NUTRITION

SERVINGS

INGREDIENTS

5.5 ounces Turkey Breast

1.5 cups Brussels Sprouts, halved

2 cups Cauliflower florets

1.5 teaspoons Olive Oil

2 tablespoons Nonfat Greek Yogurt

1 clove Garlic, minced

PREPARATION

• 1

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

• 2

  Toss the halved Brussels sprouts with half a teaspoon of olive oil and a pinch of sea salt, then spread them on the baking sheet.

• 3

  Roast the Brussels sprouts for 20-25 minutes until the outer leaves are crispy and golden.

• 4

  While the sprouts roast, steam the cauliflower florets in a steamer basket over boiling water until they are very tender, about 10-12 minutes.

• 5

  Transfer the steamed cauliflower to a food processor or blender along with the Greek yogurt, minced garlic, and a pinch of salt, then pulse until smooth and creamy.

• 6

  Season the turkey breast with sea salt and cracked black pepper.

• 7

  Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.

• 8

  Sear the turkey breast for 5-7 minutes per side, or until the internal temperature reaches 165°F.

• 9

  Let the turkey rest for a few minutes before slicing.

• 10

  Serve the sliced turkey over a generous bed of cauliflower mash with the roasted Brussels sprouts on the side.