Top 10 Healthy Grill Pan Recipes

Hello, dear welcome our top 10 healthy grill pan recipes! If you are an owner of an indoor grill pan then you can taste yummy grill pan recipes to your lunch or dinner in a delightful way. You don’t need a backyard to have a cookout this summer or in winter. By using your grill pan the right way, you can get the superb barbecue style on your food. Now you have the freedom to cook grill steak indoors when it is too nasty to grill outside.

I love to use cast-iron grill pan because it has ridges to give your food a grilled look and also lasts a lifetime when seasoned properly. Not only does it make your work so easy, but grilling can also be one of the healthiest ways to prepare meals.

Top 10 Healthy Grill Pan Recipes

So, if you live in a city apartment, this time of year always feels a little bitter. Or if you are appetite a little bit of summer grilling in the middle of winter, check out our top 10 Healthy Grill Pan recipes for classic and uncommon dishes that can be made on a grill pan with equally satisfying results.

Grilled Pork Tenderloin Recipes

Grilled Pork Tenderloin Recipes

If you want something different for a cookout. This is so good. Grilled pork tenderloin is an awesome, lean cut of pork. This is a quick, easy and very flavorful recipe. If you don’t have time to marinade, no sweat, it will be delicious with some Kosher salt and black pepper.

This cut of pork is the healthiest cut of pork. Pork is one of the best sources of easy-to-absorb iron. Cut from the back of the swine, it has actually no fat.

Yield: 4 servings


  • 1 whole pork tenderloin, approximately 1 pound
  • 1 lime, zest finely grated
  • 1/2 cup freshly squeezed lime juice
  • 1/4 cup honey
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon garlic powder
  • 1 chipotle chile pepper in adobo sauce
  • 1 teaspoon vegetable oil
  • 1 tablespoon chopped fresh cilantro leaves

How to Make

  • Trim the pork tenderloin of any excess fat and silver skin.
  • Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.
  • Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.
  • Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.
  • Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of the grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes until the tenderloin reaches an internal temperature of 140 degrees F.
  • Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.

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2. Grill Pan Flat Iron Steak With Chimichurri Sauce Recipe

Grill Pan Flat Iron Steak With Chimichurri Sauce

This grilled flat iron steak with chimichurri sauce recipe is the awesome dish summer meal. If you want to impress your guest then you should try this grilled flat iron steak with chimichurri sauce!

The seared juicy flat iron steak topped with a fresh, tangy and slightly spicy sauce will make mouth water taste. And the best part of this dish that you cam make it within 30 minutes.

Yield: Makes 6 to 8 servings


  • 1 cup extra-virgin olive oil
  • 1/2 cup (about 15) peeled garlic cloves
  • 1/3 cup Sherry wine vinegar
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup fresh oregano leaves
  • 3 tablespoons fresh thyme leaves
  • 1/4 cup (1/2 stick) butter
  • 2 1 1/2-pound flat iron steaks
  • 3 cups oak- or hickory-wood smoke chips, soaked in cold water at least 30 minutes, drained

How to Cook

  • Finely chop first 7 ingredients in processor. Set sauce aside.
  • Cook butter in a small heavy saucepan over medium-high heat until brown, about 2 minutes. Add sauce; stir 1 minute. Season with salt and pepper.
  • Prepare barbecue (medium-high heat). Sprinkle steaks with salt and pepper. Place soaked wood chips in foil pan. Place foil pan directly atop coals on a barbecue. When chips begin to smoke, place steaks on grill rack directly over chips and cook to desired doneness, about 4 minutes per side for medium-rare. Remove steaks from grill; let stand 5 minutes. Thinly slice steaks across the grain. Serve with chimichurri sauce.

3. Chili Lime Chicken

Chili Lime Chicken

You can make this if you are looking for something new to do with everyday chicken. It smells great and looks good and also perfect for a healthy or quick dinner.  The chicken is juicy, moist, and full of flavor. It’s so easy to make and only takes 30 minutes to ready.

The chicken isn’t too spicy but has a nice kick of chili, spices, and lime. The slightly spicy sauce that’s exposed up by calcium- and vitamin C-rich lime juice.

Yield: 4 Serving

Prepare time: 35 minutes

Cook time: 10 Minutes

Total time: 45 Minutes


  • 1 c. sweet chili sauce
  • Juice of 2 limes
  • 1/4 c. low-sodium soy sauce
  • 1 lb. boneless, skinless chicken breasts
  • Scallions, for garnish
  • Lime wedges, for serving

How to Cook

  • Make Marinade: In a large bowl, whisk together sweet chili sauce, lime juice, and soy sauce. Reserve 1/2 cup marinade for basting chicken after grilling.
  • Add chicken to a large Ziploc bag or baking dish and pour over marinade. Let marinate in the refrigerator at least 3 hours and up to overnight.
  • When ready to grill, heat grill to high. Oil grates and add chicken. Baste with marinade and grill until charred, 8 minutes per side.
  • Baste with reserved marinade and garnish with scallions. Serve with limes.

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4. Grilled Shrimp Tostadas Recipe

Grilled Shrimp Tostadas

Shrimp was once considered bad for heart health and cholesterol numbers. However, it also increases HDL (good cholesterol). So you can try Grilled Shrimp Tostadas if you have any health issues.

By the way, let’s back to the recipe! Actually, the grilled flavor is the hero in these tostadas. And I am sure this dish is going to be your favorite weeknight meals! Everything is grilled – the shrimp, corn, poblanos and even the tostada shells.


Prep Time: 45 minutes                 

Total Time: 45 minutes                

Servings: 8 servings


For the guacamole:

  • 1 medium Hass avocados, halved
  • 1/2 plum tomato, seeded and diced
  • 1/2 lime, juiced
  • 2 tbsp red onion, minced
  • 1 small clove garlic, mashed
  • 1/2 tbsp chopped cilantro
  • kosher salt and fresh pepper, to taste

For the tostada:

  • 16 jumbo shrimp (3/4 lb), shelled and deveined
  • 1 garlic crushed
  • 2 tbsp prepared salsa verde (in the Mexican section near taco stuff)
  • 4 tostada shells
  • 1 cup shredded romaine lettuce
  • 1 cup canned fat-free refried beans (love Trader Joe’s)


  • Place the pulp from the avocados in a medium bowl and slightly mash with a fork or a potato masher leaving some large chunks. Add tomato, lime juice, salt, pepper, cilantro, red onion, garlic, and mix thoroughly.
  • Season shrimp with salt, then mix in crushed garlic 2 tbsp salsa verde. Thread the shrimp onto 4 skewers.
  • Light the grill or indoor grill pan on medium flame, when hot spray
  • The grates with oil and grill the shrimp about 1 to 2 minutes on each side. Set aside.
  • Place a tostada on each plate, top each with 1/4 cup refried beans spread evenly, 1/4 cup lettuce and guacamole. Top each with a shrimp skewer on top and serve with extra salsa verde and cheese if using.

5. Grilled Chicken Parm Sandwich

Grilled Chicken Parm Sandwich

A quick and easy sandwich with some great flavor. Skip the frying and use the grill pan to jazz up usual ole chicken breasts. Crispy, crusty chicken Parm with extra melted cheese can be served party-style.

Grilling the chicken cutlet and the tomatoes create for a delicious, summery twist on this classic Italian-inspired sandwich. The sandwich is filling and complete on its own, but you can add some crunch with carrots, celery, and cucumbers on the side.

Yield: 4 servings

What you need

  • 1 lb chicken breast, cut into 4 sandwich size pieces
  • 2 tablespoons vegetable oil
  • 1 tablespoon white vinegar
  • 1 teaspoon oregano
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 2 tablespoons grated parmesan cheese
  • 4 hamburger buns or 4 Italian rolls
  • 4 slices mozzarella cheese
  • 8 ounces spaghetti sauce

How to Cook

  • Put chicken pieces into a large gallon plastic baggie.
  • Close and pound to a consistent thickness.
  • Add oil, vinegar, oregano, salt, pepper, Italian seasoning, and garlic powder.
  • Seal baggie and toss to mix. Make sure that the chicken pieces are covered evenly.
  • Open baggie and add parmesan.
  • Close and toss again to mix parmesan and ensure adequate coverage.
  • Grill for 7 minutes per side on the oiled grill or until internal temperature reaches 165 degrees. The chicken will stick due to the parmesan cheese. This is normal.
  • When done place on buttered buns/rolls and top with cheese slice and sauce.

6. Apple Cider Glazed Pork Chops

Apple Cider Glazed Pork Chops

There are several different ways to prepare pork chops on the grill but a delicious apple cider glaze is always a great option. It creates a sweet and savory dish using our favorite ‘other white meat with the help of a little honey, apple. Completely seasoned, juicy, delicious dish which perfect dinner option any night of the week. Most importantly it takes 30 minutes to prepare.

Yield: 4 Servings


1 1/2lbs bone-in pork chops

Spice Rub-

  • 2 tablespoons brown sugar
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon olive oil

Apple Cider Glaze-

  • 1 ½ cups apple cider
  • ¼ cup maple syrup
  • 1 tablespoon Dijon mustard
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon salt

How to Cook

  • In a small sauce pan add apple cider, maple syrup, Dijon mustard, red pepper flakes, and salt. Mix well. Bring to a simmer. Allow the mixture to simmer for about 10 minutes. Remove from the heat.
  • In a small bowl combine brown sugar, chili powder, garlic powder, salt, and black pepper. Add the oil to the spice mixture and mix well.
  • Pat the pork chops with paper towels to dry. Rub the pork chops on both sides with the spice mixture.
  • Lightly grease the grates of an outdoor grill. Heat the grill to medium-high heat. Place the pork chops onto the grill and brush thoroughly with the apple cider glaze. Grill for about 6 minutes, flip the pork chops and thoroughly brush with the glaze on the other side. Grill for about 2 more minutes, flip and brush again. Repeat this process until the pork chops are fully cooked (the internal temperature has reached 145 degrees F.).

7. Grilled Veggie Naan Pizzas

Grilled Veggie Naan Pizzas

Freshly chopped veggies meet the superbly versatile naan bread in this easy, incredibly customizable recipe. This recipe has Chargrilled peppers, yellow squashes, zucchini, corn, Vidalia onions, and tomatoes not only look gorgeous but are also contain fiber and vitamins. And one of the amazing things about this pizza is you can add whatever toppings you like.

Yield: 6 servers


  • 2 small yellow squashes, sliced into 1-inch sticks
  • 1 medium zucchini, sliced into 1-inch sticks
  • 1/2 bunch asparagus, ends trimmed
  • 1 ear corn
  • 1/2 cup cherry tomatoes, halved
  • 4 naan pieces of bread
  • (about) 1/2 cup of your favorite pizza sauce
  • 2 cups shredded mozzarella (or a little less if that freaks you out)
  • 1 scallion, sliced into 1-inch pieces
  • coarse salt and freshly ground pepper

How to Make

  • Preheat oven to 400.
  • Heat an indoor or outdoor grill to medium-high. Coat with cooking spray or olive oil.
  • Grill the veggies (sans tomatoes!) until nice and charred all over and tender on the inside. Season with salt and pepper. Give everything a nice, rough chop.
  • Evenly spread the pizza sauce over each naan. Top with all the grilled goodness, including the tomatoes and scallions. Then sprinkle all that awesome cheese on it.
  • Slide into the oven and bake for about 15 minutes, or until the cheese is browning and bubbly, and the crust is crispy and perfect.

8. Grilled Eggplant Rollatini

Grilled Eggplant Rollatini

If you are thinking you’re not a fan of eggplant, I am sure this recipe will change your mind. Grilled Eggplant Rollatini is an easy and unexpected party appetizer. A healthier version of the classic eggplant rollatini, the eggplant is grill instead of breaded and fried. This dish is crazily delicious they would turn any eggplant hater into an unconditional lover.

Yield: 4 Servings

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes


  • 3 eggplants slices lengthwise to yield 12 slices
  • Salt
  • Pepper
  • Olive oil
  • 1 1/2 cups homemade ricotta
  • Zest of 1/2 lemon
  • 1 tablespoon fresh basil chopped
  • Freshly grated nutmeg about 30 runs across a grater
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper


  • Preheat an indoor grill pan or outdoor barbecue.
  • Salt the eggplant slices and add to a colander to drain for 20 minutes.
  • Dry the eggplant slices and brush with olive oil, salt, and pepper.
  • Grill the eggplant for about 5 minutes per side until cooked with grill marks.
  • Set aside and allow to cool.
  • To a mixing bowl add the ricotta, lemon zest, basil, parmesan, and nutmeg.
  • Lay the eggplant slices out on a work surface and add 6 tablespoons of ricotta mixture to the end closest to you.
  • Roll the ricotta into the eggplant and secure with a toothpick.
  • Serve warm with your favorite tomato sauce.

9. Cabernet Portabella Burgers

Cabernet Portabella Burgers

Cabernet Portabella Burgers are good, but there’s so much more you can do with them to take them up a notch. Burgers. Wine. Cheese. ‘Nuff said right there. But allow us to gush just a bit more, because when vitamin D-filled and you know vitamin D is essential for building and maintaining strong bones. And a little wine is actually good for your heart!

Cooking with it is a different story. You don’t need to buy an expensive bottle of wine. You can buy cheap wine.

Yield: 4 burgers


  • 2 cups Cabernet Sauvignon
  • 1/4 cup minced shallots
  • 1 tablespoon butter
  • 2 teaspoons packed brown sugar
  • Salt and pepper to taste
  • Light olive oil or grapeseed oil
  • 4 large portabella mushrooms, stems removed
  • 4 slices sharp cheddar cheese
  • 4 (4 1/2-inch) squares focaccia, cut horizontally in half or hamburger buns
  • 1 tablespoon minced fresh rosemary
  • 8 large heirloom tomato slices
  • 2 cups arugula

How to Cook

  • Combine the wine and shallots in a medium saucepan. Bring to a boil and cook for 15-20 minutes, until the mixture has reduced to about 1/2 cup. Whisk in the butter and sugar; remove from heat and season with salt and pepper to taste.
  • Heat an indoor grill to high heat. Brush the grates with oil, then place the mushrooms on the grill gill-side down. Brush the tops of the mushrooms with the cabernet sauce. Cook for about 5 minutes, then flip the mushrooms over. Brush the gill-side with additional sauce and cook for 5 minutes more. Flip the mushrooms one more time and brush the tops with the rest of the sauce. Once the mushrooms are easily pierced with a fork (the time depends on the thickness of the mushrooms, but most will be done after 15 minutes on the grill), top them each with a slice of cheese and transfer the mushrooms to a plate.
  • Brush the cut sides of the bread with oil and sprinkle with rosemary. Place the bread, cut-side down, onto the grill and cook until lightly toasted, about 3 minutes. Top the bottom halves of the bread with the mushrooms, tomatoes, and arugula. Cover with the top halves of the bread.

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10. Grilled Vegetable Panini

Grilled Vegetable Panini

Don’t have a panini maker? No problem! Now you can make panini on a grill pan. Grilled Vegetable Panini loaded with zucchini, bell peppers, and red onion. This is a tasty way to work veggies into your diet. This Grilled Vegetable Panini is a healthy lunch or dinner option. Moreover, it’s pretty easy to make, loaded with flavor, and also filling that can be made in less than 30 minutes!

Prep Time: 10 Minutes

Cooking Time: 15 Minutes

Total Time: 25 Minutes


Grilled Vegetable Panini

  • 1 tablespoon olive oil
  • ½ medium red onion, cut in half and sliced
  • 1 medium zucchini, sliced lengthwise
  • 3 cups bell peppers (mix of yellow, red and orange) quartered
  • salt and pepper
  • Italian herb oil, recipe follows
  • ½ baguette cut into two sandwiches
  • 6 thin slices mozzarella

Italian Herb Oil

  • ½ teaspoon dried parsley
  • ½ teaspoon dried oregano
  • ⅛ teaspoon onion powder
  • ⅛ teaspoon garlic powder
  • pinch of red pepper flakes
  • pinch of salt
  • 2 teaspoons extra virgin olive oil

How to Make

Grilled Vegetable Panini

  • Toss red onion, zucchini, and bell peppers in olive oil until coated. Season with salt and pepper.
  • Add vegetables to a hot grill or cast iron grill and cook until caramelized and tender. Takes about 5 minutes on each side. Take off of the grill.
  • To assemble your sandwich start by smearing the Italian herb oil on the inside of each baguette.
  • Next layer each sandwich with grilled vegetables and top with sliced mozzarella. Place back on the grill and cook until cheese has melted 2-3 minutes on each side. Weigh the sandwich down with a cast iron skillet or a brick covered in aluminum foil. You can also use a cast iron burger press.

Italian Herb Oil

  • Combine all of the ingredients together in a small bowl. Set aside at room temperature until ready to use.

So, dear, do you like our Top 10 Healthy Grill Pan Recipes? Have you ever made any of this yummy dish in your home? If you answer is no, then you are missing those delicious taste! Or if you experience any grill pan recipes then share with our readers.

However, the indoor grill pan means you have the freedom to enjoy the grill flavor any time of year! Have a nice day dear. And thanks for being with us.

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