Tuscan Turkey with Olive-Pepper Kashi™ Pilaf

Delicious and nutritious, with a healthy helping of protein and fiber from 7 whole grain Kashi™ Pilaf, these cutlets are enhanced by fragrant rosemary, juicy carrots, and tangy Kalamata olives.

Makes 8 servings.

Cooking time: 30 minutes (active), 90 minutes (total)

Ingredients

• 2 lbs free-range turkey breasts
• 2 tablespoons organic lemon juice (about 1 lemon)
• ⅓ cup extra virgin olive oil
• 3 cloves organic garlic, minced
• 3 tablespoons rosemary, minced
• 1 package of Kashi™ 7 Whole Grain Pilaf
• ¼ cup kalamata olives, pitted and minced
• ¼ cup roasted red peppers, drained
• 1 small organic carrot, minced
• 1 organic celery stalk, minced
• ¼ cup red wine vinegar (preservative-free)
• kosher salt to taste
• black pepper to taste

Directions

1. In a large work bowl add turkey breasts, lemon juice, ½ of the olive oil, garlic and rosemary, season with a little salt and pepper. Put in refrigerator for 30 minutes minimum (2 hours maximum).
2. Take turkey out of refrigerator. Preheat oven to 325°F. Place turkey in oven and bake until an instant read thermometer reads 170°F, about an hour and fifteen minutes. After removing from oven, cover it loosely in tin foil and let it rest for 10 minutes. Turkey will continue cooking and will heat up, eventually reaching about 175°F (due to carryover cooking).
3. In the meantime, cook Kashi™ 7 Whole Grain Pilaf according to package directions. Add olives, remaining olive oil, roasted peppers, carrot, celery, and vinegar. Combine well.
4. To serve, spoon pilaf onto serving plates. Then, unwrap turkey, slice thinly, placing a few pieces on top of pilaf.

Nutritional Info

Number of servings: 8. Per serving: Calories 483, Calories from Fat 27.1%, Total Fat 15g, Saturated Fat 2g, Cholesterol 121mg, Sodium 221mg, Total Carbohydrates 36g, Dietary Fiber 6g, Protein 54g, Potassium 663mg; Vitamin A 54%, Vitamin C 15%, Calcium 2%, Iron 14%