Chili-Rubbed Turkey Cutlets With Black-Eyed Peas
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 470
- Total Fat
- 12 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 56 milligrams
- Sodium
- 396 milligrams
- Carbohydrates
- 45 grams
- Dietary Fiber
- 6 grams
- Protein
- 44 grams
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
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.