Keto Teriyaki Turkey Cutlets
4.1g
Net Carbs
44.2g
Protein
10.0g
Fat
1.8g
Fiber
290
Calories
Ingredients:
- 2 tablespoons Tamari Soy Sauce
- 1 tablespoon Ginger Root, fresh, grated
- 1 cup Red Bell Pepper, chopped
- 1 clove Garlic
- 2 tablespoons Canola Oil
- 24 ounces Turkey, Honeysuckle White, All Natural, Lean Turkey Breast Cutlets, Boneless, Skinless
- 1 teaspoon Sesame Oil
- 1 cup Green Bell Pepper, chopped
- 1 packet Splenda
- 1 tablespoon Sesame Seeds
Directions:
- Mix soy sauce, ginger, garlic and sugar substitute in a large bowl. Add turkey cutlets and turn to coat. Marinate in refrigerator 1 hour.
- Heat 1 tablespoon oil over medium-high heat in large non-stick skillet. Stir-fry vegetables until hot; toss with 1/2 teaspoon sesame oil. Transfer to a platter, keep warm.
- Wipe out skillet. Heat remaining canola oil in skillet. Remove turkey cutlets from marinade; discard marinade. Cook turkey cutlets 2 to 3 minutes per side until cooked through; drizzle with sesame oil.
- Serve over vegetables. Sprinkle with optional sesame seeds if you are in Phase 2 or higher.
