Grilled Herbed Turkey with Vegetable Fettuccini

Ingredients

4 Turkey cutlets, 3 oz (100g) each

Juice of one Lemon

½ tsp (2 mL) crushed dried Basil

½ tsp (2 mL) crushed dried Thyme

½ tsp (2 mL) crushed dried Oregano

3 oz (100 g) spinach Fettuccini

2 medium Zucchini, cut in thin julienne strips

2 medium Carrots, cut in thin julienne strips

1 tbsp (15 mL) Vegetable Oil

Freshly ground Pepper

Directions

Pound turkey cutlets to ¼ inch (0.5 cm) thickness. Brush cutlets with lemon juice. Combine basil, thyme and oregano and sprinkle over both sides of cutlets. Grill turkey until pink colour disappears. Meanwhile, cook fettuccini and keep warm. Blanch zucchini and carrots and drain. Heat vegetable oil in skillet and stir fry zucchini and carrots lightly. Add freshly ground pepper and stir in drained fettuccini. Arrange grilled turkey cutlets on serving plates and accompany with vegetable fettuccini combination.

Nutritional Information
Per serving

Calories: 273

Protein: 28.3 g

Fat: 4.5 g

Carbohydrates: 29.6 g

Serves: 4