Ingredients:
For the Turkey Cutlets:
- 4 turkey cutlets (about 1 lb total)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried thyme or oregano
- Salt and pepper to taste
- Lemon wedges (for serving)
For the Steamed Vegetables:
- 1 cup broccoli florets
- 1 cup carrots (sliced)
- 1 zucchini (sliced into rounds)
- 1 red bell pepper (sliced)
- Salt and pepper to taste
- 1 tbsp butter or olive oil (optional, for drizzling)
Instructions:
1. Prepare the Turkey Cutlets:
- Pat the turkey cutlets dry with paper towels.
- In a small bowl, mix the garlic powder, paprika, thyme (or oregano), salt, and pepper.
- Rub the turkey cutlets with olive oil and sprinkle both sides with the seasoning mix.
2. Cook the Turkey Cutlets:
- Heat 1 tbsp of olive oil in a large skillet over medium-high heat.
- Add the turkey cutlets and cook for 3-4 minutes on each side, or until golden brown and fully cooked (internal temperature should reach 165°F or 74°C).
- Remove from the pan and let rest for a couple of minutes.
3. Steam the Vegetables:
- While the turkey is cooking, prepare a steamer or use a pot with a steamer basket.
- Add the broccoli, carrots, zucchini, and bell pepper to the steamer. Steam the vegetables for about 5-7 minutes until tender but still crisp.
- Once done, season the vegetables with salt and pepper. Optionally, drizzle with melted butter or olive oil for extra flavor.
4. Serve:
- Plate the turkey cutlets with a side of steamed vegetables.
- Serve with lemon wedges for a fresh, zesty finish.
Enjoy your light and healthy meal!
