Chili Spiced Turkey over Fire Roasted Veggies

A perfect meal for the Spring/Summer. Healthy vegetables with a kick served under lean spiced meat- you'll want to try this!

Ingredients:

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

Directions:

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!

ENJOY!!