20 Flavorful Healthy Blackstone Recipes Delicious

Looking for quick, healthy, and mouthwatering meals that pack a punch? Your Blackstone griddle is about to become your new best friend! From sizzling stir-fries to juicy grilled proteins and vibrant veggie-packed dishes, these 20 flavorful recipes prove that eating well doesn’t mean sacrificing taste. Get ready to fire up your griddle—dinnertime just got a whole lot more exciting!

Grilled Lemon Herb Chicken Breast

Juicy, tender, and packed with bright citrusy flavor, this grilled chicken breast is a weeknight hero that comes together in no time.

Ingredients:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a small bowl, whisk together 2 tbsp olive oil, 2 tbsp lemon juice, 1 tsp lemon zest, 1 tsp oregano, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Place chicken breasts in a shallow dish and pour the marinade over them, turning to coat evenly. Let sit for 15 minutes at room temperature (or up to 2 hours in the fridge).
3. Preheat grill to medium-high (about 400°F). Grill chicken for 6–7 minutes per side, or until internal temperature reaches 165°F and juices run clear.
4. Transfer to a plate, sprinkle with 1 tbsp fresh parsley, and let rest for 5 minutes before slicing.

The lemon zest and fresh herbs give this chicken a sunny, restaurant-quality finish without fuss. Tip: For extra flavor, brush reserved marinade onto the chicken during the last minute of grilling (discard any unused marinade that touched raw chicken).

Blackstone Veggie Stir-Fry with Quinoa

This vibrant stir-fry is a weeknight hero—packed with crisp-tender veggies and fluffy quinoa, all kissed by that signature Blackstone griddle char.

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 2 cups water
• 2 tbsp olive oil, divided
• 1 red bell pepper, thinly sliced
• 1 zucchini, halved lengthwise and sliced
• 1 cup broccoli florets
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 2 green onions, sliced (for garnish)

Instructions:

1. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.
2. Heat a Blackstone griddle or large skillet to medium-high. Add 1 tbsp olive oil, then toss bell pepper, zucchini, and broccoli on the griddle. Cook for 5–6 minutes, stirring occasionally, until veggies are crisp-tender with slight char marks.
3. Push veggies to one side. Add remaining 1 tbsp olive oil and minced garlic to the empty space; sauté for 30 seconds until fragrant. Mix into veggies.
4. In a small bowl, whisk soy sauce, honey, sesame oil, and red pepper flakes. Pour over veggies and toss to coat. Cook for 1 more minute.
5. Serve stir-fry over quinoa, garnished with green onions.

The smoky griddle flavor pairs perfectly with the sweet-savory glaze, while the quinoa soaks up every drop of sauce. Tip: For extra crunch, sprinkle with toasted sesame seeds just before serving.

Smoked Salmon and Avocado Tacos

These tacos are a fresh, no-cook dinner win—silky smoked salmon meets creamy avocado in a crunchy corn shell for a meal that feels fancy but comes together in minutes.

Ingredients:

• 8 small corn tortillas
• 8 oz smoked salmon, thinly sliced
• 1 large avocado, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh dill, chopped
• 2 tbsp capers, drained
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions:

1. Warm tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap in a damp towel and microwave for 20 seconds.
2. In a bowl, gently toss avocado, red onion, dill, capers, olive oil, lemon juice, sea salt, and black pepper.
3. Divide smoked salmon evenly among tortillas, then top with the avocado mixture.

The briny capers and bright lemon make the rich salmon and avocado pop—it’s like a lox bagel reinvented as a taco!

Tip: For extra crunch, add a handful of shredded cabbage or radish slices.

Zucchini Noodles with Garlic Shrimp

This light yet flavorful dish swaps pasta for fresh zucchini noodles, tossed with plump shrimp and a garlicky butter sauce—ready in under 20 minutes!

Ingredients:

• 2 medium zucchinis, spiralized into noodles (about 4 cups)
• 12 oz large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley

Instructions:

1. In a large skillet, melt 2 tbsp butter over medium heat. Add shrimp, 1/4 tsp salt, and 1/4 tsp black pepper. Cook for 2–3 minutes per side until pink and opaque. Transfer to a plate.
2. In the same skillet, melt remaining 1 tbsp butter. Add minced garlic and 1/2 tsp red pepper flakes; sauté for 30 seconds until fragrant.
3. Add zucchini noodles and toss to coat in the garlic butter. Cook for 2–3 minutes, just until tender but still crisp.
4. Return shrimp to the skillet, drizzle with 1 tbsp lemon juice, and toss everything together. Sprinkle with parsley and serve immediately.

The zucchini stays perfectly al dente, while the garlic-infused butter clings to every bite—no heavy cream needed for big flavor!

Tip: Pat shrimp dry before cooking to ensure a golden sear.

Grilled Turkey and Veggie Skewers

These juicy turkey skewers are packed with smoky char and fresh veggies—perfect for tossing on the grill any night of the week.

Ingredients:

• 1 lb boneless turkey breast, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 zucchini, sliced into ½-inch rounds
• 1 red onion, cut into 1-inch chunks
• 3 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp soy sauce, 1 tbsp honey, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Add turkey cubes and toss to coat. Let marinate for 15 minutes.
2. Thread turkey, red bell pepper, zucchini, and red onion onto skewers, alternating ingredients.
3. Preheat grill to medium-high (about 400°F). Grill skewers for 12–14 minutes, turning occasionally, until turkey reaches 165°F and veggies are lightly charred.

The honey in the marinade caramelizes beautifully on the grill, giving these skewers a sweet-savory glaze that’s downright addictive.

Tip: If using wooden skewers, soak them in water for 30 minutes first to prevent burning.

Blackstone Cauliflower Fried Rice

This veggie-packed fried rice swaps in cauliflower for grains but keeps all the savory, crispy goodness of the classic—perfect for a quick weeknight side or light main!

Ingredients:

• 1 medium head cauliflower, riced (about 4 cups)
• 2 tbsp sesame oil, divided
• 2 large eggs, lightly beaten
• 1/2 cup frozen peas and carrots, thawed
• 2 green onions, thinly sliced (white and green parts separated)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp minced garlic
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. Heat a Blackstone griddle or large skillet over medium-high heat. Add 1 tbsp sesame oil, then pour in the eggs. Scramble for 1–2 minutes until just set, then transfer to a plate.
2. Add remaining 1 tbsp sesame oil to the griddle. Sauté cauliflower rice, peas and carrots, and white parts of green onions for 4–5 minutes, stirring occasionally, until cauliflower is tender and slightly charred.
3. Stir in soy sauce, rice vinegar, garlic, and red pepper flakes (if using). Cook for 1 minute until fragrant.
4. Return scrambled eggs to the griddle, breaking them into small pieces. Toss everything together and cook for 1 more minute. Garnish with green onion tops.

The high heat of the griddle gives this dish irresistible crispy edges, while the rice vinegar adds a bright tang that balances the richness. Tip: For extra crunch, press the cauliflower rice down lightly with a spatula and let it crisp up undisturbed for 1–2 minutes before stirring.

Spicy Grilled Sweet Potato Wedges

These smoky, caramelized sweet potato wedges pack a punch of heat and are perfect for tossing on the grill alongside your favorite summer mains.

Ingredients:

• 2 large sweet potatoes (about 1.5 lbs), scrubbed and cut into 1-inch wedges
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper (adjust to taste)
• 3/4 tsp salt
• 1 tbsp honey (optional, for balancing heat)

Instructions:

1. Prep: Toss sweet potato wedges with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp chili powder, 1/4 tsp cayenne, and 3/4 tsp salt until evenly coated.
2. Grill: Preheat grill to medium-high (400°F). Arrange wedges in a single layer on the grates. Grill for 6–8 minutes per side, flipping once, until tender with charred edges.
3. Finish: Drizzle with 1 tbsp honey (if using) right before serving for a sweet-spicy contrast.

The high heat of the grill intensifies the natural sugars in the potatoes, while the smoky spices create a bold, almost barbecue-like flavor. Tip: Soak the wedges in cold water for 20 minutes before seasoning to remove excess starch for crispier results.

Herb-Marinated Grilled Tofu

This flavorful tofu soaks up a bright, herby marinade before hitting the grill for a smoky, satisfying bite—perfect for summer BBQs or quick weeknight dinners.

Ingredients:

• 1 (14-oz) block extra-firm tofu, pressed and cut into ½-inch slices
• ¼ cup olive oil
• 3 tbsp soy sauce
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tbsp maple syrup
• 1 tsp dried oregano
• 1 tsp smoked paprika
• ½ tsp black pepper

Instructions:

1. In a shallow dish, whisk together ¼ cup olive oil, 3 tbsp soy sauce, 2 tbsp lemon juice, 2 cloves minced garlic, 1 tbsp maple syrup, 1 tsp oregano, 1 tsp smoked paprika, and ½ tsp black pepper.
2. Add tofu slices, turning to coat. Marinate for at least 30 minutes (or up to 4 hours).
3. Heat a grill or grill pan to medium-high (about 400°F). Grill tofu for 4–5 minutes per side, until deep grill marks form.

The double hit of smoky paprika and fresh lemon makes this tofu irresistibly savory—no one will miss the meat!

Tip: For extra-crispy edges, pat tofu dry after marinating and brush lightly with oil before grilling.

Blackstone Grilled Portobello Mushrooms

These smoky, juicy portobellos are a veggie-packed showstopper—perfect for burger night or a meatless main with serious umami depth.

Ingredients:

• 4 large portobello mushroom caps, stems removed
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh thyme (or 1 tsp dried)

Instructions:

1. Preheat Blackstone griddle to medium-high (about 400°F).
2. Whisk together 3 tbsp olive oil, 2 tbsp balsamic vinegar, 2 cloves minced garlic, 1 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp thyme in a bowl.
3. Brush both sides of the portobello caps with the marinade, letting excess drip off.
4. Grill mushrooms gill-side down for 4–5 minutes until char marks form, then flip and cook another 3–4 minutes until tender (they’ll release juices when pressed).

The high heat of the Blackstone gives these mushrooms an irresistible caramelized crust while keeping the centers meaty and rich—no one will miss the beef!

Tip: For burger-style serving, toast buns on the griddle during the last minute and top with melted Swiss cheese and garlic aioli.

Healthy Grilled Fish Tacos with Cabbage Slaw

These light and flavorful tacos are packed with smoky grilled fish and a crunchy slaw—perfect for a quick weeknight dinner or a summer cookout.

Ingredients:

• 1 lb white fish fillets (like cod or tilapia)
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 8 small corn tortillas
• 2 cups shredded green cabbage
• 1/4 cup chopped cilantro
• 1/4 cup Greek yogurt
• 1 tbsp lime juice
• 1/2 tsp honey

Instructions:

1. Preheat grill or grill pan to medium-high heat (about 400°F). Pat fish dry and brush with 1 tbsp olive oil. Sprinkle evenly with 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp salt.
2. Grill fish for 3–4 minutes per side, until opaque and flaky. Remove and let rest for 2 minutes before flaking into chunks.
3. While fish cooks, toss shredded cabbage, cilantro, Greek yogurt, lime juice, and honey in a bowl until well combined.
4. Warm tortillas on the grill for 30 seconds per side. Fill each with grilled fish and a generous scoop of slaw.

The smoky-spiced fish pairs perfectly with the tangy, crisp slaw—no heavy sauces needed for big flavor!

Tip: For extra char, grill the tortillas directly over the flame for a few seconds until lightly blistered.

Blackstone Grilled Pineapple Salsa Chicken

Sweet, smoky, and just a little spicy—this vibrant grilled chicken gets its bold flavor from charred pineapple salsa and a smoky sear on the Blackstone.

Ingredients:

• 1 lb boneless, skinless chicken thighs
• 1 cup fresh pineapple, diced into 1/2-inch pieces
• 1/2 red bell pepper, finely diced
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• 1 tbsp olive oil

Instructions:

1. Preheat Blackstone griddle (or grill) to medium-high heat (about 400°F).
2. Toss pineapple with 1/4 tsp salt and sear on the griddle for 2–3 minutes per side until caramelized. Transfer to a bowl.
3. In the same bowl, combine pineapple, red bell pepper, red onion, jalapeño, cilantro, lime juice, and remaining 1/4 tsp salt. Set salsa aside.
4. Rub chicken with olive oil, smoked paprika, and cumin. Grill for 5–6 minutes per side until internal temp reaches 165°F.
5. Top chicken with grilled pineapple salsa and serve warm.

The smoky char on the pineapple deepens the salsa’s sweetness, while the juicy thighs soak up every bit of tangy spice. Tip: For extra kick, leave the jalapeño seeds in!

Grilled Asparagus with Lemon Zest

Bright, fresh, and effortlessly elegant, this grilled asparagus gets a zesty lift from lemon—perfect for weeknights or entertaining.

Ingredients:

• 1 lb asparagus, tough ends trimmed
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tsp lemon zest (from about 1 lemon)
• 1 tbsp fresh lemon juice

Instructions:

1. Preheat grill to medium-high (about 400°F).
2. Toss asparagus with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Grill asparagus for 4–5 minutes, turning occasionally, until lightly charred and tender-crisp.
4. Transfer to a serving plate and immediately sprinkle with 1 tsp lemon zest and drizzle with 1 tbsp lemon juice.

The lemon zest clings to the warm spears, creating a fragrant, citrusy contrast to the smoky grill marks. Serve this alongside grilled meats or as a standalone star.

Tip: For extra flair, finish with a sprinkle of shaved Parmesan or toasted almonds.

Blackstone Turkey Burgers with Spinach

These juicy turkey burgers get a boost of freshness from spinach and a smoky char from the griddle—perfect for a quick weeknight meal with a healthy twist.

Ingredients:

• 1 lb ground turkey (93% lean)
• 1 cup fresh spinach, finely chopped
• 1/4 cup grated Parmesan cheese
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 4 burger buns, toasted

Instructions:

1. In a large bowl, combine ground turkey, spinach, Parmesan cheese, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Mix gently until just combined (overmixing can make the burgers tough).
2. Divide the mixture into 4 equal portions and shape into 1/2-inch-thick patties.
3. Preheat a Blackstone griddle or large skillet to medium-high heat (about 375°F). Drizzle olive oil onto the surface.
4. Cook the patties for 5–6 minutes per side, pressing lightly with a spatula, until internal temperature reaches 165°F and edges are crispy.
5. Serve on toasted buns with your favorite toppings.

The Parmesan and Worcestershire sauce add umami depth to the lean turkey, while the spinach keeps every bite tender. Griddling locks in juiciness without greasiness!

Tip: For extra flavor, brush the buns with a little garlic butter before toasting.

Grilled Eggplant and Tomato Stacks

These elegant stacks are a showstopper for summer gatherings, layering smoky grilled eggplant with juicy tomatoes and creamy cheese for a bite that’s as satisfying as it is beautiful.

Ingredients:

• 1 large eggplant, sliced into ½-inch rounds
• 2 large tomatoes, sliced into ¼-inch rounds
• ½ cup fresh mozzarella, thinly sliced
• ¼ cup fresh basil leaves
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp balsamic glaze

Instructions:

1. Preheat grill to medium-high (about 400°F). Brush eggplant slices on both sides with 2 tbsp olive oil and sprinkle with 1 tsp salt and ½ tsp black pepper.
2. Grill eggplant for 3–4 minutes per side, until tender with char marks. Transfer to a plate.
3. On a serving platter, layer grilled eggplant, tomato slices, mozzarella, and basil leaves, repeating to form stacks.
4. Drizzle stacks with 1 tbsp balsamic glaze just before serving.

The contrast of warm eggplant, cool tomatoes, and melty cheese makes every bite a little celebration of textures. Tip: For extra flavor, let the stacks sit for 10 minutes before serving—the juices will mingle beautifully!

Blackstone Grilled Chicken Caesar Salad

This smoky, charred twist on a classic Caesar salad brings bold flavor to your backyard with minimal fuss—perfect for weeknights or weekend grilling.

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb)
• 3 tbsp olive oil, divided
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 large romaine heart, chopped
• 1/2 cup grated Parmesan cheese
• 1/3 cup Caesar dressing
• 1/2 cup garlicky croutons

Instructions:

1. Preheat Blackstone griddle (or grill) to medium-high (about 400°F). Toss chicken with 2 tbsp olive oil, garlic powder, smoked paprika, 1/2 tsp salt, and black pepper.
2. Grill chicken for 6–7 minutes per side until internal temp reaches 165°F and grill marks form. Let rest 5 minutes, then slice.
3. Toss romaine with remaining 1 tbsp olive oil and 1/2 tsp salt. Quickly char on the griddle for 1–2 minutes, just until edges wilt.
4. In a large bowl, combine romaine, Parmesan, and Caesar dressing. Top with sliced chicken and croutons.

The smoky paprika-kissed chicken and lightly charred lettuce take this salad from side dish to star—no stovetop required!

Tip: For extra depth, mix a pinch of smoked salt into the dressing.

Healthy Grilled Veggie Wraps

These vibrant wraps are packed with smoky grilled veggies and creamy hummus—perfect for a light lunch or fuss-free dinner.

Ingredients:

• 1 medium zucchini, sliced into 1/4-inch strips
• 1 red bell pepper, seeded and quartered
• 1 small red onion, sliced into 1/2-inch rings
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 4 large whole wheat tortillas
• 1/2 cup hummus
• 1 cup baby spinach
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. Prep the grill: Heat a grill or grill pan to medium-high (about 400°F).
2. Toss veggies: In a bowl, combine zucchini, bell pepper, and red onion with 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp salt. Toss to coat evenly.
3. Grill: Place veggies on the grill and cook for 3–4 minutes per side until tender with char marks.
4. Assemble wraps: Warm tortillas briefly on the grill (10 seconds per side). Spread each with 2 tbsp hummus, layer with spinach, grilled veggies, and a sprinkle of feta (if using). Roll tightly and slice in half.

The smoky-sweet veggies pair perfectly with the cool hummus, and the grill marks add just the right crunch. Tip: For extra zing, drizzle with a squeeze of lemon before rolling!

Blackstone Grilled Salmon with Dill Sauce

This flaky, smoky salmon gets a bright lift from a creamy dill sauce—perfect for summer cookouts or easy weeknight dinners.

Ingredients:

• 4 (6-oz) salmon fillets, skin-on
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup sour cream
• 2 tbsp fresh dill, finely chopped
• 1 tbsp lemon juice
• 1/2 tsp garlic powder

Instructions:

1. Preheat Blackstone griddle to medium-high (about 400°F). Brush salmon fillets with 2 tbsp olive oil and season evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Place salmon skin-side down on the griddle. Cook for 4–5 minutes without flipping until skin is crispy and flesh turns opaque halfway up the sides.
3. Flip salmon and cook for another 2–3 minutes until internal temperature reaches 125°F (for medium).
4. Meanwhile, whisk together 1/2 cup sour cream, 2 tbsp dill, 1 tbsp lemon juice, and 1/2 tsp garlic powder in a small bowl.
5. Serve salmon hot with dill sauce drizzled over the top.

The high heat of the Blackstone gives the salmon a gorgeous crust while keeping the center buttery—and that tangy dill sauce cuts through the richness just right.

Tip: For extra smoky flavor, toss a handful of wood chips (like applewood) onto the griddle before adding the salmon.

Grilled Bell Peppers Stuffed with Quinoa

These vibrant stuffed peppers are a hearty, wholesome meal that’s as pretty as it is satisfying—perfect for summer grilling or a cozy weeknight.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup uncooked quinoa, rinsed
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat grill to medium-high (about 400°F). In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
2. Meanwhile, heat olive oil in a skillet over medium. Add onion and sauté for 3–4 minutes until soft. Stir in garlic, cumin, smoked paprika, salt, and black pepper; cook for 1 minute until fragrant.
3. Off heat, fold the cooked quinoa, feta cheese, and parsley into the skillet mixture. Stuff each bell pepper generously with the filling.
4. Grill peppers, covered, for 15–20 minutes, rotating occasionally, until skins are lightly charred and peppers are tender.

The smoky grilled flavor pairs beautifully with the fluffy quinoa and tangy feta—a combo that’s light yet deeply satisfying.

Tip: For extra smokiness, add a pinch of chipotle powder to the filling!

Blackstone Grilled Shrimp and Mango Salad

This bright, tropical salad combines smoky grilled shrimp with sweet mango and a zesty lime dressing—perfect for summer cookouts or a quick weeknight meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1 ripe mango, diced
• 4 cups mixed greens
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp honey

Instructions:

1. Preheat a Blackstone griddle or grill to medium-high heat (about 400°F).
2. In a bowl, toss the shrimp with 1 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, and 1/2 tsp salt until evenly coated.
3. Grill the shrimp for 2–3 minutes per side until opaque and slightly charred. Remove and let rest.
4. In a large bowl, combine the mixed greens, diced mango, red onion, and cilantro.
5. Whisk together the remaining 1 tbsp olive oil, 2 tbsp lime juice, and 1 tbsp honey. Drizzle over the salad and toss gently.
6. Top the salad with grilled shrimp and serve immediately.

The contrast of smoky shrimp and juicy mango with the tangy dressing makes every bite irresistible. Plus, the Blackstone gives the shrimp that perfect char in minutes!

Tip: For extra crunch, add a handful of toasted coconut flakes or crushed peanuts.

Grilled Chicken and Avocado Salad

This bright, protein-packed salad is a summer staple—juicy grilled chicken pairs perfectly with creamy avocado and a zesty lime dressing.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 cups chopped romaine lettuce
• 1 large avocado, diced
• 1/4 cup crumbled feta cheese
• 2 tbsp fresh lime juice
• 1 tbsp honey

Instructions:

1. Grill the chicken: Preheat grill to medium-high (400°F). Rub chicken breasts with 1 tbsp olive oil, then season evenly with 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Grill for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
2. Make the dressing: Whisk together 2 tbsp lime juice and 1 tbsp honey in a small bowl.
3. Assemble: Toss romaine lettuce with half the dressing. Top with sliced chicken, diced avocado, and crumbled feta. Drizzle with remaining dressing.

The smoky grilled chicken and sweet-tangy dressing balance the rich avocado—every bite is a flavor explosion! Tip: For extra crunch, add toasted pepitas or tortilla strips.

Conclusion

From hearty breakfasts to sizzling dinners, these 20 Flavorful Healthy Blackstone Recipes prove that eating well never has to be boring! Whether you’re a seasoned griddle pro or just getting started, there’s something here for everyone. Try a few, leave a comment with your favorites, and don’t forget to share the love on Pinterest—happy cooking!