Turkey breast cutlets, red bell pepper strips and yellow potato wedges are marinated in a fresh rosemary and lemon marinade prior to grilling side by side.

Grilled Rosemary-Lemon Turkey Cutlets

1 package (about 1 1/2 pounds) Honeysuckle White® Turkey Breast Cutlets
1/2 cup olive oil
1/4 cup lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
2 red bell peppers, cored and seeded, cut into 1-inch strips
2 medium yellow potatoes, boiled until tender and cut into wedges

1. Place cutlets in a large resealable bag or a baking dish.
2. Whisk together olive oil, lemon juice, rosemary, salt and pepper. Add marinade into bag with turkey, peppers and potatoes and refrigerate for 30 minutes.
3. Preheat charcoal or gas grill.
4. Drain cutlets and vegetables and season with salt and pepper.
5. Grill over medium-high heat approximately 5 minutes on each side or until cutlets are until no longer pink and internal temperature reaches 170°F (approximately 75°C), and vegetables are browned.

Makes 4 servings.

Recipe and photograph provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.