NUTRITION

SERVINGS

INGREDIENTS

8 oz turkey cutlets

0.5 tbsp olive oil

0.5 cup chicken broth

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp dried thyme

0.25 tsp dried rosemary

1 cup broccoli florets

PREPARATION

• 1

  Preheat your oven to 400°F and lightly grease a small baking dish.

• 2

  Season the turkey cutlets evenly on both sides with sea salt, black pepper, garlic powder, dried thyme, and dried rosemary.

• 3

  Heat the olive oil in a large oven-safe skillet over medium-high heat and sear the cutlets for 2 minutes per side until a golden crust forms.

• 4

  Transfer the skillet to the oven (or move cutlets to the prepared baking dish) and bake for 8 to 10 minutes until the internal temperature reaches 165°F.

• 5

  While the turkey bakes, whisk the arrowroot powder into the cold chicken broth until fully dissolved.

• 6

  Remove the turkey from the skillet and set aside; pour the broth mixture into the hot skillet over medium heat, whisking constantly until it thickens into a smooth gravy.

• 7

  Steam the broccoli florets in a steamer basket for 5 minutes until tender-crisp and vibrant green.

• 8

  Plate the turkey cutlets, drizzle generously with the herb gravy, and serve alongside the steamed broccoli.