Quick & Healthy Grill Recipes Under 400 Calories

Summer calls for firing up the grill, but healthy options can sometimes take a backseat to burgers and hot dogs. Not anymore! Here are healthy grill recipes you can whip up on the grill in under 30 minutes, all with less than 400 calories per serving.

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Tools you will need

• Grill or Indoor Grill
• Clean grate
• Tongs
• Grill spatula
• Basting brush
• Instant-read thermometer

Healthy Grill Recipes

Herb-Marinated Shrimp Skewers with Lemon Vinaigrette (350 kcal per serving)

Ingredients:

• 1 pound large shrimp, peeled and deveined (deveining is optional)
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, herbs, garlic powder, salt, and pepper. Add shrimp and toss to coat. Marinate for at least 15 minutes, or up to 30 minutes.
2. Thread shrimp and bell pepper chunks alternately onto skewers.
3. Preheat grill to medium-high heat. Grill skewers for 3-4 minutes per side, or until shrimp are opaque and cooked through.
4. While grilling, whisk together additional olive oil, lemon juice, salt, and pepper for a simple vinaigrette. Drizzle over cooked skewers before serving.

Spicy Citrus Chicken with Grilled Pineapple Salsa (380 kcal per serving)

Ingredients:

• 2 boneless, skinless chicken breasts (around 6 oz each)
• 1/4 cup fresh lime juice
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• Pinch of cayenne pepper (adjust to your spice preference)
• 1/2 cup chopped fresh pineapple
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice
• Salt and black pepper to taste

Instructions:

1. In a bowl, whisk together lime juice, olive oil, spices, and salt. Add chicken breasts and coat evenly. Marinate for 15-20 minutes.
2. Meanwhile, combine pineapple, red onion, cilantro, and lime juice in a bowl. Season with salt and pepper. Set aside.
3. Preheat grill to medium-high heat. Grill chicken for 5-7 minutes per side, or until cooked through.
4. While chicken rests, cut a few pineapple slices (optional) and grill for 1-2 minutes per side for a smoky flavor in the salsa.
5. Slice chicken and serve with prepared salsa.

Greek Veggie Burgers with Tzatziki Sauce (320 kcal per serving)

Ingredients:

• 1 (15 oz) can chickpeas, drained and rinsed
• 1/2 cup cooked brown rice
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh parsley
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Hamburger buns
• For the Tzatziki Sauce:
• 1 cup plain Greek yogurt
• 1/2 cucumber, seeded and grated
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/4 teaspoon dried dill
• Salt and black pepper to taste

Instructions:

1. Preheat grill to medium heat. In a food processor, pulse chickpeas, brown rice, feta cheese, red onion, parsley, olive oil, lemon juice, oregano, garlic powder, salt, and pepper until combined but still slightly chunky.
2. Form mixture into two equal patties. Brush lightly with olive oil.
3. Grill burgers for 5-7 minutes per side, or until heated through and lightly browned.
4. While burgers cook, combine yogurt, cucumber, olive oil, lemon juice, dill, salt, and pepper for the tzatziki sauce.
5. Toast buns on the grill for a minute (optional). Serve burgers on buns with desired toppings

Teriyaki Salmon with Grilled Asparagus (280 kcal per serving)

Ingredients:

• 2 salmon fillets (around 6 oz each)
• 1/4 cup low-sodium soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 tablespoon grated ginger
• 1 clove garlic, minced
• 1 pound asparagus spears, trimmed
• 1 tablespoon olive oil
• Salt and black pepper to taste

Instructions:

1. In a bowl, whisk together soy sauce, honey, rice vinegar, ginger, and garlic to make the teriyaki marinade. Add salmon fillets and coat evenly. Marinate for 15 minutes.
2. Preheat grill to medium-high heat. Toss asparagus with olive oil, salt, and pepper.
3. Grill asparagus for 3-4 minutes per side, or until tender-crisp.
4. While asparagus cooks, place salmon fillets on the grill. Grill for 4-5 minutes per side, or until cooked through and flakes easily with a fork. Baste occasionally with remaining marinade during grilling.
5. Serve salmon with grilled asparagus and any leftover teriyaki sauce for dipping.

Grilled Portobello Mushrooms with Goat Cheese and Arugula (290 kcal per serving)

Ingredients:

• 2 large portobello mushroom caps
• 1/4 cup crumbled goat cheese
• 2 tablespoons chopped fresh chives
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste
• Arugula, for serving

Instructions:

1. Preheat grill to medium heat. In a small bowl, whisk together olive oil, balsamic vinegar, oregano, salt, and pepper.
2. Brush the insides of the portobello mushroom caps with the balsamic mixture.
3. Grill mushrooms cap-side down for 3-4 minutes. Flip and grill for an additional 2-3 minutes, or until tender.
4. Remove mushrooms from heat and spread goat cheese evenly over the inside of each cap. Top with chives.
5. Grill for another minute or two, just until cheese begins to soften.
6. Serve portobello mushrooms on a bed of arugula.

Grilled Veggie Kabobs with Lemon Dill Dressing (300 kcal per serving)

Ingredients:

• 1 zucchini, cut into chunks
• 1 yellow squash, cut into chunks
• 1 red bell pepper, cut into chunks
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 1/4 cup crumbled feta cheese
• Wooden skewers (soaked in water for 30 minutes)
• For the Lemon Dill Dressing:
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon chopped fresh dill
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste

Instructions:

1. Preheat grill to medium-high heat. Thread zucchini, squash, bell pepper, red onion, and cherry tomatoes onto skewers, alternating vegetables for visual appeal.
2. In a small bowl, whisk together olive oil, lemon juice, dill, oregano, salt, and pepper for the dressing.
3. Grill skewers for 5-7 minutes per side, or until vegetables are tender-crisp and slightly charred.
4. Brush kabobs with lemon dill dressing while grilling for added flavor.
5. Serve kabobs with remaining dressing for dipping.

Cajun Shrimp and Veggie Foil Packets (250 kcal per serving)

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 zucchini, cut into chunks
• 1 red bell pepper, cut into chunks
• 1/2 cup cherry tomatoes
• 1/4 cup chopped red onion
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon dried thyme
• Salt and black pepper to taste
• 2 large sheets of aluminum foil

Instructions:

1. Preheat grill to medium-high heat. In a large bowl, toss together shrimp, zucchini, bell pepper, cherry tomatoes, red onion, olive oil, lemon juice, Cajun seasoning, thyme, salt, and pepper.
2. Divide the mixture evenly between the two sheets of aluminum foil. Fold the sides and top of the foil to create sealed packets, leaving some room for steam to vent.
3. Place packets on the grill and cook for 10-12 minutes, or until shrimp are cooked through and vegetables are tender-crisp.
4. Carefully open packets (steam will be hot) and serve immediately.

Grilled Halloumi and Watermelon Salad with Mint Vinaigrette (370 kcal per serving)

Ingredients:

• 1 block halloumi cheese (about 8 oz), sliced into 1/2-inch thick pieces
• 1/2 seedless watermelon, cut into wedges or cubes
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped fresh mint
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste
• Mixed greens (optional)

Instructions:

1. Preheat grill to medium heat. Brush halloumi slices lightly with olive oil.
2. Grill halloumi for 2-3 minutes per side, or until golden brown and slightly softened.
3. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper for the vinaigrette.
4. In a large serving bowl, combine mixed greens (if using), watermelon, feta cheese, and mint. Drizzle with vinaigrette and toss gently.
5. Top salad with grilled halloumi slices and serve immediately.

You can find more healthy grill recipes here