Grilled Cumin Turkey Cutlets with Summer Squash

Tender grilled turkey cutlets seasoned with warm cumin and smoked paprika, served alongside buttery grilled yellow squash.

• Prep: 10 min
• Cook: 12 min
• Total: 22 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy

Dietary

• High-Protein
• Low-Calorie
• Low-Carb
• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Halal
• Low-Fat
• Low-Sodium
• Low-Sugar
• Low-Saturated-Fat

Tags

• grill
• quick
• healthy
• smoky
• fresh

Ingredients

• 1.5 pound turkey cutlet (boneless, skinless)
• 2 yellow squashes (medium, sliced lengthwise into 1/2-inch planks)
• 1 tablespoon avocado oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.75 teaspoon kosher salt
• 1 tablespoon unsalted butter (melted)
• 2 tablespoon fresh flat-leaf parsley (chopped)

Instructions

1. Preheat an outdoor grill or indoor grill pan to medium-high heat (about 400°F).
2. In a small dish, mix the ground cumin, smoked paprika, and 1/2 teaspoon of the kosher salt.
3. Brush the turkey cutlets and yellow squash planks evenly with the avocado oil. Rub the spice mixture all over both sides of the turkey cutlets, and season the squash with the remaining 1/4 teaspoon kosher salt.
4. Place the turkey cutlets and squash planks on the hot grill grates. Grill the turkey for 3 to 4 minutes per side until nicely grill-marked and an instant-read thermometer registers 165°F in the thickest part. Grill the squash for 3 to 4 minutes per side until tender and lightly charred.
5. Transfer the turkey and squash to a serving platter. Drizzle the melted unsalted butter over the warm squash planks, garnish everything with chopped fresh flat-leaf parsley, and serve immediately.

Notes

Turkey cutlets cook rapidly due to their thin cut; remove them as soon as they reach 165°F to keep them juicy.

Nutrition (per serving)

• Calories: 270
• Protein: 42 g
• Carbohydrates: 4 g
• Fat: 9 g
• Fiber: 1.5 g
• Sodium: 460 mg
• Saturated Fat: 2.5 g
• Sugar: 2 g
• Cholesterol: 95 mg