Pan-Seared Turkey Cutlets with Zesty Fresh Herb Chimichurri and Roasted Sweet Potatoes

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

Pan-Seared Turkey Cutlets with Zesty Fresh Herb Chimichurri and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Pan-Seared Turkey Cutlets with Zesty Fresh Herb Chimichurri and Roasted Sweet Potatoes

Enjoy a hearty and flavorful dish featuring tender turkey cutlets seared to perfection, paired with roasted sweet potatoes and a vibrant, zesty herb chimichurri. The fresh blend of parsley, cilantro, garlic, citrus, and a touch of olive oil brings brightness and depth to every bite, creating a balanced meal that satisfies both taste and nutrition.

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NUTRITION

386kcal
Protein
44.9g
Fat
10.3g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Turkey Cutlets

1 medium Sweet Potato

1/4 cup chopped Fresh Parsley

1/4 cup chopped Fresh Cilantro

1 clove Garlic

1/2 Tbsp Olive Oil

1 tsp Red Wine Vinegar

1 tsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Wash the sweet potato, prick it with a fork, and roast it on a baking sheet for 35-40 minutes until tender.

  • 2

    While the sweet potato is roasting, prepare the turkey cutlets by patting them dry with a paper towel and seasoning with salt and pepper.

  • 3

    Heat a non-stick skillet over medium-high heat. Sear the turkey cutlets for about 4-5 minutes on each side until they reach an internal temperature of 165°F and are lightly browned.

  • 4

    For the chimichurri, combine chopped parsley, cilantro, minced garlic, red wine vinegar, lemon juice, olive oil, and a pinch of salt and pepper in a small bowl. Mix well to blend the flavors.

  • 5

    To serve, drizzle a generous amount of the herb chimichurri over the turkey cutlets and plate with slices of roasted sweet potato.

  • 6

    Enjoy your balanced, flavorful meal!

Pan-Seared Turkey Cutlets with Zesty Fresh Herb Chimichurri and Roasted Sweet Potatoes

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

Pan-Seared Turkey Cutlets with Zesty Fresh Herb Chimichurri and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Pan-Seared Turkey Cutlets with Zesty Fresh Herb Chimichurri and Roasted Sweet Potatoes

Enjoy a hearty and flavorful dish featuring tender turkey cutlets seared to perfection, paired with roasted sweet potatoes and a vibrant, zesty herb chimichurri. The fresh blend of parsley, cilantro, garlic, citrus, and a touch of olive oil brings brightness and depth to every bite, creating a balanced meal that satisfies both taste and nutrition.

NUTRITION

386kcal
Protein
44.9g
Fat
10.3g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Turkey Cutlets

1 medium Sweet Potato

1/4 cup chopped Fresh Parsley

1/4 cup chopped Fresh Cilantro

1 clove Garlic

1/2 Tbsp Olive Oil

1 tsp Red Wine Vinegar

1 tsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Wash the sweet potato, prick it with a fork, and roast it on a baking sheet for 35-40 minutes until tender.

  • 2

    While the sweet potato is roasting, prepare the turkey cutlets by patting them dry with a paper towel and seasoning with salt and pepper.

  • 3

    Heat a non-stick skillet over medium-high heat. Sear the turkey cutlets for about 4-5 minutes on each side until they reach an internal temperature of 165°F and are lightly browned.

  • 4

    For the chimichurri, combine chopped parsley, cilantro, minced garlic, red wine vinegar, lemon juice, olive oil, and a pinch of salt and pepper in a small bowl. Mix well to blend the flavors.

  • 5

    To serve, drizzle a generous amount of the herb chimichurri over the turkey cutlets and plate with slices of roasted sweet potato.

  • 6

    Enjoy your balanced, flavorful meal!