Turkey Tenderloins and Rosemary Potatoes

Turkey Tenderloins and Rosemary Potatoes Healthy Recipe

4 Servings 20 min Cook

Macros/Serving: 445 Calories
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18 Oz Turkey Breast Meat
1/4 Cup Chicken Broth
1 Cup Lowfat Milk
1 Tsp Garlic
1 Dash Salt
1 Dash Pepper
4 Tbsp Olive Oil
4 Potato medium (2-1/4" to 3-1/4" dia) Potato
1/2 Tsp Garlic Powder
1/2 Tsp Rosemary


Slice the turkey crosswise into 1/2-inch medallions.

Place the turkey in the plastic bag with broth, milk, garlic, and salt and pepper.

Zip shut and refridgerate.

Marinate for at least 8 hours, or up to a full day.

Drain the turkey and and discard the marinade.

Pour 2 tbsp olive oil into a large skillet over medium-high heat; when hot, add the turkey.

Cook until the turkey is no longer pink; you want to sear but not burn it.

Meanwhile in another large skillet, heat 2 tbsp olive oil.

Add the potatoes, rosemary, and garlic powder, and salt to taste.

Sauté on medium-high heat, stirring frequently until soft.