Chili-Rubbed Turkey Cutlets With Black-Eyed Peas

Per serving: Calories 470; Fat 12 g (Saturated 2 g); Cholesterol 56 mg; Sodium 396 mg; Carbohydrate 45 g; Fiber 6 g; Protein 44 g

Photo by Michele H.
Adapted from foodnetwork.com

PREP TIME

20

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

Adapted from foodnetwork.com

Ingredients

  • 3/4

    teaspoon chili powder or Cajun seasoning

  • Juice of 1 lime

  • 4

    turkey cutlets (about 1 1/4 pounds)

  • 1

    cup Israeli couscous or other small pasta

  • 3

    tablespoons extra-virgin olive oil

  • 1

    ear of corn, kernels removed (or 3/4 cup thawed frozen corn)

  • 1

    cup frozen black-eyed peas, thawed

  • 1

    stalk celery, finely chopped

  • 3/4

    cup cherry tomatoes, halved

  • 2

    scallions, thinly sliced

  • 2

    tablespoons chopped fresh parsley or basil

  • Kosher salt and freshly ground pepper

Directions

Combine the chili powder and lime juice in a medium bowl. Add the turkey and turn to coat; let marinate 10 minutes. Bring a medium saucepan of water to a boil. Add the couscous and cook until tender, 8 to 10 minutes; drain. Meanwhile, heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Add the corn, black-eyed peas and celery and cook, stirring occasionally, until they begin to soften, about 3 minutes. Add the tomatoes, scallions, parsley, 1/2 teaspoon salt, and pepper to taste and cook until warmed through, about 2 more minutes; transfer to a large bowl. Add the couscous to the bowl along with 1 tablespoon olive oil, and salt and pepper to taste; toss. Wipe out the skillet; add the remaining 1 tablespoon olive oil and heat over medium-high heat. Add the turkey and cook until browned, about 3 minutes per side; add salt and pepper. Serve with the couscous.

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