Pan-Seared Harissa-Spiced Turkey Cutlets with Citrus-Herb Quinoa and Crispy Brussels Sprouts

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

Pan-Seared Harissa-Spiced Turkey Cutlets with Citrus-Herb Quinoa and Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Pan-Seared Harissa-Spiced Turkey Cutlets with Citrus-Herb Quinoa and Crispy Brussels Sprouts

Enjoy a vibrant plate featuring succulent turkey cutlets accented with a bold harissa spice, complemented by a refreshing citrus-herb quinoa and perfectly crispy Brussels sprouts. The combination offers a delightful mix of spicy, tangy, and savory flavors that are as nutritious as they are delicious.

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NUTRITION

335kcal
Protein
33.7g
Fat
10.1g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Turkey Cutlets

1 tsp Harissa Paste

1/2 cup Cooked Quinoa

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Mint)

1 cup Brussels Sprouts

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the turkey cutlets dry and rub them with harissa paste, salt, and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat. Add the turkey cutlets and sear for about 3-4 minutes per side until cooked through and slightly charred on the edges.

  • 3

    In a small bowl, toss the cooked quinoa with lemon juice and chopped fresh herbs.

  • 4

    Preheat your oven to 425°F. Toss the halved Brussels sprouts with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 15-20 minutes, stirring halfway, until they are crisp on the outside and tender inside.

  • 5

    Plate the turkey cutlets with a serving of citrus-herb quinoa and a side of crispy Brussels sprouts. Serve immediately.

Pan-Seared Harissa-Spiced Turkey Cutlets with Citrus-Herb Quinoa and Crispy Brussels Sprouts

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

Pan-Seared Harissa-Spiced Turkey Cutlets with Citrus-Herb Quinoa and Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Pan-Seared Harissa-Spiced Turkey Cutlets with Citrus-Herb Quinoa and Crispy Brussels Sprouts

Enjoy a vibrant plate featuring succulent turkey cutlets accented with a bold harissa spice, complemented by a refreshing citrus-herb quinoa and perfectly crispy Brussels sprouts. The combination offers a delightful mix of spicy, tangy, and savory flavors that are as nutritious as they are delicious.

NUTRITION

335kcal
Protein
33.7g
Fat
10.1g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Turkey Cutlets

1 tsp Harissa Paste

1/2 cup Cooked Quinoa

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Mint)

1 cup Brussels Sprouts

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the turkey cutlets dry and rub them with harissa paste, salt, and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat. Add the turkey cutlets and sear for about 3-4 minutes per side until cooked through and slightly charred on the edges.

  • 3

    In a small bowl, toss the cooked quinoa with lemon juice and chopped fresh herbs.

  • 4

    Preheat your oven to 425°F. Toss the halved Brussels sprouts with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 15-20 minutes, stirring halfway, until they are crisp on the outside and tender inside.

  • 5

    Plate the turkey cutlets with a serving of citrus-herb quinoa and a side of crispy Brussels sprouts. Serve immediately.