Your guide to summer grilling

The Teladoc Health balanced cookout plate

If you’re a guest at a cookout, you may not have much say in what foods are being served. But you do get to control what goes on your plate. Your Teladoc Health balanced plate skills can help you build a balanced meal, whatever the options. Remember, a balanced plate has 50% nonstarchy veggies, 25% lean protein, and 25% carbs. Here’s how it can work at a cookout:

  • Carbs

Make 25% of your plate with a whole grain or starchy veggie like corn on the cob, a small baked potato, or pasta salad.

  • Non-starchy veggies

Fill 50% of your plate with a colorful salad, grilled veggies, or tomato and onion slices.

Plate of grilled salmon with corn, avocado, and mixed grilled vegetables.
  • Proteins

Complete the last 25% of your plate with lean proteins like a turkey burger, grilled fish, or tofu kebabs.

  • Healthy fats

If you have the opportunity, add healthier fats like avocado, nuts, and olive oil.

6 Better-for-you cookout swaps

Some cookout meals earn their reputation of not being the best for you. But delicious cookouts can also be filled with balanced meals. Here are some simple swaps you can make to keep all the flavor and stick with your health goals.

90% lean ground sirloin hamburger instead of a higher-fat hamburger.

Choosing leaner ground beef means your burger patty will have less saturated fat, which makes it better for your heart.

Fish and veggie kabobs instead of beef kabobs.

Fish and veggie kabobs add heart-healthy omega-3 fatty acids, vitamins, and minerals.

Vinegar-based coleslaw instead of creamy coleslaw.

The light dressing lets the veggies shine. This salad has less saturated fat and few calories.

Grilled veggies instead of baked potato.

Grilled veggies have loads of vitamins, minerals, and flavor, and fewer carbs.

Lemon-flavored seltzer instead of lemonade.

You’ll get all the hydration and refreshment. And, you’ll save on calories and carbs.

Grilled peaches instead of strawberry shortcake.

You’ll gain nutrients and fiber by making fruit the focus of your dessert.

6 Healthy and delicious grilled recipes

Sirloin burger with sesame green beans
Sirloin burger with sesame green beans
Prep Time 8 minutes
Cook Time 12 minutes
Servings 1 serving
Serving Size Fish fillet, 1½ cups veggies, ⅔ cup brown rice

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Ingredients

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Preparation

  1. Spray a sheet of tinfoil with cooking spray and place fish, hoisin sauce, yellow squash, pea pods, and carrots in foil.
  2. Fold and seal.
  3. Cook packet on grill for 10-12 minutes.
  4. Vegetables should be tender and fish should flake easily with a fork.
  5. Serve over brown rice.

Nutrition

(per serving)
  • 335 Calories
  • 9g Total Fat
  • 1g Saturated Fat
  • 353mg Sodium
  • 50mg Cholesterol
  • 38g Total Carbs
  • 4g Fiber
  • 9g Sugars
  • 27g Protein
  • 908mg Potassium
Chipotle barbecue chicken with crispy kale & sweet potato
Chipotle barbecue chicken with crispy kale & sweet potato
Prep Time 5 minutes
Cook Time 15 minutes
Servings 1 serving
Serving Size 1 chicken breast, 1 cup kale, and 1 sweet potato

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Ingredients

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Preparation

  1. Heat outdoor grill or use grill pan on stovetop.
  2. Grill chicken breast until internal temperature reaches 165°F.
  3. Mix barbecue sauce with chipotle powder and brush on grilled chicken.
  4. In skillet over medium heat, sauté garlic and kale in oil for 4 minutes until kale is crisp-tender, then season with salt and pepper.
  5. Top sweet potato with honey and cinnamon.

Nutrition

(per serving)
  • 426 Calories
  • 20g Total Fat
  • 5g Saturated Fat
  • 245mg Sodium
  • 72mg Cholesterol
  • 38g Total Carbs
  • 9g Fiber
  • 6g Sugars
  • 30g Protein
  • 897mg Potassium
Hoisin grilled fish & summer vegetables
Hoisin grilled fish & summer vegetables
Prep Time 8 minutes
Cook Time 12 minutes
Servings 1 serving
Serving Size Fish fillet, 1½ cups veggies, ⅔ cup brown rice

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Ingredients

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Preparation

  1. Spray a sheet of tinfoil with cooking spray and place fish, hoisin sauce, yellow squash, pea pods, and carrots in foil.
  2. Fold and seal.
  3. Cook packet on grill for 10-12 minutes.
  4. Vegetables should be tender and fish should flake easily with a fork.
  5. Serve over brown rice.

Nutrition

(per serving)
  • 335 Calories
  • 9g Total Fat
  • 1g Saturated Fat
  • 353mg Sodium
  • 50mg Cholesterol
  • 38g Total Carbs
  • 4g Fiber
  • 9g Sugars
  • 27g Protein
  • 908mg Potassium
Fennel-pomegranate salad with grilled chicken
Fennel-pomegranate salad with grilled chicken
Prep Time 1 hour
Cook Time 10 minutes
Servings 1 serving
Serving Size Fish fillet, 1½ cups veggies, ⅔ cup brown rice

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Ingredients

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Preparation

  1. Combine olive oil and orange juice in a medium bowl; add fennel.
  2. Toss to combine, cover, and chill 1 hour. In the meantime, heat grill or grill pan to medium-high.
  3. Season chicken with the salt and pepper; place on grill and cook for about 4-5 minutes on each side, or until cooked through.
  4. Set aside and keep warm. Add orange sections and pomegranate seeds to fennel mixture, then toss gently with spinach.
  5. Top with almonds and mint. Serve salad with chicken breast.

Nutrition

(per serving)
  • 459 Calories
  • 17g Total Fat
  • 2g Saturated Fat
  • 512mg Sodium
  • 64mg Cholesterol
  • 51g Total Carbs
  • 13g Fiber
  • 21g Sugars
  • 31g Protein
  • 2064mg Potassium
Grilled bok choy
Grilled bok choy
Prep Time 3 minutes
Cook Time 5 minutes
Servings 1 serving
Serving Size 1 baby bok choy

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Ingredients

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Preparation

  1. Toss bok choy with oil and garlic.
  2. Grill 5 minutes, flipping once.

Nutrition

(per serving)
  • 54 Calories
  • 5g Total Fat
  • 1g Saturated Fat
  • 56mg Sodium
  • 0mg Cholesterol
  • 3g Total Carbs
  • 1g Fiber
  • 1g Sugars
  • 2g Protein
  • 226mg Potassium
Grilled peaches
Grilled peaches
Prep Time 3 minutes
Cook Time 5 minutes
Servings 1 serving
Serving Size 1 peach

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Ingredients

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Preparation

  1. Heat grill to medium. Brush both sides of the peach halves with olive oil.
  2. Grill, cut side down, until the fruit has grill marks (around 4-5 minutes).
  3. Turn peaches to the other side and move to indirect heat for another 4-5 minutes, or until fruit has softened.

Nutrition

(per serving)
  • 79 Calories
  • 3g Total Fat
  • 0g Saturated Fat
  • 0mg Sodium
  • 0mg Cholesterol
  • 14g Total Carbs
  • 2g Fiber
  • 14g Sugars
  • 1.4g Protein
  • 285mg Potassium

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