id=”DssBerLU” upload-date=”2019-04-12T00:00:00.000Z” name=”Grilled Potatoes in Foil” description=”These foil pack grilled red potatoes are seriously the BEST grilled potatoes on the internet. All you need to do to make these grilled potatoes in foil is toss them in olive oil, spices, and create foil-pack!”]

Calories: 136 kcal, Carbohydrates: 20 g, Protein: 2 g, Fat: 5 g, Fiber: 3 g, Sugar: 2 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Photography by: The Wooden Skillet



Grilled Chicken Salad with Cilantro Lime Dressing

webtechlake
-
0
Grilled Chicken Salad with Cilantro Lime Dressing


This post may contain affiliate links. Read my disclosure policy.

This easy Grilled Chicken Salad combines juicy grilled chicken, fresh vegetables, sweet mango, black beans, and a creamy cilantro lime yogurt dressing for a high-protein, high-fiber meal that’s perfect for lunch or dinner.

Grilled Chicken Salad with Cilantro Lime Dressing

Grilled Chicken Salad with Mango and Black Beans

Grilled Chicken Salad is one of my favorite summer meals because it’s easy, high in protein, and packed with fresh ingredients. This version features juicy grilled chicken, mango, black beans, crisp romaine, cucumbers, and tomatoes, all tossed with a creamy cilantro lime dressing with Greek yogurt that adds so much flavor. The dressing also doubles as a marinade for the chicken, making every bite bright, zesty, and delicious.

Why You’ll Love This Grilled Chicken Salad Recipe

Gina @ Skinnytaste.com

Loaded with protein, fiber, and colorful vegetables, this healthy grilled chicken salad with cilantro lime dressing is hearty enough for dinner and perfect for meal prep lunches, while still feeling light and refreshing for warm weather.

  • A complete, satisfying meal: Whoever said salad doesn’t work for dinner clearly hasn’t tried one with over 34 grams of protein and 9 grams of fiber!
  • Great for meal prep: You can prep some components a day early, and it’s easy to pack for on-the-go meals.
  • Fast: Once the chicken marinates, it cooks in under 15 minutes, making it a good option for busy weeknights. 

Grilled Chicken Salad with Cilantro Lime Dressing

Gina signature

Grilled Chicken Salad Ingredients

The creamy cilantro lime dressing serves two purposes: as a salad dressing and as a chicken marinade, adding bright, savory flavor to every bite. See the recipe card below for the exact measurements.

Grilled Chicken Salad ingredients

  • Boneless, skinless chicken breasts are a lean source of protein. While they’re not as flavorful as thighs, the salad dressing makes them more exciting.
  • Kosher salt for seasoning.
  • Romaine lettuce: Chop 2 romaine hearts into small pieces.
  • Vegetables: Cherry tomatoes, Persian cucumbers, red onion.
  • Mango: Ripe mangoes are soft to the touch but not mushy. To cut them, you can either peel or cut off the skin. Then, stand the mango upright, slice the flesh off around the pit, and dice it. Alternatively, you can cut the mango with the skin still on. Then, slice the mango into cubes and cut it out of the skin.
  • Canned black beans for protein and fiber
  • Cilantro leaves for garnish

Cilantro Lime Dressing for Salad

Don’t worry about perfectly dicing all the ingredients. A rough chop works because everything gets blended anyway.

  • Cilantro: Pack the leaves and tender (AKA thin) stems tightly into a 1-cup measuring cup. 
  • Jalapeño: Remove the stem and seeds, then roughly chop it.
  • Aromatics: Green onions and garlic for flavor.
  • Lime juice: The acidity brightens the dressing and tenderizes the chicken.
  • Creamy ingredients: Using whole milk Greek yogurt and mayonnaise creates a richer dressing than low-fat options.
  • Kosher salt brings all the flavors together

How to Make Grilled Chicken Salad

If you don’t have a grill or grill pan, use a cast-iron skillet or an air fryer (air fry at 380°F for 5 minutes per side). Also, letting the chicken rest before slicing it will help it stay juicy, so don’t rush it! See the recipe card at the bottom for printable directions.

yogurt cilantro lime dressing
Cilantro Lime Dressing marinade for chicken
grilled chicken breast
  1. How to make cilantro lime salad dressing: Add all the dressing ingredients to a blender or mini food processor and blend until smooth. Pour 2 tablespoons into a mixing bowl and refrigerate the rest. 
  2. Marinate the chicken: Pound the chicken breasts to an even thickness so they cook evenly. Toss them with the dressing and let them marinate for 30 minutes to 8 hours.
  3. Grill the chicken on an outdoor grill or a grill pan indoors. Cook over medium-high heat for 4 to 6 minutes per side, checking for doneness with an instant-read thermometer. When it reaches 165°F, remove the chicken from the grill and let it rest for 5 minutes before slicing.
  4. Assemble the salad: Add all the vegetables, mango, and black beans to a salad bowl. Top with chicken, drizzle with dressing, and garnish with cilantro.
Grilled Chicken Salad with Cilantro Lime Yogurt Dressing

Variations

  • Protein options: Swap chicken breasts for boneless, skinless thighs or even rotisserie chicken if you’re short on time. You could also use shrimp, steak, or salmon. If using seafood, only marinate it for 20 minutes.
  • Vegetarian: Omit the chicken, and add extra veggies, like avocado or bell peppers.
  • Lettuce: Use little gem or spinach instead of romaine.
  • Vegetable swaps: Replace red onions with shallots or cherry tomatoes with grape tomatoes. If you use a larger tomato, remove the seeds before chopping. If using a regular cucumber, peel it first.
  • Fruit choices: If mango isn’t in season, thaw frozen mango. This salad would also be delish with pineapple or peaches.
  • Not a cilantro fan? While it is the star of the show, you can substitute chives or parsley.
  • Make it spicier: Leave the seeds and ribs in the jalapeño, or substitute it for a serrano. You can also top your salad with diced jalapeños for an extra kick.
  • Make it lighter: I recommend using the full-fat products, but you can try it with 2% Greek yogurt and light mayo.
  • Protein boost: Add queso fresco or cotija cheese on top.
  • Add some crunch: Top your salad with crushed tortilla chips.

Meal Prep Tips

  • Do the prep early: Most of the work can be done a day in advance if that’s more convenient. Grill the chicken, make the dressing, and prep some of the toppings, so there’s less work to do the day you eat the salads.
  • How to pack it: Store the chopped romaine in one large container and the chicken, veggies, mango, and black beans in another. Keep the dressing in a separate container. To assemble on the go, add the toppings to the larger lettuce container and drizzle with dressing.
  • Storage: The chicken and dressing will last for up to 4 days in the fridge.
  • Repurpose leftovers: Wrap the salad ingredients in tortillas for easy chicken tacos.
  • Freeze the chicken for up to 3 months, then thaw it in the fridge overnight before eating. 
Grilled Chicken Salad with Cilantro Lime Dressing

More Grilled Chicken Salads You’ll Love

For more summer dinner ideas, try one of these five simple grilled chicken salad recipes to inspire your next meal!

Skinnytaste High Protein cookbook protein

Prep: 15 minutes

Cook: 12 minutes

marinade time: 30 minutes

Total: 57 minutes

Yield: 4 servings

Serving Size: 1 salad, about 2 ¼ cups

  • 1 tightly packed cup cilantro, leaves and tender stems
  • 1 medium jalapeño, stem and seeds removed and roughly chopped
  • 2 green onions, roughly chopped
  • ¼ cup lime juice
  • 1 clove garlic
  • ½ cup greek yogurt, whole milk
  • 1 tablespoon mayo
  • ¾ teaspoon kosher salt, divided
  • 1 pound boneless skinless chicken breasts
  • 5 heaping cups chopped romaine, from 2 romaine hearts
  • 1 cup cherry tomatoes, halved
  • ¼ small red onion, diced (about 1/4 cup)
  • 3 Persian cucumbers, chopped (about 1 cup)
  • 2 cups ripe mango, cubed, from 2 small
  • 1 cup black beans, rinsed and drained
  • Cilantro leaves, for garnish

  • To make the dressing, add the cilantro, jalapeño, green onions, lime juice, garlic, greek yogurt, mayo and ½ teaspoon salt to a blender. Blend until completely smooth. Transfer 2 tablespoons into a mixing bowl. Cover the remaining dressing with plastic wrap and set aside in the fridge until ready to use.

  • Pound the chicken breasts slightly to make them an even thickness throughout, this helps prevent them from drying out on the grill. Season with salt. Add the chicken breasts to the mixing bowl with the reserved dressing. Toss well to combine. Cover and let marinate in the fridge for at least 30 minutes but up to 8 hours.

  • Preheat an outdoor grill or indoor grill pan to medium high heat and lightly oil the grates. Place the chicken breast on the grill in an even layer. Cook for 4-6 minutes per side, until the chicken is nicely charred on both sides and cooked through. The internal temperature should be 165° F. Remove the chicken from the grill and rest 5 minutes. When the chicken is cool enough to handle, slice it on the bias.

  • To assemble the salad, add the romaine to a salad bowl. Top with the cherry tomatoes, red onion, cucumbers, mango, and black beans. Top with the sliced chicken. Drizzle the dressing on top of the salad and top with cilantro leaves.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

** dressing makes 1 cup
** total salad makes about 9 cups

Serving: 1 salad, about 2 ¼ cups, Calories: 325 kcal, Carbohydrates: 31.5 g, Protein: 34.5 g, Fat: 7.5 g, Saturated Fat: 1.5 g, Cholesterol: 88.5 mg, Sodium: 316 mg, Fiber: 9 g, Sugar: 15.5 g

EASY HIGH PROTEIN SNACK For Weight Loss

webtechlake
-
38
EASY HIGH PROTEIN SNACK For Weight Loss



►Work with me 👇
https://go.alexsolomin.com/as-appform
►Use my calorie calculator
https://calculator.alexsolomin.com
►Get my FREE Fat Loss Kickstart Program
http://fatlosskickstart.alexsolomin.com
► Get my 5-Ingredient cookbook:
https://rebrand.ly/AlexsRecipeBook
► Join my free group:
https://rebrand.ly/JoinMyGroup
► Supplements I use (use ALEX for 10% off)
https://gorillamind.com/alex

source

123...266Page 1 of 266

Take Control of Your Health, Take Control of Your Weight. Your Weight Loss Journey Starts Today”

©weightlossforsure | All rights reserved

Quick access

Latest articles