Turkey cutlets with spicy tomatillo salsa

3
1
1
Smartpoints value per serving
Total Time
27 min
Prep
15 min
Cook
12 min
Serves
4
Difficulty
Easy
Shortcut this recipe by swapping in store-bought fresh salsa. Or to save time on the day you prep this dish, make the salsa a day ahead and store it in the refrigerator. Leave out the cilantro and stir it in just before serving for the freshest flavor. Though tomatillos might seem intimidating, they're actually quite simple to prepare: Slip the papery husks off with your fingers and then wash the outside flesh of the tomatillo to get rid of any sticky residue the husks may have left behind.

Ingredients

cooking spray

4 spray(s)

tomatillo

6 medium, papery husks removed, rinsed (about 3/4 pounds)

cilantro

2 Tbsp, fresh, chopped

fresh lime juice

1½ Tbsp

honey

½ Tbsp

canned chipotle peppers in adobo sauce

1 tsp, minced

garlic clove(s)

1 small clove(s), chopped

table salt

¼ tsp

uncooked boneless skinless turkey breast

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

ground cumin

½ tsp

chili powder

½ tsp

canola oil

2 tsp

Instructions

  1. Spray broiler rack with nonstick spray. Preheat broiler.
  2. To make salsa, place tomatillos on broiler rack and broil, turning occasionally, until softened and lightly charred, 6–8 minutes. Transfer to food processor or blender. Add cilantro, lime juice, honey, chipotles en adobo, garlic, and ⅛ teaspoon salt and pulse until smooth. Transfer salsa to small bowl and set aside.
  3. Sprinkle turkey cutlets with remaining ⅛ teaspoon salt, cumin, and chili powder. Heat oil in large nonstick skillet over medium heat. Add turkey and cook, turning once, until browned and no longer pink in center, 6–8 minutes. Serve turkey with salsa.
  4. Serving size: 1 turkey cutlet and ¼ cup salsa

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