Looking for some easy recipes for athletes? Then you’ve come to the right place. When most think of cooking out on the grill, the tried and true often come to mind: hamburgers, hot dogs, and chicken. While these basics of any summer backyard gathering are a sure win, why not try grilling up your whole meal in one simple foil pouch?

Summertime can often be busy for athletes as they have more time to focus on fitness, ramping up conditioning workouts, and taking advantage of all the warm weather has to offer. Refueling is often a challenge, and a quick swing through the drive-thru is often tempting. When it’s sweltering outside, the last thing any athlete wants to do is leave a sweaty practice to cook in a steamy kitchen. With foil grilling packets, you can take advantage of the warm weather and cook your whole meal within minutes, providing some very easy recipes for athletes. All it may take is a little prep work, heavy-duty nonstick aluminum foil, and a grill.

Pineapple Chicken 

This Asian-themed grill packet combines two tastes of summertime – fresh bell peppers and sweet pineapple. This tangy and sweet meal is perfect for the warm weather grilling season.

Ingredients:

• 1 lb of chicken breast tenders (easier to trim down into 1-inch pieces)
• 1 red bell pepper – chopped
• 1 green bell pepper – chopped
• 1 small yellow onion – chopped
• 1 15-ounce can of pineapple chunks (drained)
• 1 cup teriyaki sauce of your choice
• Dash of red pepper flakes

Directions:

• Preheat the grill to medium heat
• Lay out four foil sheets (24 inches long)
• Cut chicken tenders into 1-inch pieces
• Chop up peppers and onions
• Open and drain pineapple
• Mix chicken, peppers, onion, pineapple, and sauce in a bowl. Then in the center of each packet distribute chicken, peppers, onion, and pineapple evenly
• Fold the sides of the foil over the fillings and seal shut
• Grill packets for about 10-15 minutes, turning over once halfway through. Carefully unfold foil packets and check the chicken to make sure it is cooked through
• Garnish with red pepper flakes if desired

Steak Fajitas

Who doesn’t love sitting down in a great neighborhood Mexican restaurant to enjoy fajitas? The trouble is the meal is often accompanied by chips, salsa, sour cream, and the list goes on and on. Why not make the main course at home and save yourself some unnecessary calories and money?

Ingredients:

• 1 pound flank or rib-eye steak thinly sliced against the grain
• 3 tablespoons olive oil
• 1 packet of fajita seasoning mix
• 3 bell peppers (any color) thinly sliced
• 1 small red or yellow onion thinly sliced
• Salt and pepper
• 1 package of small flour or corn tortillas
• Lime wedges and fresh cilantro

Directions:

• Preheat the grill to medium heat
• Lay out 8 foil sheets (24 inches long) – you will use 2 sheets of foil for each packet
• In a medium bowl combine sliced steak, peppers, onions, fajita mix, and olive oil, and stir to combine
• Grab 2 sheets of foil and place ¼ of the mixture in the center of each
• Fold all edges of the two layers of foil over the fajitas, seal, and close up packets
• Grill foil packets for 12-15 minutes, flipping once halfway
• Also, place foil tortilla packets into onto for a couple of minutes to warm through
• Remove from grill and let cool 5 minutes before serving
• Serve fajitas with warmed tortillas, lime wedges, and cilantro

Salmon with lemon green beans

Grilled salmon is often a seafood favorite. And summertime often brings an abundance of fresh green beans at your local farmer’s market. Combine the two with the zing of lemon and you have a light and healthy summer meal.

Ingredients

• 4 (6-oz.) salmon filets (deboned)
• 1 lb. fresh green beans rinsed with ends trimmed
• 2 teaspoons olive oil
• 3 tablespoons melted butter
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

• Preheat the grill to medium heat
• Lay out four foil sheets (24 inches long)
• Toss green beans with olive oil and season with salt and pepper to taste
• Place ¼ of the bean into the center of each foil sheet
• Place a salmon filet on top of each pile of green beans
• In a small bowl, whisk together melted butter, lemon juice, garlic, salt, and pepper and pour over each piece of salmon
• Pull the foil edges together and seal each packet
• Place the packets directly on the grill. Close the grill cover and cook for 13-16 minutes. Rotate the packets 1/2 and turn about 7 minutes into the cooking time

Vegetarian Loaded Grilled Potatoes

This deconstructed version of the baked potato still packs all the flavors of the original. And who says cooking on the grill has to be a carnivore affair? Vegetarians can enjoy the experience just as well.

Ingredients:

• 1 ½ pound of baby red potatoes
• 3 tablespoons oil
• 2-3 teaspoons garlic seasoning
• Chopped broccoli florets
• Salt and pepper
• sour cream
• shredded cheese of your choosing
• Chopped green onions

Directions:

• Preheat the grill to medium heat
• Lay out four foil sheets (24 inches long)
• Quarter potatoes, making sure pieces are smaller than 1 inch. Toss with oil, garlic and herb seasoning, and salt and pepper to taste, and then portion out onto the center of each foil packet
• Chop broccoli florets and portion on top of potatoes
• Set out toppings: sour cream, cheese, and green onions
• Fold foil packs closed, pinching edges to seal. Grill for about 20 minutes, turning over every 4-5 minutes until potatoes are tender and cooked through
• Open packets and add toppings

Cheesy Hashbrowns and Eggs

Breakfast is a meal best enjoyed any time of the day. It’s a great option on a weekend after a solid early morning workout, or after finishing a sunrise hike while on vacation. Who knew one of your diner breakfast favorites could be reinvented on your grill?

Ingredients

• 1 28 oz package shredded hash browns, thawed
• 1 1/2 c. shredded cheddar cheese
• 1 c. diced ham, breakfast sausage links, or bacon
• 1/2 tsp salt
• 1/4 tsp pepper
• 6 eggs
• 1/2 c. milk

Directions:

• Preheat the grill to medium heat
• Lay out four foil sheets (24 inches long)
• In a bowl whisk together eggs, milk, salt, and pepper. Stir in hash browns, diced breakfast meat of choice, and 3/4 cup of the shredded cheddar cheese
• Divide the mixture among the four sheets of foil and fold tightly
• Grill for 9-10 minutes or until potatoes are tender and eggs are cooked.
• Open packets carefully and sprinkle with remaining cheese

Eating healthy during the busy summer months does not have to be challenging. Make the most of the grilling season to prepare full, nutritious meals while enjoying the summer weather. These packets can be made in minutes or done in advance. And within less than 20 minutes, four meals are cooked and ready to eat (or be saved for the following day). Now get out there and try something new on your grill!

Looking for more easy recipes for athletes to help you refuel? CLICK HERE!