Seared Turkey Cutlets with Garlic Spinach and Roasted Mushrooms

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

Seared Turkey Cutlets with Garlic Spinach and Roasted Mushrooms

YOUR SOLIN GENERATED RECIPE

Seared Turkey Cutlets with Garlic Spinach and Roasted Mushrooms

Enjoy tender turkey cutlets perfectly seared and served alongside garlic-infused sautéed spinach and savory roasted mushrooms. This wholesome dinner balances lean protein with fresh greens and earthy mushrooms, finished with a hint of lemon for brightness.

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NUTRITION

282kcal
Protein
42.2g
Fat
12.7g
Carbs
6.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Turkey Cutlet

1 Large Egg

3 cups Baby Spinach

1 cup Sliced Mushrooms

5 tsp Olive Oil

2 Garlic Cloves

1 tbsp Lemon Juice

Salt and Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the sliced mushrooms with 2 teaspoons of olive oil, a minced garlic clove, salt, and pepper on a baking sheet. Roast for 12-15 minutes until tender and lightly golden.

  • 2

    While the mushrooms roast, pat the turkey cutlets dry and season both sides with salt and pepper.

  • 3

    Heat a skillet over medium-high heat with 2 teaspoons of olive oil. Add the turkey cutlets and sear for about 3-4 minutes per side until fully cooked and nicely browned.

  • 4

    In a separate pan, add the remaining minced garlic (from the second clove) and a splash of olive oil. Toss in the baby spinach and sauté until just wilted. Drizzle with lemon juice and season with salt and pepper to taste.

  • 5

    In the last minute of cooking the turkey, push the cutlets to one side of the pan and crack the egg into the pan, cooking it sunny-side up until the whites are set but the yolk remains runny. Alternatively, cook the egg to your preferred style.

  • 6

    Plate the turkey cutlet, top or serve alongside the cooked egg, array the roasted mushrooms next to it, and finish with a generous serving of garlic spinach. Enjoy your balanced dinner!

Seared Turkey Cutlets with Garlic Spinach and Roasted Mushrooms

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

Seared Turkey Cutlets with Garlic Spinach and Roasted Mushrooms

YOUR SOLIN GENERATED RECIPE

Seared Turkey Cutlets with Garlic Spinach and Roasted Mushrooms

Enjoy tender turkey cutlets perfectly seared and served alongside garlic-infused sautéed spinach and savory roasted mushrooms. This wholesome dinner balances lean protein with fresh greens and earthy mushrooms, finished with a hint of lemon for brightness.

NUTRITION

282kcal
Protein
42.2g
Fat
12.7g
Carbs
6.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Turkey Cutlet

1 Large Egg

3 cups Baby Spinach

1 cup Sliced Mushrooms

5 tsp Olive Oil

2 Garlic Cloves

1 tbsp Lemon Juice

Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the sliced mushrooms with 2 teaspoons of olive oil, a minced garlic clove, salt, and pepper on a baking sheet. Roast for 12-15 minutes until tender and lightly golden.

  • 2

    While the mushrooms roast, pat the turkey cutlets dry and season both sides with salt and pepper.

  • 3

    Heat a skillet over medium-high heat with 2 teaspoons of olive oil. Add the turkey cutlets and sear for about 3-4 minutes per side until fully cooked and nicely browned.

  • 4

    In a separate pan, add the remaining minced garlic (from the second clove) and a splash of olive oil. Toss in the baby spinach and sauté until just wilted. Drizzle with lemon juice and season with salt and pepper to taste.

  • 5

    In the last minute of cooking the turkey, push the cutlets to one side of the pan and crack the egg into the pan, cooking it sunny-side up until the whites are set but the yolk remains runny. Alternatively, cook the egg to your preferred style.

  • 6

    Plate the turkey cutlet, top or serve alongside the cooked egg, array the roasted mushrooms next to it, and finish with a generous serving of garlic spinach. Enjoy your balanced dinner!