Chili-Rubbed Turkey Cutlets With Black-Eyed Peas

Name: Chili-Rubbed Turkey Cutlets With Black-Eyed Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Combine the chili powder and lime juice in a medium bowl.
2
Add the turkey and turn to coat; let marinate 10 minutes.
3
Bring a medium saucepan of water to a boil.
4
Add the couscous and cook until tender, 8 to 10 minutes; drain.
5
Meanwhile, heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat.
6
Add the corn, black-eyed peas and celery and cook, stirring occasionally, until they begin to soften, about 3 minutes.
7
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.
8
Add the couscous to the bowl along with 1 tablespoon olive oil, and salt and pepper to taste; toss.
9
Wipe out the skillet; add the remaining 1 tablespoon olive oil and heat over medium-high heat.
10
Add the turkey and cook until browned, about 3 minutes per side; add salt and pepper.
11
Serve with the couscous.
12
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
13
Photograph by Johnny Miller

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Chili-Rubbed Turkey Cutlets With Black-Eyed Peas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!