Grilled Turkey with Spinach
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Let me share one of my favorite weeknight dinners with you. This grilled turkey with spinach comes together in less than an hour and tastes restaurant quality. The turkey breast stays incredibly tender and juicy when cooked this way, while the fresh spinach adds vibrant color and iron to keep your energy up. What I love most is how budget friendly it is, yet feels special enough to serve guests. Garlic, lemon, and thyme create a flavor combination that's simply irresistible, and the sun dried tomatoes add a lovely depth. You'll be amazed at how simple it is to create something this delicious at home.
Ella x
Ingredients
- 4turkey breast fillets(about 6 oz each)
- 1420 mlfresh spinach(loosely packed)
- 4 tablespoonsolive oil
- 5garlic cloves(minced)
- 3 tablespoonslemon juice
- 2 teaspoonsfresh thyme(dried thyme works too)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½red onion(thinly sliced)
- 59 mlsun-dried tomatoes(chopped)
- 118 mlvegetable broth
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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