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Pan Seared Turkey with Pomegranate Molasses Glaze and Herbed Bulgur

This pan-seared dish pairs turkey cutlets with bulgur, dry, pomegranate molasses and lemon juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

60 g Protein
69 g Carbohydrates
21 g Fat
14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 180g turkey cutlets 270 kcal
  • 70g bulgur, dry 239 kcal
  • 12g olive oil 106 kcal
  • 18g pomegranate molasses 47 kcal
  • 15g lemon juice 5 kcal
  • 15g fresh parsley, chopped 5 kcal
  • 8g fresh mint, chopped 3 kcal
  • 0.75 tsp (2g) ground cumin 8 kcal
  • 2g salt 0 kcal
  • 0.5 tsp (1g) black pepper 3 kcal
  • 170g boiling water 0 kcal

Cooking instructions

  1. bulgursaltboiling water
    Cook bulgur with boiling water and a pinch of salt; cover and steam 12 minutes, then fluff.
  2. turkey cutletsground cuminsaltblack pepper
    Season turkey with salt, black pepper, and cumin.
  3. turkey cutletsolive oil
    Heat olive oil in a skillet over medium-high. Sear turkey 3-4 minutes per side until cooked through; remove to a plate.
  4. pomegranate molassesboiling water
    Lower heat to medium. Add pomegranate molasses and water to the pan; simmer 30-60 seconds to make a quick glaze.
  5. turkey cutlets
    Return turkey to coat in the glaze and turn off heat.
  6. turkey cutletsbulgurlemon juicefresh parsleyfresh mint
    Stir parsley, mint, and lemon juice into bulgur. Serve turkey over bulgur with any pan glaze spooned on top.

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