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Tomato & Basil Cutlets over Cauliflower Rice

By Team Turkey on July, 11 2019

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INGREDIENTS

  • 1 package (12 oz.) Tomato & Basil turkey cutlets
  • 2 + 1 ½ tbsp olive oil
  • 1/2 medium red onion, sliced
  • 2 ½ cups cauliflower rice
  • 1/4 tsp dried minced garlic
  • 8 oz. broccoli florets
  • 1/2 cup cherry or grape tomatoes, sliced in half
  • 8 oz. red pepper slices
  • 1/4 cup sliced scallions
  • 1 tbsp balsamic vinegar
  • 2 tbsp torn basil leaves

DIRECTIONS

  1. In a pan over medium heat, add olive oil and the Tomato & Basil turkey cutlets. Cook uncovered for 3 minutes on each side, until internal temperature reaches 165°F. Transfer to a holding plate to let turkey rest and keep warm.
  2. Add more olive oil to the same pan and adjust heat to medium high, and add onion and cook until softened, about 2 minutes. Add the garlic and broccoli florets. Cook about 2 minutes.
  3. Add the cauliflower rice, tomatoes, and sliced red peppers. Increase heat to high and cook, stirring/tossing continually, until the vegetables are tender and the cauliflower begins to brown—about 2 minutes. Toss in the scallions, balsamic vinegar and torn basil. Cook, tossing continually, 30 seconds more.
  4. Divide between three warmed bowls, top with turkey cutlets and serve.
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