Lime Grilled Turkey

Reprinted with permission from the Canadian Association Nephrology Dietitian cookbook Kidney Friendly Cooking, photo credit ajafoto/

Lime Grilled Turkey

Plan to make enough so you have leftovers. This recipe makes a great sandwich filling!


  • ½ cup (125 mL) lime juice
  • ¼ cup (60 mL) vegetable oil
  • 2 tbsp (30 mL) honey, liquid
  • 1 tsp (5 mL) thyme leaves, dried
  • 1 tsp (5 mL) rosemary, dried
  • ⅔ lb (300 g) turkey breast, skinless, boneless


1. Make marinade by mixing the first five ingredients.
2. Set aside 2 tbsp (30 mL) of marinade for basting.
3. Slice turkey breast in half lengthwise to make thinner pieces (like a hamburger bun is cut in half).
4. Add turkey to marinade and place in fridge for 1 – 2 hours.
5. Preheat oven broiler on high (500°F) or preheat barbeque.
6. Broil or grill turkey for 4 minutes per side until cooked through.
7. Use marinade set aside in step 2 to baste turkey while cooking.
8. Throw out leftover marinade.

Nutrient Analysis

Calories: 245 KCal

Protein: 17.1 g

Carbohydrates: 11.5 g

Fibre: 0.4 g

Total Fat: 15 g

Sodium: 35 mg

Phosphorus: 131 mg

Potassium: 200 mg

Renal Diet Nutrient Analysis

Servings per recipe: 4

Serving size: 1/2 slice turkey breast

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