Grilled Turkey with Kale
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just under an hour and tastes like you spent all day cooking. Lean turkey breast pairs beautifully with nutrient dense kale, which is packed with vitamins and antioxidants that keep me feeling energized. The magic happens when you char the turkey on the grill while tossing the kale in a bright lemon and garlic dressing. What I love most is how simple it is, with ingredients you probably already have at home, yet it feels impressive enough to serve to guests.
Ella x
Ingredients
- 4 piecesturkey breast cutlets(about 6 oz each)
- 1893 mlfresh kale(chopped and stems removed)
- 5 tablespoonsolive oil
- 6garlic cloves(minced)
- 3 tablespoonslemon juice
- 2 tablespoonsbalsamic vinegar
- 2 teaspoonsfresh thyme
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 1 tablespoonhoney
Detail level
Instructions
- 1
Pat turkey breast cutlets dry with paper towels and season both sides generously with sea salt, black pepper, and fresh thyme leaves. Allow to sit at room temperature for 10 minutes.
Tip: Dry meat grills more evenly and develops better color.
- 2
Preheat a grill or grill pan to medium-high heat (about 400°F). Lightly brush the grates with oil to prevent sticking.
- 3
Place turkey cutlets on the hot grill and cook for 6-7 minutes per side until the internal temperature reaches 165°F and grill marks appear. Transfer to a plate and let rest for 5 minutes.
Tip: Don't move the turkey too frequently; let it develop a golden crust.
- 4
While turkey rests, heat 3 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- 5
Add chopped kale to the skillet, stirring constantly for 4-5 minutes until the leaves are wilted and tender with crispy edges.
Tip: Work in batches if needed; kale reduces significantly as it cooks.
- 6
Pour lemon juice and balsamic vinegar over the kale, then drizzle with honey and sprinkle with red pepper flakes. Toss well to combine and cook for another minute.
- 7
Taste and adjust seasoning if needed. Divide grilled turkey and kale among serving plates.
Tip: Drizzle any pan juices from the kale over the turkey for extra flavor.
- 8
Serve immediately while the turkey is warm and the kale is still slightly crispy.
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