Become a Member and receive 10% Off all Products & Download all Digital Books FREE. Join Now!
Get free standard shipping on orders over $250

ON SALE NOW! - the METABOLISM REVOLUTON CLEANSE - 20% Off + FREE SHIPPING Learn More

Blog Sidebar

JOIN THE COMMUNITY WHO HAS LOST OVER 2 MILLION POUNDS TOGETHER!

Learn More

Turkey Cutlet with Sautéed Peppers and Beans

Posted on

Print

Turkey Cutlet with Sautéed Peppers and Beans


We are going to get you unstuck, get that fat to move, and unleash that energy you need. We're going to figure out exactly where you want to be, weight-wise, and what your body needs to get that done! Are you ready for a Metabolism Revolution? 

Metabolism Revolution Part 1 Dinner | Serves 1

Prep time: 20 minutes | Total time: 20 minutes

INGREDIENTS MEAL MAP A

4 ounces turkey cutlet
Sea salt and ground pepper to taste
2 cups bell pepper strips
1 small shallot, thinly sliced
1/2 cup cannellini beans, rinsed
1-2 tablespoons fresh parsley leaves
1/2 teaspoon red wine vinegar

MEAL MAP B ADAPTATIONS

4 cups bell pepper strips
3/4 teaspoon red wine vinegar

MEAL MAP C ADAPTATIONS

8 ounces turkey cutlet
4 cups bell pepper strips
2 small shallots, thinly sliced
1 teaspoon red wine vinegar

INSTRUCTIONS

  1. Heat a nonstick skillet over medium-high heat. Season the turkey cutlet with sea salt and black pepper. Cook until browned and cooked through, about 3 minutes per side; transfer to a plate.

  2. Add the bell peppers and shallots to the skillet. Season with salt and pepper. Cook, occasionally tossing, until softened, 5 to 7 minutes.

  3. Add the beans, parsley, and vinegar to the skillet and toss to combine. Serve the turkey topped with the vegetable mixture.

JOIN THE COMMUNITY WHO HAS LOST OVER 2 MILLION POUNDS TOGETHER!

Learn More