Rosemary-Braised Turkey Cutlets with Broccoli, Mandarins & Couscous

Another fabulous Clean Eating magazine (Jan/Feb 2012) recipe!





Serves 4

Ingredients:
1Tbsp. Olive oil
1 small yellow onion, diced
1 Tbsp. finely chopped fresh rosemary
1/4 tsp. sea salt
1/2 tsp. fresh ground black pepper
4- 4 oz. boneless, skinless turkey cutlets
1 1/2 cups low-sodium chicken broth
1/2 cup fresh mandarin orange juice
1 cup whole-wheat couscous
3 mandarin oranges, peeled & segmented
12 oz. broccoli florets

Instructions:
1. In a large nonstick sauté pan with a tight-fitting lid, heat oil on medium-low. Add onion and sauté, stirring occasionally, for 2 minutes. Reduce heat to low, stir in rosemary & cover. Cook, stirring once, until onion softens, about 2 minutes.

2. Sprinkle salt & pepper on turkey cutlets. Increase heat to medium and push onion-rosemary mixture to sides of pan. Add turkey and sear, turning once, Neil cooked through, about 2 minutes per side. Stir in broth & mandarin juice and couscous and bring to a simmer. Top with mandarin segments & broccoli florets, distributing evenly. Cover & cook, undisturbed, until turkey is cooked through and broccoli is bright green and tender-crisp, about 6 minutes. Fluff couscous with a fork and serve immediately.

Nutrients per serving (1 turkey cutlet with 1 1/2 cups couscous-broccoli mixture):
Calories: 345
Total fat: 6 g
Sat fat: 1 g
Carbs: 40 g
Fiber: 8 g
Sugars: 9 g
Protein: 37 g
Sodium: 229 mg
Cholesterol: 70 mg