Turkey Tenderloins And Rosemary Potatoes
Lee Labrada
Lee Labrada Labrada
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1574 Calories
22 g Carbs
193 g Protein
79 g Fat
Total Time
4 servings

Sticking to your Lean Body Meal Plan is easy with this turkey tenderloins and rosemary potatoes recipe.


  • ¼ cup low-sodium chicken broth
  • 3 breast turkey Breast
  • 1 cup milk (2% fat)
  • 1 tsp garlic, minced
  • 1 salt and pepper to taste
  • 4 tbsp olive oil
  • 3 cup, diced red Potatoes
  • ½ tsp rosemary
  • 1 pinch garlic salt

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  1. Dissolve the Bouillon Cube in 1/4 cup boiling water; set aside to cool.
  2. Slice the turkey crosswise into 1/2-inch medallions. Place the turkey in the plastic bag with bouillon, milk, garlic, and salt and pepper. Zip shut and refridgerate. Marinate for at least 8 hours, up to a full day.
  3. Drain the turkey and and discard the marinade. Pour 2 tbsp olive oil into a large skillet over medium-high heat; when hot, add the turkey. Cook until the turkey is no longer pink; you want to sear but not burn it.
  4. Meanwhile in another large skillet, heat 2 tbsp olive oil. Add the potatoes, rosemary, and garlic salt to taste. Saute on medium-high heat, stirring frequently until soft.

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