Seared Turkey Cutlets with Roasted Broccoli and Garlic Mash

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

Seared Turkey Cutlets with Roasted Broccoli and Garlic Mash

YOUR SOLIN GENERATED RECIPE

Seared Turkey Cutlets with Roasted Broccoli and Garlic Mash

Pan-seared turkey breast served with oven-roasted broccoli and a velvety cauliflower-potato garlic mash, finished with a squeeze of zesty lemon.

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NUTRITION

362kcal
Protein
38.5g
Fat
9.7g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Turkey Breast Cutlets

1.5 cups Broccoli Florets

100g Yellow Potato, chopped

100g Cauliflower Florets

2 cloves Garlic, minced

1.5 tsp Extra Virgin Olive Oil

2 tbsp Unsweetened Almond Milk

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are crisp.

  • 3

    Place the chopped potato and cauliflower in a pot of water and boil until fork-tender, approximately 10-12 minutes.

  • 4

    Drain the vegetables and mash them thoroughly with the minced garlic and almond milk until the texture is smooth and creamy.

  • 5

    Season the turkey cutlets with salt and pepper, then sear in a hot skillet with the remaining oil for 3-4 minutes per side until golden and cooked through.

  • 6

    Plate the seared turkey alongside the garlic mash and roasted broccoli, finishing the dish with a fresh squeeze of lemon juice.

Seared Turkey Cutlets with Roasted Broccoli and Garlic Mash

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

Seared Turkey Cutlets with Roasted Broccoli and Garlic Mash

YOUR SOLIN GENERATED RECIPE

Seared Turkey Cutlets with Roasted Broccoli and Garlic Mash

Pan-seared turkey breast served with oven-roasted broccoli and a velvety cauliflower-potato garlic mash, finished with a squeeze of zesty lemon.

NUTRITION

362kcal
Protein
38.5g
Fat
9.7g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Turkey Breast Cutlets

1.5 cups Broccoli Florets

100g Yellow Potato, chopped

100g Cauliflower Florets

2 cloves Garlic, minced

1.5 tsp Extra Virgin Olive Oil

2 tbsp Unsweetened Almond Milk

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are crisp.

  • 3

    Place the chopped potato and cauliflower in a pot of water and boil until fork-tender, approximately 10-12 minutes.

  • 4

    Drain the vegetables and mash them thoroughly with the minced garlic and almond milk until the texture is smooth and creamy.

  • 5

    Season the turkey cutlets with salt and pepper, then sear in a hot skillet with the remaining oil for 3-4 minutes per side until golden and cooked through.

  • 6

    Plate the seared turkey alongside the garlic mash and roasted broccoli, finishing the dish with a fresh squeeze of lemon juice.