🥘 Ingredients

Ukrainian Dill Turkey

• 2 lb / 32 oz (907 g) turkey breast cutlets, pounded to even 1/2-inch thickness

• 1 tbsp (15 g) garlic-infused olive oil

• 1 tsp (3 g) mustard seed, lightly crushed

• 1 tsp (2 g) dried dill

• 1 tsp (2 g) sweet paprika

• 1 tsp (6 g) salt

• 1/2 tsp (1 g) black pepper

• 2 tbsp (30 g) white wine vinegar

• 1 bay leaf

• 3/4 cup (180 g) low-sodium chicken broth, FODMAP-friendly

• 1 tsp (3 g) cornstarch mixed with 1 tbsp (15 g) cold water, to thicken

• 3 tbsp (9 g) fresh dill, chopped, stirred in at the end

Mustard Rice Pasta

• 14 oz (397 g) gluten-free rice pasta, penne or fusilli

• 1 tbsp (15 g) garlic-infused olive oil, completing the recipe's oil

• 1 tbsp (15 g) Dijon mustard; check label for no onion or garlic

• 1 tbsp (15 g) white wine vinegar

• 1/2 tsp (1 g) mustard seed, lightly crushed

• 1/2 tsp (3 g) salt

• 1/4 tsp (1 g) black pepper

• 3/4 cup (180 g) low-sodium chicken broth, FODMAP-friendly

• 3 tbsp (9 g) fresh dill, chopped, stirred in at the end

Bell Peppers

• 4 large (640 g) bell peppers, mixed colors, sliced into thin strips

• 1 tsp (2 g) sweet paprika

• 1/2 tsp (1 g) dried dill

• 1/2 tsp (3 g) salt

• 1/4 tsp (1 g) black pepper

• 1 tbsp (15 g) white wine vinegar

• 2 tbsp (30 g) low-sodium chicken broth, for the pan

Garnish

• 3 tbsp (9 g) fresh dill, chopped

• 4 stalks (60 g) green onions, green tops only, thinly sliced

• 1 medium (60 g) lemon, cut into wedges

🔪 Instructions

1. Season the turkey. Pat the cutlets dry with paper towels. Season all over with crushed mustard seed, dried dill, sweet paprika, salt, and pepper.

2. Cook the pasta. Bring a large pot of salted water to a boil. Cook the rice pasta according to package directions until just al dente, usually 8 to 10 minutes. Pull it 1 minute early. Reserve 1/2 cup (120 g) pasta water before draining.

3. Cook the bell peppers. Heat a large skillet over medium-high heat with the broth. Add the bell pepper strips, sweet paprika, dried dill, salt, and pepper. Cook 5 to 6 minutes until softened with caramelized edges. Add the white wine vinegar and toss for 30 seconds. Remove and set aside.

4. Sear the turkey. In the same skillet over medium-high heat, add garlic-infused olive oil. Add the turkey cutlets in a single layer, working in batches so the pan is not crowded. Sear 3 to 4 minutes per side until golden, and the internal temperature reaches 165°F (74°C). Remove and rest 5 minutes.

5. Build the dill sauce. In the same skillet over medium heat, add the white wine vinegar, broth, and bay leaf, scraping up any browned bits. Simmer 2 to 3 minutes, then stir in the cornstarch slurry and cook 1 to 2 minutes until it thickens into a light sauce. Discard the bay leaf and stir in the fresh dill off the heat.

6. Build the pasta. In a second pan or the cleaned skillet over medium heat, whisk together garlic-infused olive oil, Dijon mustard, white wine vinegar, mustard seed, broth, salt, and pepper. Bring to a simmer. Add the drained pasta and toss well to coat. Add a splash of reserved pasta water if needed to loosen. Stir in the fresh dill.

7. Serve. Slice the turkey. Plate the mustard rice pasta, top with the sliced turkey and a spoonful of the dill sauce, and serve bell peppers alongside. Garnish with fresh dill, green onion tops, and a lemon wedge.

Approximate Nutrition Per Serving

• Calories: ~560

• Protein: ~46 g

• Carbohydrates: ~67 g

• Fat: ~13 g

Notes

• Fresh dill is the signature. Ukrainian cooking uses dill more generously than almost any other cuisine, and it appears in three places here: the sauce, the pasta, and the garnish. Use fresh rather than dried for these, as the flavor is brighter and greener. Dried dill works in the dry rubs where it will be cooked.

• What separates it from the Swedish dill profile. The 7/13 Swedish frikadellen used dill alongside allspice and nutmeg, which made it warm and gently sweet. Ukrainian cooking pairs dill with mustard seed, vinegar, and bay instead, producing something sharp, clean, and tangy rather than sweet and rounded.

• Mustard seed and Dijon together. Whole crushed mustard seed in the rub gives pops of texture and pungency, while Dijon in the pasta provides a smooth, sharp backbone. Using both is what gives the plate its depth. Check the Dijon label, as some mustards add garlic.

• Vinegar throughout. White wine vinegar rather than citrus runs through the turkey sauce, the pasta, and the peppers. This tangy backbone is characteristic of Ukrainian cooking, where pickled and soured flavors are central.

• Pounding the cutlets matters. An even 1/2-inch thickness means they cook at the same rate and no part dries out before another is done, which is especially important with lean turkey breast.

• Bay leaf note. A single bay leaf perfumes the sauce as it reduces. Remove it before serving, as it does not soften.

• Cornstarch slurry tip. Always mix cornstarch with cold water before adding to the hot liquid to avoid lumps.

• Broth check. Confirm no onion or garlic on the label.