dinner

Tacchino al Forno con Patate Dolci e Kale (Oven-Roasted Turkey Breast with Sweet Potatoes and Wilted Kale)

Name: Tacchino al Forno con Patate Dolci e Kale (Oven-Roasted Turkey Breast with Sweet Potatoes and Wilted Kale)
Ingredients: 180.3 g Turkey, Ground, raw (formed into medallions); 119.0 g Sweet potato, raw, diced small; 98.5 g Kale, raw, stems removed; 15.8 g Oil, olive; 2.0 g Nuts, almonds, sliced

Nutrition

700

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(5)

Turkey, Ground, raw (formed into medallions)180.3 g

Sweet potato, raw, diced small119.0 g

Kale, raw, stems removed98.5 g

Oil, olive15.8 g

Nuts, almonds, sliced2.0 g

Instructions

Preheat your oven to 400 deg F (200 deg C). Toss the small-diced sweet potatoes with 6g of olive oil, salt, and black pepper, and spread them on a baking sheet; roast for 20 minutes until tender and caramelized.

Shape the ground turkey into two thick medallions. Season generously with sea salt and rosemary. Heat 5g of olive oil in a heavy oven-proof skillet over medium-high heat. Sear the medallions until deeply browned, about 3 minutes per side, then transfer the skillet to the oven for 8-10 minutes until cooked through.

While the turkey rests, place the kale in a pan with the remaining olive oil and a splash of water, sautéing until just wilted and bright green, about 4 minutes.

To serve, plate the kale as a base, top with the roasted sweet potatoes and the turkey medallions. Garnish with the toasted sliced almonds for a necessary crunch. A final squeeze of fresh lemon juice over the turkey and kale ties the earthy flavors together.