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Grilled Turkey Breast with Roasted Red Pepper

Yield 2 servings.
Creamy Herbed Pasta and Whole Wheat Casserole Bread complement the robust flavors of the roasted pepper and goat cheese that top the turkey.


  • 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

Nutrition Information

  • calories 210
  • caloriesfromfat 33 %
  • fat 7.6 g
  • satfat 3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 27.4 g
  • carbohydrate 7.3 g
  • fiber 0.0 g
  • cholesterol 67 mg
  • iron 0.0 mg
  • sodium 379 mg
  • calcium 0.0 mg

How to Make It

  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.

Cooking Light Light Cooking for Two