Grilled Turkey with Pak Choi
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and feels fancy without any fuss. Tender turkey breast cutlets get brushed with a delicious Asian inspired glaze and grilled alongside pak choi, which is packed with calcium and vitamins that support bone health. The soy sauce, ginger, and garlic create an incredible depth of flavor that makes you feel like you're ordering takeout, except you're doing it at home for a fraction of the cost. It's the kind of meal that impresses everyone at the table while keeping your prep time minimal.
Ella x
Ingredients
- 4turkey breast cutlets(about 6 oz each, pounded to 3/4 inch thickness)
- 8pak choi(halved lengthwise)
- 3 tablespoonssoy sauce
- 2 tablespoonssesame oil
- 1 tablespoonrice vinegar
- 1 tablespoonfresh ginger(minced)
- 3garlic cloves(minced)
- 1 tablespoonhoney
- 2 teaspoonslime juice
- 2 tablespoonsolive oil
- 1 teaspoonred pepper flakes
- 2 teaspoonssesame seeds(white or black)
- 2green onions(sliced for garnish)
Detail level
Instructions
- 1
In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, minced ginger, minced garlic, honey, and lime juice to create the marinade glaze.
Tip: Make this glaze ahead of time and let the flavors meld for better depth.
- 2
Pat the turkey cutlets dry with paper towels and season both sides generously with salt and pepper. Brush with olive oil to prevent sticking on the grill.
Tip: Oil the turkey rather than the grill grates for more even cooking.
- 3
Preheat your grill to medium-high heat (about 400°F). Lightly oil the grill grates to prevent sticking.
Tip: Use a folded paper towel dipped in oil to clean the grates thoroughly.
- 4
Place turkey cutlets directly on the hot grill and cook for 6-7 minutes without moving them, allowing a nice crust to form.
Tip: Resist the urge to flip too early; a good sear develops better flavor.
- 5
Flip the turkey cutlets and cook for another 5-6 minutes until the internal temperature reaches 165°F on a meat thermometer. Transfer to a plate and tent with foil.
Tip: Let the turkey rest for a few minutes to retain its juices.
- 6
Arrange pak choi halves cut-side down on the grill and brush with the marinade glaze. Grill for 4-5 minutes until charred and tender.
Tip: The charred edges add wonderful flavor and depth to the pak choi.
- 7
Flip the pak choi and brush the other side with marinade. Grill for another 2-3 minutes until cooked through but still maintaining some firmness.
Tip: Don't overcook pak choi or it will become mushy and lose its delicate texture.
- 8
Arrange the grilled turkey and pak choi on serving plates, drizzle with any remaining warm glaze, and sprinkle with sesame seeds and sliced green onions.
Tip: Warm the leftover glaze gently in a small pan before drizzling for better flavor distribution.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Coconut & raspberry crush
Have you tried making a drink that's both refreshing and genuinely good for you? This coconut and raspberry crush is my go to when I want something special without the fuss. The best part is how quick it comes together in just ten minutes of prep. Coconut water is absolutely fantastic for hydration, packed with natural electrolytes that your body actually needs. I love combining it with tart raspberries and a hint of mint for that perfect balance of sweet and zingy. It's simple, it's delicious, and honestly, it feels like you're treating yourself to something fancy.
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.