Chili-Rubbed Turkey Cutlets With Black-Eyed Peas Recipe

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.

No additional tips available.

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

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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.

Chili-Rubbed Turkey Cutlets With Black-Eyed Peas

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