French · Dinner
Grilled Turkey Breast with Provencal Herbs
Turkey breast rubbed with Provencal herbs, garlic and olive oil, then grilled over medium-high heat until charred outside and juicy within. Served with lemon wedges and fresh parsley, the dish carries rosemary, thyme and herb notes typical of southern French grilling, light and lean.
$5
10 minsPrep
14 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
310Calories
49.1gProtein
11.3gFat
3.2gCarbs
0.4gSugar
0.9gFiber
1230mgSodium
112mgChol
2.1gSat Fat
538mgPotassium
44mgCalcium
2.1mgIron
0.6mcgVitamin B12
8.2mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
herb-salt
thirty-min-meals
gluten-free
low-calorie
Instructions
1
Prep
Butterfly the turkey breast to even 3/4-inch thickness and pat dry. Mince the garlic, finely chop the rosemary, and finely chop the parsley for serving.
2
Build
Mix olive oil, garlic, rosemary, thyme, herbes de provence, salt and pepper into a paste. Rub evenly over both sides of the turkey breast.
3
Rest
Leave the turkey breast at room temperature for 15 minutes so the herb oil penetrates the surface.
4
Grill
Place turkey breast on a preheated grill over medium-high heat at 450°F (230°C). Cook 6 to 7 minutes per side until charred with no pink surface and internal temperature reaches 165°F (74°C).
5
Rest
Transfer turkey breast to a cutting board and let it rest for 5 minutes until juices stop pooling.
6
Plate
Slice the turkey breast against the grain, fan slices on a plate, scatter with parsley and serve with lemon wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless turkey breast, butterflied to even thickness
- 2 tbsp2 tbsp olive oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh rosemary
- 2 tsp2 tsp fresh thyme leaves
- 1 tsp1 tsp dried herbes de provence
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 11 lemon, cut into wedges
- 2 tsp2 tsp fresh parsley
