5 Easy Grill Pack Recipes For Any Athlete To Fuel Up

Looking for easy recipes for athletes? Then you have come to the correct place. When most people think of grilling, the tried and true often comes to mind: burgers, hot dogs, and chicken. While these basics of any backyard summer gathering are a sure win, why not try grilling your entire meal in a simple foil bag?

Summer can often be busy for athletes as they have more time to focus on fitness, ramp up conditioning workouts, and take advantage of all that warm weather has to offer. Refueling is often a challenge, and a quick turn through the drive-thru is often tempting. When it’s sweltering hot outside, the last thing any athlete wants to do is leave a sweaty practice to cook in a smoky kitchen. With grilling foil packs, you can take advantage of warm weather and cook your entire meal in minutes, providing some super easy recipes for athletes. All it takes is a little prep work, heavy-duty nonstick foil, and a grill.

Pineapple Chicken

This Asian-themed grill pack combines two flavors of summer: fresh bell peppers and sweet pineapple. This spicy and sweet food is perfect for the hot weather grilling season.


  • 1 pound chicken breast fillets (easiest to cut into 1-inch pieces)
  • 1 red bell pepper – minced
  • 1 green bell pepper – chopped
  • 1 small yellow onion – minced
  • 1 15-ounce can pineapple chunks (drained)
  • 1 cup teriyaki sauce of your choice
  • A pinch of red pepper flakes


  • Preheat grill to medium heat
  • Lay four sheets of aluminum (24 inches long)
  • Cut chicken fillets into 1-inch pieces.
  • Chop peppers and onions
  • Open and drain the pineapple
  • Combine chicken, bell peppers, onion, pineapple, and sauce in a bowl. Then, in the center of each package, distribute the chicken, bell peppers, onion, and pineapple evenly.
  • Fold the sides of the foil over the fillings and seal.
  • Grill the packets for about 10-15 minutes, turning once halfway through. Carefully unfold the foil packets and check the chicken to make sure it’s cooked through.
  • Garnish with red pepper flakes if desired.

beef fajitas

Who doesn’t love sitting down at a great neighborhood Mexican restaurant to enjoy fajitas? The problem is that the meal is usually accompanied by chips, salsa, sour cream and the list goes on and on. Why not make the main course at home and save yourself some unnecessary calories and money?


  • 1 pound flank or rib-eye steak thinly sliced ​​against the grain
  • 3 tablespoons olive oil
  • 1 packet fajita seasoning mix
  • 3 bell peppers (any color) thinly sliced
  • 1 small red or yellow onion, thinly sliced
  • Salt and pepper
  • 1 package of small flour or corn tortillas
  • Lime slices and fresh coriander


  • Preheat grill to medium heat
  • Lay out 8 sheets of foil (24 inches long) – you will use 2 sheets of foil for each package
  • In a medium bowl, combine sliced ​​steak, bell peppers, onions, fajita mix, and olive oil and toss to combine.
  • Take 2 sheets of aluminum foil and place ¼ of the mixture in the center of each
  • Fold all the edges of the two layers of aluminum foil over the fajitas, seal and close the packages.
  • Grill the foil packets for 12-15 minutes, turning once halfway through
  • Also, place the foil tortilla packs in for a couple of minutes to warm up.
  • Remove from grill and let cool 5 minutes before serving.
  • Serve fajitas with warm tortillas, lime wedges, and cilantro.

Salmon with lemon green beans

Grilled salmon is often a seafood favorite. And summer often brings an abundance of fresh green beans at the local farmer’s market. Combine the two with a hint of lemon and you have a light and healthy summer meal.


  • 4 salmon fillets (6 oz.) (boneless)
  • 1 pound fresh green beans rinsed with ends trimmed
  • 2 teaspoons olive oil
  • 3 tablespoons of melted butter
  • 2 tablespoons lemon juice
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  • Preheat grill to medium heat
  • Lay four sheets of aluminum (24 inches long)
  • Toss green beans with olive oil and season with salt and pepper to taste.
  • Place ¼ of the bean in the center of each foil.
  • Place a salmon fillet on top of each stack of green beans.
  • In a small bowl, whisk together melted butter, lemon juice, garlic, salt, and pepper and pour over each piece of salmon.
  • Bring the foil edges together and seal each packet.
  • Place packets directly on grill. Close the grill lid and cook for 13-16 minutes. Turn the packets in half and turn about 7 minutes into the cook time.

Loaded Vegetarian Grilled Potatoes

This deconstructed version of the baked potato still contains all the flavors of the original. And who says grilling has to be carnivore’s business? Vegetarians can also enjoy the experience.


  • 1 ½ pound baby red potatoes
  • 3 oil tablespoons
  • 2-3 teaspoons garlic seasoning
  • Chopped broccoli florets
  • Salt and pepper
  • sour cream
  • grated cheese of your choice
  • chopped green onions


  • Preheat grill to medium heat
  • Lay four sheets of aluminum (24 inches long)
  • Quarter the potatoes, making sure the pieces are smaller than 1 inch. Toss with oil, garlic and herb seasonings, and salt and pepper to taste, then portion into center of each foil packet.
  • Chop the broccoli florets and portion on top of the potatoes.
  • Lay out the ingredients: sour cream, cheese and green onions.
  • Fold foil packets closed, pinching edges to seal. Grill for about 20 minutes, turning every 4-5 minutes, until the potatoes are tender and cooked through.
  • Open packages and add ingredients

Fries with cheese and eggs

Breakfast is a meal that is best enjoyed at any time of the day. It’s a great option for a weekend after a good morning workout or after finishing a sunrise hike on vacation. Who knew that one of your favorite breakfasts could be reinvented on your grill?


  • 1 28-oz package shredded hash browns, thawed
  • 1 1/2 cup shredded cheddar cheese
  • 1 C. chopped ham, breakfast sausage, or bacon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 eggs
  • 1/2 cup milk


  • Preheat grill to medium heat
  • Lay four sheets of aluminum (24 inches long)
  • In a bowl mix the eggs, milk, salt and pepper. Add hash browns, diced breakfast meat of choice, and 3/4 cup shredded cheddar cheese.
  • Divide the mixture among the four sheets of aluminum foil and fold tightly.
  • Grill for 9-10 minutes or until potatoes are tender and eggs are cooked.
  • Carefully open packets and sprinkle with remaining cheese.

Eating healthy during the busy summer months doesn’t have to be a challenge. Make the most of the grilling season to prepare complete and nutritious meals while enjoying the summer weather. These packages can be made in minutes or ahead of time. And in less than 20 minutes, four meals are cooked and ready to eat (or save for the next day). Now get out there and try something new on your grill!

Looking for more easy recipes for athletes to help you recharge? CLICK HERE!

Add a Comment

Your email address will not be published.