Herb-Crusted Turkey Cutlets with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Turkey Cutlets with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Turkey Cutlets with Roasted Broccoli and Quinoa

Savor this vibrant dish featuring tender turkey cutlets encrusted with aromatic herbs and whole wheat breadcrumbs, accompanied by lightly roasted broccoli and fluffy quinoa. A balanced, satisfying meal perfect for dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

416kcal
Protein
38g
Fat
11g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Turkey Cutlet

1/2 cup Cooked Quinoa

1 cup Broccoli

1/4 cup Whole Wheat Breadcrumbs

1 tsp Olive Oil

2 tbsp Fresh Herbs (Parsley & Thyme)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the turkey cutlets on both sides with salt, pepper, and a sprinkle of chopped fresh herbs.

  • 3

    Lightly coat the turkey cutlets with a small amount of olive oil, then press whole wheat breadcrumbs onto both sides to create a herbaceous crust.

  • 4

    Place the breaded turkey on a baking sheet lined with parchment paper.

  • 5

    In a mixing bowl, toss the broccoli florets with a drizzle of olive oil, salt, pepper, and a bit more chopped herbs.

  • 6

    Arrange the broccoli on another baking sheet.

  • 7

    Bake the turkey cutlets for about 15-18 minutes until fully cooked and golden, and roast the broccoli for about 12-15 minutes until tender and slightly crispy on the edges.

  • 8

    Meanwhile, prepare quinoa according to package instructions if not already cooked.

  • 9

    Plate the turkey cutlets with a serving of quinoa and roasted broccoli. Garnish with extra herbs if desired and serve warm.

Herb-Crusted Turkey Cutlets with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Turkey Cutlets with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Turkey Cutlets with Roasted Broccoli and Quinoa

Savor this vibrant dish featuring tender turkey cutlets encrusted with aromatic herbs and whole wheat breadcrumbs, accompanied by lightly roasted broccoli and fluffy quinoa. A balanced, satisfying meal perfect for dinner.

NUTRITION

416kcal
Protein
38g
Fat
11g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Turkey Cutlet

1/2 cup Cooked Quinoa

1 cup Broccoli

1/4 cup Whole Wheat Breadcrumbs

1 tsp Olive Oil

2 tbsp Fresh Herbs (Parsley & Thyme)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the turkey cutlets on both sides with salt, pepper, and a sprinkle of chopped fresh herbs.

  • 3

    Lightly coat the turkey cutlets with a small amount of olive oil, then press whole wheat breadcrumbs onto both sides to create a herbaceous crust.

  • 4

    Place the breaded turkey on a baking sheet lined with parchment paper.

  • 5

    In a mixing bowl, toss the broccoli florets with a drizzle of olive oil, salt, pepper, and a bit more chopped herbs.

  • 6

    Arrange the broccoli on another baking sheet.

  • 7

    Bake the turkey cutlets for about 15-18 minutes until fully cooked and golden, and roast the broccoli for about 12-15 minutes until tender and slightly crispy on the edges.

  • 8

    Meanwhile, prepare quinoa according to package instructions if not already cooked.

  • 9

    Plate the turkey cutlets with a serving of quinoa and roasted broccoli. Garnish with extra herbs if desired and serve warm.