1/4 cup chili powder
1 tsp cumin
1.5 tsp salt
1 small onion, finely diced
1 clove of garlic, finely diced
1.25 lb Turkey Breast Cutlets
3 T Olive Oil
1 pound zucchini (about 3-4 small), sliced in half LENGTHWISE (hot dog style) and then sliced into 1/4 inch slices
10 oz frozen corn, thawed
1 cup canned diced fire roasted tomatoes, drained
Saute onion and garlic in a large skillet until soft, about 4 minutes.
Add zucchini and cook about 4 more more minutes
Add corn and tomatoes along with 1/2t of the salt and simmer until zucchini is tender, about 5 minutes. Transfer to a medium sauce pan and cover to keep warm while you cook the turkey. I kept mine on low heat.
Meanwhile, heat 2 T oil in a large skillet. Combine chili powder, cumin, and 1tsp of salt. Rub all over turkey and pan fry in the skillet.
I gave mine a good pan fry (about 4-5 minutes per side) and then I popped them in the oven at 400 degrees and cooked them about 20 more minutes until they were done. If you have a meat thermometer, cook to 175 degrees. Yours many cook all the way through on the stove, but I got impatient and transferred them!
Once ready, serve atop the veggies. (We had some sweet potato mash alongside).
We really enjoyed this! The meat had a great rub on it, and the vegetables were light and tasty!
You could use chicken to make this if you want, but- the turkey is a good choice if you have the option!