Natural turkey cutlets marinated in chili with black-eyed beans
Votes: 4
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 470, total fat 12 G., saturated fats G., proteins 44 G., carbohydrates 45 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 470, total fat 12 G., saturated fats G., proteins 44 G., carbohydrates 45 G., fiber G., cholesterol mg, sodium mg, sugar G.
Natural turkey cutlets marinated in chili with black-eyed beans - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 natural turkey cutlets (approximately 560 gr.)
- 1 cup cooked frozen black-eyed beans, thawed
- 1 cup Israeli couscous "Ptitim" or small pasta
- 3/4 cup cherry tomatoes, halved
- Kernels from 1 ear of corn (or 3/4 cup frozen corn)
- 3/4 teaspoon chili powder or Cajun seasoning
- Juice of 1 lime
- 3 tbsp. extra virgin olive oil
- 1 stalk celery, finely chopped
- 2 green onions, thinly sliced
- 2 tbsp chopped parsley or basil
- Coarse salt and freshly ground pepper
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Recipes with similar ingredients: turkey, black-eyed beans, ptitim, cherry tomatoes, celery, corn, Cajun seasoning, chili seasoning, lime juice, green onions, basil, parsley
Cooking the dish according to the recipe:
- In a medium bowl, combine chili powder and lime juice. Coat the turkey in this mixture and let marinate for 10 minutes.
- Bring water to a boil in a medium saucepan. Add couscous and cook until tender, 8-10 minutes. Drain.
- Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the corn, beans, and celery and cook for about 3 minutes, until the vegetables begin to soften.
Add the tomatoes, green onions, parsley, 1/2 teaspoon salt, and black pepper to taste. Heat the mixture for 2 minutes and transfer to a large bowl. Add the couscous to the bowl along with 1 tablespoon olive oil, salt, and pepper to taste, and toss to combine. - Wipe out the skillet. Add the remaining 1 tablespoon of olive oil and heat over medium-high heat. Add the turkey cutlets and fry until golden brown, about 3 minutes per side. Season with salt and pepper. Serve with couscous.
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