Easy Summer Grill Dinners for Tonight

Do-able and delicious throw-together healthy dinners everyone will love.

Inspired by laughingspatula.com

Make the Marinade

3 tbsp olive oil

2 tbsp lemon juice

4 garlic cloves, chopped

1/2 tsp salt

1/4 tsp pepper

2 tsp paprika

2 tsp oregano, dried or 1 tbsp fresh

For Veggies and Chicken

4 chicken breasts, boneless

2 red peppers, sliced thick

1 red onion, cut into 8 wedges

8-10 whole garlic cloves

3 large carrots, chopped

1/4 cup kalamata olives

2 whole lemons cut in half

Combine all marinade ingredients in small bowl. Mix all sliced veggies. Toss with 1 tbsp of oil and salt and pepper. Then, add the pieces of chicken amongst the veggies and pour marinade all over veggies and rub onto the chicken. Last, place the sliced lemons on top.

Grill until veggies are slightly brown and soft and chicken is no longer pink. Sprinkle kalamata olives on top of plated dish. This recipe works as a main dish OR a chopped top for a hearty salad.

Modified from Cookinglight.com

Make the Marinade (the hardest part)

4 garlic cloves

1 tsp fresh ginger, sliced

1 tsp ground coriander

1 tsp ground cumin

1 tsp chili powder

1 tsp paprika (not smoked)

1/2 tsp turmeric powder

1/2 tsp cinnamon

¾ tsp ground cloves (optional)

1/2 cup plain yogurt (don’t use non-fat) OK to sub coconut yogurt

1 tsp kosher salt

2 tsp maple syrup

2 tsp olive oil

1 pound chicken breast or thighs

Top with chopped cilantro or parsley

Throw all marinade ingredients in the blender and blend until smooth. Select veggies of your choice. I like cauliflower, carrot, pepper, onion all cut to about ½-inch pieces. Toss veggies with oil, salt & pepper. Place the chicken on top of the veggies and the marinade on top of the chicken. Grill until veggies are tender and chicken is cooked through.