Orange Gremolata Turkey Cutlets
Ingredients
- 1 lb beets, peeled and cut into wedges
- 3 Tbsp organic chicken broth
- 1 Tbsp raw honey
- 2 Tbsp avocado oil, divided
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- 1 lb turkey cutlets
- ½ navel orange
- ½ lemon
- ¼ cup chopped fresh parsley
- 1 clove garlic, minced
- ½ tsp ground cumin
Instructions
- Bring beets and broth to a boil in a large cast-iron skillet over medium-high heat; cover, reduce heat, and simmer 10 minutes or until almost tender.
- Uncover and add honey, 1 Tbsp oil, and ⅛ tsp each salt and pepper. Toss; cook 5 minutes or until beets are tender.
- Meanwhile, sprinkle turkey with ⅛ tsp each salt and pepper. Cook turkey in 1 Tbsp hot oil in a large nonstick skillet 2 minutes per side or until done; keep warm.
- Grate zest from orange and lemon to equal ½ tsp each; squeeze juice from orange and lemon to equal ½ Tbsp each. Combine zest, juice, parsley, garlic, and cumin; spoon over turkey. Serve turkey with beets.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
506
|
506
|
| Fat (g) | 16 | 16 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 60 | 60 |
| Carb (g) | 33 | 33 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 754 | 754 |
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