Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/lime-grilled-turkey/

Lime Grilled Turkey

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

Lime Grilled Turkey

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

Ingredients

  • 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

Directions

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

What is one exchange?
  • 1 Protein Choice = 1oz of meat or 7g of dietary protein
  • 1 Starch Choice = about 15g of carbohydrates
  • 1 Fruit or Vegetable Choice = ½ cup
  • 1 Milk Choice = ½ cup

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