Grilled Pan-Asian Turkey Packs

Dairy Free
Health score
32%
Grilled Pan-Asian Turkey Packs
40 min.
4
340kcal

Suggestions


Are you ready to elevate your lunch or dinner game with a dish that’s not only delicious but also packed with vibrant flavors? Introducing Grilled Pan-Asian Turkey Packs, a delightful meal that brings together the best of fresh vegetables and tender turkey, all wrapped up in a convenient foil packet. This recipe is perfect for those who are looking for a dairy-free option that doesn’t compromise on taste.

In just 40 minutes, you can create a wholesome meal that serves four, making it ideal for family dinners or meal prep for the week ahead. The combination of asparagus and carrots adds a colorful crunch, while the savory sauce made with honey, orange juice, and chunky peanut butter infuses each bite with a unique twist. Plus, grilling the packets allows the flavors to meld beautifully, resulting in a dish that’s both satisfying and nutritious.

With only 340 calories per serving, you can indulge guilt-free while enjoying a balanced meal that features a hearty protein source. Whether you’re hosting a summer barbecue or simply looking for a quick weeknight dinner, these Grilled Pan-Asian Turkey Packs are sure to impress. So fire up the grill and get ready to savor a dish that’s as fun to make as it is to eat!

Ingredients

  • 0.8 pound asparagus cut into 1 1/2-inch pieces
  • medium carrots cut into julienne strips
  • tablespoon flour all-purpose
  • 0.5 teaspoon ginger grated
  • tablespoons honey 
  • tablespoons orange juice 
  • 0.3 cup peanut butter 
  • cup picante sauce 
  • teaspoon soya sauce 
  • 1.3 pounds turkey breast tenderloins (2 large)

Equipment

  • baking sheet
  • grill
  • aluminum foil

Directions

  1. Heat coals or gas grill for direct heat.
  2. Cut each turkey tenderloin crosswise into 3/4-inch slices.
  3. Place half the slices of each tenderloin on one side of each of 4 sheets of heavy-duty aluminum foil, 18x12 inches. Top each with equal amounts ofasparagus and carrots.
  4. Mix remaining ingredients until well blended. Carefully pour one-fourth of sauce over each portion of turkey and vegetables. Fold other half of foil over turkey and vegetables so edges meet. Seal edges, making a tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion. Repeat folding to seal each side.
  5. Place foil packets on cookie sheet to carry to grill.
  6. Cover and grill packets 4 to 5 inches from medium-high heat 15 to 20 minutes or until turkey is no longer pink in center and vegetables are tender.
  7. Place foil packets on plates. To serve, cut a large X across top of packet; fold back foil.

Nutrition Facts

Calories340kcal
Protein45.07%
Fat26.48%
Carbs28.45%

Properties

Glycemic Index
75.53
Glycemic Load
7.86
Inflammation Score
-10
Nutrition Score
17.484782571378%

Flavonoids

Eriodictyol
0.01mg
Hesperetin
1.02mg
Naringenin
0.18mg
Luteolin
0.03mg
Isorhamnetin
4.85mg
Kaempferol
1.26mg
Myricetin
0.02mg
Quercetin
11.98mg

Nutrients percent of daily need

Calories:340.17kcal
17.01%
Fat:10.46g
16.1%
Saturated Fat:2.32g
14.47%
Carbohydrates:25.29g
8.43%
Net Carbohydrates:20.6g
7.49%
Sugar:16.58g
18.43%
Cholesterol:63.28mg
21.09%
Sodium:697.6mg
30.33%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:40.07g
80.13%
Vitamin A:6067.3IU
121.35%
Vitamin K:42.2µg
40.19%
Manganese:0.52mg
25.91%
Vitamin E:3.43mg
22.86%
Vitamin B3:4.22mg
21.11%
Fiber:4.69g
18.76%
Folate:72.98µg
18.24%
Potassium:556.73mg
15.91%
Vitamin B6:0.32mg
15.78%
Copper:0.3mg
14.86%
Iron:2.65mg
14.72%
Vitamin C:12.11mg
14.68%
Vitamin B1:0.21mg
14%
Magnesium:54.83mg
13.71%
Phosphorus:136.29mg
13.63%
Vitamin B2:0.21mg
12.2%
Zinc:1.12mg
7.47%
Vitamin B5:0.66mg
6.56%
Calcium:58.76mg
5.88%
Selenium:3.97µg
5.68%