35 Easy & Healthy Summer Dinner Ideas

Summer calls for light, refreshing, and nutritious dinners that make the most of seasonal produce without weighing you down. Whether you’re grilling outdoors or keeping it cool in the kitchen, these healthy summer dinner ideas are perfect for warm evenings and busy weeknights. Each recipe is crafted to deliver flavor and nourishment, with ingredients and instructions included.

1. Grilled Lemon Herb Chicken with Quinoa Salad

This light yet satisfying dish combines juicy grilled chicken marinated in lemon and herbs with a protein-packed quinoa salad filled with summer vegetables.

Ingredients:

• 2 boneless skinless chicken breasts

• 2 tbsp olive oil

• Juice of 1 lemon

• 1 tsp dried oregano

• 1 garlic clove, minced

• Salt and pepper to taste

• 1 cup cooked quinoa

• 1 cucumber, diced

• 1/2 cup cherry tomatoes, halved

• 1/4 cup red onion, finely chopped

• Fresh parsley, chopped

Instructions:

1. In a bowl, mix olive oil, lemon juice, oregano, garlic, salt, and pepper. Add chicken and marinate for at least 30 minutes.

2. Grill chicken over medium heat for 6–7 minutes per side or until fully cooked.

3. In another bowl, combine quinoa, cucumber, tomatoes, red onion, and parsley.

4. Slice grilled chicken and serve over the quinoa salad.

2. Zucchini Noodles with Avocado Pesto

Skip the pasta and enjoy spiralized zucchini tossed with a creamy avocado pesto sauce for a refreshing and low-carb dinner.

Ingredients:

• 2 medium zucchinis, spiralized

• 1 ripe avocado

• 1 cup fresh basil leaves

• 1 garlic clove

• 2 tbsp lemon juice

• 2 tbsp olive oil

• Salt and pepper to taste

• Cherry tomatoes for garnish (optional)

Instructions:

1. In a food processor, blend avocado, basil, garlic, lemon juice, olive oil, salt, and pepper until smooth.

2. Toss zucchini noodles with the pesto until well coated.

3. Garnish with cherry tomatoes and serve chilled or at room temperature.

3. Shrimp Tacos with Mango Salsa

These shrimp tacos are bursting with bright flavors and topped with a juicy mango salsa that screams summer.

Ingredients:

• 1 lb shrimp, peeled and deveined

• 1 tbsp olive oil

• 1/2 tsp paprika

• 1/2 tsp chili powder

• 1/4 tsp garlic powder

• Salt to taste

• 1 ripe mango, diced

• 1/4 cup red onion, finely chopped

• 1/4 cup cilantro, chopped

• Juice of 1 lime

• Corn tortillas

Instructions:

1. Toss shrimp with olive oil, paprika, chili powder, garlic powder, and salt.

2. Sauté in a skillet for 3–4 minutes per side until pink and cooked.

3. In a bowl, combine mango, red onion, cilantro, and lime juice for the salsa.

4. Warm tortillas and fill with shrimp and mango salsa. Serve immediately.

4. Mediterranean Chickpea Bowl

 

This plant-based bowl is full of vibrant colors and bold flavors, packed with chickpeas, cucumbers, olives, and tahini dressing.

Ingredients:

• 1 can chickpeas, drained and rinsed

• 1 cup cooked brown rice or couscous

• 1/2 cucumber, chopped

• 1/2 cup cherry tomatoes, halved

• 1/4 cup Kalamata olives

• 2 tbsp crumbled feta (optional)

• 2 tbsp tahini

• 1 tbsp lemon juice

• Water to thin

• Salt and pepper

Instructions:

1. Prepare the tahini dressing by whisking tahini, lemon juice, a bit of water, salt, and pepper.

2. In a bowl, layer rice or couscous, chickpeas, cucumber, tomatoes, and olives.

3. Drizzle with tahini dressing and top with feta if desired.

5. Grilled Veggie and Hummus Wraps

Perfect for a picnic or patio dinner, these wraps feature charred summer vegetables and creamy hummus wrapped in whole wheat tortillas.

Ingredients:

• 1 zucchini, sliced

• 1 red bell pepper, sliced

• 1 red onion, sliced

• Olive oil for brushing

• Salt and pepper

• 1/2 cup hummus

• 2 whole wheat tortillas

• Spinach or arugula

Instructions:

1. Brush vegetables with olive oil, season with salt and pepper, and grill until tender.

2. Spread hummus on tortillas, layer with grilled veggies and greens.

3. Roll up tightly and slice in half to serve.

6. Lemon Garlic Salmon with Asparagus

A quick one-pan meal that’s heart-healthy and full of omega-3s, perfect for a light summer dinner.

Ingredients:

• 2 salmon fillets

• 1 bunch asparagus, trimmed

• 2 tbsp olive oil

• Juice of 1 lemon

• 2 garlic cloves, minced

• Salt and pepper

• Lemon slices for garnish

Instructions:

1. Preheat oven to 400°F. Place salmon and asparagus on a baking sheet.

2. Drizzle with olive oil, lemon juice, garlic, salt, and pepper.

3. Bake for 15–18 minutes until salmon is cooked through.

4. Garnish with lemon slices and serve hot.

7. Southwest Chicken Salad with Lime Dressing

This hearty summer salad is loaded with grilled chicken, corn, black beans, and a zesty lime dressing.

Ingredients:

• 2 grilled chicken breasts, sliced

• 4 cups romaine or mixed greens

• 1/2 cup canned black beans, rinsed

• 1/2 cup corn kernels (fresh or canned)

• 1/2 avocado, sliced

• 1/4 cup red onion, thinly sliced

• Juice of 2 limes

• 2 tbsp olive oil

• 1/2 tsp cumin

• Salt and pepper

Instructions:

1. In a small bowl, whisk lime juice, olive oil, cumin, salt, and pepper for the dressing.

2. In a large bowl, combine greens, beans, corn, avocado, and red onion.

3. Top with sliced grilled chicken and drizzle with lime dressing.

8. Turkey Lettuce Wraps with Peanut Sauce

These light wraps are packed with lean ground turkey, fresh vegetables, and a flavorful peanut sauce for a refreshing low-carb dinner.

Ingredients:

• 1 lb ground turkey

• 1 tbsp sesame oil

• 1 garlic clove, minced

• 1 tbsp soy sauce

• 1 tbsp hoisin sauce

• 1 head butter lettuce or romaine leaves

• 1/2 cup shredded carrots

• 1/4 cup chopped green onions

• 2 tbsp chopped peanuts

For Peanut Sauce:

• 2 tbsp peanut butter

• 1 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tsp honey

• Warm water to thin

Instructions:

1. Cook ground turkey in sesame oil with garlic, soy sauce, and hoisin sauce until browned.

2. In a small bowl, whisk together peanut sauce ingredients.

3. Spoon turkey mixture into lettuce leaves.

4. Top with carrots, green onions, peanuts, and a drizzle of peanut sauce.

9. Caprese Stuffed Portobello Mushrooms

A vegetarian-friendly dinner idea that captures summer flavor with juicy tomatoes, basil, and melted mozzarella over roasted mushrooms.

Ingredients:

• 4 large portobello mushrooms, stems removed

• 1 tbsp olive oil

• Salt and pepper

• 1 cup cherry tomatoes, halved

• 1 cup shredded mozzarella or fresh slices

• Fresh basil leaves

• Balsamic glaze for drizzling

Instructions:

1. Preheat oven to 400°F. Brush mushrooms with olive oil, season with salt and pepper.

2. Roast for 10 minutes, remove and fill with tomatoes and mozzarella.

3. Return to oven for 5–7 minutes until cheese melts.

4. Top with basil and a drizzle of balsamic glaze.

10. Grilled Peach and Chicken Salad

A sweet-and-savory salad with smoky grilled peaches, juicy grilled chicken, and a honey-lime vinaigrette.

Ingredients:

• 2 chicken breasts

• 2 ripe peaches, halved and pitted

• 6 cups mixed greens

• 1/4 cup crumbled goat cheese or feta

• 1/4 cup pecans or walnuts

For Dressing:

• 2 tbsp olive oil

• 1 tbsp honey

• Juice of 1 lime

• Salt and pepper

Instructions:

1. Grill chicken and peach halves until charred and tender.

2. Slice chicken and peaches.

3. In a large bowl, mix greens, cheese, and nuts.

4. Add chicken and peaches, drizzle with honey-lime dressing.

11. Tuna Avocado Salad Bowl

A no-cook meal that’s high in protein and healthy fats, this bowl is a refreshing dinner option on hot nights.

Ingredients:

• 1 can tuna in water, drained

• 1 ripe avocado, diced

• 1/2 cucumber, chopped

• 1/2 cup cherry tomatoes, halved

• 2 cups baby spinach or mixed greens

• Juice of 1 lemon

• 1 tbsp olive oil

• Salt and black pepper

Instructions:

1. In a bowl, mix tuna with lemon juice, olive oil, salt, and pepper.

2. Add avocado, cucumber, tomatoes, and greens.

3. Toss gently and serve immediately.

12. Grilled Veggie Tacos with Cilantro Lime Crema

These colorful vegetarian tacos are loaded with grilled veggies and topped with a tangy cilantro lime crema.

Ingredients:

• 1 zucchini, sliced

• 1 red bell pepper, sliced

• 1 red onion, sliced

• 1 ear corn, kernels removed

• Olive oil, salt, and pepper

• 4 corn tortillas

For Crema:

• 1/2 cup plain Greek yogurt

• 2 tbsp lime juice

• 1/4 cup chopped cilantro

• Pinch of salt

Instructions:

1. Toss vegetables with olive oil, salt, and pepper. Grill until tender.

2. Blend crema ingredients until smooth.

3. Warm tortillas, fill with veggies, and drizzle with crema.

13. Baked Cod with Tomato Basil Sauce

A simple, heart-healthy dish featuring flaky white fish baked in a light tomato and basil sauce.

Ingredients:

• 2 cod fillets

• 1 tbsp olive oil

• 1 garlic clove, minced

• 1 cup cherry tomatoes, halved

• 1/4 cup fresh basil, chopped

• Salt and pepper

• Lemon wedges for serving

Instructions:

1. Preheat oven to 375°F.

2. In a skillet, sauté garlic and tomatoes in olive oil until softened. Stir in basil.

3. Place cod in a baking dish, top with tomato mixture.

4. Bake for 15–20 minutes until fish flakes easily. Serve with lemon.

14. Cold Soba Noodle Bowl with Edamame and Carrots

A chilled noodle bowl packed with protein-rich edamame, crunchy veggies, and a light sesame soy dressing.

Ingredients:

• 6 oz soba noodles

• 1 cup shelled edamame

• 1 cup shredded carrots

• 1/2 cucumber, julienned

• 1 green onion, sliced

For Dressing:

• 2 tbsp soy sauce

• 1 tbsp sesame oil

• 1 tsp rice vinegar

• 1 tsp honey

• 1/2 tsp grated ginger

Instructions:

1. Cook soba noodles, rinse with cold water.

2. Whisk together dressing ingredients.

3. In a bowl, toss noodles with edamame, carrots, cucumber, and dressing.

4. Top with green onions and serve chilled.

15. Chicken Skewers with Pineapple and Bell Peppers

These grilled chicken skewers with sweet pineapple and crunchy peppers bring tropical flair and balanced nutrition to your summer dinner plate.

Ingredients:

• 1 lb boneless, skinless chicken breast, cubed

• 1 cup fresh pineapple chunks

• 1 red bell pepper, cut into pieces

• 1 green bell pepper, cut into pieces

• 2 tbsp olive oil

• 1 tbsp soy sauce

• 1 tbsp honey

• 1 tsp garlic powder

• Salt and pepper

• Skewers (wooden or metal)

Instructions:

1. Soak wooden skewers in water if using.

2. In a bowl, whisk olive oil, soy sauce, honey, garlic powder, salt, and pepper. Toss in chicken cubes to coat and marinate for 30 minutes.

3. Thread chicken, pineapple, and bell peppers onto skewers.

4. Grill over medium heat for 10–12 minutes, turning occasionally, until chicken is fully cooked.

16. Greek Orzo Salad with Lemon Vinaigrette

A refreshing and colorful pasta salad packed with Mediterranean ingredients that works as a light main dish.

Ingredients:

• 1 cup orzo pasta

• 1/2 cup cucumber, diced

• 1/2 cup cherry tomatoes, halved

• 1/4 cup red onion, finely chopped

• 1/4 cup Kalamata olives, sliced

• 1/4 cup crumbled feta cheese

• 2 tbsp olive oil

• Juice of 1 lemon

• 1 tsp oregano

• Salt and black pepper

Instructions:

1. Cook orzo, drain, and rinse with cold water.

2. In a large bowl, mix orzo, cucumber, tomatoes, onion, olives, and feta.

3. Whisk olive oil, lemon juice, oregano, salt, and pepper. Pour over salad and toss well. Chill before serving.

17. Seared Tofu with Stir-Fried Veggies

Plant-based and protein-rich, this quick tofu and veggie stir-fry is a light dinner with big flavor and texture.

Ingredients:

• 1 block extra-firm tofu, drained and cubed

• 1 tbsp cornstarch

• 2 tbsp sesame oil

• 1 cup broccoli florets

• 1/2 red bell pepper, sliced

• 1/2 cup snap peas

• 2 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tsp grated ginger

Instructions:

1. Toss tofu cubes in cornstarch. Sear in 1 tbsp oil until golden on all sides, then remove.

2. In same pan, stir-fry veggies in remaining oil for 4–5 minutes.

3. Add tofu back in, pour in soy sauce, vinegar, and ginger. Cook for 2 more minutes.

4. Serve hot over brown rice or quinoa.

18. Cucumber Gazpacho with Avocado Toast

A no-cook summer meal that’s light and hydrating — chilled cucumber gazpacho paired with creamy avocado toast makes a refreshing combo.

Ingredients for Gazpacho:

• 2 large cucumbers, peeled and chopped

• 1/2 avocado

• 1/4 cup Greek yogurt

• Juice of 1 lemon

• 1 tbsp olive oil

• 1 garlic clove

• Salt and pepper

• Fresh dill (optional)

For Avocado Toast:

• 2 slices whole-grain bread, toasted

• 1 ripe avocado

• Red pepper flakes (optional)

Instructions:

1. Blend gazpacho ingredients until smooth. Chill for 30 minutes.

2. Mash avocado onto toast, sprinkle with red pepper flakes.

3. Serve toast alongside the chilled gazpacho bowl.

19. Grilled Halloumi with Watermelon Salad

Sweet watermelon and salty grilled halloumi cheese make a perfect pairing for a unique, satisfying dinner salad.

Ingredients:

• 8 oz halloumi cheese, sliced

• 2 cups watermelon, cubed

• 1/4 red onion, thinly sliced

• 2 cups arugula or baby spinach

• 1 tbsp olive oil

• Juice of 1 lime

• Fresh mint leaves

Instructions:

1. Grill halloumi slices on both sides until golden brown.

2. In a bowl, toss watermelon, onion, arugula, and mint.

3. Drizzle with olive oil and lime juice.

4. Serve grilled halloumi over the salad.

20. BBQ Chicken Lettuce Cups

A fun, hand-held dinner that keeps things light with crisp lettuce leaves instead of buns — ideal for summer BBQ lovers.

Ingredients:

• 2 cups cooked, shredded chicken

• 1/3 cup BBQ sauce (low sugar)

• 1/4 cup shredded carrots

• 1/4 cup chopped green onions

• Butter lettuce or romaine leaves

Instructions:

1. Mix shredded chicken with BBQ sauce until well coated.

2. Spoon into lettuce cups.

3. Top with carrots and green onions.

4. Serve immediately with a side of grilled corn or fruit.

21. Veggie-Stuffed Sweet Potatoes

Hearty and wholesome, these roasted sweet potatoes are loaded with colorful summer veggies and topped with a drizzle of tahini.

Ingredients:

• 2 medium sweet potatoes

• 1/2 cup cherry tomatoes, halved

• 1/2 zucchini, diced

• 1/4 cup corn kernels

• 2 tbsp olive oil

• Salt and pepper

• 2 tbsp tahini

• 1 tbsp lemon juice

• Water to thin

Instructions:

1. Roast sweet potatoes at 400°F for 40–45 minutes or until tender.

2. Sauté tomatoes, zucchini, and corn in olive oil until soft.

3. Slice open roasted potatoes and fill with veggie mix.

4. Mix tahini, lemon juice, and water. Drizzle over potatoes before serving.

22. Avocado Chicken Salad Lettuce Boats

This creamy, mayo-free chicken salad uses mashed avocado for richness and is served in crisp lettuce leaves for a refreshing, low-carb twist.

Ingredients:

• 2 cups cooked chicken, shredded

• 1 ripe avocado

• 1/4 cup red onion, diced

• 1/4 cup celery, chopped

• 1 tbsp lemon juice

• Salt and black pepper

• Butter lettuce leaves

Instructions:

1. In a bowl, mash avocado with lemon juice.

2. Add chicken, red onion, celery, salt, and pepper. Mix well.

3. Spoon the mixture into lettuce leaves and serve chilled.

23. Summer Veggie Frittata

This baked egg dish is packed with seasonal vegetables and makes for a satisfying light dinner that’s high in protein.

Ingredients:

• 6 eggs

• 1/4 cup milk

• 1/2 cup zucchini, diced

• 1/2 cup cherry tomatoes, halved

• 1/4 cup red bell pepper, diced

• 1/4 cup chopped spinach

• 2 tbsp olive oil

• Salt and pepper

• 1/4 cup shredded cheese (optional)

Instructions:

1. Preheat oven to 375°F.

2. In a skillet, sauté vegetables in olive oil until slightly tender.

3. In a bowl, whisk eggs, milk, salt, and pepper.

4. Pour eggs over veggies in the skillet, sprinkle with cheese if using.

5. Transfer to oven and bake for 15–20 minutes until set. Slice and serve warm or at room temp.

24. Cold Asian Noodle Salad

This chilled noodle salad is tossed in a light sesame soy dressing with crunchy vegetables and fresh herbs — ideal for hot evenings.

Ingredients:

• 6 oz rice noodles or soba noodles

• 1 cup shredded cabbage

• 1/2 cup julienned carrots

• 1/2 cucumber, sliced thin

• 1/4 cup chopped cilantro

• 1 tbsp sesame seeds

For Dressing:

• 2 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tbsp sesame oil

• 1 tsp honey

• 1/2 tsp grated ginger

Instructions:

1. Cook noodles, rinse with cold water, and drain.

2. Whisk dressing ingredients in a bowl.

3. Toss noodles with veggies, herbs, and dressing.

4. Sprinkle with sesame seeds before serving.

25. Quinoa Stuffed Bell Peppers

Bright bell peppers are filled with a mix of quinoa, black beans, corn, and salsa for a satisfying meatless summer meal.

Ingredients:

• 4 large bell peppers, halved and seeded

• 1 cup cooked quinoa

• 1/2 cup canned black beans, rinsed

• 1/2 cup corn

• 1/2 cup salsa

• 1/4 cup shredded cheese (optional)

• Salt and pepper

Instructions:

1. Preheat oven to 375°F.

2. In a bowl, mix quinoa, beans, corn, salsa, and cheese.

3. Fill each bell pepper half with the mixture.

4. Bake in a dish for 25 minutes until peppers are tender.

26. Grilled Salmon Tacos with Slaw

Fresh grilled salmon tucked into tortillas with a crunchy slaw makes a nutrient-rich dinner that’s big on flavor.

Ingredients:

• 2 salmon fillets

• 1 tbsp olive oil

• 1/2 tsp paprika

• Salt and pepper

• 1 cup shredded cabbage

• 1/4 cup carrot, shredded

• 2 tbsp Greek yogurt

• 1 tbsp lime juice

• 4 small corn tortillas

Instructions:

1. Rub salmon with olive oil, paprika, salt, and pepper. Grill 4–5 minutes per side.

2. In a bowl, mix cabbage, carrot, yogurt, and lime juice.

3. Flake grilled salmon and serve in tortillas topped with slaw.

27. Chickpea and Spinach Curry

This quick stovetop curry is hearty but light enough for summer — best served with rice or naan.

Ingredients:

• 1 can chickpeas, rinsed

• 2 cups spinach

• 1/2 onion, diced

• 1 garlic clove, minced

• 1/2 tsp cumin

• 1/2 tsp turmeric

• 1/2 tsp paprika

• 1 cup light coconut milk

• 1 tbsp olive oil

• Salt to taste

Instructions:

1. In a pan, sauté onion and garlic in olive oil.

2. Add chickpeas and spices, cook for 2 minutes.

3. Pour in coconut milk and simmer 5 minutes.

4. Stir in spinach and cook until wilted. Serve warm.

28. BLT Chicken Salad with Avocado

This summer salad is a lighter spin on the classic BLT sandwich, swapping bread for greens and adding creamy avocado.

Ingredients:

• 2 grilled chicken breasts, sliced

• 2 cups chopped romaine

• 1/2 cup cherry tomatoes, halved

• 2 strips turkey bacon, cooked and crumbled

• 1/2 avocado, sliced

• 2 tbsp light ranch or yogurt-based dressing

Instructions:

1. In a large bowl, combine lettuce, tomatoes, bacon, and avocado.

2. Top with sliced chicken.

3. Drizzle with dressing and toss gently.

29. Balsamic Chicken with Grilled Veggies

Marinated balsamic chicken served with smoky grilled vegetables makes for a simple, elegant, and heart-healthy summer meal.

Ingredients:

• 2 boneless, skinless chicken breasts

• 2 tbsp balsamic vinegar

• 1 tbsp olive oil

• 1 garlic clove, minced

• Salt and pepper

• 1 zucchini, sliced

• 1 red bell pepper, sliced

• 1 red onion, sliced

Instructions:

1. Marinate chicken in balsamic vinegar, olive oil, garlic, salt, and pepper for 30 minutes.

2. Grill chicken over medium heat for 6–7 minutes per side.

3. Grill vegetables until tender and slightly charred.

4. Serve chicken with the grilled veggies on the side.

30. Corn and Black Bean Tostadas

Crispy tostadas layered with creamy black beans, corn, and fresh toppings make for a budget-friendly and flavor-packed summer dinner.

Ingredients:

• 4 tostada shells

• 1 can black beans, drained

• 1/2 cup corn kernels

• 1/4 cup red onion, diced

• 1/2 avocado, sliced

• 1/4 cup salsa or pico de gallo

• Chopped cilantro

Instructions:

1. Mash black beans slightly and warm in a skillet.

2. Spread beans on tostadas.

3. Top with corn, onion, avocado, and salsa.

4. Garnish with cilantro and serve immediately.

31. Lemon Dill Grilled Shrimp with Couscous

This light Mediterranean-inspired dish features shrimp marinated in lemon and dill, served over fluffy couscous for a balanced dinner.

Ingredients:

• 1 lb shrimp, peeled and deveined

• Juice and zest of 1 lemon

• 1 tbsp olive oil

• 1 tsp dried dill

• 1 garlic clove, minced

• Salt and pepper

• 1 cup cooked couscous

• Cherry tomatoes and cucumber for garnish

Instructions:

1. Marinate shrimp in lemon juice, zest, olive oil, dill, garlic, salt, and pepper for 15 minutes.

2. Grill shrimp for 2–3 minutes per side.

3. Serve over couscous with fresh veggies on the side.

32. Thai Peanut Zoodle Bowl

This no-cook, veggie-packed dinner swaps pasta for zucchini noodles and features a creamy, slightly spicy peanut sauce.

Ingredients:

• 2 zucchinis, spiralized

• 1/2 red bell pepper, thinly sliced

• 1/4 cup shredded carrots

• 2 tbsp chopped peanuts

• 1 green onion, sliced

For Peanut Sauce:

• 2 tbsp peanut butter

• 1 tbsp soy sauce

• 1 tsp sesame oil

• 1 tsp lime juice

• 1/2 tsp sriracha

• Water to thin

Instructions:

1. Whisk peanut sauce ingredients until smooth.

2. Toss zoodles with carrots, bell pepper, and sauce.

3. Top with peanuts and green onions. Serve cold.

33. BBQ Tempeh Bowl with Slaw

A hearty vegan bowl with smoky BBQ tempeh slices and a crunchy slaw served over brown rice or quinoa.

Ingredients:

• 1 block tempeh, sliced thin

• 1/4 cup BBQ sauce

• 1 cup cooked brown rice

• 1 cup shredded cabbage

• 1/4 cup shredded carrots

• 1 tbsp apple cider vinegar

• 1 tsp olive oil

• Salt and pepper

Instructions:

1. Marinate tempeh in BBQ sauce for 15 minutes.

2. Cook in skillet until browned and heated through.

3. Toss cabbage and carrots with vinegar, oil, salt, and pepper.

4. Serve tempeh and slaw over rice.

34. Grilled Eggplant and Tomato Stacks

This low-carb vegetarian dish layers grilled eggplant, fresh tomatoes, mozzarella, and basil — a delicious take on caprese with a smoky twist.

Ingredients:

• 1 large eggplant, sliced

• 2 tomatoes, sliced

• 8 oz fresh mozzarella, sliced

• Fresh basil leaves

• Olive oil

• Salt and pepper

• Balsamic glaze for drizzling

Instructions:

1. Brush eggplant with olive oil, season, and grill until tender.

2. Stack eggplant, tomato, and mozzarella slices, alternating layers.

3. Top with fresh basil and a drizzle of balsamic glaze.

35. Rainbow Chopped Salad with Grilled Chicken

A vibrant chopped salad loaded with colorful veggies and grilled chicken — nutrient-dense and visually stunning for summer nights.

Ingredients:

• 2 grilled chicken breasts, sliced

• 1/2 cup cherry tomatoes, halved

• 1/2 cup corn

• 1/2 cup red bell pepper, diced

• 1/2 cucumber, chopped

• 1/4 cup red cabbage, shredded

• 4 cups romaine or mixed greens

For Dressing:

• 2 tbsp olive oil

• 1 tbsp red wine vinegar

• 1 tsp Dijon mustard

• Salt and pepper

Instructions:

1. In a bowl, combine all chopped veggies and greens.

2. Top with grilled chicken.

3. Whisk dressing ingredients and drizzle over salad before serving.