Roasted Turkey with Strawberry-Rhubarb Chutney

[Trinity]

Strawberry season is starting, so...

Roasted Turkey Breast with Strawberry-Rhubarb Chutney

Serves 4
Prep Time: 10 minutes
Cook Time: 30-25 minutes

Cooking spray
1 pound skinless turkey breast
2 c strawberries (fresh or frozen)
1 large stalk fresh rhubarb, chopped into ½-inch pieces (about 1 c chopped)
½ c water
4 T Splenda (or to taste)
2 T white wine vinegar

Preheat oven to 400° F. Coat a large baking sheet with cooking spray.

Season both sides of turkey breast with salt and black pepper. Place on prepared baking sheet and bake 30-35 minutes, or until the meat is cooked through.

Meanwhile, in a medium saucepan, combine the rest of the ingredients. Set the pan over medium-high heat and bring to a simmer. Reduce heat to low, cover and simmer 10 minutes. Uncover and simmer 10 more minutes, until rhubarb is tender, strawberries break down and chutney mixture thickens.

Carve turkey breast crosswise, against the grain, and serve with chutney spooned over the top.

Nutrition:
Serving: 4oz turkey, ¼ c chutney
Calories: 183
Fat: 3g
Saturated fat: 1g
Carbohydrate: 8g
Fiber: 2g
Protein: 30g