NUTRITION

SERVINGS

INGREDIENTS

6 oz turkey chops

0.5 cup sweet potato

1 cup carrots

0 tsp olive oil

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel the sweet potato and dice into half-inch cubes, then slice the carrots into half-inch thick rounds.

• 3

  Toss the diced sweet potatoes and carrots on the baking sheet with half of the olive oil and half of the salt and pepper.

• 4

  Roast the vegetables for 20 to 25 minutes, tossing once halfway through, until they are tender and slightly caramelized.

• 5

  While the vegetables roast, mince the garlic and season the turkey chops on both sides with the rosemary, thyme, and the remaining salt and pepper.

• 6

  Heat the remaining olive oil in a large skillet over medium-high heat.

• 7

  Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, then place the turkey chops in the pan.

• 8

  Sear the turkey chops for 4 to 6 minutes per side until golden brown and the internal temperature reaches 165°F.

• 9

  Serve the seared turkey chops immediately alongside the roasted root vegetables.