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Tex-Mex turkey cutlets with corn salad

Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy
Ingredients

frozen corn kernels

2 cup(s), fresh

green pepper(s)

1 medium, diced

fresh tomato(es)

1 medium, diced

uncooked scallion(s)

2 medium, thinly sliced

jalapeño pepper(s)

1 medium, seeded and minced

cilantro

2 Tbsp, chopped

fresh lime juice

2 Tbsp

extra virgin olive oil

2 tsp

table salt

¾ tsp

uncooked boneless skinless turkey breast

1 pound(s), 4 1/4-pound cutlets

black pepper

¼ tsp

cayenne pepper

tsp

Instructions

  1. Preheat oven to 425 degrees. Spray large rimmed baking sheet with nonstick spray.
  2. Pat corn dry with paper towels. Spread corn on baking sheet and roast, stirring twice, until lightly browned, about 20 minutes. Transfer to medium bowl and let cool slightly.
  3. Add bell pepper, tomato, scallions, jalapeno, lime juice, cilantro, and 1/4 teaspoon salt to corn and stir to combine.
  4. Meanwhile, sprinkle turkey with black pepper, cayenne, and remaining 1/4 teaspoon salt. Heat oil in large skillet over medium-high heat. Add turkey and cook, turning once, until browned and no longer pink in center, 6–8 minutes. Serve turkey with corn salad and lime wedges.
  5. Per serving: 1 turkey cutlet and 1 cup salad

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