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Prep Time: 10 Minutes Cook Time: 29 Minutes |
Ready In: 39 Minutes Servings: 4 |
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Ingredients:
1 1/3 cups uncooked long-grain rice |
1/4 cup fat-free, reduced-sodium chicken broth |
3 tablespoons balsamic vinegar |
2 teaspoons honey |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 pound turkey breast cutlets (1/4-inch-thick) |
2 teaspoons olive oil |
2 garlic cloves, minced |
1 red bell pepper, cut into strips |
1 green bell pepper, cut into strips |
Directions:
1. Cook rice in a Dutch oven according to package directions, omitting salt and fat.
2. Combine chicken broth, balsamic vinegar, and honey in a small bowl. Set aside.
3. Sprinkle salt and pepper over both sides of turkey. Heat oil in a large nonstick skillet over medium-high heat until hot. Add garlic; cook, stirring constantly, 30 seconds. Add turkey; cook 2 minutes on each side or until done. Remove from skillet; transfer to a large serving platter, and keep warm. Reduce heat to medium; add bell peppers, and cook, stirring constantly, 2 minutes. Add broth mixture to skillet; cook 30 seconds, stirring constantly. Spoon sauce and peppers over cutlets. Serve with rice.
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