Sheet pan dinners are everyplace on the internet these days. They look so colorful and healthy, so I decided to give it a try for our dinner tonight. Sheet Pan Turkey Cutlets and Veggies with Sweetened Chili Sauce is what I served.
I have been chosen as one of the bloggers in the Steviva-
Sweeten It-Up recipe challenge. I created the recipe for my Sheet Pan Turkey Cutlets and Veggies using Nectevia in the sauce.
We were sent 4 products to create recipes in a Beverage, Entrée, and Baking category. This recipe is the one I created for the Entrée category.
I fix a lot of recipes that contain spicy ingredients. My husband loves this! I always try to balance the heat with a little sweet.
Typically, I use honey, sugar, or brown sugar to obtain this.
As I reviewed information on the Steviva products, I decided to use Nectevia in this recipe.
Nectevia is made from organic agave nectar that is enhanced with steviva. I was happy to learn it has 1/4 the calories, carbs, and sugars of regular table sugar. It is safe for diabetics, gluten free, and non GMO. It is not an artificial sweetener.
When I tasted it, I noticed that it had no bitter after taste. The after taste is what I have disliked in other sweeteners. This has a slight honey taste.
HOW TO MAKE SHEET PAN TURKEY CUTLETS:
Here is how I created the recipe for my Sheet Pan Turkey Cutlets and Veggies using Nectevia in the sauce.
Place turkey cutlets in a dish. Season with salt and pepper.
In a glass measuring cup, whisk together 1/4 cup olive oil,
garlic,1 teaspoon Nectevia, and 1/3 cup sweet chili sauce. Pour half over the turkey cutlets. Cover and refrigerate for 1-3 hours.
Place the potatoes and other vegetables in a large mixing
bowl. Season with salt and pepper. Drizzle remaining olive oil over the vegetables and toss to coat.
Preheat oven to 400 degrees F. Place a large sheet pan, with sides, in the oven to be heating when oven is turned on.
Arrange potato slices on the baking sheet; cook for 15 minutes. Remove from the oven.
Turn potatoes, add the remaining veggies.
Place turkey cutlets on the baking sheet. Return pan to the oven.
Bake for 20-25 minutes, or until internal temp of turkey is 165 degrees.
Remove from the oven. Transfer turkey cutlets and veggies to a serving platter.
Drizzle with remaining NECTEVIA – sweet chili sauce.
I still had the heat, and the touch of sweet was not overwhelming. Excellent product.
HERE is another recipe using turkey cutlets.
Sizzlin Turkey Cutlet Skillet with Sweet Chili Sauce.
SHEET PAN TURKEY CUTLETS AND VEGGIES WITH SWEETENED CHILI SAUCE
Ingredients
- 4 turkey cutlets
- kosher salt and pepper
- 1 clove garlic chopped
- 1/2 cup extra virgin olive oil divided
- 1 teaspoon NECTEVIA
- 1/3 cup sweet chili sauce
- 1 1/2 lbs new potatoes sliced
- 1/3 medium green bell pepper sliced in thin strips
- 1/3 medium red bell pepper sliced in thin strips
- 1/3 medium yellow bell pepper sliced in thin strips
- 1/2 medium onion sliced thin
- 1 1/2 cup fresh broccoli florets
Instructions
- Arrange turkey cutlets in a shallow dish. Season both sides with desired amount salt & pepper.
- In a small measuring cup, whisk together the garlic,1/4 cup olive oil, NECTEVIA, and sweet chili sauce. Pour about half over the turkey. Cover and refrigerate 1-3 hours.
- In a large mixing bowl, place the potatoes, peppers, onion, and broccoli. Pour remaining olive oil over the vegetables and toss to coat. Season with desired amount of salt and pepper.
- Preheat oven to 400 degrees F. Place a large baking sheet in the oven to heat while oven is preheating.
- Arrange potatoes on the pan and bake for 15 minutes. Turn the potatoes, and add the remaining vegetables. Place turkey cutlets onto baking sheet. Return pan to the oven.
- Bake for about 20-25 minutes, or until internal temperature of turkey is 165 degrees F.Turn chicken once, Stir vegetables once.
- Remove from oven and transfer meat and vegetables to serving platter.
- Drizzle remaining sauce over the chicken and vegetables.
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