TOTAL TIME: Prep: 20 min. Cook: 25 min.
MAKES: 2 servings


  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 to 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 turkey breast tenderloin (1/2 pound)
  • 3 teaspoons olive oil, divided
  • 1/4 cup chicken broth
  • 2 tablespoons lime juice
  • 3 tablespoons chopped onion
  • 2 tablespoons chopped jalapeno pepper
  • 1 cup canned black beans, rinsed and drained
  • 1/2 cup frozen corn, thawed
  • 3 tablespoons chopped fresh tomato
  • 4 teaspoons picante sauce
  • 1 tablespoon minced fresh cilantro
  • 2 lime wedges

Nutritional Facts

1 serving: 342 calories, 9g fat (1g saturated fat), 56mg cholesterol, 767mg sodium, 32g carbohydrate (4g sugars, 7g fiber), 35g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1-1/2 fat.


  1. In a small bowl, combine the chili powder, cumin, salt and cayenne. Sprinkle half the spice mixture over turkey. In a skillet, brown turkey in 2 teaspoons oil for 3-4 minutes on each side. Add broth and lime juice to skillet. Reduce heat; cover and simmer for 15-18 minutes or until turkey juices run clear and thermometer reads 170°, turning once.
  2. In a small skillet, saute the onion and jalapeno in remaining oil until crisp-tender. Transfer to a bowl. Add the beans, corn, tomato, picante sauce, cilantro and remaining spice mixture. Serve turkey with salsa and lime wedges. Yield: 2 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Spiced Turkey Tenderloin in Cooking for One or Two Cookbook 2003, p175

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