Herbed Turkey Strips With Roasted Peppers and Beans
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.
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Chill: 30 Minutes
- Calories: 269
- Calories from fat: 18%
- Fat: 5.3g
- Saturated fat: 0.8g
- Monounsaturated fat: 2.5g
- Polyunsaturated fat: 1.5g
- Protein: 43g
- Carbohydrate: 9g
- Fiber: 2.5g
- Cholesterol: 112mg
- Iron: 3.3mg
- Sodium: 537mg
- Calcium: 48mg
- 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
- 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.
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