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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Using lean turkey cutlets with a tomato salsa, and fiber-rich bulgur as a side dish, makes a lowfat, low calorie and easy-to-make dinner. (Fresh spices always taste better, but if you want to use dried spices, use only 1 teaspoon of oregano and 1 teaspoon of mint, both crumbled finely with your fingers before adding. Using dried parsley, however, really takes away flavor from this dish, so try to use fresh if you can. Also, if you can't find turkey cutlets, boneless, skinless turkey breasts can be used; just increase cooking time to 10-12 minutes, turning halfway through.) Ingredients:
1 lemon |
1 large tomato, chopped (i usually use 2 medium tomatoes-on-the-vine or 2 roma tomatoes.) |
1 cup bulgur |
1/4 cup loosely packed fresh parsley leaves, chopped |
1 tablespoon chopped fresh oregano leaves |
1 tablespoon chopped fresh mint leaves |
2 teaspoons olive oil |
1 lb turkey breast cutlets |
Directions:
1. Prepare outdoor grill for direct grilling on medium. From lemon, grate 1/4 teaspoon peel and squeeze 2 tablespoons juice. In a small bowl, stir together 1 tablespoon of the lemon juice and chopped tomato. Set aside.
2. Prepare bulgur: In 3-quart saucepan, heat 2 cups water to boiling on high. Stir in bulgur and reduce heat to low; cover and simmer about 15 minutes or until all liquid has been absorbed. Stir in parsley, 1/8 teaspoon salt, 1/8 teaspoon freshly ground black pepper, lemon peel, and remaining lemon juice.
3. Meanwhile, in small bowl, combine oregano, mint, and oil. Pat cutlets dry; rub with herb mixture on both sides. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper to season both sides.
4. Grill turkey 3-4 minutes or until no longer pink throughout, turning over once. Top turkey with tomato; serve with bulgur.
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