Rosemary Turkey Cutlets

Peace, family! I've been missing in action from my kitchen lately due to the hustle and bustle of the holiday season. Tonight I decided to get back on it and was craving a really clean meal. I opted for reverse-seared turkey cutlets and the freshness of arugula. 


First, I seasoned my cutlets with kosher salt, dill weed, ground cumin, onion powder, thyme, and fresh rosemary leaves. Then, I covered and baked at 350 for about 40 minutes. After baking, I seared the cutlets in a cast iron skillet for about two minutes on each side. Finally, I placed the cutlets over a bed of fresh arugula, spinach, avocado, and roasted red pepper before topping with a couple of tablespoons of poblano Caesar dressing. Quick, clean, and delicious. 


When you are mindful of the fact that there's no need to over-complicate your wellness journey, everything falls into place.