3 Healthy & Delicious Summer Recipes

The summer months always come along with BBQ’s, plenty of outdoor events and days by the pool … which can make staying on track with your fitness goals difficult.

So, I thought it was the perfect time to share some new protein packed, delicious  meals that’ll keep you feeling your best and on track all summer long!

Checkout 3 of my favorite meal prep recipes for the summer time:

One-Pan Cilantro-Lime Chicken

Ingredients:
2 tablespoons olive oil
1 teaspoon grated lime zest
1 tablespoon lime juice
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon chili powder
½ teaspoon salt
1 pound boneless, skinless chicken thighs (4 pieces)
3 medium scallions, cut into 1-inch pieces
3 tablespoons chopped fresh cilantro
Lime wedges for serving

Directions:

1. Combine oil, lime zest, lime juice, cumin, coriander, chili powder and salt in a large sealable plastic bag. Add chicken; seal the bag and massage to coat the chicken. Let stand at room temperature for 15 minutes.
2. Heat a large nonstick skillet over medium-high heat. Remove the chicken from the marinade; discard the marinade. Add the chicken to the pan in an even layer; cook, undisturbed, until browned on the bottom, 5 to 6 minutes. Flip and cook until a thermometer inserted into the thickest part registers 165°F, 5 to 6 minutes. Transfer to a platter. Do not wipe the pan clean.
3. Add scallions to the pan; cook, stirring constantly, until blistered and tender, about 2 minutes. Scatter the scallions around the chicken. Drizzle with the juices from the pan and sprinkle with cilantro. Serve with lime wedges, if desired.

205 Calories
12g Fat
2g Carbs
23g Protein

Hot Honey Grilled Shrimp

Ingredients:
1 tablespoon hot honey (see Tip)
1 tablespoon Sriracha
1 ½ teaspoons grated fresh ginger
1 large clove garlic, grated
⅛ teaspoon salt
1 pound large shrimp (21-24 count), peeled and deveined
1 scallion, sliced
Lime wedges for serving

Directions:

1. Preheat grill to medium-high.
2. Stir honey, Sriracha, ginger, garlic and salt together in a large bowl. Add shrimp and toss to coat. Let stand at room temperature for 10 minutes.
3. Thread the shrimp onto 4 metal skewers. Grill, turning once, until lightly charred and cooked through, 4 to 6 minutes total. Sprinkle with scallion and serve with lime wedges on the side, if desired.

120 Calories
1g Fat
6g Carbs
23g Protein

Chicken Caprese Sandwich

Ingredients
1 tablespoon plain greek yogurt
1 tablespoon basil pesto
1 tablespoon unsalted butter, softened 
2 slices whole-wheat bread
2 ounces fresh mozzarella cheese, sliced
2 ounces grilled chicken breast, sliced
2 slices tomato
2 tablespoons chopped fresh basil

Directions

1. Stir together yogurt and pesto in a small bowl; set aside.
2. Spread 1/2 tablespoon butter over 1 bread slice and place on a cutting board, butter-side down. Spread half of the pesto mixture on the bread; top with mozzarella, chicken, tomato and basil. Spread the remaining pesto mixture on the remaining bread slice and place, pesto-side down, on top of the basil. Top with the remaining butter.
3. Place the sandwich in a medium nonstick skillet over medium heat; press down lightly with a spatula. Cook until the bread is toasted and the cheese has just begun to melt, about 90 seconds per side. Slice the sandwich in half diagonally and serve warm.