Grilled Turkey Breast with Roasted Red Pepper |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Creamy Herbed Pasta and Whole Wheat Casserole Bread complement the robust flavors of the roasted pepper and goat cheese that top the turkey. Ingredients:
1/2 pound turkey breast cutlets |
3 tablespoons unsweetened orange juice |
1 teaspoon minced garlic |
1/4 teaspoon pepper |
1/8 teaspoon dried thyme |
1 medium-size sweet red pepper |
vegetable cooking spray |
1 tablespoon chopped fresh cilantro |
1 tablespoon sliced ripe olives |
1 teaspoon lime juice |
1/2 teaspoon vegetable oil |
1/8 teaspoon salt |
1 1/2 tablespoons crumbled goat cheese |
Directions:
1. Place turkey in a heavy-duty, zip-top plastic bag. Combine orange juice, garlic, pepper, and thyme; pour over turkey. Seal bag, and shake until turkey is well coated. Marinate in refrigerator 30 minutes, turning bag once.
2. Cut pepper in half lengthwise; remove and discard seeds and membrane. Flatten pepper with palm of hand. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place pepper, skin side down, on rack; grill, covered, 15 to 20 minutes or until charred. Place pepper in ice water until cool. Remove from water; peel and discard skin. Slice pepper into thin strips.
3. Combine pepper strips, cilantro, and next 4 ingredients in a small bowl, stirring well. Set aside.
4. Remove turkey from marinade; discard marinade. Place turkey on grill rack; grill, covered, 1 minute on each side or until turkey is tender. Transfer turkey to a serving plate. Spoon red pepper mixture evenly over turkey. Sprinkle with cheese.
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