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Glazed Turkey Cutlets

Prep time 10 mins
Cook time 29 mins
Yield 4 servings


  • 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

Nutrition Information

  • calories 291
  • fat 4.6 g
  • satfat 1.0 g
  • protein 29.5 g
  • carbohydrate 31.2 g
  • fiber 1.4 g
  • cholesterol 68 mg
  • iron 3.0 mg
  • sodium 227 mg
  • calcium 32 mg

How to Make It

  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.

Oxmoor House Healthy Eating Collection