NUTRITION

SERVINGS

INGREDIENTS

6 oz Turkey breast

1 tbsp Ghee

0.5 tsp Dried thyme

0.5 tsp Dried rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Cauliflower florets

0.5 cup Low-sodium chicken broth

1 tbsp Arrowroot powder

0.25 cup Plain Greek yogurt

1 tsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Pat the turkey breast dry and rub with 0.5 tbsp of ghee, dried thyme, dried rosemary, sea salt, and black pepper.

• 3

  Place the turkey in a small roasting pan and cook for 25-30 minutes, or until the internal temperature reaches 165°F.

• 4

  While the turkey roasts, steam the cauliflower florets in a basket over boiling water for 8-10 minutes until very tender.

• 5

  Remove the turkey from the pan and let it rest on a cutting board; keep the pan drippings in the roasting pan.

• 6

  Place the roasting pan over medium heat on the stove, whisk in the remaining 0.5 tbsp of ghee and the arrowroot powder to form a paste.

• 7

  Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the pan, and simmer until the sauce thickens.

• 8

  Remove the gravy from the heat and whisk in the Greek yogurt until the texture is smooth and creamy.

• 9

  Slice the turkey breast and serve over the steamed cauliflower, generously topped with the creamy pan gravy and fresh parsley.