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.
tablespoons olive oil, divided
(20-ounce) package JENNIE-O® Extra Lean Turkey Breast Tenderloins, cut into 2-inch pieces
medium onions, chopped
medium carrots, chopped
garlic cloves, minced
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
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.