Name: Herb-Crusted Turkey Cutlets with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Turkey Cutlet; 1 medium Red Bell Pepper; 1 medium Zucchini; 1 teaspoon Olive Oil; 1/2 cup Cooked Quinoa; 2 tablespoons Fresh Basil, chopped; 2 cloves Garlic; 1 tablespoon Lemon Juice; Salt and Black Pepper, to taste

Herb-Crusted Turkey Cutlets with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Turkey Cutlets with Roasted Vegetables

Savor these tender turkey cutlets with a vibrant herb crust, paired with a colorful medley of oven-roasted vegetables and a side of fluffy quinoa. The dish delivers a harmonious balance of lean protein and wholesome carbs, accentuated by aromatic herbs and a hint of citrus.

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NUTRITION

Protein

39.8g

Fat

10.4g

Carbs

37.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Turkey Cutlet

1 medium Red Bell Pepper

1 medium Zucchini

1 teaspoon Olive Oil

1/2 cup Cooked Quinoa

2 tablespoons Fresh Basil, chopped

2 cloves Garlic

1 tablespoon Lemon Juice

Salt and Black Pepper, to taste

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small bowl, mix chopped basil, minced garlic, lemon juice, salt, and pepper to create a herb marinade.
3
Pat the turkey cutlets dry and rub them evenly with the herb mixture.
4
Slice the red bell pepper and zucchini into bite-sized pieces. Toss them with olive oil, salt, and pepper.
5
Arrange the turkey cutlets and vegetables on a baking tray lined with parchment paper.
6
Roast in the preheated oven for about 20-25 minutes, or until the turkey is cooked through and the vegetables are tender with slight char.
7
While the turkey and vegetables are roasting, prepare 1/2 cup of cooked quinoa if not already cooked.
8
Plate the turkey cutlets with roasted vegetables on the side and serve alongside quinoa.