Italian Grilled Turkey Breast and Vegetables is a healthy dinner made entirely on the grill!
I am so thankful it’s grilling season! For us, it makes entertaining SO much easier. We have neighbors over often, and let the kids play while we fire up the grill. To keep the kitchen cool (and uncluttered), I do my best to have most of the meal made right on the grill! This Italian Grilled Turkey Breast and Vegetables recipe achieves just that; just a bit of prep in the kitchen, then the entire meal is grilled!
I use Honeysuckle White Turkey Breast Cutlets, which are thinly sliced cuts of turkey breast. To give them amazing flavor, I marinade them in Italian dressing for at least an hour before before throwing them on the grill. While the turkey cutlets marinade in the dressing, I light up the grill and get to work cutting up the vegetables. For this recipe, I typically use some summer squash (yellow or zucchini), whatever onion I have on hand, asparagus, grape tomatoes and mushrooms.a
Tips for Perfect Grilled Turkey Breast
Honeysuckle White’s Turkey Breast Cutlets are cut thin, just like a chicken breast of pork chop. This makes grilling them a breeze! To add flavor and make them extra tender, I’d recommend marinating them in a marinade of your choice for a minimum of an hour before grilling them. I chose Italian dressing. Any oil based dressing is a great choice! I grilled these turkey breasts cutlets directly over high heat for about two minutes per side, with the lid off. I prefer to do this to let the flames lick up through the grates, which will give you some great charred flavor! You want to be sure to grill turkey breast to an internal temperature of 165 degrees. I always recommend using a temperature probe the first few times you grill with a new cut of meat until you get the hang of it!
Tips for Perfect Grilled Vegetables
I always advocate for using the that vegetables that you have on hand. That being said, you’ll want to make sure the veggies you use are all cut to a similar thickness so that they’re done around the same time. In this recipe for grilled vegetables, I sliced the yellow squash, portabella mushrooms and onions to a similar thickness. I left the grape tomatoes whole (this is just enough time to get them where they’re super juicy) and trimmed the asparagus. I did choose thin stalks of asparagus to make sure they’d be done at the same time. I greased my grill basket, added the veggies, drizzled with olive oil and seasonings, and then grilled over high heat for about 12 minutes. You’ll want to leave the lid on when the veggies are cooking! If you don’t have a grill basket, go ahead and make an aluminum foil packet for the vegetables, just poke a few holes in the top to vent!
This Italian Grilled Turkey Breast is perfect for entertaining and also for family dinners on weeknights! It’s diet friendly if your guests have restrictions and can easily be adjusted to fit most popular diet plans. I hope that you make the absolute most of this grilling season, and if you make this easy grilled turkey recipe, leave me a note in the comments!Recipe Card
- 1.5 lbs Honeysuckle White Turkey Breast Cutlets
- 14 ounces Italian dressing, oil and vinegar variety
- 1 yellow squash, sliced into medallions
- 4 ounces portabella mushroom, sliced
- 1/2 lb asparagus, trimmed
- 10 ounces grape tomatoes, whole
- 1/2 packet italian dressing seasoning mix (like Good Seasons Zesty Italian)
- drizzle olive oil
- Combine turkey breast cutlets and italian dressing in a container. Cover and place in the refrigerator for at least an hour to marinade.
- Preheat the grill to high heat.
- Prep vegetables. Add to either grill basket or aluminum foil packet. Drizzle olive oil to moisten the vegetables, then sprinkle the Italian seasoning over the top.
- Grill over high heat, covered, for about 12 minutes. Toss vegetables with tongs after about 6 minutes.
- Remove vegetables from grill. Add turkey breast and grill directly over high heat for about 2 minutes per side, to 165 degrees F.
- Serve turkey and vegetables immediately.
- *If you use an aluminum foil packet, slice a few holes in the top of the packet to vent. If you use a grill basket. you'll want to place it on a baking sheet before drizzling the olive oil. Save yourself the mess! 🙂
This recipe was sponsored by my friends at Honeysuckle White, but all opinions are my own. Thank you for supporting the brands I love that make this blog possible!