Here are some yummy (& healthy) recipes you can do on the grill this summer, just don’t forget your digestive enzymes!
California Grilled Chicken
INGREDIENTS
3/4 c. balsamic vinegar
1 tsp. garlic powder
2 tbsp. honey
2 tbsp. extra-virgin olive oil
2 tsp. Italian seasoning
Kosher salt
Freshly ground black pepper
4 boneless skinless chicken breasts
4 slices mozzarella
4 slices avocado
4 slices tomato
2 tbsp. Freshly sliced basil, for garnish
Balsamic glaze, for drizzling
DIRECTIONS
- In a small bowl, whisk together balsamic vinegar, garlic powder, honey, oil, and Italian seasoning and season with salt and pepper. Pour over chicken and marinate 20 minutes.
- When ready to grill, heat grill to medium-high. Oil grates and grill chicken until charred and cooked through, 8 minutes per side.
- Top chicken with mozzarella, avocado, and tomato and cover grill to melt, 2 minutes.
- Garnish with basil and drizzle with balsamic glaze.
Click here for the full recipe.
Grilled Strawberries
INGREDIENTS
1 lb. strawberries
Wooden skewers
3 tbsp. melted butter
1 tbsp. honey
1 tsp. lemon zest
Pinch kosher salt
Lemon wedges
DIRECTIONS
- Soak skewers in water for 15 minutes. Thread strawberries onto skewers from stem to tip. In a small bowl, whisk together melted butter, honey, lemon zest, and kosher salt. Brush onto skewers.
- Heat grill or grill pan to medium and grill strawberries on each side until slightly charred. Brush with butter mixture as they cook.
- Remove from heat, squeeze with lemon and serve.
Click here for the full recipe.
Hot Shot Grilled Salmon
INGREDIENTS
1 c. sriracha
Juice of 2 lemons
1/4 c. honey
4 6-oz. skin-on salmon fillets
Chopped fresh chives, for garnish
DIRECTIONS
- Make Marinade: In a large bowl, whisk together Sriracha, lemon juice and honey. Reserve 1/2 cup marinade for basting salmon after grilling.
- Add salmon to a large Ziploc bag or baking dish and pour over marinade. Let marinate in the refrigerator, 3 hours, or up to overnight.
- When ready to grill, heat grill to high. Oil grates and add salmon, then baste with marinade and grill until cooked through, 5 minutes per side.
- Baste with reserved marinade and garnish with chives.
Click here for the full recipe.
Steak Fajita Skewers
INGREDIENTS
1 lb. sirloin steak, cut into large cubes
1 bunch scallions, cut into thirds
1 pack small flour tortillas, torn into large pieces
4 large bell peppers, cut into large pieces
8 skewers, soaked in water for 20 minutes
Extra-virgin olive oil, for drizzling
kosher salt
Freshly ground black pepper
DIRECTIONS
- Preheat grill to medium-high. Skewer steak, scallions, tortillas (folded), and peppers. Drizzle with olive oil and season with salt and pepper.
- Grill, turning occasionally, until steak is medium rare and vegetables tender and slightly charred, about 7 minutes.
Click here for the full recipe.
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