NUTRITION

SERVINGS

INGREDIENTS

8 oz turkey breast cutlets

1 tbsp almond flour

0.5 tsp dried thyme

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tsp extra virgin olive oil

2 cup zucchini

1 tbsp lemon juice

1 tsp fresh parsley

PREPARATION

• 1

  Pat the turkey cutlets dry with a paper towel and place them on a clean plate.

• 2

  In a small bowl, whisk together the almond flour, dried thyme, garlic powder, sea salt, and black pepper.

• 3

  Dredge each turkey cutlet in the herb and flour mixture until lightly coated on both sides.

• 4

  Heat the olive oil in a large skillet over medium-high heat until shimmering.

• 5

  Add the turkey to the pan and sear for 3 to 4 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 6

  Remove the turkey from the pan and set aside to rest.

• 7

  Add the sliced zucchini to the same skillet and sauté for 4 to 5 minutes until tender-crisp and slightly browned.

• 8

  Return the turkey to the plate, serve with the zucchini, and finish with a drizzle of lemon juice and fresh parsley.