Grilled Turkey with Broccoli
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes restaurant quality. The turkey breast is incredibly lean and packed with protein, making it perfect for anyone watching their diet without sacrificing flavor. I love how the fresh herbs and garlic create this amazing marinade that keeps everything moist while grilling, and the broccoli gets these beautiful charred edges that are absolutely delicious. Best of all, the ingredients are simple and affordable, so you can make this again and again without breaking the bank.
Ella x
Ingredients
- 113 gturkey breast cutlets(about 1.5 inches thick)
- 1183 mlfresh broccoli florets(cut into medium pieces)
- 3 tablespoonsolive oil
- 2 tablespoonsfresh lemon juice
- 3garlic cloves(minced)
- 1½ teaspoonsfresh rosemary(finely chopped)
- 1 teaspoonfresh thyme(finely chopped)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 1
Combine 2 tablespoons olive oil, lemon juice, minced garlic, rosemary, thyme, salt, pepper, and red pepper flakes in a small bowl to create the marinade.
Tip: Prepare this mixture while preheating your grill for efficiency.
- 2
Pat turkey breasts dry with paper towels, then place in a shallow dish and coat generously with half the marinade, turning to coat both sides evenly. Set aside for 15 minutes.
Tip: Don't marinate longer than 30 minutes as the citrus can begin to cook the delicate turkey meat.
- 3
Toss broccoli florets with remaining 1 tablespoon olive oil, a pinch of salt, and pepper in a large bowl until well coated.
Tip: Drier broccoli will char better on the grill and develop more flavor.
- 4
Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates to prevent sticking.
Tip: Clean grates with a grill brush before oiling for best results.
- 5
Place turkey cutlets directly on the grill grates and cook for 6-7 minutes without moving them, allowing a golden crust to form.
Tip: Resist the urge to flip early—let the grill do the work for beautiful char marks.
- 6
Flip turkey cutlets carefully and cook for another 6-7 minutes until the internal temperature reaches 165°F when measured with a meat thermometer.
Tip: Turkey dries out quickly, so don't overcook beyond this temperature.
- 7
While turkey is cooking, spread broccoli florets across the grill in a single layer after the turkey has been flipped, cooking for about 8-10 minutes until tender with charred edges.
Tip: Stir broccoli occasionally with a grill spatula for even cooking and charring.
- 8
Transfer cooked turkey and broccoli to a serving platter and let rest for 3 minutes before serving, allowing juices to redistribute.
Tip: This resting period ensures the turkey stays moist and tender when cut.
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