Prep Time
10 Mins
Cook Time
29 Mins
Yield
4 servings

How to Make It

Step 1

Cook rice in a Dutch oven according to package directions, omitting salt and fat.

Step 2

Combine chicken broth, balsamic vinegar, and honey in a small bowl. Set aside.

Step 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

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