Grilled Jamaican Turkey Cutlets with Vegetables
Courtesy of House of Raeford

1 lb. frozen turkey cutlets, thawed
Jamaican spices*
vegetable spray
4 small boiling onions, peeled and quartered
1 small to medium green pepper, seeded and cut into 1-inch pieces
2 roma tomatoes, cut into quarters
1/2 c. orange juice (about 2 oranges)
1 Tbsp. lime juice
2 small (or 1 large) sweet potatoes, unpeeled and cut into approximately 4 x 1-inch wedges
1/2 tsp. curry powder
1/4 tsp. salt, preferably kosher
1/4 tsp. pepper
1 tsp. olive oil

* Jamaican spices – 1/2 tsp. each of thyme and curry powder; 1/4 tsp. each of cumin, allspice, ginger, and salt; 1/8 tsp. each of black pepper, paprika, and cayenne.

Sprinkle approximately 1/4 tsp. Jamaican spices over both sides of cutlets, rubbing in spices. Allow to stand while preparing vegetables and other ingredients.

In a medium bowl, combine curry powder, Kosher salt, pepper and olive oil; toss in sweet potato wedges.
Lightly spray a 12 x 15-inch cookie sheet with vegetable spray; arrange sweet potato wedges on cookie sheet. Place in 450º oven for 15 minutes.

Spray non-stick stovetop grill pan with vegetable spray; heat to medium-high heat for 1-2 minutes; arrange cutlets in pan. Cook for 2 minutes. Turn and cook for an additional 1-1/2 minutes. Remove from pan and keep warm.
Toss onion wedges and green pepper cubes in grill pan, reducing heat to medium. Stir constantly for 2-3 minutes or until vegetables are lightly browned. Add tomato wedges. Pour in orange and lime juices, stirring to blend.
Cook for about 5-6 minutes or until vegetables are crisp and tender.

Arrange vegetables around cutlets; rim platter with sweet potato wedges and serve.

Nutrition facts (per serving):

Click Here to request a high resolution version of this recipe photo.