Paleo Maple & Apple Cider Turkey Skillet
Total time40 min
Prep time15 min
Cook time25 min
5.0(26)
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Learn more →Ingredients
4 servings
For the turkey
- 4 turkey breast cutlets (about 5–6 oz each)
- ¾ tsp fine sea salt, divided
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp coconut oil, divided
For the vegetables
- 2 medium carrots, peeled and sliced on the diagonal into ¼-inch coins
- 2 medium zucchini, halved lengthwise and sliced into ½-inch half-moons
- 3 cloves garlic, thinly sliced
For the sauce
- ½ cup bone broth
- 3 tbsp pure maple syrup
- 2 tbsp apple cider vinegar
- 1 tsp arrowroot starch
- 1 tbsp fresh thyme leaves
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Pat the turkey cutlets dry with paper towels. In a small bowl, stir together 1/2 tsp of the salt, the turmeric, and the ginger, then rub the mixture evenly over both sides of each cutlet.
- 2
In a small bowl or measuring cup, whisk together the bone broth, maple syrup, apple cider vinegar, and arrowroot starch until the starch is fully dissolved with no lumps. Set aside.
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