Turkey Cutlets with Quinoa Pilaf
Turkey Cutlets
with Quinoa Pilaf
Turkey
cutlets are often overlooked when it comes to choosing a protein for dinner.
Most people opt for chicken breast or fish. Both are extremely healthy choices,
but over time, the same foods can get boring. Turkey cutlets mix things up a
bit and provide than comforting taste you associated with family holiday meals.
Mixed with quinoa pilaf, your family enjoys a complete, healthy meal that is
easy to prepare and low in calories and saturated fat.
Yield: 4 Servings
Serving Size: 1 Cutlet And
1 Cup Quinoa
Calories: 286
Total Fat: 10g
Saturated Fat: 1g
Trans Fat: 0g
Cholesterol: 18mg
Sodium: 28mg
Carbohydrates: 33g
Dietary Fiber: 5g
Sugars: 1g
Protein: 16g
Ingredients
•
2
tablespoons canola oil, divided
•
1
shallot, thinly sliced
•
1
cup dry white quinoa, rinsed or pre-rinsed
•
2
cups fat-free, low-sodium chicken broth
•
1
bay leaf
•
1/2
cup frozen green peas, no added sugar
•
2
tablespoons diced pistachios, optional
•
Sea
salt to taste
•
Freshly
ground black pepper to taste
•
4
(4-ounce) turkey cutlets
Instructions
1.
In
a medium saucepan, add 1 tablespoon canola oil, heat to medium-low, and sauté
shallot slices until tender, about 5 minutes. Add dry quinoa, chicken broth,
bay leaf, and green peas; stir. Bring to a boil, reduce heat to a simmer,
cover, and cook 15 minutes or until liquid is absorbed. Remove from heat, and
remove bay leaf and discard. Add sea salt and black pepper to taste. Add
pistachios, allow to sit 5 minutes, then fluff with a fork, and serve with
cutlets.
2. While
pilaf is cooking, cook turkey cutlets. Add remaining canola oil to a large
skillet, and heat to medium-high. Season cutlets, add to hot skillet, and sear
on each side until browned and crispy.
3.
...
4.
...
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