Marinated Turkey Slices

Served any time of the year, turkey breast takes on a whole new flavor dimension when it's marinated in lemon and herbs and topped with the season's best vegetables.

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  • 6 ounces turkey breast slices
  • 1/4 teaspoon finely shredded lemon peel
  • 1 tablespoon lemon juice
  • 2 teaspoons cooking oil
  • 1/2 teaspoon instant chicken bouillon granules
  • 1/8 teaspoon dried thyme, crushed
  • 1 clove garlic, minced
  • dash of salt
  • dash of pepper
  • 1/4 cup water
  • Nonstick spray coating
  • 1 1/2 cups sliced zucchini or yellow summer squash
  • 1/2 cup sliced fresh mushrooms
  • 1 1/2 teaspoons cornstarch
  • Hot cooked rice (optional)
If necessary, cut turkey into 2 equal portions.
For marinade, in a small bowl stir together lemon peel, lemon juice, oil, bouillon granules, thyme, garlic, salt, pepper, and water.
Place turkey in a plastic bag set in a bowl. Pour marinade over turkey. Close bag and refrigerate for 2 hours. Remove turkey from bag, reserving marinade.
Spray an 8-inch skillet with nonstick spray coating. Add turkey slices. Cook over medium heat about 4 minutes or until tender and cooked through, turning once. Remove turkey from skillet; keep warm.
Add zucchini, mushrooms, and 2 tablespoons water to the skillet. Cover and cook for 3 to 4 minutes or until zucchini is crisp-tender.
Meanwhile, stir together the reserved marinade and cornstarch. Add to the vegetables in the skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Serve the vegetables with turkey slices and, if desired, rice. Makes 2 servings.

nutrition information

Per Serving: cal. (kcal) 183, Fat, total (g) 7, chol. (mg) 44, carb. (g) 8, pro. (g) 21, sodium (mg) 205, Percent Daily Values are based on a 2,000 calorie diet
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