Try rhubarb in this tangy chutney with golden
raisins and fresh ginger, served with turkey. You
can also pair the sauce with grilled boneless,
skinless chicken breasts or lean pork chops. Serve
with: Whole-wheat couscous and steamed
asparagus.
Nutrition profile
Diabetic Appropriate
Gluten-Free
Healthy Aging
Heart Healthy
Low-Calorie
Low Sodium
Ingredients 4 servings
2 teaspoons plus 1 tablespoon canola oil, divided
1/3 cup chopped red onion
2 cups sliced fresh or frozen rhubarb (thawed and drained, if frozen)
1/3 cup golden raisins
1/3 cup light brown sugar
1 tablespoon cider vinegar
2 teaspoons minced fresh ginger or 1/4 teaspoon ground ginger
1/4 teaspoon freshly ground pepper, divided
4 turkey cutlets (about 1 pound), 1/4 inch thick
1/4 teaspoon salt
Preparation
Active
20 m
Ready In
20 m
- Heat 2 teaspoons oil in a small saucepan over medium heat. Add onion and
cook, stirring, until softened, about 3 minutes. Add rhubarb, raisins, brown
sugar, vinegar, ginger and 1/8 teaspoon pepper; bring to a boil over mediumhigh
and cook, stirring occasionally, until the rhubarb is soft and breaking
down, 5 to 10 minutes more (it will take less time if using thawed frozen
rhubarb). Remove from the heat and cover to keep warm.
- Sprinkle turkey on both sides with salt and the remaining
1/8 teaspoon pepper. Heat the remaining 1 tablespoon oil in a
large nonstick skillet over medium-high heat. Add the turkey
and cook until browned on both sides and just cooked through,
2 to 3 minutes per side. Serve the turkey with the chutney.
Nutrition information
Per serving: 294 calories; 7 g fat(1 g sat); 2 g fiber; 30 g
carbohydrates; 29 g protein; 16 mcg folate; 70 mg
cholesterol; 24 g sugars; 16 g added sugars; 63 IU
vitamin A; 6 mg vitamin C; 74 mg calcium; 2 mg iron;
206 mg sodium; 626 mg potassium
Nutrition Bonus: Potassium (18% daily value)
Carbohydrate Servings: 2
Exchanges: 1/2 fruit, 1 1/2 other carbohydrates, 4 lean
meat, 1 fat
