NUTRITION

SERVINGS

INGREDIENTS

8 oz turkey chops

1.5 cups asparagus

0.5 tbsp extra virgin olive oil

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and trim the woody ends off the asparagus spears.

• 2

  Place the asparagus on a parchment-lined baking sheet, drizzle with half of the olive oil, and season with a pinch of sea salt and black pepper.

• 3

  Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.

• 4

  While the asparagus is roasting, pat the turkey chops dry with a paper towel and season both sides evenly with the remaining salt, pepper, rosemary, and thyme.

• 5

  Heat the remaining olive oil in a large cast-iron or stainless steel skillet over medium-high heat.

• 6

  Place the turkey chops in the hot skillet and sear for 4-5 minutes per side until golden brown and the internal temperature reaches 165°F.

• 7

  Reduce heat to low, add the minced garlic to the pan, and toss with the chops for 60 seconds until fragrant, being careful not to burn the garlic.

• 8

  Remove from heat and serve the turkey chops alongside the roasted asparagus, finishing both with a bright squeeze of fresh lemon juice.