NUTRITION

SERVINGS

INGREDIENTS

5 oz Turkey breast cutlets

1 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Garlic

1 tsp Lemon juice

PREPARATION

• 1

  Pat the turkey cutlets dry with a paper towel to ensure a golden sear.

• 2

  In a small bowl, combine the dried rosemary, thyme, sea salt, and black pepper.

• 3

  Season both sides of the turkey cutlets evenly with the herb mixture.

• 4

  Heat 0.5 tbsp of olive oil in a large skillet over medium-high heat.

• 5

  Add the asparagus to the skillet and sauté for 4-5 minutes until crisp-tender, then remove and set aside.

• 6

  Add the remaining 0.5 tbsp of olive oil to the same skillet.

• 7

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

• 8

  During the last minute of cooking, add the minced garlic to the pan and stir until fragrant.

• 9

  Squeeze the lemon juice over the turkey and garlic to deglaze the pan slightly.

• 10

  Serve the turkey cutlets immediately alongside the warm quinoa and sautéed asparagus.