- 2 tablespoons cider vinegar
- 2 tablespoons olive oil, divided
- 2 teaspoons honey
- 1/2 teaspoon salt, divided
- 1/4 cup all-purpose flour
- 1 pound turkey breast cutlets
- 2 teaspoons Italian seasoning
- 1/4 teaspoon ground pepper
- 1 cup chopped zucchini
- 2 1/2 cups weekend-prepped couscous, heated
- 1/4 cup dried cranberries
1. In a screw-top jar combine vinegar, 1 tablespoon oil, honey and 1/4 teaspoon salt. Cover and shake to combine; set aside.
2. Place flour in a shallow dish. Sprinkle cutlets with Italian seasoning, 1/4 taspoon salt and pepper. Dredge each cutlet in flour and shake off excess flour; set aside.
3. Heat 1 teaspoon oil in large non-stick skillet over medium-high heat. Add the zucchini. Cook 3 minutes or until lightly browned. Transfer to a medium bowl. Add the couscous, cranberries and reserved dressing. Toss to combine; cover to keep warm.
4. Add 2 teaspoons oil to the skillet. Cook the cutlets in a single layer, until browned on both sides and cooked through, about 5 minutes. Serve the cutlets with the couscous.
- 1 12 ounce box whole wheat couscous
- 3 cups reduced-sodium chicken broth
1. Cook whole wheat couscous in reduced sodium chicken broth according to package directions. Chill.
Nutrition Facts Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 406, Fat, total (g): 8, chol. (mg): 45, sat. fat (g): 1, carb. (g): 48, Monounsaturated fat (g): 5, Polyunsaturated fat (g): 1, Trans fatty acid (g): , fiber (g): 3, sugar (g): 9, pro. (g): 35, vit. A (IU): 57, vit. C (mg): 5, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 2, Pyridoxine (Vit. B6) (mg): , Folate (µg): 20, Cobalamin (Vit. B12) (µg): , sodium (mg): 425, Potassium (mg): 164, calcium (mg): 18, iron (mg): 2, Percent Daily Values are based on a 2,000 calorie diet.