Effortless Summer Grilling Dinners: 15 Quick Recipes for Sun-Kissed Evenings

The sun dips low, painting the sky in fiery oranges and soft purples, and there’s that unmistakable aroma drifting through the neighborhood. For me, that smell is summer. It’s the scent of charcoal igniting, of marinades sizzling, and the promise of easy summer grilling dinner recipes that make the most of those impossibly long, beautiful days. Who wants to be stuck inside over a hot stove when you could be out on the patio, tongs in hand, enjoying the golden hour?

My grill is practically an extension of my kitchen this time of year. There’s something so inherently relaxing about outdoor cooking, especially when you’re whipping up something quick and delicious. This collection isn’t about fancy techniques or obscure ingredients; it’s about maximizing flavor with minimal fuss, perfect for those bustling weeknights when you still crave something special off the flames.

From zesty chicken to perfectly charred veggies, I’ve rounded up my go-to recipes that prove a truly satisfying meal doesn’t need hours of prep. These are the dishes that taste like summer, feel like a breeze to make, and leave you more time for what truly matters – soaking up every last bit of that evening sunshine.

Why Grill When Time is Tight?

You might think grilling is a weekend luxury, but I’m here to tell you it’s your secret weapon for speedy weeknight meals. The high heat cooks food incredibly fast, and the cleanup? Often just a quick brush of the grates. Plus, everything just tastes better with those smoky, charred edges, doesn’t it?

These 15 easy summer grilling dinner recipes are designed with busy schedules in mind. We’re talking minimal marinading, clever shortcuts, and full-flavored dishes that come together in a flash. Forget slaving over a hot stove; embrace the open air and the magic of your grill.

Chicken & Poultry: Quick Flame-Kissed Favorites

Chicken is a grilling staple for a reason – it cooks relatively fast and takes on marinades beautifully. These recipes keep things light and bright, perfect for warm weather.

Zesty Lemon Herb Grilled Chicken Thighs

Chicken thighs are incredibly forgiving on the grill, staying juicy even if you accidentally overcook them a smidge. This marinade is bright and herbaceous, making every bite sing.

Ingredients for Zesty Lemon Herb Chicken Thighs:

• 8 boneless, skinless chicken thighs
• 1/4 cup olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 large lemon
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon sea salt

How to Grill Zesty Lemon Herb Chicken:

1. In a large bowl, whisk together the olive oil, minced garlic, lemon zest and juice, rosemary, thyme, oregano, pepper, and salt.
2. Add the chicken thighs and toss to coat evenly. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
3. Preheat your grill to medium-high heat (about 400-450°F or 200-230°C). Lightly oil the grates.
4. Grill chicken thighs for 6-8 minutes per side, or until internal temperature reaches 165°F (74°C).
5. Let rest for 5 minutes before serving.

Speedy Honey Mustard Chicken Skewers

Skewers are fantastic because they cook fast and are perfectly portioned. The honey mustard adds a touch of sweetness and tang that kids and adults alike adore.

Ingredients for Honey Mustard Chicken Skewers:

• 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
• 1/4 cup Dijon mustard
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and pepper to taste
• Wooden or metal skewers

Crafting Your Skewers:

1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
2. In a medium bowl, whisk together Dijon mustard, honey, apple cider vinegar, olive oil, minced garlic, salt, and pepper.
3. Add the cubed chicken to the marinade, tossing to coat. Marinate for 15-30 minutes.
4. Thread chicken onto skewers.
5. Preheat grill to medium heat (375-400°F or 190-200°C).
6. Grill skewers for 3-4 minutes per side, rotating until chicken is cooked through and lightly charred.

Spicy Grilled Chicken Sausage & Pepper Packs

These foil packs are a lifesaver for busy nights. Minimal cleanup and maximum flavor, all cooked together on the grill. They’re like a deconstructed sausage and pepper hero, but lighter and healthier.

What You’ll Need:

• 4 pre-cooked chicken sausages (e.g., Italian style), sliced into 1-inch rounds
• 2 bell peppers (any color), cut into strips
• 1 small red onion, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 4 sheets of heavy-duty aluminum foil

Grilling the Foil Packs:

1. Preheat grill to medium-high heat (about 400°F or 200°C).
2. Divide chicken sausage, bell peppers, and red onion evenly among the four sheets of aluminum foil.
3. Drizzle each pack with olive oil and sprinkle with smoked paprika, chili powder, salt, and pepper.
4. Fold the foil tightly to create sealed packets.
5. Place packets on the grill and cook for 15-20 minutes, flipping once, until vegetables are tender-crisp and sausages are heated through.

Beef & Pork: Hearty Grilling in a Hurry

Sometimes you just need a juicy steak or a perfectly seared pork chop. These recipes deliver big flavor without the big time commitment, making them perfect for your easy summer grilling dinner rotation.

Garlic Herb Marinated Flank Steak

Flank steak is a fantastic cut for grilling because it cooks quickly and slices beautifully for serving. The key here is a flavorful marinade that tenderizes and infuses the meat with aromatic herbs.

Flank Steak Essentials:

• 1.5 lbs flank steak
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste

Grilling Your Flank Steak:

1. In a shallow dish, whisk together olive oil, minced garlic, parsley, oregano, Worcestershire sauce, Dijon mustard, salt, and pepper.
2. Add the flank steak, turning to coat completely. Marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
3. Preheat grill to high heat (450-500°F or 230-260°C).
4. Sear flank steak for 4-6 minutes per side for medium-rare, or longer for desired doneness.
5. Remove from grill, tent with foil, and let rest for 5-10 minutes before slicing against the grain.

Quick Balsamic Glazed Pork Chops

Pork chops are often overlooked for grilling, but they cook up beautifully and can be incredibly tender. This balsamic glaze adds a sweet, tangy char that’s absolutely irresistible.

Ingredients for Balsamic Pork Chops:

• 4 bone-in or boneless pork chops (about 1-inch thick)
• 1/4 cup balsamic vinegar
• 2 tablespoons brown sugar
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1/2 teaspoon dried thyme
• Salt and black pepper to taste

Cooking the Chops:

1. Pat pork chops dry with paper towels. Season generously with salt and pepper.
2. In a small bowl, whisk together balsamic vinegar, brown sugar, olive oil, minced garlic, and thyme.
3. Brush pork chops liberally with half of the balsamic glaze.
4. Preheat grill to medium-high heat (about 400°F or 200°C).
5. Grill pork chops for 3-5 minutes per side, brushing with remaining glaze during the last few minutes of cooking, until internal temperature reaches 145°F (63°C).
6. Let rest for 3-5 minutes before serving.

Spicy Pineapple Pork Chops

Sweet and spicy is a flavor combination that always hits the mark. The pineapple not only adds a tropical tang but also helps tenderize the pork chops, leaving them incredibly juicy. This is one of my favorite easy summer grilling dinner recipes.

What You’ll Need:

• 4 bone-in or boneless pork chops (about 1-inch thick)
• 1/2 cup canned crushed pineapple, undrained
• 2 tablespoons soy sauce
• 1 tablespoon sriracha (adjust to your spice preference)
• 1 tablespoon brown sugar
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger

Preparing and Grilling:

1. In a shallow dish, combine crushed pineapple, soy sauce, sriracha, brown sugar, garlic, and ginger.
2. Add pork chops, turning to coat. Marinate for at least 30 minutes, or up to 2 hours.
3. Preheat grill to medium-high heat (about 400°F or 200°C).
4. Grill pork chops for 4-6 minutes per side, or until internal temperature reaches 145°F (63°C).
5. Remove from grill and let rest for a few minutes before serving.

Seafood Sensations: Light & Fast from the Grill

Seafood cooks incredibly fast on the grill, making it perfect for quick weeknight meals. Just be sure not to overcook it – a few minutes too long can turn tender fish into rubber.

Foil Packet Lemon Herb Salmon with Asparagus

Another fantastic foil packet recipe! The salmon stays incredibly moist, and the asparagus cooks right alongside it, absorbing all those delicious lemon-herb flavors. It’s a complete meal in one tidy package.

Ingredients for Salmon Packets:

• 4 salmon fillets (about 6 oz each), skin on or off
• 1 bunch asparagus, trimmed
• 1 lemon, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• Salt and black pepper to taste
• 4 sheets of heavy-duty aluminum foil

Grilling the Salmon:

1. Preheat grill to medium-high heat (about 400°F or 200°C).
2. Place each salmon fillet on a sheet of foil. Divide asparagus among the packets.
3. Drizzle olive oil over salmon and asparagus. Sprinkle with dill, parsley, salt, and pepper.
4. Top each salmon fillet with a few lemon slices.
5. Fold the foil tightly to create sealed packets.
6. Place packets on the grill and cook for 12-18 minutes, depending on thickness, until salmon is cooked through and flakes easily.

Garlic Butter Shrimp Skewers

Shrimp cooks in minutes, making it one of the fastest proteins you can grill. These skewers are bathed in a simple garlic butter, ensuring every bite is bursting with flavor.

What You’ll Need:

• 1.5 lbs large shrimp, peeled and deveined (tails on or off)
• 1/4 cup unsalted butter, melted
• 3 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• Wooden or metal skewers

Skewering and Grilling Shrimp:

1. If using wooden skewers, soak them in water for at least 30 minutes.
2. In a medium bowl, whisk together melted butter, minced garlic, parsley, lemon juice, red pepper flakes (if using), salt, and pepper.
3. Add shrimp to the butter mixture, tossing to coat.
4. Thread shrimp onto skewers.
5. Preheat grill to medium-high heat (about 400°F or 200°C).
6. Grill shrimp skewers for 2-3 minutes per side, or until pink and opaque. Don’t overcook!

Vegetarian & Plant-Based Grilling: Packed with Flavor

Grilling vegetables isn’t just about side dishes anymore. With the right marinades and techniques, plant-based options can be the star of your easy summer grilling dinner.

Halloumi & Veggie Skewers with Mint Dressing

Halloumi cheese is the ultimate grilling cheese – it holds its shape beautifully and gets wonderfully squeaky and browned. Paired with colorful veggies, these skewers are a vibrant and satisfying meal.

Ingredients for Halloumi Skewers:

• 1 block (8 oz) halloumi cheese, cut into 1-inch cubes
• 1 zucchini, cut into 1-inch rounds
• 1 yellow squash, cut into 1-inch rounds
• 1 red bell pepper, cut into 1-inch pieces
• 1 red onion, cut into wedges
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Wooden or metal skewers

For the Mint Dressing:

• 1/4 cup olive oil
• 2 tablespoons fresh mint, chopped
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste

Assembling and Grilling:

1. Soak wooden skewers if using.
2. In a large bowl, toss halloumi, zucchini, yellow squash, red bell pepper, and red onion with 2 tablespoons olive oil, salt, and pepper.
3. Thread vegetables and halloumi onto skewers, alternating as desired.
4. Preheat grill to medium-high heat (about 400°F or 200°C).
5. Grill skewers for 8-12 minutes, turning occasionally, until vegetables are tender-crisp and halloumi is golden brown.
6. Meanwhile, whisk together all mint dressing ingredients.
7. Drizzle grilled skewers with mint dressing before serving.

Portobello Mushroom Burgers with Pesto

Portobello mushrooms are meaty and satisfying, making them an excellent choice for a vegetarian burger. A slather of pesto takes these over the top.

What You’ll Need:

• 4 large portobello mushroom caps, stems removed
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 clove garlic, minced
• Salt and black pepper to taste
• 4 burger buns
• 1/4 cup prepared pesto
• Optional toppings: sliced tomato, lettuce, red onion, provolone cheese

Grilling Your Portobello Burgers:

1. In a shallow dish, whisk together olive oil, balsamic vinegar, minced garlic, salt, and pepper.
2. Add mushroom caps, turning to coat both sides. Marinate for at least 15 minutes.
3. Preheat grill to medium heat (375-400°F or 190-200°C).
4. Grill mushroom caps for 5-7 minutes per side, until tender and lightly charred.
5. During the last minute of grilling, you can lightly toast the burger buns.
6. Spread pesto on both sides of the toasted buns. Place a grilled portobello cap on the bottom bun, add desired toppings, and cover with the top bun.

Grilled Corn & Black Bean Salsa with Tortilla Chips

This isn’t just a side dish; it’s a vibrant, fresh meal on its own, especially when scooped up with sturdy tortilla chips. The smoky char on the corn adds incredible depth of flavor.

Ingredients for the Salsa:

• 3 ears of corn, husked
• 1 can (15 oz) black beans, rinsed and drained
• 1 red bell pepper, finely diced
• 1/2 red onion, finely diced
• 1/2 cup fresh cilantro, chopped
• Juice of 1 lime
• 1 tablespoon olive oil
• 1/2 teaspoon chili powder
• Salt and black pepper to taste
• Tortilla chips for serving

Making the Salsa:

1. Preheat grill to medium-high heat (about 400°F or 200°C).
2. Lightly brush husked corn with olive oil. Grill corn for 8-10 minutes, turning occasionally, until kernels are lightly charred.
3. Once cool enough to handle, cut corn kernels off the cobs.
4. In a large bowl, combine grilled corn kernels, black beans, red bell pepper, red onion, and cilantro.
5. In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper.
6. Pour dressing over the corn and black bean mixture, tossing gently to combine. Serve immediately with tortilla chips.

Beyond the Main: Grilled Sides & Fixings

No easy summer grilling dinner is complete without some stellar sides that come off the grill too. Cooking everything outside keeps your kitchen cool and clean.

Garlic Parmesan Grilled Broccoli

Forget steamed broccoli! Grilling transforms it, giving it a smoky, slightly sweet char and a wonderful tender-crisp texture. The garlic and Parmesan are just icing on the cake.

Broccoli Ingredients:

• 2 heads of broccoli, cut into florets
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Salt and black pepper to taste

Grilling the Broccoli:

1. Preheat grill to medium-high heat (about 400°F or 200°C).
2. In a large bowl, toss broccoli florets with olive oil, minced garlic, salt, and pepper.
3. Place broccoli directly on the grill grates or in a grill basket. Cook for 8-12 minutes, turning occasionally, until tender-crisp and lightly charred.
4. Remove from grill and immediately toss with grated Parmesan cheese. Serve hot.

Sweet & Spicy Grilled Pineapple Slices

Grilled pineapple is a revelation. The natural sugars caramelize, intensifying its sweetness, while a hint of spice adds an unexpected kick. Great as a side or a light dessert!

Pineapple Essentials:

• 1 fresh pineapple, cored and cut into 1/2-inch thick rings
• 1 tablespoon brown sugar
• 1/2 teaspoon chili powder
• Pinch of cayenne pepper (optional)

Grilling Pineapple:

1. Preheat grill to medium heat (375-400°F or 190-200°C).
2. In a small bowl, combine brown sugar, chili powder, and cayenne pepper (if using).
3. Sprinkle both sides of the pineapple rings generously with the spice mixture.
4. Grill pineapple for 2-3 minutes per side, until grill marks appear and it’s slightly softened and caramelized.

Foil Packet Spicy Sweet Potatoes

These sweet potato packets cook up perfectly tender and flavorful on the grill, making them an ideal hearty side for any grilled protein. A little spice and sweetness balance beautifully.

What You’ll Need:

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (or to taste)
• 1 tablespoon maple syrup or brown sugar
• Salt and black pepper to taste
• 2 sheets of heavy-duty aluminum foil

Cooking Sweet Potatoes in Foil:

1. Preheat grill to medium heat (375-400°F or 190-200°C).
2. Divide diced sweet potatoes evenly between two sheets of aluminum foil.
3. Drizzle with olive oil, then sprinkle with smoked paprika, cayenne pepper, maple syrup, salt, and pepper.
4. Fold the foil tightly to create sealed packets.
5. Place packets on the grill and cook for 20-30 minutes, flipping once or twice, until sweet potatoes are tender.
6. Carefully open packets (watch for steam!) and serve.

Burgers & Sandwiches: The Ultimate Grill Classics

Sometimes, all you crave is a classic burger or a hearty grilled sandwich. These recipes elevate the basics into quick, satisfying meals.

Juicy Cheddar-Stuffed Burgers

A burger with a cheese surprise inside? Yes, please! Stuffing the cheese directly into the patty ensures gooey, melted goodness in every bite, and it’s surprisingly quick to do.

Ingredients for Stuffed Burgers:

• 1.5 lbs ground beef (80/20 for best flavor)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 slices sharp cheddar cheese, cut into quarters
• 4 burger buns
• Your favorite burger toppings (lettuce, tomato, onion, pickles)

Grilling Stuffed Burgers:

1. Divide ground beef into 8 equal portions. Form each portion into a thin patty.
2. Place 2 quarters of cheddar cheese in the center of 4 patties.
3. Top with the remaining 4 patties and carefully pinch the edges to seal the cheese inside, forming 4 thick burgers.
4. Season the outside of the patties with garlic powder, onion powder, salt, and pepper.
5. Preheat grill to medium-high heat (about 400°F or 200°C).
6. Grill burgers for 5-7 minutes per side for medium-well, or until desired doneness, ensuring internal temperature reaches 160°F (71°C). Tip: Avoid pressing down on the burgers with your spatula, as this can squeeze out those delicious juices and the melted cheese!
7. Lightly toast buns on the grill during the last minute of cooking.
8. Assemble burgers with your favorite toppings.

Spicy Sausage & Provolone Sandwiches

These grilled sandwiches are like a simplified version of a classic Italian sausage hero, but with the added smoky char from the grill. Messy in the best way possible!

What You’ll Need:

• 1 lb Italian sausage (sweet or hot), casings removed
• 1 bell pepper (any color), sliced
• 1/2 onion, sliced
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste
• 4 hoagie rolls or crusty bread rolls
• 4 slices provolone cheese

Building and Grilling:

1. In a medium bowl, combine bell pepper, onion, olive oil, oregano, salt, and pepper.
2. Preheat grill to medium heat (375-400°F or 190-200°C).
3. Form sausage meat into 4 patties.
4. Grill sausage patties for 5-7 minutes per side, or until cooked through.
5. While sausage cooks, place bell pepper and onion mixture in a grill basket or on a piece of foil directly on the grates. Cook for 8-10 minutes, stirring occasionally, until vegetables are tender-crisp.
6. During the last minute of cooking, place provolone cheese on top of the sausage patties to melt, and lightly toast the hoagie rolls on the grill.
7. Spoon grilled vegetables into the toasted rolls, top with a cheesy sausage patty, and serve.

FAQs About Easy Summer Grilling Dinner Recipes

Can I use frozen chicken or fish for these recipes?

While you certainly can, it’s always best to thaw frozen proteins completely before grilling. This ensures even cooking and better texture. Pat them very dry too, for better searing and grill marks!

How do I prevent food from sticking to the grill?

The key is a clean, hot, and oiled grill. Make sure your grates are brushed clean before preheating. Then, once hot, lightly oil the grates with a high-smoke-point oil (like canola or grapeseed oil) applied with a paper towel held by tongs. Don’t flip food until it naturally releases from the grates.

What are some quick side dishes that don’t require the grill?

For a truly effortless meal, opt for no-cook sides like a simple green salad with vinaigrette, sliced tomatoes with fresh basil and mozzarella (caprese!), or a quick pasta salad. Store-bought potato salad or coleslaw are also great time-savers.

Can I prepare any of these recipes ahead of time?

Absolutely! Most of the marinades can be made several hours or even a day in advance (check specific recipe notes for max marinating times). Chopping vegetables for skewers or foil packets can also be done earlier in the day and stored in the fridge, ready to assemble when it’s time to grill.

What’s the best way to get good grill marks?

High heat and a clean grate are your best friends for those iconic grill marks. Let your grill heat up sufficiently, then place your food down and resist the urge to move it for a few minutes. Once you see defined marks, you can rotate the food 90 degrees for crosshatch marks, then flip to cook the other side.

Make-Ahead & Storage Tips

Many of these easy summer grilling dinner recipes lend themselves beautifully to a bit of pre-planning. You can often chop all your vegetables hours or even a day in advance, storing them in airtight containers in the fridge. Marinades are your best friend here – whip them up in the morning or the night before, and let your proteins soak up all that flavor while you go about your day. Just remember to check the specific marinating times to avoid over-tenderizing (especially with acidic marinades).

As for leftovers, most grilled meats, poultry, and fish will keep well in an airtight container in the refrigerator for 3-4 days. Reheat gently in a microwave or a skillet to prevent them from drying out. Grilled vegetables also store well and can be added to salads or wraps the next day for a quick lunch.

Zesty Lemon Herb Grilled Chicken Thighs

Juicy chicken thighs marinated in a bright lemon-herb blend, grilled to perfection for a quick and flavorful summer dinner.

★ ★ ★ ★ ★

5 from 1 review

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Servings 4

Calories 320 kcal

📝 Ingredients

• 8 boneless, skinless chicken thighs
• 1/4 cup olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 large lemon
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon sea salt

👩‍🍳 Instructions

1. 1

   In a large non-reactive bowl, whisk together the olive oil, minced garlic, lemon zest and juice, chopped fresh rosemary, chopped fresh thyme, dried oregano, black pepper, and sea salt.
2. 2

   Add the chicken thighs to the marinade, ensuring each piece is fully coated. Cover the bowl and let the chicken marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.
3. 3

   Preheat your outdoor grill to medium-high heat, aiming for a temperature between 400-450°F (200-230°C). While the grill heats, lightly oil the grates to prevent sticking.
4. 4

   Place the marinated chicken thighs directly on the preheated grates. Grill for 6-8 minutes per side, or until the chicken is cooked through and has an internal temperature of 165°F (74°C) when measured with a meat thermometer.
5. 5

   Remove the grilled chicken from the heat and transfer it to a clean plate or cutting board. Tent loosely with foil and allow it to rest for 5 minutes before serving. This helps redistribute the juices, ensuring truly tender chicken.

💡 Notes

For an extra burst of freshness, sprinkle with more fresh herbs before serving. This recipe also works well with chicken breasts; adjust grilling time to 4-6 minutes per side. Serve with grilled vegetables or a simple summer salad.

🥗 Nutrition (per serving)

Calories 320 kcal

Protein 35g

Total Fat 18g

Saturated Fat 4g

Carbs 2g

Fiber 0.5g

Sugar 0.5g

Sodium 350mg

Cholesterol 120mg

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