Seared Turkey Cutlets with Roasted Sweet Potato and Steamed Broccoli

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

Seared Turkey Cutlets with Roasted Sweet Potato and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Turkey Cutlets with Roasted Sweet Potato and Steamed Broccoli

Pan-seared turkey cutlets paired with oven-roasted sweet potato cubes and tender steamed broccoli, finished with a squeeze of fresh lemon and a pinch of flaky sea salt.

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NUTRITION

466kcal
Protein
43.7g
Fat
15.8g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Turkey Breast Cutlets

150 grams Sweet Potato, cubed

150 grams Broccoli florets

1 tablespoon Avocado Oil

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until tender and lightly browned.

  • 4

    Season the turkey cutlets on both sides with salt, pepper, and any desired dried herbs.

  • 5

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

  • 6

    Sear the turkey cutlets for 3-4 minutes per side until they are golden-brown and reach an internal temperature of 165°F.

  • 7

    While the turkey cooks, steam the broccoli florets over boiling water for 4-5 minutes until bright green and tender-crisp.

  • 8

    Plate the seared turkey alongside the roasted sweet potatoes and steamed broccoli, finishing with a squeeze of fresh lemon if desired.

Seared Turkey Cutlets with Roasted Sweet Potato and Steamed Broccoli

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

Seared Turkey Cutlets with Roasted Sweet Potato and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Turkey Cutlets with Roasted Sweet Potato and Steamed Broccoli

Pan-seared turkey cutlets paired with oven-roasted sweet potato cubes and tender steamed broccoli, finished with a squeeze of fresh lemon and a pinch of flaky sea salt.

NUTRITION

466kcal
Protein
43.7g
Fat
15.8g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Turkey Breast Cutlets

150 grams Sweet Potato, cubed

150 grams Broccoli florets

1 tablespoon Avocado Oil

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until tender and lightly browned.

  • 4

    Season the turkey cutlets on both sides with salt, pepper, and any desired dried herbs.

  • 5

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

  • 6

    Sear the turkey cutlets for 3-4 minutes per side until they are golden-brown and reach an internal temperature of 165°F.

  • 7

    While the turkey cooks, steam the broccoli florets over boiling water for 4-5 minutes until bright green and tender-crisp.

  • 8

    Plate the seared turkey alongside the roasted sweet potatoes and steamed broccoli, finishing with a squeeze of fresh lemon if desired.