NUTRITION

SERVINGS

INGREDIENTS

7.5 oz turkey breast cutlets

1 tbsp gochujang

0.5 tbsp tamari

0.5 tsp toasted sesame oil

1 cup broccoli florets

0.5 cup red bell pepper strips

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  In a medium bowl, toss the broccoli florets and red bell pepper strips with the extra virgin olive oil, 0.125 tsp sea salt, and 0.125 tsp black pepper.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 15-18 minutes until tender-crisp and slightly charred.

• 4

  While the vegetables roast, whisk together the gochujang, tamari, and toasted sesame oil in a small bowl to create the glaze.

• 5

  Season the turkey breast cutlets with the remaining 0.125 tsp sea salt and 0.125 tsp black pepper.

• 6

  Heat a large non-stick skillet over medium-high heat and lightly coat with a spray of oil if needed.

• 7

  Place the turkey cutlets in the hot skillet and sear for 3-4 minutes per side until golden brown and cooked through.

• 8

  In the final minute of cooking, brush both sides of the turkey cutlets generously with the gochujang glaze.

• 9

  Remove the turkey from the heat and let it rest for 2 minutes.

• 10

  Serve the glazed turkey cutlets alongside the roasted vegetables and garnish with sesame seeds.