Seared Turkey Cutlets with Roasted Broccoli and Cauliflower

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Turkey Cutlets with Roasted Broccoli and Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Turkey Cutlets with Roasted Broccoli and Cauliflower

Pan-seared turkey cutlets served with a medley of oven-roasted broccoli and cauliflower, seasoned with garlic and finished with a bright squeeze of lemon.

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NUTRITION

408kcal
Protein
43.2g
Fat
21.9g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Turkey Breast Cutlets

1 cup Broccoli Florets

1 cup Cauliflower Florets

1.5 tablespoons Extra Virgin Olive Oil

0.5 teaspoon Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the broccoli and cauliflower florets with 1 tablespoon of olive oil and a pinch of salt and pepper on a large baking sheet.

  • 3

    Roast the vegetables for 20 to 25 minutes until they are tender and have lightly charred edges.

  • 4

    While the vegetables roast, season the turkey cutlets on both sides with garlic powder, salt, and pepper.

  • 5

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

  • 6

    Place the turkey cutlets in the skillet and sear for 3 to 4 minutes per side until golden brown and cooked through.

  • 7

    Remove from heat and serve the turkey alongside the roasted vegetables with an optional squeeze of fresh lemon.

Seared Turkey Cutlets with Roasted Broccoli and Cauliflower

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Turkey Cutlets with Roasted Broccoli and Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Turkey Cutlets with Roasted Broccoli and Cauliflower

Pan-seared turkey cutlets served with a medley of oven-roasted broccoli and cauliflower, seasoned with garlic and finished with a bright squeeze of lemon.

NUTRITION

408kcal
Protein
43.2g
Fat
21.9g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Turkey Breast Cutlets

1 cup Broccoli Florets

1 cup Cauliflower Florets

1.5 tablespoons Extra Virgin Olive Oil

0.5 teaspoon Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the broccoli and cauliflower florets with 1 tablespoon of olive oil and a pinch of salt and pepper on a large baking sheet.

  • 3

    Roast the vegetables for 20 to 25 minutes until they are tender and have lightly charred edges.

  • 4

    While the vegetables roast, season the turkey cutlets on both sides with garlic powder, salt, and pepper.

  • 5

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

  • 6

    Place the turkey cutlets in the skillet and sear for 3 to 4 minutes per side until golden brown and cooked through.

  • 7

    Remove from heat and serve the turkey alongside the roasted vegetables with an optional squeeze of fresh lemon.