Heart-Healthy Herb-Stuffed Turkey Roll
Delight your taste buds with this Heart-Healthy Herb-Stuffed Turkey Roll recipe, a perfect combination of nutritious and flavorful ingredients. Tender turkey breast is pounded thin and packed with a vibrant stuffing of quinoa, sautéed garlic spinach, and fresh herbs like parsley, thyme, and rosemary. Enhanced with a hint of zesty lemon and cooked in a low-sodium chicken broth, this dish ensures a juicy and aromatic bite every time. With only 20 minutes of prep, it’s an ideal healthy dinner choice that feels gourmet yet is light on sodium and fat. Each slice of these beautifully rolled medallions makes an elegant presentation, perfect for family meals or special occasions. Low-carb, protein-rich, and brimming with wholesome goodness, this recipe is your ticket to a nutritious yet indulgent dining experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Turkey breast cutlet
- 2 cups Fresh spinach
- 1 cup Quinoa, cooked
- 0.25 cup Fresh parsley, chopped
- 2 tablespoons Fresh thyme, chopped
- 1 tablespoon Fresh rosemary, minced
- 3 cloves Garlic, minced
- 2 teaspoons Olive oil
- 1 teaspoon Lemon zest
- 1 cup Low-sodium chicken broth
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 375°F (190°C).
Place the turkey breast cutlets on a cutting board, cover with plastic wrap, and gently pound them to an even thickness using a meat mallet.
In a large skillet over medium heat, add 1 teaspoon of olive oil. Sauté the minced garlic until fragrant, about 30 seconds.
Add the fresh spinach to the skillet and cook until wilted, approximately 2-3 minutes.
Remove the skillet from heat and stir in the cooked quinoa, chopped parsley, thyme, rosemary, lemon zest, salt, and ground black pepper. Mix well to create the stuffing.
Lay the turkey cutlets flat, and place a generous amount of the herb and quinoa stuffing onto each cutlet, leaving about 1/2 inch border.
Carefully roll the turkey cutlets around the stuffing and secure with toothpicks.
In an oven-safe dish, add the remaining 1 teaspoon olive oil and place the stuffed turkey rolls seam-side down. Pour the low-sodium chicken broth around the rolls.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and continue to bake for another 15-20 minutes, or until the turkey is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the toothpicks, slice the turkey rolls into medallions, and serve with the cooking broth drizzled on top for extra flavor.
Nutrition Facts
Calories |
788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1455 mg | 63% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 3.6 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 279 mg | 21% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1535 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
