Be sure to grate the lemon rind before squeezing the juice needed for the recipe. Use the entire 2 tablespoons of lemon juice in the marinade if you like a tangier flavor.
1 (3-pound) boneless, skinless turkey breast, cut into 1/2- to 3/4-inch-thick slices
1 tablespoon Italian seasoning
1 1/2 tablespoons olive oil, divided
1 to 2 tablespoons fresh lemon juice
2 garlic cloves, minced
1 teaspoon salt
1/2 to 1 teaspoon freshly ground pepper
1 (19-ounce) can cannellini beans, rinsed and drained
1 (7-ounce) jar roasted red bell peppers, drained and chopped
2 tablespoons pine nuts, lightly toasted
1 teaspoon grated lemon rind
1/4 cup chopped fresh flat-leaf parsley
How to Make It
Pierce turkey slices evenly with a fork.
Stir together Italian seasoning, 1/2 tablespoon oil, lemon juice, and next 3 ingredients. Coat turkey slices with oil mixture. Cover and chill 30 minutes.
Cook turkey slices, in batches, in remaining 1 tablespoon hot oil in a large nonstick skillet over medium heat 3 minutes on each side or until done. Remove turkey from skillet, cover, and keep warm. Add beans and peppers to skillet; cook over medium heat until thoroughly heated, stirring gently.
Cut turkey slices crosswise into 1/2-inch strips. Arrange on a serving platter. Top with bean mixture. Combine pine nuts, grated lemon rind, and parsley. Sprinkle over beans. Serve immediately.