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Orange Glazed Turkey Cutlets Snap Peas and Quinoa Rice

Protein-packed, this recipe’s soy, honey, and orange juice-based sauce is sweet and tangy, perfectly complementing the snap pea crunch, seared turkey cutlets, and fluffy red quinoa and rice.

Serves: 2 | Wine Pairing: S.A. Prum Riesling
10 minutes
10 minutes


  • 1 cup Raley's Purely Made Rice & Quinoa Grain Mix
  • 6 oz. snap peas
  • 2 tsp. butter*
  • 3/4 tsp. sea salt, divided*
  • 1/2 tsp. ground black pepper, divided*
  • 2 tsp. olive oil*
  • 12 oz. turkey cutlets
  • 1 tbsp. all-purpose flour*
  • 2/3 cup orange juice*
  • 2 tsp. soy sauce*
  • 1 tsp. honey (optional)*
  • orange, thinly sliced (optional garnish)
  • * Common pantry item.


  1. Cook grain mix per package directions; add snap peas during the last 2 minutes of cooking. Season with butter, 1/4 tsp. salt and 1/4 tsp. pepper.
  2. While rice is cooking, heat olive oil in a large sauté pan over medium-high heat.
  3. Season turkey with ½ tsp. salt and ¼ tsp. pepper. If turkey cutlets aren't available, thinly slice and tenderize chicken breast before seasoning as an alternative.
  4. Place flour on a plate; dredge turkey in flour and carefully add to pan and cook for 2 minutes per side.
  5. Add orange juice, soy sauce, honey and orange slices to pan and cook for 2 minutes or until turkey reaches 165°F and sauce is reduced.
  6. Serve turkey and sauce over rice mixture.
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