Turkey: Not just for Thanksgiving anymore. 

Serves 4

INGREDIENTS
1/4 cup fat free, low sodium chicken broth
3 tbsp balsamic vinegar
2 tsp honey
salt & pepper, to taste
4 (4-ounce) turkey breast cutlets
2 tsp olive oil
2 minced garlic cloves
1 red bell pepper cut into strips
1 green bell pepper cut into strips
4 cups hot cooked brown rice

DIRECTIONS
1. Combine chicken broth, balsamic vinegar, and honey in a small bowl. Set aside.
2. Season the cutlets with salt and pepper.
3. Heat olive oil in a non-stick skillet over medium-high heat until hot. Add garlic and sauté for 30 seconds. Next, add cutlets and cook for 2 minutes on each side or until done. Remove the cutlets from the skillet and set aside.
4. Add bell peppers to the pan and sauté 2 minutes, then add the chicken broth mixture and cook for 30 more seconds, stirring constantly.
5. Serve 1 cup cooked brown rice with 1 turkey cutlet and 1/3 cup of bell pepper sauce.

NUTRITIONAL ANALYSIS PER SERVING
Calories: 410
Total Fat: 5.8 g
Saturated Fat: 1.2 g
Carbohydrates: 57 g
Protein: 31 g
Dietary Fiber: 5.8 g

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