Dinner · Italian · 20 min
Tacchino al Forno con Patate Dolci e Kale (Oven-Roasted Turkey Breast with Sweet Potatoes and Wilted Kale)
- Calories
- 664
- Protein
- 41g
- Carbs
- 49g
- Fat
- 36g
Ingredients
- 180.3 g ground turkey
- 0.5 tsp rosemary
- 209.1 g sweet potato
- 98.5 g kale
- 1 tbsp water
- 18.2 g olive oil
- 1 tbsp lemon juice
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 g sliced almonds
Method
- 01Preheat oven to 400°F (200°C).
- 02In a bowl, toss the diced sweet potatoes with 6 g of extra virgin olive oil, half of the salt, and half of the black pepper. Spread evenly on a baking sheet and roast for 20 minutes until tender and caramelized.
- 03Shape the ground turkey into two thick medallions. Season both sides with dried rosemary and a portion of the remaining salt and black pepper.
- 04Heat 5 g of extra virgin olive oil in a heavy oven-proof skillet over medium-high heat. Sear the turkey medallions until deeply browned, about 3 minutes per side. Transfer the skillet to the oven and roast for 8–10 minutes until cooked through and the internal temperature reaches 160°F (71°C). Remove turkey from the pan and let rest for 3 minutes.
- 05In the same skillet over medium heat, add the remaining 4.8 g of extra virgin olive oil, kale, and a splash of water (15 ml). Sauté for about 4 minutes until the kale is bright green and wilted.
- 06To serve, arrange the wilted kale on a plate as a base, top with roasted sweet potatoes and rested turkey medallions. Garnish with toasted sliced almonds and finish with a fresh squeeze of lemon juice over the turkey and kale.
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