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Turkey Cutlet with Sautéed Peppers and Beans

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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 

MEAL MAP B

MEAL MAP C

Turkey, Cutlet
4 ounces
4 ounces 8 ounces
Sea Salt and Pepper
to taste
to taste to taste
Bell Pepper Strips
2 cups

4 cups

4 cups
Shallot, thinly sliced
1 small 1 small 2 small


Cannellini Beans, rinsed

1/2 cup
1/2 cup 1/2 cup
Parsley Leaves
1-2 tablespoons
1-2 tablespoons
1-2 tablespoons
Red Wine Vinegar
1/2 teaspoon
3/4 teaspoon
1 teaspoon

  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.

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