The spice crust for the turkey cutlets is based upon a Berber blend from North Africa. The honeyed grapefruit relish provides a lively contrast to the richly spiced turkey.

Makes 6 servings

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

3 large seedless grapefruit
1 avocado, peeled, pitted and diced
1/4 cup thinly sliced red onion
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh mint
1 tablespoon red-wine vinegar
1 tablespoon honey
1/4 cup mild chili powder
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 pounds turkey cutlets (about 1/4 inch thick)
2 teaspoons canola oil

1. Preheat oven to 400ºF.
2. Remove the skin and white pith from grapefruit with a sharp knife and discard. Cut the grapefruit segments from the surrounding membrane, letting them drop into a bowl. Add avocados, onions, cilantro, mint, vinegar and honey. Toss well to combine and set aside.
3. Stir together chili powder, cloves, allspice, cinnamon and salt in a shallow dish. Dredge turkey cutlets in the spice mixture, shaking off the excess.
4. Heat oil in a large ovenproof skillet over medium-high heat. Add the cutlets and cook, shaking the pan, until they begin to brown on the outside, about 1 minute. Turn the cutlets over and transfer the skillet to the oven. Bake until the turkey is no longer pink in the center, 4 to 6 minutes.
5. Arrange the turkey cutlets on a platter or individual plates and spoon the avocado-grapefruit relish on top.

NUTRITION INFORMATION: Per serving: 271 calories; 8 g fat (1 g sat, 4 g mono); 45 mg cholesterol; 23 g carbohydrate; 30 g protein; 6 g fiber; 253 mg sodium; 510 mg potassium.
Nutrition bonus: Vitamin C (108% daily value), Vitamin A (64% dv).
1 Carbohydrate Serving
Exchanges: 1 fruit, 4 lean meat, 1 fat