Seared Turkey Cutlets with Roasted Zucchini and Cauliflower Mash

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

Seared Turkey Cutlets with Roasted Zucchini and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Turkey Cutlets with Roasted Zucchini and Cauliflower Mash

Savor tender, seared turkey cutlets paired with lightly roasted zucchini, alongside a creamy cauliflower mash accented with a touch of olive oil and butter. This dish offers a balanced blend of lean protein and vibrant vegetables, delivering both wholesome nutritional benefits and delightful flavors in every bite.

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NUTRITION

397kcal
Protein
42.9g
Fat
21g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Turkey Cutlets

1 cup Zucchini slices

1/2 tbsp Olive Oil for zucchini

1.5 cups Cauliflower florets

1/2 tbsp Unsalted Butter

1/4 cup Unsweetened Almond Milk

1 tsp Olive Oil for mash

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the zucchini.

  • 2

    Season the turkey cutlets with salt and pepper. Heat a skillet over medium-high heat and sear the turkey cutlets for 3-4 minutes per side until they develop a golden crust and are cooked through. Remove from the skillet and set aside, keeping them warm.

  • 3

    Slice the zucchini into rounds or half-moons. Toss them with 1/2 tablespoon of olive oil, salt, and pepper. Spread the zucchini evenly on a baking sheet and roast in the oven for about 12-15 minutes until tender and lightly browned.

  • 4

    Steam the cauliflower florets until very tender, about 8-10 minutes. Transfer the steamed cauliflower into a blender or food processor.

  • 5

    Add 1/2 tablespoon of unsalted butter, 1/4 cup unsweetened almond milk, and 1 teaspoon of olive oil to the cauliflower. Blend until the mixture reaches a smooth, creamy consistency. Season with salt and pepper to taste.

  • 6

    Plate the seared turkey cutlets with a side of roasted zucchini and a generous serving of the creamy cauliflower mash. Serve immediately.

Seared Turkey Cutlets with Roasted Zucchini and Cauliflower Mash

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

Seared Turkey Cutlets with Roasted Zucchini and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Turkey Cutlets with Roasted Zucchini and Cauliflower Mash

Savor tender, seared turkey cutlets paired with lightly roasted zucchini, alongside a creamy cauliflower mash accented with a touch of olive oil and butter. This dish offers a balanced blend of lean protein and vibrant vegetables, delivering both wholesome nutritional benefits and delightful flavors in every bite.

NUTRITION

397kcal
Protein
42.9g
Fat
21g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Turkey Cutlets

1 cup Zucchini slices

1/2 tbsp Olive Oil for zucchini

1.5 cups Cauliflower florets

1/2 tbsp Unsalted Butter

1/4 cup Unsweetened Almond Milk

1 tsp Olive Oil for mash

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the zucchini.

  • 2

    Season the turkey cutlets with salt and pepper. Heat a skillet over medium-high heat and sear the turkey cutlets for 3-4 minutes per side until they develop a golden crust and are cooked through. Remove from the skillet and set aside, keeping them warm.

  • 3

    Slice the zucchini into rounds or half-moons. Toss them with 1/2 tablespoon of olive oil, salt, and pepper. Spread the zucchini evenly on a baking sheet and roast in the oven for about 12-15 minutes until tender and lightly browned.

  • 4

    Steam the cauliflower florets until very tender, about 8-10 minutes. Transfer the steamed cauliflower into a blender or food processor.

  • 5

    Add 1/2 tablespoon of unsalted butter, 1/4 cup unsweetened almond milk, and 1 teaspoon of olive oil to the cauliflower. Blend until the mixture reaches a smooth, creamy consistency. Season with salt and pepper to taste.

  • 6

    Plate the seared turkey cutlets with a side of roasted zucchini and a generous serving of the creamy cauliflower mash. Serve immediately.