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Herbed Turkey Strips With Roasted Peppers and Beans

Prep time 20 mins
Cook time 15 mins
Chill time 30 mins
Yield Makes 8 servings
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.

Ingredients

  • 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

Nutrition Information

  • calories 269
  • caloriesfromfat 18 %
  • fat 5.3 g
  • satfat 0.8 g
  • monofat 2.5 g
  • polyfat 1.5 g
  • protein 43 g
  • carbohydrate 9 g
  • fiber 2.5 g
  • cholesterol 112 mg
  • iron 3.3 mg
  • sodium 537 mg
  • calcium 48 mg

How to Make It

  1. Pierce turkey slices evenly with a fork.

  2. 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.

  3. 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.

  4. 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.