Tex-Mex Turkey Tenderloins
Submitted by jackie79
Cumin-rubbed turkey tenderloin steaks pan-seared and topped with flash-cooked zucchini, tomatoes, and green chilies. A lean, diabetic-friendly dinner in under 30 minutes.
YIELD
4 servingsPREP
20 minCOOK
15 minREADY
45 minLean, clean, and loaded with flavor. This is weeknight protein done right.
Turkey tenderloin steaks get a simple cumin-salt-pepper rub, then sear in a nonstick skillet until cooked through and lightly golden.
While the turkey rests under foil, the same skillet goes back on high heat to flash-cook chopped zucchini, fresh tomatoes, green onions, and diced green chilies until just crisp-tender.
Spoon that vibrant veggie mix right over the turkey and you’ve got a colorful, high-protein plate with bold Southwest flavor and barely any added fat.
Pro Tips
- Cut the turkey into even half-inch rounds so they cook at the same rate. Uneven slices mean some pieces dry out while others stay underdone.
- Don’t move the turkey around in the skillet. Let it sit and develop a sear on one side before flipping.
- Cook the vegetables on high heat for just 1 to 2 minutes. You want them snappy, not soft.
- This pairs well with brown rice, quinoa, or warm corn tortillas for a more filling meal.
Ingredients
Directions
Rinse turkey; pat dry.
Stir cumin, salt, and pepper; sprinkle on both sides of turkey tenderloin steaks.
Spray a cold large skillet with nonstick coating.
Preheat over medium heat.
Cook turkey in skillet for 10 to 12 minutes or until tender and no longer pink, turning once.
Transfer turkey to serving platter.
Cover with foil to keep warm.
Add tomato, zucchini, green onions, and diced chili peppers to skillet.
Cook and stir over high heat for 1 to 2 minutes or until vegetables are crisp-tender.
Spoon vegetables over turkey.
If disired, garnish with fresh chili peppers.
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