25+ Delicious Summer Low-Calorie Dinner Recipes You Need to Try

Summer is the season of fresh, light, and vibrant meals, but it’s also the time when many of us want to focus on staying healthy and feeling our best.

Whether you’re trying to shed a few pounds, maintain a balanced lifestyle, or simply eat lighter, finding low-calorie dinner ideas that are both satisfying and delicious can be a challenge.

But don’t worry, we’ve got you covered!

In this blog post, we’ve rounded up 25+ summer low-calorie dinner recipes that are easy to make, full of fresh ingredients, and packed with flavor.

From light salads to grilled dishes and vibrant vegetable-based meals, these recipes will not only keep you full but also help you stay on track with your health goals.

Whether you’re hosting a BBQ, enjoying a solo dinner, or preparing for a family meal, these recipes are perfect for any occasion.

25+ Delicious Summer Low-Calorie Dinner Recipes You Need to Try

Summer dinners don’t have to be heavy or overly indulgent.

With these 25+ summer low-calorie dinner recipes, you can enjoy a variety of fresh, flavorful meals that keep your calories in check without sacrificing taste.

From savory seafood to plant-based bowls and grilled delights, there’s something for everyone in this collection.

Try them out and feel great about what you’re serving up at your next summer gathering or weekday dinner.

Grilled Chicken with Avocado Salsa

A light, refreshing dish perfect for summer evenings.

This grilled chicken is paired with a zesty avocado salsa that complements the smoky flavors of the chicken. It’s a healthy, low-calorie dinner packed with protein and healthy fats.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1 ripe avocado, diced
• 1 small red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1 tablespoon fresh cilantro, chopped
• Juice of 1 lime

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the chicken breasts with olive oil, then season with garlic powder, paprika, salt, and pepper.
3. Grill the chicken for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C).
4. While the chicken is grilling, prepare the avocado salsa by combining the avocado, onion, tomatoes, cilantro, and lime juice in a bowl. Gently toss to combine.
5. Once the chicken is cooked, let it rest for a few minutes before serving. Serve each chicken breast with a generous scoop of avocado salsa on top.

This grilled chicken with avocado salsa is a light and satisfying dish, with a delicious mix of smoky, creamy, and tangy flavors. It’s a perfect low-calorie meal that doesn’t sacrifice taste or nutrition, making it an excellent choice for a healthy summer dinner.

The avocado salsa adds a fresh, vibrant touch to the chicken, and the combination of lean protein and healthy fats makes this a balanced meal that will keep you feeling full and satisfied.

Zucchini Noodles with Pesto and Cherry Tomatoes

This dish is a low-carb, low-calorie alternative to traditional pasta, with zucchini noodles taking center stage.

Tossed in a homemade pesto sauce and topped with fresh cherry tomatoes, it’s a simple yet flavorful summer meal.

Ingredients:

• 3 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 2 tablespoons pine nuts
• 1/4 cup grated Parmesan cheese
• 1 garlic clove
• 2 tablespoons olive oil
• 1/2 cup cherry tomatoes, halved
• Salt and pepper, to taste

Instructions:

1. To make the pesto, blend the basil, pine nuts, Parmesan, garlic, and olive oil in a food processor until smooth. Season with salt and pepper to taste.
2. In a large skillet, heat a teaspoon of olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until tender, but still firm.
3. Remove from heat and toss the noodles with the pesto sauce until well coated.
4. Serve the zucchini noodles in bowls, topped with fresh cherry tomatoes for an extra burst of flavor.

This zucchini noodle dish with pesto is a fantastic option for a light, low-calorie dinner that still feels indulgent. The pesto sauce is rich in flavor, and the zucchini noodles provide a satisfying texture without the heavy calories of traditional pasta.

The cherry tomatoes add a burst of freshness, making this dish a perfect summer meal that’s not only delicious but also healthy and refreshing.

Shrimp and Mango Salad

This shrimp and mango salad combines succulent shrimp with the sweetness of mango, creating a balanced, flavorful dish that’s both refreshing and light.

The citrus dressing enhances the tropical flavors, making it ideal for hot summer nights.

Ingredients:

• 1 lb (450g) large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 1 ripe mango, peeled and diced
• 2 cups mixed greens (spinach, arugula, etc.)
• 1/2 red bell pepper, thinly sliced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Season the shrimp with chili powder, salt, and pepper, then cook the shrimp for 2-3 minutes per side, until pink and cooked through.
2. In a large bowl, combine the mixed greens, mango, red bell pepper, and cilantro.
3. Once the shrimp are cooked, let them cool slightly, then add them to the salad.
4. Drizzle the lime juice over the salad and toss gently to combine.

This shrimp and mango salad is a delightful blend of sweet and savory flavors that’s perfect for a summer meal. The shrimp add lean protein, while the mango provides a natural sweetness that pairs beautifully with the fresh greens and zesty lime.

This dish is light, low in calories, and incredibly satisfying, making it an excellent choice for anyone looking for a refreshing and healthy summer dinner option. The combination of shrimp, mango, and citrus is a tropical treat that will leave you feeling refreshed and nourished.

Grilled Veggie and Quinoa Salad

A vibrant and filling salad featuring a variety of grilled vegetables paired with protein-packed quinoa, making it a satisfying low-calorie summer meal.

The addition of a lemony vinaigrette adds a fresh and tangy finish to the dish.

Ingredients:

• 1 cup cooked quinoa
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped
• 2 tablespoons lemon juice
• 1 tablespoon balsamic vinegar

Instructions:

1. Preheat the grill to medium-high heat.
2. Toss the zucchini, bell peppers, and tomatoes in olive oil, salt, and pepper.
3. Grill the vegetables for 3-4 minutes per side until tender and slightly charred.
4. In a large bowl, combine the cooked quinoa with the grilled vegetables.
5. In a small bowl, whisk together the lemon juice, balsamic vinegar, salt, and pepper. Drizzle over the salad and toss to combine.
6. Garnish with fresh parsley before serving.

This grilled veggie and quinoa salad is the perfect summer dish to enjoy on warm evenings. It combines the smoky flavors of the grilled vegetables with the light, fluffy quinoa, making it a filling yet low-calorie meal.

The fresh lemony vinaigrette brings a burst of brightness to the dish, tying all the flavors together. It’s not only a healthy option but also a versatile one, as you can use any seasonal vegetables you like.

Turkey Lettuce Wraps with Avocado and Salsa

These turkey lettuce wraps are a fresh and satisfying low-calorie dinner, where ground turkey is seasoned with spices, and served in crisp lettuce leaves, topped with creamy avocado and tangy salsa.

A perfect choice for a healthy, light meal.

Ingredients:

• 1 lb ground turkey
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 1 avocado, sliced
• 1/2 cup salsa (fresh or jarred)
• 8 large lettuce leaves (romaine or butter lettuce works best)
• 1 tablespoon fresh cilantro, chopped

Instructions:

1. In a skillet, heat the olive oil over medium heat. Add the ground turkey, cumin, chili powder, salt, and pepper. Cook for 6-7 minutes until the turkey is browned and fully cooked, breaking it up as it cooks.
2. While the turkey cooks, prepare the avocado slices and set them aside.
3. Once the turkey is ready, assemble the wraps by placing a few spoonfuls of the cooked turkey onto each lettuce leaf.
4. Top with slices of avocado, a spoonful of salsa, and a sprinkle of fresh cilantro.
5. Serve immediately as wraps, or you can fold the lettuce around the filling for a hand-held meal.

These turkey lettuce wraps are a wonderful, low-calorie option for anyone craving a healthy and flavorful dinner. The turkey provides lean protein, while the avocado adds healthy fats and creaminess.

The fresh salsa brings a tangy kick, and the crisp lettuce leaves serve as the perfect vehicle for all these fresh ingredients. This meal is not only delicious but also customizable – you can adjust the toppings and spices to suit your taste.

Cucumber and Feta Salad with Lemon Dressing

A light and refreshing salad that pairs cool cucumbers with tangy feta cheese and a simple lemon dressing.

This dish is perfect for hot summer nights when you need something quick, healthy, and satisfying without the heaviness.

Ingredients:

• 2 large cucumbers, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the sliced cucumbers, crumbled feta, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately or refrigerate for a few minutes to allow the flavors to meld.

This cucumber and feta salad is a light, refreshing, and incredibly simple dish that’s perfect for warm weather. The cucumbers provide a cool crunch, while the feta adds a rich, salty contrast. The lemon dressing ties everything together with a fresh, tangy note.

It’s a fantastic low-calorie option that’s quick to prepare and offers a burst of flavor with minimal effort. It can also serve as a side dish to accompany grilled meats or as a standalone meal for those looking for something light and healthy.

Grilled Salmon with Cucumber Yogurt Sauce

A perfect, light summer meal that combines the richness of grilled salmon with a cool, creamy cucumber yogurt sauce.

This dish is packed with healthy omega-3s and probiotics, making it both delicious and nutritious.

Ingredients:

• 2 salmon fillets
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 cucumber, finely diced
• 1/2 cup plain Greek yogurt
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• 1 garlic clove, minced

Instructions:

1. Preheat the grill to medium-high heat. Brush the salmon fillets with olive oil and season with salt and pepper.
2. Grill the salmon for 4-5 minutes per side or until cooked through and the internal temperature reaches 145°F (63°C).
3. While the salmon is grilling, make the cucumber yogurt sauce. In a bowl, combine the diced cucumber, Greek yogurt, dill, lemon juice, and minced garlic. Mix until smooth and well combined.
4. Serve the grilled salmon with a generous spoonful of cucumber yogurt sauce on top.

This grilled salmon with cucumber yogurt sauce is a light, refreshing dish that’s perfect for summer. The combination of tender, smoky salmon and the cool, creamy yogurt sauce is a match made in heaven.

The sauce adds a refreshing crunch from the cucumber and a burst of flavor from the dill and garlic. This dish is full of protein and healthy fats while remaining low in calories, making it an excellent choice for a nutritious summer dinner.

Cauliflower Rice Stir-Fry

A low-calorie, vegetable-packed alternative to traditional stir-fry, this cauliflower rice stir-fry is loaded with flavor and nutrients.

The cauliflower rice takes on the flavors of the stir-fried veggies and soy sauce, making for a satisfying and healthy dinner.

Ingredients:

• 1 small head of cauliflower, grated or processed into rice-sized pieces
• 1 tablespoon olive oil
• 1/2 cup carrots, julienned
• 1/2 cup peas
• 1/4 cup red bell pepper, chopped
• 2 green onions, chopped
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon sesame oil
• 1 garlic clove, minced
• 1 teaspoon ginger, grated
• 1 egg (optional)

Instructions:

1. Heat the olive oil in a large skillet or wok over medium heat. Add the garlic and ginger and sauté for 1 minute until fragrant.
2. Add the carrots, peas, and bell pepper to the skillet, and sauté for 3-4 minutes until the vegetables are tender.
3. Add the cauliflower rice to the skillet and stir-fry for another 4-5 minutes, until it softens and begins to brown slightly.
4. Push the vegetables to one side of the pan, crack the egg into the other side, and scramble until cooked through. Mix the egg with the vegetables and cauliflower rice.
5. Drizzle the soy sauce and sesame oil over the stir-fry, and toss to combine.
6. Serve hot, garnished with chopped green onions.

This cauliflower rice stir-fry is a delicious and nutritious alternative to the traditional fried rice. It’s low in calories and high in fiber and vitamins, making it the perfect meal for anyone looking to eat light without compromising on flavor.

The combination of crunchy vegetables, aromatic ginger, and savory soy sauce creates a satisfying dish. If you’re looking for a more substantial meal, you can add chicken, shrimp, or tofu for added protein, but it’s just as satisfying on its own.

Chickpea and Spinach Curry

A flavorful and comforting dish with a rich, spiced tomato base and hearty chickpeas, this chickpea and spinach curry is a great option for a healthy, low-calorie dinner.

The curry is fragrant with spices and makes for a filling meal when served with a side of cauliflower rice or whole wheat naan.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1 can (14.5 oz) diced tomatoes
• 1/4 cup coconut milk (optional for creaminess)
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and sauté for 4-5 minutes until soft and golden.
2. Add the garlic and ginger to the pan and sauté for another minute, until fragrant.
3. Stir in the curry powder, cumin, and turmeric, and cook for 1 minute to toast the spices.
4. Add the diced tomatoes and chickpeas to the pan. Stir to combine and simmer for 10 minutes, allowing the flavors to meld.
5. Add the fresh spinach to the pan and cook for another 2-3 minutes until wilted.
6. If desired, stir in coconut milk for a creamier texture, and season with salt and pepper to taste.
7. Serve hot with cauliflower rice or whole wheat naan.

This chickpea and spinach curry is a hearty and satisfying dish that is perfect for a light yet filling summer dinner. The chickpeas are full of plant-based protein and fiber, and the spinach adds vitamins and minerals, making this meal both nutritious and low in calories.

The spiced tomato sauce provides rich, deep flavors, and the option to add coconut milk creates a creamy, comforting texture. Whether you enjoy it with cauliflower rice or a slice of naan, this dish is a perfect blend of health and flavor.

Lemon Herb Grilled Chicken with Asparagus

This lemon herb grilled chicken paired with asparagus is a simple, light, and refreshing summer meal.

The lemon and herbs provide a burst of flavor, while the grilled asparagus adds a smoky touch to this low-calorie dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Zest and juice of 1 lemon
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 1 bunch asparagus, trimmed
• 1 teaspoon garlic powder

Instructions:

1. Preheat the grill to medium-high heat.
2. In a small bowl, mix the olive oil, lemon zest, lemon juice, thyme, rosemary, salt, and pepper. Rub the mixture over both sides of the chicken breasts.
3. Place the chicken on the grill and cook for 6-7 minutes per side, until fully cooked and the internal temperature reaches 165°F (75°C).
4. While the chicken cooks, toss the asparagus with olive oil, garlic powder, salt, and pepper.
5. Grill the asparagus for 4-5 minutes, turning occasionally until tender and slightly charred.
6. Serve the grilled chicken with the asparagus on the side.

This lemon herb grilled chicken with asparagus is a wonderfully light and flavorful dish perfect for summer. The grilled chicken is juicy and tender, with the lemon herb marinade giving it a fresh, zesty flavor. The smoky asparagus balances the dish, making it a healthy, satisfying meal.

Both the chicken and asparagus are high in protein and nutrients, keeping it low in calories but filling and full of taste. It’s an excellent option for a quick dinner that feels fresh and vibrant.

Cabbage Stir-Fry with Tofu

This cabbage stir-fry with tofu is a light yet filling low-calorie dinner, packed with crunchy vegetables and tofu for a protein boost.

The soy-based sauce brings everything together with a savory, umami flavor.

Ingredients:

• 1/2 head of green cabbage, shredded
• 1 block firm tofu, drained and cubed
• 1 tablespoon sesame oil
• 1 garlic clove, minced
• 1-inch piece of ginger, grated
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1/2 teaspoon chili flakes (optional)
• 1 tablespoon sesame seeds (optional)
• 2 green onions, chopped

Instructions:

1. Heat the sesame oil in a large skillet or wok over medium heat. Add the cubed tofu and cook for 5-7 minutes until golden brown on all sides. Remove the tofu from the skillet and set it aside.
2. In the same skillet, add the garlic and ginger and sauté for 1-2 minutes until fragrant.
3. Add the shredded cabbage to the skillet and stir-fry for 3-4 minutes until it begins to soften but still retains some crunch.
4. Return the tofu to the skillet. Add the soy sauce, rice vinegar, and chili flakes (if using). Stir well to combine and cook for an additional 2-3 minutes.
5. Garnish with sesame seeds and green onions before serving.

This cabbage stir-fry with tofu is a quick and nutritious meal that’s both low in calories and packed with flavor. The tofu provides a good source of plant-based protein, while the cabbage adds crunch and texture.

The savory soy sauce and tangy rice vinegar create a delicious base for the stir-fry, and the sesame oil adds a nutty aroma. It’s an easy and satisfying vegetarian meal that’s perfect for anyone looking to eat light but still enjoy a hearty, flavorful dinner.

Spaghetti Squash Primavera

A healthier, low-calorie take on classic pasta, spaghetti squash is used in place of noodles to create a light but satisfying meal.

Paired with fresh vegetables and a simple garlic herb sauce, this dish is perfect for a summer evening.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 zucchini, sliced
• 1 bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1 tablespoon garlic, minced
• Salt and pepper, to taste
• 1 tablespoon grated Parmesan (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves face down on a baking sheet and roast for 35-40 minutes, until the flesh is tender and can be shredded with a fork.
2. While the squash is roasting, heat the olive oil in a large skillet over medium heat. Add the zucchini, bell pepper, and cherry tomatoes. Sauté for 5-6 minutes until the vegetables are tender.
3. Once the spaghetti squash is done, use a fork to shred the flesh into spaghetti-like strands. Add the squash strands to the skillet with the sautéed vegetables.
4. Add the garlic, basil, salt, and pepper. Toss everything together and cook for another 2-3 minutes until well combined.
5. If desired, sprinkle with grated Parmesan before serving.

This spaghetti squash primavera is a healthy, light alternative to traditional pasta dishes. The spaghetti squash provides a great low-calorie base, while the sautéed vegetables add a burst of freshness and flavor.

The garlic and basil enhance the dish, making it savory and aromatic. It’s a perfect summer dinner that’s filling but light, packed with nutrients, and incredibly satisfying without being heavy.

Plus, it’s fully customizable with any vegetables you prefer!

Grilled Shrimp Skewers with Avocado Salsa

These grilled shrimp skewers paired with a fresh avocado salsa are a perfect low-calorie dinner for summer.

The shrimp are lightly seasoned and grilled to perfection, while the avocado salsa adds a creamy, refreshing contrast.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1 avocado, diced
• 1/2 red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1 tablespoon fresh cilantro, chopped
• Juice of 1 lime

Instructions:

1. Preheat the grill to medium-high heat.
2. In a bowl, toss the shrimp with olive oil, garlic powder, paprika, salt, and pepper. Thread the shrimp onto skewers.
3. Grill the shrimp for 2-3 minutes per side, until they turn pink and opaque.
4. While the shrimp are grilling, make the avocado salsa by combining the diced avocado, red onion, cherry tomatoes, cilantro, and lime juice in a bowl. Toss gently to combine.
5. Serve the grilled shrimp skewers with a generous scoop of avocado salsa on top.

This grilled shrimp with avocado salsa is light, full of flavor, and perfect for a quick and healthy summer meal. The shrimp provide lean protein, while the avocado salsa brings a creamy and refreshing touch.

The dish is vibrant, nutrient-packed, and low in calories, making it a delicious, satisfying dinner without being too heavy. It’s perfect for outdoor gatherings or a weeknight dinner that’s both healthy and easy to prepare.

Spaghetti Squash and Roasted Vegetable Bowl

This spaghetti squash and roasted vegetable bowl is a great low-calorie dinner option filled with roasted vegetables and topped with the delicate strands of spaghetti squash.

The balsamic glaze adds a hint of sweetness that elevates the flavors.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1 small red onion, chopped
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey or maple syrup
• Salt and pepper, to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash cut-side down on a baking sheet and roast for 35-40 minutes, until the flesh is tender and can be shredded with a fork.
2. While the squash is roasting, toss the zucchini, bell pepper, cherry tomatoes, and red onion with olive oil, salt, and pepper. Spread the vegetables out on a separate baking sheet and roast for 20-25 minutes, until tender and lightly browned.
3. In a small saucepan, heat the balsamic vinegar and honey over medium heat. Simmer for 3-4 minutes, until it thickens into a glaze.
4. Once the spaghetti squash and vegetables are done, use a fork to shred the squash into spaghetti-like strands.
5. Toss the shredded squash with the roasted vegetables and drizzle the balsamic glaze over the top. Garnish with fresh basil if desired.

This spaghetti squash and roasted vegetable bowl is a nutrient-rich, low-calorie meal that is both filling and satisfying.

The roasted vegetables provide a rich, savory flavor, while the spaghetti squash offers a light, low-calorie base. The balsamic glaze adds a touch of sweetness, making this dish even more delicious. It’s a versatile and healthy meal that’s perfect for a summer dinner or meal prep throughout the week.

Citrus Marinated Chicken Salad

This citrus marinated chicken salad is a light and refreshing dish perfect for summer.

The citrus marinade infuses the chicken with bright, zesty flavors, while the salad is loaded with crunchy vegetables and a tangy vinaigrette dressing.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Juice of 1 orange
• Juice of 1 lime
• 1 teaspoon honey
• 1 garlic clove, minced
• Salt and pepper, to taste
• 4 cups mixed greens (spinach, arugula, or spring mix)
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1 avocado, sliced
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. In a bowl, combine the olive oil, orange juice, lime juice, honey, garlic, salt, and pepper. Place the chicken breasts in the marinade, cover, and refrigerate for at least 30 minutes (or up to 2 hours).
2. Preheat the grill or a grill pan over medium heat. Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
3. While the chicken is grilling, assemble the salad by tossing the mixed greens, cucumber, red onion, and avocado in a large bowl.
4. Once the chicken is cooked, let it rest for a few minutes before slicing it thinly. Arrange the sliced chicken on top of the salad.
5. Drizzle with any remaining citrus marinade and sprinkle with crumbled feta cheese if desired.

This citrus marinated chicken salad is refreshing and packed with vibrant flavors, making it a great light, low-calorie dinner for warm evenings.

The citrus marinade provides a tangy kick to the chicken, while the creamy avocado and crunchy vegetables add texture and freshness. It’s a filling meal without being heavy, making it an excellent choice for those looking to stay healthy while enjoying a flavorful summer dish.

Zucchini Noodles with Pesto and Cherry Tomatoes

A light, flavorful, and refreshing dish, zucchini noodles (or “zoodles”) serve as a perfect low-calorie substitute for traditional pasta.

Paired with a homemade basil pesto and fresh cherry tomatoes, this dish is vibrant and satisfying, ideal for a healthy summer dinner.

Ingredients:

• 3 medium zucchinis, spiralized into noodles
• 1/2 cup fresh basil leaves
• 2 tablespoons olive oil
• 1 tablespoon pine nuts (or walnuts)
• 1 garlic clove
• 1 tablespoon lemon juice
• 1/4 cup grated Parmesan cheese (optional)
• 1 cup cherry tomatoes, halved
• Salt and pepper, to taste

Instructions:

1. Start by spiralizing the zucchinis into noodles. If you don’t have a spiralizer, you can use a vegetable peeler to create long strips.
2. To make the pesto, combine the basil, olive oil, pine nuts, garlic, lemon juice, and Parmesan (if using) in a food processor. Blend until smooth, adding more olive oil as necessary to reach your desired consistency.
3. In a large skillet, sauté the zucchini noodles over medium heat for 2-3 minutes until slightly tender but still crisp.
4. Add the pesto to the skillet and toss the zucchini noodles to coat evenly.
5. Stir in the halved cherry tomatoes and cook for another 1-2 minutes until the tomatoes are warmed through.
6. Season with salt and pepper, and serve immediately.

This zucchini noodle dish is a fantastic low-calorie meal, full of flavor, and perfect for summer. The pesto gives a rich, herby taste, while the fresh tomatoes add a juicy, sweet element that balances the dish.

The zucchini noodles are light and low in calories, making this an excellent choice for a healthy yet satisfying dinner. It’s also gluten-free and can be adjusted for vegan diets by omitting the Parmesan.

Grilled Veggie Tacos with Cilantro Lime Slaw

These grilled veggie tacos are a great low-calorie dinner option that doesn’t skimp on flavor.

The grilled vegetables are smoky and charred, while the tangy cilantro lime slaw adds a crisp, zesty contrast. This dish is perfect for a light, meatless meal.

Ingredients:

• 2 bell peppers, sliced
• 1 zucchini, sliced
• 1 red onion, sliced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 cup cabbage, shredded
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon honey (optional)

Instructions:

1. Preheat the grill to medium-high heat. Toss the bell peppers, zucchini, and red onion with olive oil, salt, and pepper.
2. Grill the vegetables for 4-5 minutes per side until charred and tender.
3. While the vegetables are grilling, prepare the cilantro lime slaw by combining the shredded cabbage, cilantro, lime juice, apple cider vinegar, olive oil, and honey in a bowl. Toss until well combined.
4. Warm the corn tortillas on the grill or in a skillet for about 1-2 minutes.
5. Assemble the tacos by placing the grilled vegetables onto the tortillas and topping with a generous spoonful of cilantro lime slaw.
6. Serve with additional lime wedges if desired.

These grilled veggie tacos are fresh, light, and bursting with flavor. The smoky grilled vegetables pair beautifully with the creamy, tangy cilantro lime slaw, making this a refreshing low-calorie option for taco night.

They are not only easy to prepare but also customizable – you can add any veggies or toppings you like. This dish is perfect for those who want a light yet filling meal with all the vibrant flavors of summer.

Spicy Black Bean and Sweet Potato Bowl

This hearty yet low-calorie bowl combines spicy black beans with roasted sweet potatoes, creating a satisfying, nutrient-packed meal.

The sweet potatoes add a touch of natural sweetness, while the spicy black beans bring a bit of heat, making it a perfect dinner for a summer evening.

Ingredients:

• 1 large sweet potato, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped
• 1/4 cup Greek yogurt (optional, for topping)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potato with olive oil, smoked paprika, chili powder, salt, and pepper. Spread the sweet potato pieces on a baking sheet in a single layer.
2. Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until they are tender and lightly browned.
3. While the sweet potatoes roast, heat the black beans in a small saucepan over medium heat. Stir in the cumin, garlic powder, and lime juice, and cook for 3-4 minutes until heated through.
4. Once the sweet potatoes are done, assemble the bowls by adding a base of roasted sweet potatoes, then top with the spiced black beans.
5. Garnish with fresh cilantro and a dollop of Greek yogurt for added creaminess (optional).

This spicy black bean and sweet potato bowl is a wonderfully balanced meal that’s both healthy and filling. The roasted sweet potatoes are sweet and tender, while the spiced black beans add warmth and depth of flavor.

The lime juice and cilantro give the dish a fresh kick, making it an ideal low-calorie summer meal. You can easily customize the toppings to suit your taste, whether you prefer avocado, salsa, or a sprinkle of cheese.

It’s a satisfying, vegan-friendly dish that doesn’t compromise on flavor.

Lemon Garlic Shrimp and Asparagus

This lemon garlic shrimp and asparagus dish is light, flavorful, and quick to make.

With minimal ingredients and a deliciously zesty sauce, it’s an ideal low-calorie meal for a busy summer evening. The shrimp are juicy and tender, while the asparagus adds a nice crunch, making it both satisfying and refreshing.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• Zest and juice of 1 lemon
• Salt and pepper, to taste
• 1/4 teaspoon red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the shrimp to the pan and season with salt, pepper, and red pepper flakes (if using). Cook for 2-3 minutes per side until the shrimp turn pink and opaque.
2. Remove the shrimp from the skillet and set aside. In the same skillet, add the asparagus and sauté for 4-5 minutes, or until tender but still crisp.
3. Add the garlic, lemon zest, and lemon juice to the skillet and stir for 1-2 minutes until fragrant.
4. Return the shrimp to the skillet and toss everything together to coat with the lemon garlic sauce.
5. Garnish with fresh parsley before serving.

This lemon garlic shrimp and asparagus dish is the epitome of light and fresh summer fare. The shrimp are packed with protein and paired with the nutritious asparagus for a balanced meal.

The lemon and garlic sauce brings a tangy, savory kick, while the dish remains low in calories but full of flavor. Perfect for a weeknight dinner or a light lunch!

Chickpea Salad with Avocado and Feta

This chickpea salad with avocado and feta is a simple, nutritious, and filling low-calorie dinner option.

Packed with protein from the chickpeas and healthy fats from the avocado, this dish is as satisfying as it is refreshing.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 avocado, diced
• 1/4 cup feta cheese, crumbled
• 1/2 cucumber, diced
• 1/2 red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large bowl, combine the chickpeas, avocado, feta, cucumber, and red onion.
2. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Garnish with fresh parsley and serve immediately.

This chickpea salad is a wonderful balance of creamy, crunchy, and tangy flavors, all while staying low in calories.

The combination of creamy avocado, briny feta, and protein-packed chickpeas makes this salad not only filling but also packed with nutrients. It’s an excellent choice for a light dinner or even as a side dish for a BBQ or picnic.

Cucumber and Tomato Quinoa Salad

This cucumber and tomato quinoa salad is a light and refreshing meal that’s perfect for hot summer days.

Packed with quinoa, fresh vegetables, and a tangy lemon dressing, it’s a low-calorie, satisfying option for anyone craving something healthy yet delicious.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, finely diced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the cooled quinoa, cucumber, cherry tomatoes, red onion, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.
3. Pour the dressing over the quinoa mixture and toss gently to combine.
4. Serve immediately or refrigerate for an hour for a chilled salad.

This cucumber and tomato quinoa salad is a perfect light dinner or side dish that’s both refreshing and satisfying. The quinoa adds protein and texture, while the vegetables contribute crunch and flavor.

The tangy lemon dressing ties everything together beautifully. It’s an ideal choice for meal prep or a quick, healthy dinner option.

Greek Yogurt Chicken Salad

This Greek yogurt chicken salad is a creamy, flavorful, and healthier alternative to traditional chicken salad.

The Greek yogurt adds a tangy creaminess while keeping the dish low in calories, and the crunchy vegetables give it a satisfying texture.

Ingredients:

• 2 cooked chicken breasts, shredded
• 1/2 cup plain Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 celery stalk, chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup cucumber, diced
• Salt and pepper, to taste
• Fresh dill or parsley, chopped (optional)

Instructions:

1. In a large bowl, combine the shredded chicken, Greek yogurt, Dijon mustard, lemon juice, celery, red onion, and cucumber.
2. Stir well to combine and season with salt and pepper to taste.
3. Garnish with fresh dill or parsley if desired, and serve immediately on a bed of greens, in a wrap, or with whole-grain crackers.

This Greek yogurt chicken salad is light, creamy, and full of flavor. It’s a great low-calorie dinner option that’s high in protein and keeps you feeling satisfied.

The Greek yogurt adds a creamy texture without the extra calories of mayonnaise, and the vegetables provide a fresh crunch. This versatile dish can be served in various ways, from a salad to a sandwich filling, making it a perfect, healthy meal.

Spicy Cauliflower Rice Stir-Fry

This spicy cauliflower rice stir-fry is a perfect low-calorie alternative to regular fried rice.

Packed with vegetables, a bit of heat, and all the umami flavors you crave, this dish is quick to make and incredibly satisfying.

Ingredients:

• 1 head cauliflower, grated or riced
• 1 tablespoon olive oil
• 1/2 red bell pepper, diced
• 1/2 cup peas (fresh or frozen)
• 2 green onions, chopped
• 2 garlic cloves, minced
• 1 tablespoon soy sauce (low-sodium)
• 1 teaspoon sriracha sauce (optional, for heat)
• 1/2 teaspoon ground ginger
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large skillet or wok over medium heat. Add the bell pepper, peas, and green onions, and sauté for 3-4 minutes until the vegetables are tender.
2. Add the garlic, soy sauce, sriracha (if using), ground ginger, salt, and pepper. Stir well to combine.
3. Add the riced cauliflower to the skillet and cook for 5-6 minutes, stirring occasionally, until the cauliflower is tender and slightly crispy.
4. Garnish with fresh cilantro and serve.

This spicy cauliflower rice stir-fry is a flavorful and nutritious alternative to traditional fried rice. The cauliflower rice keeps the dish low in calories while still providing a hearty base.

The mix of vegetables and the savory sauce give the dish depth and texture, and the sriracha adds the perfect amount of heat. This dish is quick to make and makes for a healthy, filling dinner that’s full of flavor.

Grilled Portobello Mushroom Burgers

These grilled Portobello mushroom burgers are a delicious and low-calorie alternative to traditional burgers. The mushrooms provide a meaty texture and absorb all the flavors of the marinade, making them satisfying and full of umami.

This is a great meatless dinner option.

Ingredients:

• 4 large Portobello mushroom caps, stems removed
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 4 whole-grain burger buns
• Lettuce, tomato, and any preferred toppings (optional)

Instructions:

1. In a bowl, mix the olive oil, balsamic vinegar, garlic powder, thyme, salt, and pepper.
2. Brush both sides of the mushroom caps with the marinade, making sure they are well-coated. Let them sit for 10-15 minutes to absorb the flavors.
3. Preheat the grill to medium heat. Place the mushrooms on the grill, gill side down, and cook for 4-5 minutes per side, until they are tender and have grill marks.
4. Toast the whole-grain burger buns on the grill for 1-2 minutes.
5. Assemble the burgers by placing the grilled Portobello mushrooms on the buns and topping with lettuce, tomato, and any other preferred toppings.
6. Serve immediately.

These grilled Portobello mushroom burgers are a flavorful and filling alternative to traditional beef burgers. The mushrooms are naturally savory and meaty, making them the perfect substitute for a vegetarian or low-calorie burger.

The balsamic vinegar adds depth and sweetness to the mushrooms, and the whole-grain buns provide added fiber. This dish is great for a lighter burger night and can easily be customized with your favorite toppings.