We also love grilled zucchini and grilled romaine lettuce.

Balsamic grilled vegetables is one of my favorite ways to enjoy veggies in the summer.

It’s a quick and simple side dish that takes very little effort at all, and is infused with so much flavor not only from the balsamic marinade but from the grill itself.

It’s not only a hit at BBQs and potlucks but it’s also a hit any day of the week. Serve these balsamic grilled vegetables alongside turkey burger recipe or ground chicken burgers and your kids will be begging for seconds!

Why You’ll Love This Recipe

• Easy recipe: Just slice, grill and pour dressing over. No marinating!
• Beautiful presentation: When using a variety of vegetables of different colors.
• Healthy: Suitable for any guests you are serving as grilled vegetables are naturally low carb, dairy free, gluten free, and vegan.
• Eat more veggies: Amazing way to show off your garden’s bounty, and a nice excuse to visit your local farmer’s market.

Which Vegetables Are Best for Grilling?

Any firm spring or summer vegetable works as long as it will hold firm on the grill.

• Zucchini
• Yellow squash
• Sweet bell peppers
• Green bell pepper
• Red onion
• Mushrooms
• Asparagus
• Eggplant

Ingredients for Balsamic Grilled Vegetables

Take your everyday veggies and make them exciting again with this grilled vegetables recipe. And when serving a crowd, double or triple it!

• Olive oil: Extra virgin olive oil adds depth to your balsamic dressing.
• Balsamic vinegar: Rich and complex with a slightly sweet yet tangy flavor.
• Fresh garlic cloves: The best aromatic in my humble opinion!
• Salt and pepper: To season and taste.
• Fresh herbs: Fresh parsley or basil, this really gives it that fresh summer taste.
• Assorted vegetables: I used zucchini, bell peppers, and red onion. You can use any firm vegetable.
• Cooking spray: I use Misto. This will help your vegetables from sticking to your grill grates.

How to Make Balsamic Grilled Vegetables

All you have to remember is to grill veggies of similar size and thickness at the same time, for even cooking.

• Make balsamic dressing: Whisk all dressing ingredients in a bowl. Then set it aside, we will season vegetables after grilling. It is basically balsamic dressing.
• Cut vegetables thick: I like to cut bell pepper into wide strips and the onion into “steaks.” As for zucchini, you have to go by its size. Baby zucchini need a slice lengthwise and maybe a chop in half for shorter “sticks.” Huge garden zucchini is best sliced in thick rounds.
• Grill the vegetables: While covered on low heat for 12 minutes, turning once. Vegetables should be tender to the touch, with nice grill marks. Cook longer if you like softer vegetables. If you have your vegetables into smaller pieces, consider using a grill basket.
• Toss with balsamic dressing and fresh herbs: Add vegetables to a large bowl or serving platter, drizzle with balsamic dressing and toss with fresh herbs.

How to Serve Grilled Vegetables

Serve veggies warm or allow them to chill, it’s up to you! The longer they sit, the better the flavor.

Grilled vegetables recipe is a classic and perfect for adding to your grilling recipes repertoire for summertime. Serve with:

• Chicken: Grilled bruschetta chicken or cilantro lime chicken for whatever flavor you are in the mood for.
• Salmon: Grilled cedar plank salmon or grilled salmon with these balsamic grilled vegetables is top notch!
• Shrimp: Like these grilled shrimp skewers.
• Plant based protein: Try this air fryer tofu.
• Grains: Pile your plate high with some grilled lemon rosemary chicken and grains like Instant Pot quinoa or Instant Pot coconut rice.

FAQs

More Vegetable Recipes to Try

• Roasted mini peppers
• Easy ratatouille
• Sauteed peppers and onions

Browse my all my favorite healthy grill recipes for delicious dining all summer long!

Print

Balsamic Grilled Vegetables

Balsamic Grilled Vegetables are thick cut veggies that are chargrilled, then tossed in homemade tangy balsamic dressing. They are perfect for your next BBQ!

Course Side

Cuisine North American

Diet Vegan

Prep Time 8 minutes minutes

Cook Time 12 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 92kcal

Author Olena Osipov

Equipment

• Measuring tools
• Measuring cups
• Glass bowls

Ingredients

• 1 pound zucchini sliced lengthwise into shorter sticks
• 1 pound bell peppers sliced into wide strips
• 1 large red or white onion cut into 1/2 inch thick rounds
• 1/3 cup Italian parsley or basil finely chopped
• Cooking spray I use Misto

Balsamic Dressing:

• 2 tablespoons olive oil extra virgin
• 2 tablespoons balsamic vinegar
• 2 garlic cloves grated
• 1 teaspoon salt
• Ground black pepper to taste

US Customary – Metric

Instructions

• In a small bowl, whisk together olive oil, balsamic vinegar, garlic, salt and pepper. Set aside. Preheat grill on low heat and spray with cooking spray.
• Place vegetables in a single layer on the grill, close the lid and cook for 12 minutes, flipping once. Vegetables should be tender to the touch, with nice grill marks. Cook longer if you like softer vegetables.
• Transfer vegetables to a large bowl, pour balsamic dressing on top, sprinkle with parsley or basil and gently mix.
• Serve hot, warm or cold with grilled meat or seafood, and a side of quinoa or brown rice.

Video

Notes

• Make ahead: Refrigerate vegetables and dressing separately for up to 3 days. Place jar with marinade in a bowl with hot water for 5 minutes to melt the oil.
• Store: Refrigerate for up to 3 days.
• Grills vary. Cooking time will vary depending on the age and make/model of your grill. 
• Other vegetables to use: Any firm vegetable that holds up well grilling will work. See post for a list.

Nutrition

Serving: 1cup | Calories: 92kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 401mg | Fiber: 3g | Sugar: 7g

The post Balsamic Grilled Vegetables appeared first on iFoodReal.com.

We also love these spinach feta turkey burgers and Greek turkey burgers!

I might be biased but I think this is the best turkey burger recipe on the web! I first posted this recipe in 2014 and it has been a reader favorite since then. We love it too because how easy it is!

Why You’ll Love This Recipe

• Easy recipe: Forget about all those unnecessary fillers! No egg, breadcrumbs or exotic sauces.
• Cook as you like: Grill, bake, pan fry or even cook in air fryer!
• Juicy burgers: Thanks to my low fat secret ingredient.

Ingredients for Turkey Burgers

You only need 5 simple ingredients to make this recipe.

• Ground turkey: It can be any fat %. I usually buy extra lean ground turkey but lean turkey will work as well.
• Grated zucchini: To grate zucchini, I recommend to use medium size holes of a box grater so squash doesn’t become a puree or appear in big shreds.
• 1 garlic clove: You can use 1-2 teaspoons garlic powder but fresh garlic is better, more flavor.
• Cumin: Adds a nice punch of flavor to otherwise bland turkey meat.
• Salt and pepper: For flavor and taste.

How to Make Turkey Burgers

• Combine turkey and zucchini: Simply add ground turkey meat to a large mixing bowl and add grated zucchini. Yes! That’s my “secret ingredient”. It keeps the patties moist and flavorful.
• Add seasonings: Add one minced garlic clove, cumin, salt and pepper. That’s it! Mix well. Shape mixture into burger patties.
• To cook on the stove: Add oil to the skillet to prevent sticking and brown burgers on both sides in a hot pan for 8-10 minutes, flipping only once halfway through cooking time.
• To grill burgers: Freeze burgers for 10 minutes prior, it helps to hold their shape. Spray both grill and patties with cooking spray and grill for about 8 minutes for well done.
• To bake: Place turkey patties on lined baking sheet and bake in the oven at 375 F for 25-30 minutes. You will have to sear them on a hot pan for 2 minutes on each side, or possibly broil.

Tips for Best Results

• To grate zucchini use medium size grater holes. Not the large ones and not the ones that makes a complete mush. This way turkey burgers are right amount of juicy.
• Shape patties a bit wider than the bun since they shrink during cooking.
• When grilling: Make sure the temperature of your barbecue reaches 285 degrees F before placing your patties on the grill, so they won’t stick.
• Don’t use a panini press grill as it presses all the juices out of burgers. Indoor one sided grill, grill skillet, or skillet is fine.
• Flip burgers only once during cooking.
• Prepare all the toppings and hamburger buns before cooking the burgers.

Serving

Let everyone build their own burger traditionally on a bun with Boston or Bibb lettuce, tomato slices, red onion rings, dill pickle slices, mustard, mayo and ketchup.

Or make it bun-less by wrapping in lettuce leaves or on top of a leafy green salad like lettuce salad or arugula feta salad.

Whether you grill, pan fry or bake your turkey burgers, the pairings will remain the same. Here are some of my favorite side dishes:

• Picnic style salads like healthy potato salad, healthy broccoli salad, healthy macaroni salad or cauliflower potato salad.
• Veggie sides that pair well such as grilled zucchini, balsamic grilled vegetables or Mexican street corn salad.
• Potluck favorites like Instant Pot baked beans or Instant Pot corn on the cob.
• For a restaurant worthy pub meal pair with air fryer sweet potato fries!

How to Store and Freeze

You can make these burgers ahead of time and get dinner on the table even faster. I recommend to make a big batch and freeze them for days when you’re extra rushed or when unexpected company comes calling.

• Fridge: These patties keep well overnight in the refrigerator.
• Freezer: Arrange raw turkey patties on a parchment covered baking pan, freeze, then place in storage containers. Cooking from frozen using preferred method and adding 5 minutes cook time.

FAQs

More Burger Recipes to Try

• Grilled chicken burger
• Turkey sliders
• Salmon burgers
• Ground chicken burgers
• Black bean burgers

You might also love to browse these 45 ground turkey recipes!

Print

Turkey Burger Recipe

Juicy, flavorful and healthy Turkey Burger Recipe made with 5 simple ingredients and ready in 15 minutes. Pan fry, grill or bake.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 burgers

Calories 92kcal

Author Olena Osipov

Equipment

• Measuring tools
• Glass bowls
• Ceramic skillet

Ingredients

• 1 pound lean ground turkey
• 1 1/2 cups finely shredded zucchini about 1 medium
• 1 large garlic clove grated
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

US Customary – Metric

Instructions

• In large mixing bowl, add ground turkey, zucchini, garlic, cumin, salt and pepper. Using your hands, mix well.
• Form 6 large turkey burger patties about a size of a medium hand. Flatten them as burgers “jump up” while cooking. Use wet hands to help with stickiness issue. I usually form patties as I am waiting for skillet to get hot and as I go.
• Stovetop: Preheat medium ceramic non-stick skillet on low-medium heat. It's important to cook turkey burgers low and slow so they get cooked through and do not fall apart (they won't). Add about 1.5 tbsp of oil to the skillet and swirl around. Place 3 patties in the skillet and cook for 5 minutes per side, flipping once. Repeat with remaining oil and burgers.
• Grill: If grilling, freeze burgers for 10 minutes prior. Helps to hold their shape. Preheat grill on medium and spray with cooking spray. Spray turkey patties on both sides with cooking spray, place on a grill and cook for 6-8 minutes flipping once. Grills vary, so check your burger for doneness by inserting a food thermometer into the center of the patty. You are looking for 165 degrees = done.
• Serve hot and right away is the best. Burgers are the most juicy this way. Serve traditional way on a whole grain or thin multigrain bun with all the fixins. Or serve "naked" with mashed avocado (easy guacamole recipe) and store-bought salsa. Or on a bed of greens.

Video

Notes

• Store: Refrigerate in an airtight container for up to 5 days or freeze leftovers for up to 3 months.
• Freeze: Lay patties on a baking sheet lined with parchment paper, freeze completely and then transfer to a large Ziploc bag. Cook from frozen following recipe’s instructions + 5 minutes.

Nutrition

Serving: 1burger | Calories: 92kcal | Carbohydrates: 1g | Protein: 18g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 235mg | Fiber: 1g | Sugar: 1g

The post Turkey Burger Recipe appeared first on iFoodReal.com.

We’ll often swap out beef for turkey burgers and chicken burgers to keep things exciting!

This Greek turkey burgers recipe is similar to my spinach feta burgers, but I wanted ones without spinach, so I skipped it and added olives instead. And I like serving mine bowl style right now over a bed of quinoa and topped with fresh veggies and tzatziki.

It makes the perfect light yet filling 30 minute weeknight dinner, and the beauty is you can truly pile up whatever you want in the bowl. These were so good and easy!

Why You’ll Love This Recipe

• Quick: A 30 minute meal with simple ingredients, easy prep, and just 10 minutes of cooking time.
• Lighter: Lean ground turkey means less saturated fats than ground beef, and skipping breadcrumbs makes it low carb and gluten free!
• Cleans out the fridge: Load up your bowls with whatever you have tucked away in your fridge.
• Cook year round: Make them stovetop or fire up the grill and serve them for lunch or dinner, your choice!

Ingredients for Greek Turkey Burgers

These burgers use 8 simple ingredients with endless options for serving. I’ve listed my favorites, but feel free to get creative.

• Ground turkey: Choose between lean or extra lean ground turkey for the base of the burgers.
• Feta cheese: Crumbled feta helps keep the turkey burgers moist and adds the perfect salty bite.
• Kalamata olives: Chopped kalamata olives infuse them with a traditional Greek-inspired savory flavor, while also keeping them juicy.
• Seasoning: A sprinkle of onion powder, garlic powder, salt, and pepper elevates flavor.
• Oil: I prefer avocado oil but any oil with a high smoke point will work.
• Quinoa: You can cook fresh quinoa while prepping the burgers or use leftover stovetop cooked quinoa.
• Red onion: I made quick pickled onions by soaking thinly sliced red onion in boiling water, which softens and mellows the sharp taste.
• Other toppings: Sliced cucumber, tomatoes, more olives and feta, tzatziki sauce, and fresh dill or parsley.

How to Make Greek Turkey Burgers

Here’s a quick overview how to make and assemble Greek turkey burger bowls. There is a full recipe card below.

• Make pickled onions: Place sliced red onion in a small bowl, cover with boiling water, and let them sit while you prep the rest. Drain before serving.
• Prep: Cook the quinoa according to the package instructions, chop up your veggies, and crumble the cheese so they’re all set when it’s time to assemble the bowls.
• Form burger patties: Add ground turkey, feta cheese, chopped olives, onion powder, garlic powder, salt, and pepper to a large bowl. Give it a good mix. Wet your hands to prevent the mixture from sticking, shape it into 10 small-medium sized burger patties, and place them on a plate.
• Pan fry burgers: Preheat a large non-stick skillet over medium heat and add a tablespoon of oil. Start with 5 turkey burgers and cook them for 5 minutes or until golden brown, then flip and give them another 4-5 minutes until they reach an internal temperature of 165 F. Repeat with the remaining 5 patties.
• Serve: In each bowl, spoon in some cooked quinoa, 2-3 delicious burger patties, some cucumber slices, juicy tomatoes, a few olives, and a dollop of tzatziki. Then sprinkle with feta cheese and a pinch of dill. Feel free to toss in anything else you like and enjoy!

Tips for Best Results

Here are my top tips for the most juicy and flavor-packed Greek-inspired burgers.

• Make them small for bowls: Smaller patties make it easier to enjoy and mix everything in the bowl.
• Flatten them up: They puff up in the center during cooking.
• Use wet hands for shaping: This makes it easier to shape the patties without the mixture clinging to your skin.
• To grill burgers: Preheat your grill to medium-high and oil grates with a paper towel. Spray turkey patties with cooking spray, grill for 8-10 minutes, flipping halfway. Check the internal temperature with a meat thermometer, once it reaches 165 F your burgers are done!

What to Serve Greek Turkey Burgers with?

There are loads of toppings and side dishes that go perfectly atop your bowls or alongside your burger. Here are just a few ideas:

• Toppings for bowls: Pile on some sliced bell peppers, baby spinach, diced avocado or Greek yogurt guacamole, sliced radishes, grated carrots, hummus, blue cheese dressing, ranch dressing, and a squeeze of fresh lemon juice.

• As burgers: Serve on a bun alongside a Greek salad, cucumber and tomato salad, tomato mozzarella avocado salad, or my favorite spinach salad.

• In pita bread: Slide a couple patties into a warm pita pocket and top it with creamy tzatziki, lettuce, red onions, and a sprinkle of fresh mint.

How to Store and Reheat

Store: Make sure your leftover turkey burgers are cool and store them in an airtight container, in the refrigerator for up to 5 days.

Freeze: Place cooked and cooled patties in an airtight container and freeze for up to 3 months. Thaw on a counter for a few hours or in the fridge overnight.

Reheat: Microwave for 1-2 minutes or lightly grease a skillet and cook on medium heat for 3-4 minutes on each side until warmed through.

FAQs

More Recipes to Try

• Greek chicken bowls
• Grilled chicken burgers
• Turkey sliders
• Ground turkey zucchini skillet
• Turkey meatballs
• Ground turkey pasta bake

Print

Greek Turkey Burgers

These healthy Greek Turkey Burgers are juicy, packed with flavor and protein, and ready in just 30 minutes! Enjoy them in a bowl or in a bun.

Course Dinner

Cuisine Greek

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 258kcal

Author Olena Osipov

Ingredients

For the Burgers:

• 1 pound ground turkey lean or extra lean
• 1/2 cup feta cheese crumbled
• 1/3 cup Kalamata olives chopped
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons oil for frying

For Pickled Onions:

• 1/4 red onion thinly sliced
• Boiling water

For the Bowls:

• Cooked quinoa
• Cucumbers sliced
• Tomatoes sliced
• Kalamata olives
• Tzatziki homemade or store-bought
• Feta cheese crumbled
• Dill or parsley finely chopped

Instructions

• Cook quinoa as per package instructions. Chop vegetables and crumble the cheese for serving the bowls.
• To make quick pickled onions, place sliced red onion in a small bowl, pour boiling water until covered and let stand while preparing other ingredients. Drain before serving.
• In a large bowl, add ground turkey, feta cheese, olives, onion powder, garlic powder, salt, pepper and mix well with a spatula. Using wet hands, form 10 small-medium burger patties and place on a large plate.
• Preheat large non-stick skillet on medium heat and add 1 tablespoon of oil. Add 5 turkey burgers, cook for 5 minutes or until golden brown, flip and cook for another 4-5 minutes or until thermometer inserted in the center registers 165F. Repeat with remaining batch.
• To serve, in each bowl place some cooked quinoa, 2-3 burger patties, cucumbers, tomatoes, olives and tzatziki. Sprinkle with feta cheese and dill. You can add whatever else you like. Enjoy!

Nutrition

Serving: 2 Burger patties | Calories: 258kcal | Carbohydrates: 2g | Protein: 30g | Fat: 15g | Saturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 79mg | Sodium: 598mg | Fiber: 0.5g | Sugar: 0.1g

The post Greek Turkey Burgers appeared first on iFoodReal.com.

Other quick, low carb meals we love in summer is this chimichurri chicken and baked chicken caprese.

What Is Bruschetta Chicken?

Bruschetta chicken is inspired by the Italian appetizer Bruschetta, pronounced “brusketa”. An antipasto made of grilled bread that’s rubbed with garlic, then topped with olive oil and salt typically served with tomatoes on top.

This grilled chicken bruschetta recipe uses chicken breasts in place of bread making it a healthy dinner that tastes bright and delicious, especially when tomatoes are in season!

Ingredients for Grilled Chicken Bruschetta

All you need is a short list of simple ingredients, fresh is key!

• Chicken: I used 4 large boneless skinless chicken breasts.
• Tomatoes: Use ripe, juicy tomatoes. I recommend farmers market tomatoes if you can or vine tomatoes for the best results. Roma tomatoes are another good choice.
• Oil: Used for chicken marinade and bruschetta. I used extra virgin olive oil, it is healthy and popular in Italian recipes.
• Garlic: Use fresh garlic cloves for best results.
• Balsamic vinegar: Helps tenderize the chicken and adds a sweet-sour flavor to the entire dish.
• Balsamic glaze: A thick, sweet and tangy glaze perfect for drizzling over chicken bruschetta.
• Mozzarella cheese: For melty goodness. You can also try provolone cheese.
• Fresh herbs: Finely chopped basil adds to the fresh garden flavor with a slightly spicy taste in every bite.
• Seasonings: Salt, pepper, and Italian seasoning.

How to Make Grilled Bruschetta Chicken

This chicken recipe is easy to make and ready in an hour! Here is a quick step-by-step overview, a full recipe card with measurements is listed below.

• Make bruschetta: In a large bowl, add chopped tomatoes and basil, grated garlic, olive oil, balsamic vinegar, salt and pepper. Stir to combine and refrigerate.
• Tenderize chicken: Place chicken breasts on a cutting board and cover with plastic wrap. Use a meat mallet or rolling pin to lightly pound until even thickness.
• Marinate chicken breasts: In another large bowl, add chicken, olive oil, Italian seasoning, balsamic vinegar, salt and pepper. Stir to evenly coat each breast, then cover and place in the fridge. Let it marinate for 30 minutes.

• Grill chicken: Preheat grill on medium-high heat. Use an oil soaked paper towel and rub oil over grill grates, then add chicken. Cover and grill for 10 minutes, flipping once. Insert a meat thermometer into the center, once it reads 165 F your chicken is ready.
• Add cheese: Turn grill off and place cheese on top of each chicken breast. Close the lid and let chicken rest until cheese has melted.
• Add toppings: Once cheese has melted transfer chicken to a large dish, spoon bruschetta on top and drizzle with balsamic glaze.
• Serve: Serve bruschetta chicken hot with your favorite side dish and enjoy!

Variations

Here are some easy variations that help make this recipe a year round favorite.

• Use grape or cherry tomatoes instead. You can use a variety or even a combination of juicy tomatoes.
• Sub balsamic vinegar with red wine vinegar. Red wine vinegar isn’t as sweet, you can add maple syrup or honey for a sweeter version of red wine vinegar.
• Pan fry instead of grilling chicken breasts, similar to pan fried chicken breast.
• Add 1/4 cup finely chopped red onion for crispy texture.
• If you don’t have grill, follow the same instructions using a grill pan.
• Serve bruschetta over shrimp or white fish, it’s a wonderful combination!
• Chicken thighs work if you love dark meat. Boneless skinless chicken thighs take a bit longer to cook on the grill, make sure they reach an internal temperature of 165 degrees F.

Servings Suggestions

Grilled bruschetta chicken is incredibly versatile and delicious alongside many side dishes or on top pastas and grains. Here are some ideas on how to make it a meal!

• Crunchy crostini is great on the side to soak up the juices, or as a base for any extra bruschetta.
• Serve next to various roasted veggies. I often make creamy mashed potatoes with either roasted asparagus, air fryer broccoli, or garlic green beans.
• Make it a pasta night special on top of plain buttered pasta like spaghetti or penne. Keep chicken bruschetta low carb with spaghetti squash noodles or zucchini noodles.
• Enjoy it as a hearty big salad, over cooked rice, or Instant Pot quinoa.

How to Make Ahead

Make bruschetta the day before and store in the refrigerator, marinate chicken overnight, then grill and serve the following day.

You can also store cooked chicken in the refrigerator separate from bruschetta. When ready to serve, reheat chicken on a skillet, then add toppings.

How to Store

Store: Leftovers can be refrigerated in an airtight container for up to 3 days.

Freeze: Once cooled, keep chicken only in an airtight container for up to 3 months in the freezer. Bruschetta will not freeze or thaw well.

FAQs

More Chicken Recipes to Try

• Chicken with tomatoes
• Grilled chicken thighs
• Cilantro lime chicken
• Pesto chicken

Print

Grilled Bruschetta Chicken

Juicy Grilled Chicken Bruschetta Chicken made with grilled chicken breast, melted mozzarella cheese, fresh tomatoes and basil drizzled with balsamic glaze.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Marinating Time 30 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Calories 356kcal

Author Olena Osipov

Ingredients

For the Bruschetta Topping:

• 4 tomatoes on the vine finely chopped
• 1/4 cup fresh basil chopped into ribbons
• 2 garlic cloves grated
• 1 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons balsamic glaze

For the Chicken:

• 4 large skinless boneless chicken breasts 2 pounds
• 3 tablespoons extra virgin olive oil divided
• 1 tablespoon Italian seasoning
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 mozzarella cheese slices

US Customary – Metric

Instructions

Make Bruschetta

• In a large bowl, combine tomatoes, basil, garlic, olive oil, balsamic vinegar, salt and pepper. Stir and refrigerate.

Make Chicken

• Place chicken breasts on a cutting board, cover with a plastic wrap and pound lightly with a meat mallet or rolling pin until even thickness.
• In a large bowl, add chicken breasts, olive oil, Italian seasoning, balsamic vinegar, salt and pepper. Stir to coat, cover and marinate in the fridge for 30 minutes.
• Preheat grill on medium-high heat and oil grill grates with oil soaked paper towel. Grill chicken breasts covered for 10 minutes, flipping once. Chicken is ready when meat thermometer inserted in the center reads 165F.
• Turn off heat, place cheese on top of each chicken. Cover the grill and let chicken stand until cheese has melted.
• Transfer chicken onto a platter, spoon bruschetta on top and drizzle with balsamic glaze. Serve hot.

Notes

Store: Refrigerate leftovers in an airtight container for up to 3 days.

Freeze: Freeze only chicken in an airtight container for up to 3 months. Bruschetta will not freeze or thaw well.

Nutrition

Calories: 356kcal | Carbohydrates: 15g | Protein: 29g | Fat: 20g | Saturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 665mg | Fiber: 2g | Sugar: 8g

The post Grilled Bruschetta Chicken appeared first on iFoodReal.com.

These Grilled Fish Tacos combine flavorful grilled white fish with mango salsa and optional crema. This grilled fish taco recipe is ready in 30 minutes!

If you want more of a traditional battered fish tacos, check out this fish tacos recipe.

These are the best grilled fish tacos you’ll ever try! Mexican food is happily requested at our house any night of the week and this is one of our favorite healthy taco recipes!

Why You’ll Love This Recipe

• Taste: Although I love fish tacos with breading, I find that grilled fish just tastes so fresh!
• Versatile: What I love about taco night is how versatile you can be with the taco fillings, salsas, and sides.
• Healthy: You get to enjoy a healthy dinner and know that you’re consuming healthy Omega-3s and lean protein with additional nutrients from the mango.
• Enjoy year-round: You don’t even have to wait for the grill season. Grill your fish on an inside grill pan on the stovetop any time of the year!

Ingredients for Grilled Fish Tacos

What you need for this grilled fish taco recipe is just 3 elements and an optional 4th.

• White fish: I recommend any firm white fish. Please see below for more info. I recommend to buy fish already filleted and skin removed for less work and time in the kitchen.
• Mango salsa: Combination of sweet and savory between the grilled fish and mango salsa is delicious. I use my homemade mango salsa recipe which is a simple combination of mangoes, cilantro, red onion, jalapeños, fresh limes, and salt.
• Seasonings: I use a very simple seasoning blend made up of homemade taco seasoning with garlic powder, salt, and pepper. If you buy taco seasoning, then it’s best to buy a low-sodium option.
• Tortillas: Soft corn tortillas will give you the most authentic flavor and can be purchased in several sizes. If all you have are extra small ones, use 2 to hold the grilled fish taco together. However, if flour tortillas are all you can find, then they will work.
• Crema (optional): I find that this grilled fish taco recipe has all the flavor and texture I need without fish taco sauce. However, for those who want the additional creamy sauce element, the crema recipe is included in recipe card notes and is made with yogurt, mayo, taco seasoning, fresh lime juice, cayenne, salt and pepper.

What Fish Is Often Grilled for Tacos?

One of the best things about these grilled fish tacos is that the fish you use is versatile. For this recipe, I’ve experimented with all kinds of fish with wonderful results.

I recommend a flaky, firm white fish like cod, halibut, haddock, sea bass, grouper, flounder, tilapia, mahi-mahi, snapper, catfish, etc. These types of fish are usually mild in flavor, are affordable and will cook quickly. It all comes down to personal taste and is one reason why these fish tacos are so versatile.

How to Make Grilled Fish Tacos 

• Marinate the fish: Combine taco seasoning, garlic powder, salt and pepper in a small bowl. Place fish fillets on a large rimmed baking sheet, drizzle with oil and lime juice, then sprinkle with spices on both sides. Set aside to marinate for 10 minutes.
• Grill fish for tacos: Preheat grill on medium-high heat to 450-500 F and oil grill grates well with oiled paper towel. Add fish and grill covered for 3-4 minutes per side or until it’s opaque and easily flakes with a fork.

• Prepare mango salsa: While fish is marinating, prepare mango salsa by cubing tmango and finely chopping red onion, jalapeno and cilantro. Combine with lime juice and salt, mix well and set aside.
• Warm up tortillas: Warm up tortillas on the grill for just 1-2 minutes or in a microwave wrapped in damp paper towels for 30-40 seconds. Then store them under a clean kitchen towel to keep warm until assembling the fish tacos.
• Assemble grilled fish tacos: Flake fish with a fork, add a little to a warm tortilla and top with mango salsa. If you decided to make the white sauce, then drizzle a little on top.

Tips for Best Results

• Don’t overcook the fish: As soon as fish is white on the bottom, flip it over and cook for a few more minutes. It will finish cooking off the heat with residual heat. Overcooked fish is dry and tough fish.
• Don’t disturb the fish: While fish is on the grill, do no slide spatula underneath it to check for doneness. It will fall apart.
• If you use a grill pan: You may need a little additional time. I also like to cover the pan with a lid to allow fish to cook through. If fish starts to fall apart a little, that’s fine as we’ll be flaking it up for tacos. Cooking time will vary based on the thickness of fish.

What to Serve Grilled Fish Tacos with?

Personally, mango salsa and white fish is more than enough for a truly satisfying gourmet grilled fish taco recipe. However, if you’re serving a large crowd, extra topping options are never a bad idea.

Potential options include:

• Cabbage or lettuce: These are a classic inclusion with fish tacos, so feel free to include some shredded green cabbage or red cabbage, or any lettuce.
• Other salsas: Serve with other fruity salsas like pineapple jalapeno salsa and pico de gallo.
• Avocado: Include diced avocado, easy guacamole, or creamy Greek yogurt guacamole.
• Corn: Crock pot corn on the cob or Instant Pot corn on the cob tastes wonderful when combined with fish and mango salsa.
• Cheese: Cheese will make more sense with certain toppings than others. However, adding a small bowl of shredded or crumbled cheese on the table like cotija cheese or feta cheese gives guests the option.
• Salads: Mexican street corn salad, avocado salad, mango slaw (maybe in place of mango salsa) or mango black bean salad.
• Side dishes: Mexican cauliflower rice or Instant Pot refried beans.

How to Store and Reheat

Store: Once cooked, you can place leftover grilled fish in an airtight container and refrigerate for up to 3 days. Yo ucan also keep mango salsa in another airtight container for up to 24 hours.

Reheat: To reheat grilled fish, add it to a skillet with a splash of water or oil, cover and simmer on low heat until heated through. That way it won’t dry out.

FAQs

More Taco Recipes to Try

• Shrimp tacos with slaw
• Bang bang shrimp tacos
• Carne asada tacos

Print

Grilled Fish Tacos

These Grilled Fish Tacos combine flavorful grilled white fish with mango salsa and optional crema.

Course Dinner

Cuisine Mexican

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 492kcal

Author Olena Osipov

Ingredients

For Fish Tacos:

• 3 lbs firm white fish cod, mahi mahi, halibut, haddock
• 2 tbsp oil
• 2 limes juice of
• 4 tsp taco seasoning low sodium
• 2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp ground black pepper
• 18 small corn tortillas

For Mango Salsa:

• 2 large mangoes peeled & diced
• 1/2 cup red onion finely chopped
• 1 small bunch cilantro finely chopped
• 1 lime or lemon juice of
• 1 jalapeño seeded & minced
• 1/2 tsp salt

US Customary – Metric

Instructions

• In a small bowl, whisk taco seasoning, garlic powder, salt and pepper.
• In a large rimmed baking dish, add fish, drizzle with oil and rub it around. Sprinkle with mixed seasoning on both sides and set aside.
• Meanwhile, chop and add mango, red onion, cilantro, lime juice, jalapeno and salt to a medium bowl. Stir and set aside.
• Preheat grill on medium high heat and oil grill grates with oiled paper towel. Grill fish untouched while covered until white and opaque on the bottom, about 4 minutes. Carefully flip on the other side and cook another 4 minutes.
• Warm up tortillas on the grill or microwave and keep warm under the towel.
• To assemble a taco, flake fish with a fork, place desired amount in a warm tortilla and top with mango salsa. If you would like to make white sauce (crema), I included recipe below in notes.

Notes

• Store: Store grilled fish leftovers in an airtight container in the refrigerator for up to 3 days. Mango salsa can also be stored for up to 24 hours. Reheat in a skillet with a splash of water or oil on low heat and cover until heated through.

Crema recipe (optional):

I think mango salsa makes grilled fish tacos super juicy and flavorful. But if you would like to drizzle white sauce as well, here is the one I use for my regular fish tacos.

• 1/2 cup plain yogurt, 2%+ fat
• 1/4 cup mayo (I use avocado oil)
• 1 lime, juice of
• 1/2 tsp taco seasoning
• 1/4 tsp salt
• Pinch of cayenne
• Ground black pepper, to taste

Nutrition

Serving: 3tacos | Calories: 492kcal | Carbohydrates: 51g | Protein: 51g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 113mg | Sodium: 743mg | Fiber: 8g | Sugar: 12g

The post Grilled Fish Tacos appeared first on iFoodReal.com.

This Grilled Cedar Plank Salmon gently steams and smokes yielding tender and flaky salmon coated in delicious Thai chili sauce. Once you learn how to grill salmon on cedar plank, you will make it all summer long!

We also love this grilled salmon recipe and sweet chili salmon made under the broiler.

If you’ve never tried to make cedar plank salmon on a grill, then you’re missing out.

I first learned this grilled cedar plank salmon recipe from a close friend over 20 years ago. It is so easy and good, it became one of our bi-weekly grilling recipes. Everyone loves it and everyone can make it! This method has never failed to impress yet!

Why You’ll Love This Recipe

• Easy: All you have to do is soak the cedar plank, slather salmon in sauce and grill.
• Simple ingredients: You will need just 2 ingredients and a cedar plank.
• Delicious: When grilling salmon on a cedar plank, you end up with fish lightly infused with the wood’s earthy, smoky flavors.
• Show stopping: It makes you feel like a professional chef every time you pull out the cedar planks. And if there’s anything I can get behind, it’s restaurant quality without the price tag!
• Mess free: You don’t have to worry about salmon falling apart or between the grill grates as you try to flip or remove it.

Ingredients for Grilled Cedar Plank Salmon

• Salmon: Boneless salmon fillet with skin on or off that fits your cedar plank. You can use any wild salmon like sockeye salmon, coho salmon or spring salmon. Farmed salmon or Atlantic salmon works as well.
• Thai sweet chili sauce: I use my homemade Thai sweet chili sauce or you can also use store-bought one. I like Thai kitchen brand.

Using Cedar Plank for Grilling

• Buy cedar planks: You can find them in the grill or seafood section of major grocery stores and online. Alternatively, buy untreated full cedar plank at Home Depot and ask an employee to cut it into 7-8 planks to save money.
• Size: Be sure to buy cedar planks that are at least 5 inches wide and length depends on the size of your salmon. When I get my planks at a hardware store, I ask them to be cut into 13-15 inches long planks because we fish and our salmon is large.
• Soak cedar plank: Soak wood in a sink with cold water for at least 1 hour and up to 24 hours. This is a vital step, so the planks don’t burn while grilling. Use a heavy glass dish or can to weigh the board beneath the water to ensure even soaking.
• Wipe it dry: After soaking, you want to dry it with a kitchen towel or paper towels to ensure proper grilling.
• Cedar planks can be soaked in advance and then frozen: That way, you don’t need to consider the hours of soaking every single time. Just soak it for anywhere up to 24 hours, lightly pat with a kitchen towel and then wrap in plastic wrap to store in the freezer. You can warm up plank on the grill before adding salmon or bring it to room temperature for 30 minutes before using.

How to Grill Salmon on a Cedar Plank

Here is how to make cedar plank salmon on the grill with only 4 steps. All you need to do is to soak the cedar plank, prepare or buy the sauce and grill the salmon.

• Soak the cedar plank: Soak it for at least 1 hour. I usually do this in my kitchen sink using a few inches of cold water and a heavy meat mallet to weigh it down. Pat dry with kitchen towel before adding salmon.
• Prepare Thai sweet chili glaze: Simply follow this Thai chili sauce recipe. It’s super simple to make by combining all the ingredients in a small pot and simmering for 10 minutes. If your grill has a side burner, you can cook the entire dish outside.
• Grill salmon on a cedar plank: Preheat your gas grill or charcoal grill to medium-high heat around 450-500F. Then place salmon skin side down on the cedar plank and brush with some sauce. Grill covered for about 10 minutes.
• Glaze the salmon more: Open the grill and brush salmon with remaining sauce. Then cover and grill for another 10 minutes or until cooked to your preferred level.

How Long to Grill Cedar Plank Salmon?

There are several ways you can check the cooked level of grilled cedar plank salmon.

Salmon will change from a deeper red color to a lighter opaque pink when cooked. Gently press the top of salmon with a fork and if it easily separates into tender flakes with a soft, moist center, then it’s ready.

We like to rely on an instant read thermometer to ensure our salmon is safe to eat. Here is a handy chart to consult when cooking salmon on the grill to your desired level of readiness.

Tips for Best Results

• Keep a spray bottle with water on hand: Just in case the board catches on fire slightly, spray it with cold water. It shouldn’t happen but it’s good to be prepared.
• If your salmon fillet doesn’t fit: You can tuck the end underneath the salmon fillet or cut it into thin strips and place on the sides of the board.
• Grilling times vary: Cook time will vary based on the size and thickness of your salmon fillet plus your BBQ. If using individual small fillets, they may not need much longer after the initial 10 minutes, so keep an eye on them.
• Keep skin on or off: It truly will not affect final results except only if you like grilled salmon skin, then do not remove it.
• Do not reuse cedar planks: For food safety reasons, even if it’s not charred too much, do not use cedar plank to grill salmon second time. I’ve seen some sources say that it’s OK but I wouldn’t risk it. To save money, see my hardware store tip above! The charred wood can be used as a fire starter or broken up for smoking chips.
• Extra smoky: Char cedar plank on the grill for a few minutes before adding the salmon fillet.

What to Serve with Cedar Plank Salmon?

Cedar plank salmon is excellent year-round and pairs really well with simple side dishes like grilled vegetables and roasted vegetables.

During the warmer months, pair it warm or cold with healthy salads like simple bell pepper salad and cucumber tomato feta salad. Make grilled romaine lettuce or grilled zucchini while cooked salmon is resting.

For a heartier salad, serve salmon with this Mediterranean orzo salad, Mediterranean pasta salad or Instant Pot potato salad.

In the cooler months, serve it up with heartier sides like mashed potatoes, grains like Instant Pot quinoa or Instant Pot brown rice, and roasted vegetables like roasted cauliflower.

Can I Make It Ahead of Time?

Yes. Grilled cedar plank salmon is a perfect recipe to entertain your guests with or serve on a special occasion. It looks impressive, is easy to make ahead and tastes delicious. Here are a few make ahead tips:

• Soak cedar planks the night before.
• Make homemade Thai sweet chili sauce up to 1 week in advance.
• In a large baking dish, coat salmon fillet in sweet chili sauce the day before, cover and refrigerate for up to 24 hours. It will be even more flavorful.

How to Store and Reheat

Storing: Store leftovers in an airtight container in the refrigerator for up to 5 days. Enjoy it cold or reheat. You can also freeze cooked salmon in individual portions in airtight containers for up to 3 months. Thaw in the fridge overnight.

Reheating: Add cooked salmon to a skillet with a splash of water and reheat for 5-7 minutes or until warmed through.

FAQs

More Salmon Recipes to Try

• Baked salmon in foil
• Lime ginger salmon
• Honey garlic salmon
• Peanut butter salmon
• Baked teriyaki salmon
• Air fryer salmon and brussels sprouts
• One pan salmon and veggies
• Peanut butter salmon with miso

If you enjoyed this cedar plank salmon on the grill, you may also be interested in my collection of other healthy grill recipes!

Print

Grilled Cedar Plank Salmon

This Grilled Cedar Plank Salmon gently steams and smokes yielding tender and flaky salmon coated in delicious Thai chili sauce.

Course Dinner

Cuisine Thai

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Cedar Plank Soaking Time 1 hour hour

Total Time 1 hour hour 35 minutes minutes

Servings 8 servings

Calories 301kcal

Author Olena Osipov

Equipment

• Cedar planks

Ingredients

• 3 pounds salmon fillet skin on or off
• 1/2 cup maple syrup
• 1/4 cup water
• 2 tablespoons white vinegar or rice vinegar
• 1 tablespoon cornstarch
• 1 small garlic clove grated
• 1 teaspoon salt
• 1/2 teaspoon red chili pepper flakes

US Customary – Metric

Instructions

• Soak cedar plank in water for at least 1 hour and up to 24 hours. I like to fill up sink with a few inches of cold water and place weight on top.
• In a small saucepan, add maple syrup, water, vinegar, cornstarch, garlic, salt and red chili pepper flakes; whisk well. Bring to a boil, reduce heat to low and simmer for 7-10 minutes or until thickened.
• Reserve 1/2 cup sauce for this recipe, transfer remainder to a glass jar and refrigerate for other recipes.
• Preheat grill to medium-high heat (450-500 degrees F). Place salmon on pre-soaked cedar plank and brush with 1/4 cup Thai sauce. Place on a grill, cover and cook for 10 minutes.
• Open the grill, brush salmon with remaining sauce, cover and grill for another 10 minutes or until the thermometer inserted in the deepest area reads 130 degrees F.
• Cut salmon with spatula into 8 slices and serve warm right off the plank placed on a platter. You can brush salmon with more Thai sweet chili sauce, if desired.

Video

Notes

• Store: Refrigerate salmon in an airtight container for up to 5 days. To reheat add it to a skillet with a splash of water. Then cover and cook on low for about 5-7 minutes or until warmed through.
• Where to buy cedar planks? You can find them in the grill or seafood section of most major grocery stores. Costco also sells multipacks in their seasonal aisle. Alternatively, buy an untreated full cedar plank at Home Depot and ask an employee to cut it into 7-8 planks to save tons of money!
• Soak the cedar planks for at least 1 hour: Up to 24 hours. This is a vital step, so the planks don’t burn while grilling while also keeping the salmon wonderfully moist. Use a heavy glass or can, to weigh the board beneath the liquid while soaking and flip them over halfway to ensure even soaking.

Nutrition

Serving: 1 slice | Calories: 301kcal | Carbohydrates: 15g | Protein: 34g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 368mg | Sugar: 12g

The post Grilled Cedar Plank Salmon appeared first on iFoodReal.com.

Grilled Romaine Lettuce is brushed with a salty and savory sauce made with 5 simple ingredients. It is tender yet crisp, full of smoky flavor and will surprise even the biggest sceptics! Serve alongside a grilled protein or on an appetizer tray, and add depth of flavor to any salad.

I know what you’re thinking – “Grilled lettuce, why on earth would you want to do that?!”. Lettuce is meant for salads and to make lettuce wraps, not for grilling, crazy woman.

Well, I would have agreed with you too, up until the point I made grilled romaine lettuce for the first time. Learning how to grill romaine lettuce is not only ridiculously simple, but the results will knock your socks off!

I genuinely thought of grilled romaine hearts as one of those $15-20 dishes best left to pretentious restaurants.

Well, we’ve all been misled, I’m telling you! These grilled romaine hearts are now actually requested by my friends and family!

Why You’ll Love This Recipe

• It’s so delicious: When the lettuce is grilled, the natural sugars within it caramelize, and the grill adds extra depths of smoky flavor. The result is something you’d barely even recognize as lettuce. It’s smoky, slightly sweet, savory, and tender but still crunchy!
• With secret sauce: My simple sauce contains a secret ingredient that boosts the flavor to insane levels.
• So easy: Grilled romaine lettuce recipe requires just 5 ingredients and 10 minutes.
• Versatile: This lettuce recipe is super versatile – serve it up as an appetizer, salad, or side dish.
• Crowd pleasing: If there’s any dish that will encourage you and your kids to eat more salad, it’s this grilled romaine!

Ingredients for Grilled Romaine Lettuce

• Romaine lettuce: You can use the whole heads of romaine lettuce or just the hearts. It depends mostly on their size. 
• Olive oil: I use extra virgin olive oil. You can use another high-heat oil like avocado oil. 
• Garlic: Fresh grated garlic elevates this dish so much!
• Anchovy paste: The special “secret ingredient”. You can use anchovy paste or minced anchovies. I prefer to use paste that comes in a tube since it lasts forever in the fridge. If you’re not a fan of anchovies, omit it or substitute it for something like steak seasoning, all-purpose seasoning or fresh lemon juice. 
• Salt: Just a little to help season the romaine lettuce.

How to Grill Romaine Lettuce

Here is a photo overview how to grill romaine lettuce. Full recipe card is located below. All you have to do is brush lettuce halves with sauce and grill on both sides.

• Slice the romaine: Cut the romaine lettuce in half lengthwise. Discard any broken or brown leaves. You can also remove the top 1-2 inches of the lettuce where the leaves are most likely to wilt. Make sure not to remove the core as it holds all the leaves together, which is important!
• Mix the sauce: In a small bowl, combine the oil, garlic, salt, and anchovy paste. 
• Brush the lettuce: Preheat grill to medium-high heat and oil grill grates with oiled paper towel. Then brush both sides of each romaine heart lightly with the sauce.
• Grill the lettuce: Place the romaine wedges on the grill and cook for 2-3 minutes or until lightly charred, pressing on it slightly with tongs. Then flip and grill for a further 2-3 minutes. Then transfer to a platter.

• Dress the lettuce: Brush both sides of the grilled romaine hearts once more, this time being liberal, so all the layers soak up the delicious flavor. Then serve warm or cold!

Tips for Best Results

Here are my top tips on how to grill romaine lettuce that will convert even lettuce haters into lettuce lovers.

• Brush lightly before grilling: For the grilling stage, you don’t need too much sauce. Just brush it lightly and try not to get too much of the anchovies on the brush. Also, oversaturating the lettuce with the oil mixture can cause fire flare-ups on your grill. 
• Oiling the lettuce: While you don’t want to fully saturate the lettuce before grilling, it’s a good idea to make sure the entire lettuce is brushed with a little oil. This will prevent the leaves from sticking to the grill and protect them from burning too much.
• Don’t overheat the lettuce: If the grill is too hot, then you’ll end up with limp lettuce. Perfect results should be slightly charred grilled romaine hearts with just slightly wilted leaves, especially at the top.
• Don’t touch the lettuce while it grills: That’s how you’ll get clean grill marks. You can even lightly press on the lettuce for more pronounced grill marks.

Variations

• Lemon: Add a squeeze of lemon to the sauce for added bright flavor. Especially, if you omit anchovies this is a good add-in.
• Fresh herbs: Add a bit of chopped fresh oregano, rosemary, or thyme. Especially if you choose not to use anchovy paste. In fact, you can whip up a simple herb vinaigrette for this grilled lettuce and it will taste delicious!
• Balsamic and olive oil: You could swap out the olive oil and anchovy sauce for our olive oil bread dip with balsamic vinegar. Bonus: serve the olive oil dip you don’t use with some crusty bread!
• Drizzle with chimichurri sauce.
• For heat: You can add a pinch of red pepper flakes to the sauce. Alternatively, swap out some of the olive oil for chili oil instead.
• Cheese: This entire recipe is for lettuce, so even if you’re watching your weight, you can feel fairly guilt-free in sprinkling the grilled romaine with a little grated Parmesan cheese. You can also add crumbly cheese like feta cheese or blue cheese on top.
• Prosciutto: This is a version a friend told me about that I have yet to try. You can wrap the lettuce in a bit of prosciutto before grilling, and it will help infuse the grilled lettuce with tons of flavor.
• Sesame oil: Instead of olive oil, try it with toasted sesame oil for extra flavor.

What to Serve with Grilled Romaine Lettuce?

Whether you plan on serving this dish as an appetizer, side dish, or salad, there are several ways to serve it, including:

• As a grilled romaine salad: Sprinkle the grilled lettuce with Parmesan cheese, top with chopped nuts or croutons, and add a little of any creamy salad dressing like healthy ranch or healthy caesar dressing.
• Replace regular lettuce in a salad: Use in place of non grilled lettuce in this lettuce salad recipe or butter lettuce salad for a smoky salad summertime favorite!
• With grilled meat: With grilled chicken breast or carne asada steak as a side dish.
• With seafood: Other grill favorites like grilled salmon and grilled shrimp skewers will pair nicely with it.
• With pasta: Serve alongside pasta dishes and pasta salads like this healthy pasta salad or caprese pasta.
• With burgers: Like these grilled chicken burgers and spinach feta turkey burgers.

How to Store

Store: Grilled romaine lettuce tastes best fresh. However, you can chill any leftovers covered in the refrigerator and enjoy them the next day chilled as a simple side salad.

Make ahead: It is only recommended to make the anchovy marinade in advance – make your paste up to 24 hours in advance and store in the refrigerator until ready to grill and use with your romaine.

FAQs

More Yummy Grilled Recipes to Try

• Balsamic grilled vegetables
• BBQ chicken salad
• Grilled chicken salad
• Grilled cedar plank salmon

Browse all my favorite healthy grill recipes!

Print

Grilled Romaine Lettuce

Grilled Romaine Lettuce is brushed with salty savory sauce made with 5 simple ingredients. It is tender, crisp and full of smoky flavor!

Course Side Dish

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 3 servings

Calories 134kcal

Author Olena Osipov

Ingredients

• 3 romaine lettuce hearts
• 3 tbsp olive oil extra virgin
• 1 tsp anchovy paste
• 1 garlic clove grated
• 1/4 tsp salt

US Customary – Metric

Instructions

• Cut romaine lettuce in half lengthwise.
• In a small bowl, add olive oil, anchovy paste, garlic and salt; stir with brush to combine. Brush each side of romaine heart lightly (just for grilling, so try not to get much anchovies on the brush) and place on a platter.
• Preheat grill to medium-high heat (500 degrees F) and brush with oil. Place romaine hearts on a grill and grill for 2-3 minutes or until charred a bit, pressing onto it with tongs. Flip, grill for another 2-3 minutes and transfer onto the same platter.
• Brush each side, especially the cut side with lots of layers to soak up the sauce, with magic sauce and serve warm or cold. Grilled romaine lettuce basically replaces salad and helps you eat more vegetables.

Notes

• Use full heads of romaine or the hearts. Really depends on a size.
• Skip anchovy paste if not a fan or use minced anchovies.
• Can be made on a stovetop grill pan.

Nutrition

Serving: 2halves | Calories: 134kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 270mg | Fiber: 1g | Sugar: 1g

The post Grilled Romaine Lettuce appeared first on iFoodReal.com.

Here are 45 Healthy Zucchini Recipes that are easy to follow, use simple ingredients and are packed with flavor! Enjoy your zucchini year round whether it’s the main dish, a side dish, or even a baked dessert. There is something for everyone!

Why You’ll Love These Healthy Zucchini Recipes

• Healthy and delicious are always two things I keep at the forefront of my recipes and these healthy zucchini recipes are no exception.
• Plenty of ideas on what to do with more than enough zucchini.
• Versatile recipes for a versatile vegetable, whether it be a main dish, a side dish or a healthy zucchini dessert. It could be vegetarian, gluten-free, dairy-free, refined sugar-free, or all of the above. It could be grilled, baked or spiralized into zoodles!
• Kid friendly recipes are in abundance in this collection of zucchini recipes. Find the ones your whole family will love and add them to your rotation. Adding more veggies to your kids’ meals and desserts is now even easier.
• Quick and easy is the name of the busy household game. Anything that works for a busy family, I have included in here. Perfect for easy weeknight zucchini dinners.
• Cook year round because despite it being a summer squash, zucchini can be found at your local grocery store any given month. So keep these healthy zucchini recipes handy when you’re looking for holiday side dishes and cozy baked goods.

Chicken Zucchini Recipes

Tex Mex Chicken and Zucchini Recipe

Mexican Chicken and Zucchini cooked in one skillet with black beans, corn, fresh herbs, taco seasoning and melted cheese on top. One pan, low carb and 30 minutes dinner.

Chicken Zucchini Tomato Recipe

Caprese Chicken and Zucchini cooked in fresh tomato sauce, with melted buffalo mozzarella cheese on top and garnished with fresh basil. Serve on its own for easy low carb dinner or with spaghetti for a family meal. Buon appetito!

Chicken Zucchini Casserole

Low-carb Chicken Zucchini Casserole with layers of chicken, zucchini noodles and easy enchilada sauce. Lots of fiber, vegetables and protein.

Chicken and Corn

This garlic Chicken Zucchini and Corn recipe is a 20 minute healthy weeknight dinner that was inspired by my Ukrainian roots. Low carb, easy and one pan deliciousness!

Zucchini Noodles with Chicken

Zucchini Noodles with Chicken, cilantro and lime is a delicious 20 minute dinner idea that’s light, healthy, and gluten-free.

Chicken Quinoa Skillet

This Chicken Quinoa Skillet combines tender chicken, fresh garden vegetables and nutrient-dense quinoa for a quick 30 minute meal.

Zucchini Dinner Recipes

Ground Turkey and Zucchini

This 30 minute healthy Ground Turkey and Zucchini Skillet is delicious low carb one pot dinner recipe that will become your family’s favourite! Minimum ingredients and effort with maximum flavour.

Zucchini Lasagna

Zucchini Lasagna made low carb with layers of zucchini instead of pasta, flavorful turkey tomato sauce and gooey cheese. Classic comfort food experience at only 318 calories per huge slice.

One Pot Zucchini Ricotta Pasta with Bacon

Creamy Zucchini Ricotta Pasta is the perfect summer mix of garden veggies, rich cheese, bacon, and fresh herbs. Make this easy one pot meal any night of the week!

Pasta with Zucchini and Tomatoes

Pasta with zucchini, tomatoes, garlic and basil is 20 minute healthy dinner that is a summertime must have. Light and fresh, everyone will love this garden dinner!

Ground Turkey Zucchini Boats

These hearty low carb Ground Turkey Zucchini Boats are stuffed with a simple Bolognese style filling, topped with cheese, then baked until tender with a bubbling cheesy topping.

Tex Mex Rice and Beans with Zucchini

Tex Mex Rice and Beans is a 30 minute one pot easy and healthy Mexican rice with zucchini, brown rice, black beans, corn, diced tomatoes and spices

Tuna Zucchini Cakes

Tuna Zucchini Fritters for a 30 minute kid friendly healthy recipe with canned tuna, Parmesan cheese and a hefty dose of vegetables.

Pad Thai Zucchini Noodles

Pad Thai Zucchini Noodles recipe with zucchini pasta, healthy peanut sauce, shrimp or tofu and half amount of calories in under 20 minutes.

Crustless Zucchini Quiche

Melt in your mouth Zucchini Quiche without the crust. Tastes so good cold! Simple ingredients like eggs, zucchini and flour make it an easy quiche recipe to whip up any time life gives you zucchini.

Turkey Burger Recipe

Juicy and flavorful Turkey Burger recipe with 5 simple ingredients. And one secret ingredient (hint: it’s also called courgette!) holds turkey burgers together without the breadcrumbs.

Crustless Zucchini Pie

Easy Crustless Zucchini Pie recipe made with 7 simple ingredients including sweet summer zucchinis. This light and creamy pie is perfect for breakfast, brunch, or dinner! 

Korean Ground Beef and Rice Bowls

Served over fiber rich brown rice, your family will gobble up these Beef, Rice and Vegetable Bowls! Featuring lean ground beef, pepper, zucchini, eggplant and an Asian inspired sauce, these sweet and spicy bowls hit the spot.

Minestrone Soup

Hearty and filling Minestrone Soup is full of garden bounty including zucchini, green beans, carrots and kale! Simmered in a tomato broth this herb filled, aromatic soup will be a dinnertime winner.

Best Ever Vegetable Soup

A tasty way to get your veggies in! Loaded Vegetable Soup has zucchini, pepper , onion, corn, potatoes, carrots and celery that are simmered in a smoky tomato sauce that is mmmm, mmmm good!

Zucchini Side Dishes

Baked Parmesan Zucchini

Baked Parmesan Zucchini are a baked zucchini recipe that is not only healthy but big on flavor, yet still low calorie and outrageously tasty. Slices of zucchini baked until crispy and cheese melted on top with simple spices.

Baked Zucchini Fritters

Zucchini Fritters with crispy outside, soft inside and only 5 ingredients. They are perfect for summer zucchini surplus and will disappear at the table.

Cheesy Cauliflower Rice and Zucchini

Cheesy Cauliflower Rice recipe with riced cauliflower, garlic and shredded zucchini for an extra vegetable boost. Easy, low carb and compliment just about any main dish.

Healthy Zucchini Casserole

Cheesy Healthy Zucchini Casserole uses 3 lbs of zucchini and is so easy, quick and low carb. So much flavor from garlic, herbs and Parmesan cheese. So much yum in this baked zucchini recipe that is a healthy summertime favorite.

Zucchini Tomato Bake

Healthy Zucchini Tomato Casserole with garlic and Parmesan in 5 minutes of prep. Serve as low carb side dish or add cooked chicken for a 30 minute dinner.

Sauteed Zucchini

I could talk about this Sauteed Zucchini for days! Talking points would include how they take 5 minutes, how simple are the ingredients, how tasty it is and best of all how healthy they are. But don’t trust my words. Try for yourself!

Grilled Zucchini

Grilled Zucchini with garlic, olive oil, salt and pepper is our Ukrainian-Russian family recipe. We grill zucchini along with any meat all summer long.

Zucchini Potato Bake

This healthy Zucchini Potato Bake is inspired by my Ukrainian upbringing. It is chock full of vegetables, contains no whipping cream and just the right amount of cheese and lots of flavour!

Mediterranean Zucchini Boats

Mediterranean Zucchini Boats recipe are crunchy oven roasted zucchini with feta cheese, fresh parsley and no breading.

Balsamic Grilled Vegetables

A summertime grilling favorite! The best Balsamic Grilled Vegetables includes grilled zucchini, bell pepper and red onion and then tossed with a tangy balsamic vinaigrette and fresh parsley for a side dish that will disappear in a flash.

Dessert Zucchini Recipes

Healthy Zucchini Bread

Healthy Zucchini Bread with applesauce, whole wheat flour, cinnamon that is low sugar and low fat. Super delicious, easy and moist recipe.

Healthy Banana Zucchini Muffins

Healthy Banana Zucchini Muffins made healthy with whole wheat flour, maple syrup and chocolate bar chunks. Moist and tasty with very little oil.

Almond Flour Zucchini Muffins

Almond Flour Zucchini Muffins are moist, light and a delicious way to use your fresh summer zucchini! Naturally sweetened and naturally gluten free, these muffins are perfect for breakfast or snack.

Healthy Lemon Zucchini Bread

Healthy Lemon Zucchini Bread that is super moist, lemon-y, sweet and so soft. It will blow your mind! Great for dessert and healthy enough for breakfast or  snack. You may also love this healthy lemon poppy seed bread.

Healthy Chocolate Zucchini Bread

Healthy Chocolate Zucchini Bread with simple wholesome ingredients in one bowl. Easy, moist and double chocolate quick bread with sneaky veggies.

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins are moist, fudgy, loaded with zucchini and double chocolate flavor. They make a delicious quick breakfast or snack!

Healthy Zucchini Banana Bread

Healthy Zucchini Banana Bread is easy quick bread perfect for summer baking. Moistened and sweetened with fruit and veggies, it is a hybrid of two favorite breads with virtually no oil.

Almond Flour Zucchini Bread

A cake like bread that is gluten free and perfectly moist! This Almond Flour Zucchini Bread will be a hit with your family who will ask for it on repeat.

Healthy Zucchini Muffins

Healthy Zucchini Muffins with applesauce. Use whole wheat or spelt or even gluten free all purpose. Moist and fluffy and a hit not only during the summer but year round.

Healthy Zucchini Brownies

Zucchini Brownies are easy, fudgy and healthy. Kids will eat them up and not even realize they are eating a vegetable. Taste even better next day.

Zucchini Chocolate Chip Muffins

Zucchini Chocolate Chip Muffins are light, fluffy, and moist. Shredded zucchini and chocolate chips are packed into a delicious muffin the entire family will love!

Tips for Cooking with Zucchini

• Types of zucchini: You can use green zucchini or yellow squash, large or small zucchini in these zucchini recipes interchangeably.
• Don’t overcook: Zucchini consists of over 90% water by weight. Follow the recipe and stop cooking squash when it’s still firm and might appear undercooked.
• Large garden zucchini: If the recipe is calling for a small-medium zucchini, cut a large zucchini in half. Slice it into 2-inch rounds on the angle.
• Freezing: Zucchini doesn’t freeze well because of the high water content. The only way I would recommend is to freeze cubed or grated zucchini and then use it in soups and baking later on.
• Cooking methods: When baking or grilling sliced rounds, you want to make sure they are cut thick enough in uniform sizes, to cook evenly and not become soggy.
• Zucchini skin: No need to peel zucchini, even when you’re baking with it. Zucchini skin is edible and easily digestible and comes with a lot of nutrients. Just make sure you wash it first!

Storing and Reheating Zucchini Recipes

The beauty of these zucchini recipes is they come with all of the information you could possibly need! Depending on the recipe, you will be given specific storage suggestions based on whatever it is.

Some will let you know to only store in the fridge for a couple of days, while others will let you know it can be made ahead for meal prep or freezes very well.

You will find instructions at the bottom of each recipe and when in doubt feel free to leave me a question in the comment section and I will get back to you with an answer.

More FAQs

I hope you enjoy these healthy zucchini recipes as much as I do! Let me know which ones you try by rating them in the comment section below.

More Healthy Recipes

• 65 healthy dinner ideas
• 52 healthy salad recipes
• 32 healthy grill recipes
• 10 healthy salad dressing recipes

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45 Healthy Zucchini Recipes: Tex Mex Chicken and Zucchini

One of our most popular healthy zucchini recipes! Chicken, zucchini, black beans and corn seasoned with fresh herbs under blanket of gooey cheese and cooked in one skillet.

Course Dinner

Cuisine Tex Mex

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 342kcal

Author Olena Osipov

Ingredients

• 1 lb boneless & skinless chicken breasts cut into 1″ chunks
• 2 large zucchini diced
• 3 bell peppers medium, chopped
• 1 onion medium, finely chopped
• 3 garlic cloves large, minced
• 1 cup corn fresh or frozen
• 14 oz can low sodium black beans drained & rinsed
• 14 oz low sodium diced tomatoes not drained
• 1 tbsp oil avocado or coconut
• 1 tbsp cumin divided
• 1 tsp taco seasoning store bought or homemade taco seasoning
• 1 tsp salt
• Ground black pepper to taste
• 1 cup Tex Mex or Colby Jack cheese shredded
• 1/2 cup green onions chopped
• 1/2 cup cilantro chopped

US Customary – Metric

Instructions

• Preheat large ceramic non-stick skillet on medium heat and swirl oil to heat. Add onion, garlic and bell pepper and saute for 3 minutes, stirring occasionally.
• Push vegetables to one side of the skillet. Add chicken and sprinkle with 1 tsp cumin, salt and pepper. Cook for 5 minutes, stirring occasionally.
• Add corn, black beans, tomatoes, zucchini, taco seasoning and remaining cumin. Stir well, cover with a lid and cook for 10 minutes on low-medium heat.
• Sprinkle with shredded cheese, cover and cook until cheese has melted. Garnish with green onion and cilantro. Serve hot on its own; or with Instant Pot quinoa or Instant Pot brown rice.

Video

Notes

• Store: Refrigerate in an airtight container for 3-4 days. Do not freeze.
• To Reheat: Simmer on low heat in covered skillet for 5 minutes. No additional water or oil is needed to reheat if you use a non-stick skillet.
• Do not over cook the zucchini. Zucchini is comprised of 95% water. The longer you cook zucchini, the more water it releases. Follow the recipe and cooking times and do NOT cook until the zucchini appears soft and cooked (or your dinner will be mushy).

Nutrition

Calories: 342kcal | Carbohydrates: 23g | Protein: 25g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 68mg | Sodium: 712mg | Fiber: 6g | Sugar: 9g

The post 45 Healthy Zucchini Recipes appeared first on iFoodReal.com.

Easy Grilled Chicken Burger made with 7 ingredients and ready in 20 minutes. Add your favorite burger toppings and bite into the juiciest burger ever!

This grilled chicken burger recipe is a variation of my grandma’s ground chicken burgers. Super easy to make with a secret ingredient that makes them juicy and irresistible!

Grilled chicken patties are one of my favorite burger recipes and what better time to share them than in the midst of grilling season.

Serve on a traditional bun or low carb on a lettuce wrap, they’re a summer favorite for lunch, dinner, BBQs, and meal prep!

Why You Will Love This Recipe

Here are the top 4 reasons why you’ll love these grilled chicken burgers.

• 7 ingredients: All staple ingredients, including salt and pepper.
• Tasty and juicy: With the perfect commination of simple seasonings and my grandma’s secret ingredient, grated onion, each patty is mouthwatering and never dry.
• Easy: 20 minutes and no need to chill the homemade patties. Once they’re formed you can throw them on the grill right away.
• Healthier: These burgers are a healthy alternative to beef burgers. The extra lean chicken breasts have no added fat, they’re full of nutrients and high in protein.

Ingredients for Grilled Chicken Burger

You need 7 simple ingredients for this grilled chicken burger recipe. They’re all kitchen staples you most likely have on hand.

• Chicken breasts: I used 2 pounds of boneless skinless chicken breasts cut into one inch cubes. Boneless skinless chicken thighs will work too.
• Egg: 1 large egg is needed for binding.
• Onion: Adds flavor and keeps these burgers moist.
• Fresh garlic clove: Pulsed with the onion to add more flavor.
• Breadcrumbs: Another binding ingredient but also locks in juices and gives the chicken patties a tender texture.
• Seasonings: Salt and pepper to taste.
• Buns and toppings: Today I chose lettuce, tomato slices, and red onion. See variations below for more ideas.

How to Make Grilled Chicken Burger

Here’s a quick and easy overview of how to make grilled chicken burger from scratch. There is a full recipe card located below.

• Grind chicken: Add cubed chicken breast to a food processor. Work in batches and process chicken until ground and then transfer to a large bowl.
• Make chicken patties: To the food processor, add egg, onion, and garlic; then process to a chunky puree. Add puree to the bowl with ground chicken, then add your breadcrumbs, salt and pepper. Mix well using a spatula or wet hands.
• Form patties: Divide mixture into 6 even sections and form patties. Place them on a baking sheet and use your thumb to make a divot in the center of each patty.
• Grill: Preheat grill on medium-high heat, use an oil soaked paper towel to oil the grill grates. Place chicken patties on the grill, cover and cook. Once the edges are white and the bottom is brown, carefully flip the burgers with a good grill spatula. Cook for 4-5 minutes covered on each side, only flipping once.
• Serve: Add your favorite toppings and serve chicken burgers hot.

Tips for Best Results

Here are my most helpful tips for a grilled chicken burger everyone will love.

• Shape patties bigger than the bun: The burgers will become smaller while cooking, so make sure you’re starting with a patty that is slightly bigger than the bun.
• Make a divot in a patty: Once the chicken burger hits the hot grill a dome may form, but making a divot will help avoid a bumpy center.
• Flip once: The more times you flip, the more dry the meat gets and more likely the patty will fall apart. Don’t peek under it! Use a good grill spatula and only flip once.
• Use meat thermometer: Avoid the guessing game and insert a meat thermometer in the center of the patty. When the internal temperature reaches 165 F your burgers are ready.
• Don’t press on grilled chicken patties: Keep all the juices and flavor in while they cook, pressing down will release all that goodness.

Variations

There are many ways to be creative, here are some easy variations to try.

• Using ground chicken: You can save time and get ground chicken from the store. Use 2 pounds.
• Bread instead of breadcrumbs: Like in my ground chicken burgers recipe technique. Use a slice of bread soaked in water for a few seconds and then squeezed.
• Add seasonings: Add anything you like! Smoked paprika, cumin, thyme, chili powder, oregano, cayenne pepper, all purpose seasoning.
• Add cheese: My personal favorites to pair with chicken are cheddar cheese, mozzarella cheese, and gouda cheese.
• Greek chicken burger: Add tzatziki sauce, feta cheese, lettuce, tomato, and red onion.
• Teriyaki chicken burger: Add teriyaki sauce, pineapple rings, and mayo.
• Buffalo chicken burger: Frank’s red hot sauce with crumbled blue cheese.
• To cook them on the stove: Pan fry chicken burgers on an oil coated large skillet or grill pan for about 4-5 minutes per side. Flip once when white edges appear and burger is brown on the bottom. Check doneness with a meat thermometer.

What to Serve with Grilled Chicken Burgers?

Our favorite way to enjoy a grilled chicken burger is on a toasted bun with crisp lettuce, tomato, onion and an array of condiments such as ketchup, mustard, mayo, aioli, or healthy BBQ sauce. Sometimes we’ll add bacon too!

Then I’ll make crock pot corn on the cob and an easy salad for the ultimate simple dinner.

Our go-to salads right now are Mediterranean pasta salad, Caprese pasta salad, healthy coleslaw, Green goddess potato salad, Green goddess salad, and Mediterranean orzo salad.

How to Make Ahead and Store

Store leftovers: Let cooked burger patties cool and refrigerate in an airtight container for up to 5 days. When ready to serve, place burgers in a hot skillet, add a splash of water, cover and simmer until warmed through. 

Freeze raw patties: Lay patties on a baking sheet lined with parchment paper and place them in the freezer. Once frozen, transfer to a large Ziploc bag. You can cook from frozen by following recipe’s instructions and cooking for an additional 5 minutes.

Freeze cooked patties: Once cooled, freeze leftovers in an airtight container for up to 3 months. Reheat the same as refrigerator method but it will take longer.

FAQs

More Burger Recipes to Try

• Ground chicken burgers
• Greek turkey burgers
• Turkey burgers
• Spinach feta turkey burgers
• Salmon burgers
• Black bean burgers

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Grilled Chicken Burger

Easy Grilled Chicken Burger made with 7 ingredients and ready in 20 minutes. You will bite into the juiciest burger ever!

Course Dinner

Cuisine North American

Diet Low Calorie

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 6

Calories 224kcal

Author Olena Osipov

Equipment

• Food processor
• Glass bowls

Ingredients

• 2 pounds boneless skinless chicken breasts or chicken thighs cubed
• 1 large egg
• 1/2 small onion cut in chunks
• 1 large garlic clove
• 1/2 cup breadcrumbs
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 6 hamburger buns
• Lettuce, tomato, red onion for toppings

US Customary – Metric

Instructions

• In a food processor, add chicken and process until ground. Work in batches and transfer to a large mixing bowl.
• Add egg, onion, garlic and process until chunky puree forms. Transfer to a bowl with ground chicken. Add breadcrumbs, salt and pepper. Using spatula or your hands, mix well.
• Form 6 chicken patties, place on a baking sheet and make a divot in each.
• Preheat grill on medium-high heat (450-500F) and oil grill grates well with soaked in oil paper towel. Place chicken patties on the grill, cover and cook for 4-5 minutes (grills vary). It is time to flip the burgers when white edges appear and patty is brown on the bottom. Flip carefully only once using good grill spatula and cook for another 4-5 minutes covered.
• Serve grilled chicken burgers hot with your favorite toppings and a side salad.

Notes

• Store: Refrigerate in an airtight container for up to 5 days. To reheat place burgers in a hot skillet with a splash of water, cover and simmer for about 5 minutes. 
• Freeze: Cook, cool and freeze leftovers for up to 3 months. Reheat with above directions, will take longer.
• Make ahead: Freeze uncooked burgers on a baking sheet lined with parchment paper, then transfer to a large Ziploc bag. Cook from frozen following recipe’s instructions + 5 minutes.

Nutrition

Serving: 1burger patty | Calories: 224kcal | Carbohydrates: 7g | Protein: 34g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 128mg | Sodium: 448mg | Fiber: 1g | Sugar: 1g

The post Grilled Chicken Burger appeared first on iFoodReal.com.

These Spinach Feta Turkey Burgers are made with 7 simple ingredients, juicy and super flavorful. Perfect alternative to beef burgers for weeknight dinner or backyard gatherings!

We also love these easy turkey burgers, Greek turkey burgers and grilled chicken burgers.

Why You Will Love This Recipe

I love an old-fashioned burger but sometimes it’s nice to switch things up. These spinach feta turkey burgers are juicy, delicious, and a great way to jazz up a burger night!

Guaranteed to be a hit this grilling season, here’s why we love turkey feta burgers.

• 7 ingredients: Just a handful of simple ingredients including salt and pepper.
• Tasty and juicy: Filled with baby spinach and feta cheese, they’re moist and flavorful every time.
• Easy: Incredibly fast and easy to make on the grill or the stove so you can enjoy them year round. They’re great for meal prep too!
• Healthier: Lean ground turkey is a great source of protein, vitamins, and minerals with less saturated fat. I also omit breadcrumbs for a healthy burger that’s low in calories and high in protein.

Ingredients for Spinach Feta Turkey Burgers

These homemade spinach feta turkey burgers are made with 4 main ingredients plus seasonings.

• Ground turkey: I like extra lean ground turkey but you can use any fat % ground turkey meat.
• Baby spinach: Finely chopped fresh spinach adds nutrition, color and moisture.
• Feta cheese: Adds creaminess, flavor and keeps the turkey burgers moist. I always prefer a block of feta cheese to make my own feta crumbles.
• Fresh garlic cloves: For more flavor with less ingredients.
• Seasoning: Ground cumin, salt, and pepper add the perfect amount of spice.
• Oil: Just a little is used for cooking. I like to use avocado oil for grilling and pan frying.

How to Make Spinach Feta Turkey Burgers

Here’s a quick overview of how to make spinach feta turkey burgers in the kitchen and on the grill. There is a full recipe card below.

• Combine ingredients: Add ground turkey, chopped spinach, feta, garlic, cumin, salt and pepper to a large mixing bowl. Using your hands or a spatula, mix until spinach and feta are evenly incorporated.
• Form patties: Wet your hands so the mixture doesn’t stick, and form 4 large patties. Place them on a platter and make an indent in the center with your thumb. If grilling on outdoor grill, set patties in the freezer for 10 minutes so they don’t break.
• To pan fry burgers: Preheat a large non-stick skillet or grill pan on low-medium heat, add oil, then swirl to coat. Cook turkey patties for 5 minutes until golden brown, flip and cook for another 4-5 minutes or until a thermometer inserted in the center reads 165 F.
• To grill burgers: Preheat grill on medium-high heat and use a paper towel to oil the grill grates. Spray turkey patties on both sides with cooking spray, place on the grill and cook for 8-10 minutes, flipping once halfway through. Insert a meat thermometer to the center of each burger to make sure it registers 165 F and burgers are ready.
• Serve: Spinach and feta turkey burgers are juiciest served right away!

Tips for Best Results

Here are my top tips that make these spinach feta turkey burgers better than traditional beef burgers.

• Shape patties bigger than the bun: The patties will shrink as they cook. To ensure you don’t end up with more bun than meat, form the patties so they are a bit wider than the bun.
• Make an indent in a patty: This helps to avoid a bumpy center. Making an indent will allow your patties to cook flat, making it easier to add toppings.
• Flip once: For the juiciest burger, don’t peek inside and only flip once. The more you flip, the more the meat will dry out and more likely the patty will fall apart.
• Use meat thermometer: To ensure your burgers are ready, insert an instant-read thermometer into the center. Your feta turkey burgers are ready when it reads 165 F. I usually check around the 8 minute mark.
• Freeze if grilling outdoors: Place patties in a freezer just for 10 minutes to help them stay together. I didn’t find this step necessary with the grill pan but an outdoor grill is a bit different because you are cooking at a higher temperature.

What to Serve with Turkey Burgers?

Get ready for a mouthful of flavor! From toppings to side dishes, there are so many ways to serve spinach feta turkey burgers.

• Toppings: Spread hummus, tzatziki, or Greek yogurt on top for a Mediterranean inspired burger. Or add your favorite traditional toppings like lettuce, tomato, onion, cucumber, and pickles. Serve with regular hamburger buns or whole wheat buns with a dash of ketchup and mustard.
• With a salad: Cucumber tomato avocado salad, Mediterranean orzo salad or Green goddess salad.
• Low carb: Serve bunless or make a lettuce bun burger with all the fixins.
• Chips: Potato chips, french fries, or air fryer sweet potato fries.

How to Make Ahead and Store

Store leftovers: Leftover spinach feta turkeys burgers should be cooled, placed in an airtight container, and stored in the fridge for up to 5 days.

Freeze raw patties: Arrange raw patties on a parchment covered baking pan, place in the freezer, and once frozen transfer to a large Ziploc bag.

To cook from frozen, follow the recipe’s instructions and add 5 minutes to the total time.

Freeze cooked patties: Once completely cool, set patties in an airtight container and freeze for up to 3 months.

FAQs

More Recipes with Feta

• Spinach and feta brownies

More Burger Recipes to Try

• Ground chicken burgers
• Salmon burgers
• Black bean burgers

Be sure to browse more of my ground turkey recipes.

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Spinach Feta Turkey Burgers

These Spinach Feta Turkey Burgers are made with 7 simple ingredients, juicy and super flavorful. Perfect alternative to beef burgers!

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 burgers

Calories 246kcal

Author Olena Osipov

Equipment

• Measuring tools
• Glass bowls
• Ceramic skillet

Ingredients

• 1 pound lean ground turkey
• 1 cup spinach finely chopped
• 1/2 cup feta cheese crumbled
• 2 large garlic cloves grated
• 1 teaspoon cumin
• Pinch salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons oil for cooking

US Customary – Metric

Instructions

• In large mixing bowl, add ground turkey, spinach, feta, garlic, cumin, salt and pepper. Using your hands or spatula, mix well.
• Using wet hands, form 4 large turkey burger patties, place on a platter and make an indent in the center. If grilling on outdoor grill, freeze patties for 10 minutes to prevent from falling apart.
• To pan fry burgers: Preheat large non-stick skillet or a grill pan on low-medium heat and swirl oil to coat. Add turkey burger patties, cook for 5 minutes or until golden brown, flip and cook for another 4-5 minutes or until thermometer inserted in the center registers 165F.
• To grill turkey burgers: Preheat grill on medium-high heat and oil grill grates well. Spray turkey patties on both sides with cooking spray, place on a grill and cook for 8-10 minutes flipping once. Grills vary, so check your burger with a meat thermometer.
• It's best to serve spinach feta turkey burgers hot and immediately for maximum juiciness. Serve traditional way on a bun or in a lettuce wrap with all the fixins.

Notes

• Store: Refrigerate in an airtight container for up to 5 days or freeze leftovers for up to 3 months.
• Freeze: Lay patties on a baking sheet lined with parchment paper, freeze completely and then transfer to a large Ziploc bag. Cook from frozen following recipe’s instructions + 5 minutes.
• Forming patties: Shape patties a bit wider than the bun since they shrink during cooking.
• Indoor grilling: Don’t use a panini press grill as it presses all the juices out of burgers. Indoor one sided grill or grill skillet is fine.
• Flipping: Flip burgers only once during cooking.

Nutrition

Serving: 1burger | Calories: 246kcal | Carbohydrates: 2g | Protein: 30g | Fat: 13g | Saturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 79mg | Sodium: 282mg | Fiber: 0.3g | Sugar: 0.1g

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