Greek Lemon Herb Turkey Cutlets with Sautéed Summer Squash

Name: Greek Lemon Herb Turkey Cutlets with Sautéed Summer Squash
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1.5 pound turkey breast cutlets (patted dry); 1 tablespoon olive oil (extra virgin); 0.5 teaspoon salt; 0.25 teaspoon black pepper (ground); 1 teaspoon dried oregano; 0.5 teaspoon garlic powder; 2 zucchinis (sliced into half-moons); 1 cup cherry tomatoes (halved); 1 lemon (cut into wedges)

Tender golden turkey cutlets infused with oregano and lemon, served alongside sautéed zucchini and blistered cherry tomatoes.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Cuisine: Mediterranean
Difficulty: Easy
Cost: $4.10/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Keto
Paleo
Low-Calorie
Low-Carb
Low-Sodium
Low-Fat
Low-Saturated-Fat
Low-Sugar
High-Protein
Whole30
Kosher

Ingredients

1.5 pound turkey breast cutlets (patted dry)
1 tablespoon olive oil (extra virgin)
0.5 teaspoon salt
0.25 teaspoon black pepper (ground)
1 teaspoon dried oregano
0.5 teaspoon garlic powder
2 zucchinis (sliced into half-moons)
1 cup cherry tomatoes (halved)
1 lemon (cut into wedges)

Instructions

Season the turkey breast cutlets evenly on both sides with 1/4 teaspoon of the salt, 1/8 teaspoon of the black pepper, the dried oregano, and the garlic powder.
Heat 1/2 tablespoon of the olive oil in a large nonstick skillet over medium-high heat. Add the turkey cutlets and cook for 3 to 4 minutes per side until golden brown and the thickest portion registers 165°F on an instant-read thermometer. Transfer the turkey to a plate and loosely tent with foil to rest.
Add the remaining 1/2 tablespoon of olive oil to the same skillet over medium heat. Add the sliced zucchini, halved cherry tomatoes, remaining 1/4 teaspoon of salt, and remaining 1/8 teaspoon of black pepper. Sauté for 4 to 5 minutes until the zucchini is tender-crisp and the tomatoes begin to soften and burst.
Divide the turkey cutlets and sautéed summer squash among 4 plates. Serve immediately with fresh lemon wedges for squeezing over the top.

Notes

Turkey cutlets cook quickly due to their thinness—keep an eye on them to ensure they stay juicy.

Nutrition (per serving)

Calories: 291
Protein: 42.3 g
Carbohydrates: 7.4 g
Fat: 8.2 g
Fiber: 2.4 g
Sodium: 380 mg
Saturated Fat: 2.8 g
Sugar: 3.8 g
Cholesterol: 128 mg