THE PULSE

Summer’s here so it’s time to dust off the grill and embrace the joy of outdoor cooking. Hosting a BBQ is a fantastic way to gather friends and family, enjoy the sunshine, and appreciate delicious food. However, you don’t need a long list of ingredients to create mouthwatering dishes on the grill. Check out these easy-to-make recipes, packed with both flavor and nutrition that will leave your guests begging for seconds!

 

1. Grilled Lemon Herb Chicken

 

Ingredients

• 4 boneless, skinless chicken breasts

• 2 lemons

• 2 tablespoons olive oil

• 2 cloves of garlic, minced

• 1 tablespoon fresh thyme leaves

• Salt and pepper to taste

 

Directions:

1. In a bowl, combine the juice and zest of one lemon, olive oil, minced garlic, thyme leaves, salt and pepper.

2. Place the chicken breast in the marinade, turning to coat evenly. Allow them to marinate for at least 30 minutes.

3. Preheat the grill to medium-high heat.

4. Grill the chicken for about 6-8 minutes per side or until cooked through and nicely charred.

5. Squeeze the juice of the second lemon over the grilled chicken before serving.

 

2. Caprese Grilled Chicken

 

Ingredients

• 2 boneless, skinless chicken breasts
• 2 tomatoes
• Mozzarella cheese
• Basil leaves
• Balsamic glaze
• Salt and pepper to taste

 

Directions:

1. Preheat the grill to medium-high heat.

2. Season the chicken breasts with salt and pepper.

3. Grill the chicken for about 6-8 minutes on each side until cooked through.

4. Slice the tomatoes and mozzarella cheese into thick slices.

5. Layer the grilled chicken with tomato, mozzarella and basil leaves.

6. Drizzle with balsamic glaze before serving.

 

3. Grilled Stuffed Bell Peppers

 

Ingredients

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 cup black beans, rinsed and drained
• 1 cup corn
• ½ cup shredded cheese (cheddar or Monterey Jack)
• ¼ cup chopped fresh cilantro
• Salt and pepper to taste

 

Directions:

1. Preheat the grill to medium heat.

2. Cut off the tops of the bell peppers and remove the seeds.

3. In a bowl, combine the cooked quinoa, black beans, corn, shredded cheese, cilantro, salt and pepper. Stuff the bell peppers with the quinoa mixture.

4. Place the stuffed bell peppers on the grill and cook for about 15-20 minutes, until the peppers are tender and the filling is heated through.

5. Remove from the grill and let cool slightly before serving.

6. Drizzle with balsamic glaze before serving.