NUTRITION

SERVINGS

INGREDIENTS

5 oz Turkey Breast Cutlet

1.5 cups Cauliflower Florets

1 cup Green Beans

2 tsp Olive Oil

1 tsp Lactose-Free Butter

1 tbsp Lemon Juice

PREPARATION

• 1

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

• 2

  Toss the cauliflower florets and trimmed green beans on the baking sheet with one teaspoon of olive oil, salt, and black pepper.

• 3

  Spread the vegetables in a single layer and roast for 20 minutes until the cauliflower is tender and the beans are slightly charred.

• 4

  While the vegetables roast, season the turkey cutlets on both sides with salt, pepper, and a pinch of garlic powder.

• 5

  Heat the remaining teaspoon of olive oil and the lactose-free butter in a large non-stick skillet over medium-high heat.

• 6

  Place the turkey cutlets in the hot skillet and sear for 3 to 4 minutes per side until they reach an internal temperature of 165°F and are beautifully golden.

• 7

  Remove the skillet from the heat and squeeze fresh lemon juice over the turkey and the roasted vegetables before serving.