Turkey and Artichokes with Lemon Butter Sauce
Roasted Asparagus and Tomatoes
Ingredients
- ¼ cup all-purpose flour
- ½ tsp garlic powder
- 1½ lb turkey tenderloins, thinly sliced
- 3 Tbsp olive oil
- 1 (14.5-oz) can chicken broth
- 1 (13.75-oz) can quartered artichoke hearts, drained
- 2 Tbsp fresh lemon juice
- ¼ cup butter
Instructions
- Stir together flour and garlic powder in a shallow dish. Season turkey lightly with salt and pepper; dredge in flour mixture, shaking off excess.
- Cook turkey in hot oil in a large nonstick skillet over medium-high heat until browned. Remove from skillet, and keep warm.
- Add broth to skillet; bring to a boil, reduce heat, and simmer until reduced by half. Add artichokes and lemon juice; cook 1 minute.
- Return turkey to skillet, and cook 2 minutes. Add butter, and cook until melted.
Side Dish Ingredients
- 1 lb asparagus, trimmed
- 1 pint grape tomatoes
- 1½ Tbsp olive oil
Side Dish Instructions
- Preheat oven to 425°F. Toss together all ingredients on a rimmed baking sheet. Bake 10 minutes or until asparagus is browned and tomatoes are softened and ready to burst. Season with salt and pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 |
Low Carb Meal Plan
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