Meals Matter

Grilled Turkey Tenders and Vegetables

Contributed By: chelseamarie
Adapted fromWoman's Day

Quick and tasty way to get vegetables and protein.

Ingredients

Marinade

2 tsp Grated lemon Zest

1/2 cup Lemon juice

1 teaspoon Olive oil

1 tbsp Chopped garlic

1 tbsp Chopped fresh rosemary

Pinch of pepper

2 Turkey breast tenderloins (about 2 pounds)

1 Medium eggplant (1 pound)

1 pound Green or yellow squash

3 Plum tomatoes, cut in half

Nonstick spray

Preparation

1. Line rimmed baking sheet with foil

2. MARINADE: whisk ingredients together in a bowl. Put 3/4 of the marinade in a large zip-top bag with turkey. Seal and turn to coat. Refrigerate 45 minutes.

3. Meanwhile, slice eggplant and squash 1/2 inch thick. Place with tomatoes on baking sheet, coat with non-stick spray.

4. Heat outdoor grill or stovetop grill pan.

5. Put turkey on grill (discard bag). Grill 7-9 minutes per side until an instant read thermometer reads at least 170 degrees F. Remove, and cover loosely with foil.

6. Grill eggplant and zucchini 4 minutes per side until just tender; grill tomatoes 2 minutes per side until charred but not soft. Cut vegetables into bite size pieces, toss gently with remaining marinade. Serve with sliced turkey.

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Recipe Details

Total Preparation Time: Less than 15 minutes
Ingredients: Chicken & Turkey
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Special Features: Quick to Prepare (under 30 minutes)
Nutrition Content: Low Sodium
Meal Type: Entree

Nutrient Information

Calories: 230
Total Fat: 4g
Carbohydrates: 10g
Protein: 39g
Sodium: 130mg
Fiber: 2g