YOUR SOLIN GENERATED RECIPE
Seared Turkey Cutlets with Sautéed Zucchini and Sweet Potato Mash
Pan-seared turkey cutlets served with garlic-sautéed zucchini and sweet potatoes mashed with Greek yogurt for a texture that is incredibly creamy.
INGREDIENTS
4.4 oz Turkey Breast Cutlets
150g Sweet Potato
150g Zucchini
2 tbsp Non-fat Greek Yogurt
1 tbsp Extra Virgin Olive Oil
1 clove Garlic
PREPARATION
Peel and cube the sweet potato, then boil in a pot of salted water for 10-12 minutes until fork-tender.
While potatoes cook, season the turkey cutlets with salt, pepper, and a pinch of dried oregano.
Heat half of the olive oil in a large skillet over medium-high heat.
Sear the turkey cutlets for 3-4 minutes per side until golden brown and cooked through, then remove from the pan and set aside.
Add the remaining olive oil to the same skillet along with the sliced zucchini and minced garlic.
Sauté the zucchini for 5 minutes until tender-crisp and slightly caramelized.
Drain the sweet potatoes and mash them thoroughly with the Greek yogurt and a pinch of salt until smooth.
Plate the seared turkey alongside the sweet potato mash and sautéed zucchini for a balanced, clean-eating meal.