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.

Southern Living DECEMBER 2004

  • Yield: Makes 8 servings
  • Cook time:15 Minutes
  • Prep time:20 Minutes
  • Chill:30 Minutes


  • 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.

Nutritional Information

Amount per serving
  • 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

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Herbed Turkey Strips With Roasted Peppers and Beans recipe