Serves 4
Herbs, lemon, and mustard create layers of flavors–and a little kick—in these cutlets.
4 organic turkey cutlets
2 tablespoons coconut aminos
2 Radical Lemon Cubes (here), thawed
2 tablespoons Dijon mustard
1 teaspoon garlic powder
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 tablespoons apple cider vinegar
2 tablespoons bone broth (see here for homemade)
Place the turkey in a resealable plastic bag or glass container.
Mix together the coconut aminos, thawed lemon cubes, mustard, garlic powder, sage, rosemary, thyme, vinegar, and bone broth in a bowl. Pour over the turkey.
Marinate in the fridge overnight, or for at least 2 hours.
Cook on a heated grill for 4 minutes per side, or until cooked through.