NUTRITION

SERVINGS

INGREDIENTS

6 oz Turkey breast cutlets

0.5 tbsp Olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried rosemary

1 tsp Dried thyme

1 tsp Garlic powder

1 cup Asparagus spears

1 medium Sweet potato

PREPARATION

• 1

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

• 2

  Slice the sweet potato into 1/4-inch thick rounds and trim the woody ends off the asparagus spears.

• 3

  Pat the turkey cutlets completely dry with a paper towel to ensure the herb mixture sticks and the meat browns nicely.

• 4

  In a small bowl, whisk together the olive oil, sea salt, black pepper, rosemary, thyme, and garlic powder until well combined.

• 5

  Place the turkey, sweet potato rounds, and asparagus on the baking sheet in a single layer, ensuring they are not overcrowded.

• 6

  Brush the herb and oil mixture evenly over both sides of the turkey cutlets and toss the vegetables to coat.

• 7

  Bake for 15-18 minutes, or until the turkey reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.

• 8

  Remove from the oven and let the turkey rest for 3-5 minutes before serving to ensure every bite is succulent and juicy.