Lemon-Oregano Turkey Cutlets
Herb-marinated lean turkey cutlets roasted on a single sheet pan with crispy golden baby potatoes, tender zucchini rounds, and sweet red onions.
- Prep: 15 min
- Cook: 35 min
- Total: 50 min
- Servings: 6
- Cuisine: Mediterranean
- Difficulty: Easy
Dietary
- High-Protein
- Low-Fat
- Low-Calorie
- Gluten-Free
- Dairy-Free
- Nut-Free
- Egg-Free
- Low-Sugar
- Whole30
- Paleo
- Soy-Free
- Low-Sodium
- Low-Saturated-Fat
Tags
- sheet pan
- roast
- healthy
- fresh
- tangy
- crowd-pleaser
Ingredients
- 2 pound turkey breast cutlets
- 1.5 pound baby yellow potatoes (quartered)
- 2 zucchinis (medium, sliced into half-moons)
- 1 red onion (large, cut into wedges)
- 2 tablespoon olive oil
- 2 tablespoon lemon juice (freshly squeezed)
- 4 clove garlic (minced)
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper (ground)
Instructions
- Preheat oven to 400°F and lightly spray a large rimmed baking sheet with non-stick cooking spray.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
- Toss the quartered baby yellow potatoes with half of the prepared lemon-herb mixture on the baking sheet and spread in a single layer. Roast for 15 minutes.
- Remove the baking sheet from the oven. Push potatoes to one side, then arrange the turkey breast cutlets, sliced zucchini, and red onion wedges on the open space. Drizzle everything with the remaining lemon-herb mixture.
- Return to the oven and roast for 20 minutes until the turkey registers 165°F internally and the potatoes are golden and tender. Serve warm with the pan-roasted vegetables.
Notes
Cutting potatoes into uniform 3/4-inch pieces ensures they finish roasting at the exact same time as the turkey.
Nutrition (per serving)
- Calories: 340
- Protein: 39 g
- Carbohydrates: 26.5 g
- Fat: 6.8 g
- Fiber: 3.8 g
- Sodium: 470 mg
- Saturated Fat: 1.2 g
- Sugar: 3.2 g
- Cholesterol: 90 mg