> 1 (30 oz) turkey tenderloin
> 2 tsp garlic powder, divided
> 2 tsp chili powder
> 1 (15 oz) can black beans
> 1 pint yellow cherry tomatoes
> 1 avocado
> 1/2 lime
> 6 fresh basil leaves
Preheat a large nonstick skillet over medium high heat. Slice turkey tenderloins into ½ thick cutlets. Mix together 1 tsp garlic powder and 2 tsp chili powder and sprinkle tenderloins with spices. Add the oil to the hot pan and brown the medallions for 2-3 minutes per side and flip. Continue to cook until turkey is cooked through and reaches a temperature of 165 F.
Meanwhile, drain and rinse the beans and add to a large bowl. Halve the cherry tomatoes and cut the avocado into chunks. Toss with the beans. Squeeze the half lime and add the remaining 1 tsp garlic powder to the bowl. Toss until well mixed.
Top black bean salad with grilled turkey cutlets. Chop the basil and sprinkle over top and enjoy!