Sheet Pan Turkey Cutlets with Roasted Potatoes and Broccoli

Tender seasoned turkey breast cutlets roasted on a single sheet pan with crispy russet potato wedges and charred broccoli florets.

• Prep: 15 min
• Cook: 30 min
• Total: 45 min
• Servings: 5
• Cuisine: American
• Difficulty: Easy
• Cost: $4.42/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-FODMAP
• High-Protein
• Low-Fat
• Low-Saturated-Fat
• Low-Sugar
• Low-Calorie

Tags

• roast
• sheet pan
• healthy
• comfort food

Ingredients

• 2 pound turkey breast cutlets (raw, sliced into cutlets)
• 1.5 pound russet potatoes (skin-on, cut into 1/2-inch wedges)
• 5 cup broccoli florets (cut into bite-sized pieces)
• 2 tablespoon garlic-infused olive oil
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper (ground)

Instructions

1. Preheat your oven to 425°F and line two large rimmed baking sheets with parchment paper.
2. In a large bowl, toss the potato wedges and broccoli florets with 1 tablespoon of garlic-infused olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 tablespoon of dried oregano. Spread evenly across the baking sheets.
3. Season the turkey breast cutlets with the remaining 1 tablespoon garlic-infused olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 tablespoon dried oregano, and 1 teaspoon dried thyme. Arrange the cutlets alongside the vegetables on the baking sheets.
4. Roast in the oven for 25 to 30 minutes, rotating sheets halfway through, until potatoes are tender and golden and the turkey reaches an internal temperature of 165°F.
5. Let the turkey cutlets rest for 5 minutes before serving with the roasted potatoes and broccoli.

Notes

Keep potato skins intact to maximize the natural dietary fiber.

Nutrition (per serving)

• Calories: 416
• Protein: 48.8 g
• Carbohydrates: 30.3 g
• Fat: 10.1 g
• Fiber: 6.5 g
• Sodium: 579 mg
• Saturated Fat: 3.2 g
• Sugar: 2.3 g
• Cholesterol: 136 mg