Grilled Turkey with Spinach

Instructions

1. 1

   Pat turkey breasts dry with paper towels. In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, minced garlic, thyme, salt, and pepper to create a marinade.

   Tip: Dry turkey ensures better browning and helps the marinade adhere properly.

2. 2

   Coat turkey breasts evenly with the marinade and let rest for 10 minutes at room temperature while you prepare the grill.

   Tip: Even a short marinating time infuses flavor without requiring overnight preparation.

3. 3

   Preheat grill to medium-high heat (about 400°F). Lightly oil the grill grates to prevent sticking.

   Tip: Use an oil-soaked paper towel held with tongs to oil the grates safely.

4. 4

   Place turkey breasts on the hot grill and cook for 12-14 minutes, turning halfway through, until internal temperature reaches 165°F when measured with a meat thermometer.

   Tip: Don't move the turkey excessively; let it develop a nice golden crust before flipping.

5. 5

   While turkey grills, heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add sliced red onion and sauté for 2 minutes until softened.

6. 6

   Add remaining minced garlic and sun-dried tomatoes to the skillet, cooking for 1 minute until fragrant.

   Tip: The tomatoes release their flavor quickly, intensifying the spinach mixture.

7. 7

   Add spinach in batches, stirring gently until wilted, about 3-4 minutes total. Pour in vegetable broth and stir until combined. Season with salt and pepper to taste.

   Tip: Adding spinach gradually prevents overcrowding in the pan and ensures even cooking.

8. 8

   Transfer grilled turkey to serving plates and top each breast with a generous portion of the warm spinach mixture. Serve immediately.

   Tip: The hot spinach wilts slightly against the warm turkey for the best flavor integration.