Baked turkey tenderloins made with onions, carrots, and garlic, served with a lemon, herb, and tomato sauce, served in a light blue baking dish on a navy and white patterned tablecloth.

Baked Lemon and Rosemary Turkey

Name: Baked Lemon and Rosemary Turkey
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 2 tablespoons olive oil, divided; 1 (20-ounce) package JENNIE-O® Extra Lean Turkey Breast Tenderloins, cut into 2-inch pieces; 2 medium onions, chopped; 2 medium carrots, chopped; 4 garlic cloves, minced; 2 tablespoons flour; 1 teaspoon ground cumin; 1 cup dry white wine; 1 cup reduced-sodium chicken broth; 2 tablespoons tomato paste; 2 teaspoons chopped fresh rosemary; 2 teaspoons finely grated lemon zest; salt and freshly ground pepper, if desired; 1 (15-ounce) can garbanzo beans, drained and rinsed; ⅓ cup chopped fresh parsley; crusty bread, if desired

Baked turkey tenderloins, rosemary, cumin, white wine, garlic and onions create an irresistible combination. Taste for yourself with this Baked Lemon and Rosemary Turkey recipe. Under 500 calories per serving.

Total Time

1 Hour

Serving Size

6 Servings

tablespoons olive oil, divided

(24-ounce) package JENNIE-O® All Natural Turkey Breast Tenderloin, cut into 2-inch pieces

medium onions, chopped

medium carrots, chopped

garlic cloves, minced

tablespoons flour

teaspoon ground cumin

cup dry white wine

cup reduced-sodium chicken broth

tablespoons tomato paste

teaspoons chopped fresh rosemary

teaspoons finely grated lemon zest

salt and freshly ground pepper, if desired

(15-ounce) can garbanzo beans, drained and rinsed

1/3

cup chopped fresh parsley

crusty bread, if desired

Heat oven to 375°F.

Heat 1 tablespoon oil in skillet over medium-high heat. Add turkey tenderloins pieces in batches. Cook, stirring occasionally, 5 minutes or until browned; set aside.

Heat remaining oil. Add onion, carrots and garlic. Cook, stirring occasionally, 5 minutes or until onion is softened. Add flour and stir 1 minute. Add cumin; cook 1 minute or until fragrant.

Stir in wine, broth, tomato paste, rosemary, lemon and salt and pepper, if desired. Return turkey to skillet. Stir until well combined. Bring to a boil. Place mixture in 9 x 13-inch baking dish.

Bake 40 minutes or until sauce is thickened.

Stir in beans. Return to oven 5 minutes or until beans are hot. Stir in parsley.

Always cook turkey to well-done, 165°F as measured by a meat thermometer. Serve with crusty bread, if desired.

Calories

460

Protein

37g

Carbohydrates

51g

Fiber

13g

Sugars