Seared Turkey Cutlets with Roasted Brussels Sprouts and Quinoa

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

Seared Turkey Cutlets with Roasted Brussels Sprouts and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Turkey Cutlets with Roasted Brussels Sprouts and Quinoa

Enjoy tender, seared turkey cutlets perfectly seasoned and served alongside roasted Brussels sprouts and a bed of fluffy quinoa. This balanced dish offers a delightful medley of textures and flavors – from the crisp edges of the sprouts to the succulent turkey – making it a satisfying dinner choice.

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NUTRITION

482kcal
Protein
47.5g
Fat
20.5g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Turkey Cutlets

1 cup Brussels Sprouts

1/2 cup cooked Quinoa

1 tbsp Olive Oil

1/4 tsp Salt

1/4 tsp Black Pepper

1/2 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Trim and halve the Brussels sprouts. In a bowl, toss them with half of the olive oil, salt, pepper, and garlic powder. Spread evenly on a baking sheet.

  • 3

    Roast the Brussels sprouts in the preheated oven for about 20-25 minutes until they are tender and the edges are crisp.

  • 4

    While the sprouts are roasting, season the turkey cutlets lightly with salt, pepper, and a pinch of garlic powder.

  • 5

    Heat the remaining olive oil in a skillet over medium-high heat. Once hot, add the turkey cutlets and sear for about 3-4 minutes per side until they are browned and cooked through.

  • 6

    Warm the cooked quinoa if needed. To serve, plate the quinoa, top with the seared turkey cutlets, and arrange the roasted Brussels sprouts on the side.

  • 7

    Enjoy your balanced, nutritious dinner!

Seared Turkey Cutlets with Roasted Brussels Sprouts and Quinoa

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

Seared Turkey Cutlets with Roasted Brussels Sprouts and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Turkey Cutlets with Roasted Brussels Sprouts and Quinoa

Enjoy tender, seared turkey cutlets perfectly seasoned and served alongside roasted Brussels sprouts and a bed of fluffy quinoa. This balanced dish offers a delightful medley of textures and flavors – from the crisp edges of the sprouts to the succulent turkey – making it a satisfying dinner choice.

NUTRITION

482kcal
Protein
47.5g
Fat
20.5g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Turkey Cutlets

1 cup Brussels Sprouts

1/2 cup cooked Quinoa

1 tbsp Olive Oil

1/4 tsp Salt

1/4 tsp Black Pepper

1/2 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Trim and halve the Brussels sprouts. In a bowl, toss them with half of the olive oil, salt, pepper, and garlic powder. Spread evenly on a baking sheet.

  • 3

    Roast the Brussels sprouts in the preheated oven for about 20-25 minutes until they are tender and the edges are crisp.

  • 4

    While the sprouts are roasting, season the turkey cutlets lightly with salt, pepper, and a pinch of garlic powder.

  • 5

    Heat the remaining olive oil in a skillet over medium-high heat. Once hot, add the turkey cutlets and sear for about 3-4 minutes per side until they are browned and cooked through.

  • 6

    Warm the cooked quinoa if needed. To serve, plate the quinoa, top with the seared turkey cutlets, and arrange the roasted Brussels sprouts on the side.

  • 7

    Enjoy your balanced, nutritious dinner!