Asian-Glazed Baked Turkey Cutlets
Creamy Sriracha Coleslaw
Ingredients
- 2 Tbsp lime juice
- 1 Tbsp rice wine vinegar
- 1 Tbsp coconut aminos
- 1 Tbsp dark sesame oil
- 1 tsp Sriracha hot sauce (or use hot sauce)
- 4 (3-oz) turkey cutlets
- ¼ tsp salt
- ¼ tsp pepper
- 2 Tbsp chopped fresh cilantro
Instructions
- Preheat oven to 350°F. Whisk together lime juice, vinegar, coconut aminos, oil, and Sriracha. Brush half of mixture on cutlets on a rimmed baking sheet; reserve remaining half of sauce.
- Bake 20 minutes or until cutlets are done. Drizzle cutlets with reserved sauce; sprinkle with salt, pepper, and cilantro.
Side Dish Ingredients
- ½ (16-oz) pkg shredded coleslaw
- 2 green onions, chopped
- 2 Tbsp avocado-oil mayonnaise (or use a homemade Paleo mayonnaise)
- 1½ Tbsp rice wine vinegar
- 1 Tbsp coconut aminos
- ½ Tbsp lime juice
- 1 tsp Sriracha hot sauce (or use hot sauce)
- ¼ tsp fish sauce (optional)
Side Dish Instructions
- Combine coleslaw and onions in a large bowl.
- Combine mayonnaise, vinegar, coconut aminos, lime juice, Sriracha, and, if desired, fish sauce; pour over coleslaw, and toss.
Paleo Meal Plan
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