Turkey & Roasted Carrots with Yogurt Sauce

This dinner is just-right...Not too ordinary & not too fancy!

Victoire
Victoire
6 minutesPrep time
25 minutesCook time
480 cal.Per serving

Utensils

Oven, Stovetop, Peeler, Baking dish, Frying pan, Blender

recipe

Carrots (fresh)

Step 1

Preheat the oven to 425°F. Wash & peel the carrots. Slice them into quarters lengthwise.

Carrots (fresh)

Step 2

Lay them in a baking dish. Season with salt, pepper & olive oil. Roast for 20 min.

Turkey breast (cutlet)

Step 3

Add the turkey to a food processor bowl.

Turkey breast (cutlet)
Egg
Garam masala
Bread crumbs
Lemon

Step 4

Add the egg, garam masala (optional), bread crumbs, zest from the lemon, salt & pepper. Grind or blend it all together.

Turkey breast (cutlet)

Step 5

Add a drizzle of oil to a pan over medium heat. Drop small balls of the ground turkey into the pan. Lightly flatten them with a fork.

Turkey breast (cutlet)

Step 6

Cook for 4 min on each side, or until golden brown.

Greek yogurt
Lemon

Step 7

In a small bowl, mix together the yogurt, juice from the lemon, salt & pepper.

Turkey breast (cutlet)

Step 8

As the turkey finishes cooking, add a splash of water & shake the pan. Turn off the heat.

Carrots (fresh)

Step 9

When the carrots are fork-tender, remove them from the oven.

Greek yogurt
Carrots (fresh)
Turkey breast (cutlet)

Step 10

Spread the yogurt sauce onto a plate. Lay the roasted carrots over top. Arrange the turkey fritters over the carrots.

Arugula

Step 11

Garnish with a few arugula leaves (optional). Add a final drizzle of olive oil. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy480 cal.
Fat18g
Carbohydrates30g
Protein50g
Fiber3g

On average, one serving of the recipe "Turkey & Roasted Carrots with Yogurt Sauce" contains 480 Energy, 18 g of Fat, 30 g of Carbohydrates, 50 g of Protein, 3 g of Fiber.

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Turkey & Roasted Carrots with Yogurt Sauce
Easy