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Skillet Turkey, Broccoli, and Bulgur
Nutrition Facts
| Serving Size | 1 |
| Calories | 331 |
| Total Fat | 8 g |
| Saturated Fat | 1.5 g |
| Sodium | 983 mg |
| Total Carbohydrate | 34 g |
| Dietary Fiber | 7.5 g |
| Protein | 34 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| Olive oil | 2 teaspoons |
| Garlic cloves, minced | 2 |
| Turkey breast, cut into bite-size pieces | ½ pound |
| Reduced-sodium chicken stock | 1 cup |
| Bulgur | ½ cup |
| Dried thyme | ¼ teaspoon |
| Broccoli florets | 1 cup |
| Cherry tomatoes | 8 |
| Salt | ¼ teaspoon |
| Freshly ground pepper to taste | |
| Fresh parsley, chopped | 2 tablespoons |
- Directions
- Heat 2 teaspoons olive oil in a medium skillet over medium-high heat. Add garlic and sauté for 1-2 minutes, until fragrant. Then toss in turkey and cook for 2-3 minutes.
- Stir in chicken stock, bulgur, and thyme. Top with broccoli and cherry tomatoes, and bring to a boil.
- Reduce heat, cover, and simmer for 7-10 minutes, or until turkey is cooked through and bulgur is tender. Season with salt and pepper to taste. Sprinkle with parsley and serve.
Exchanges
3 very lean meats; 2 vegetables; 1.5 starches; 1 fat
Side Suggestions: Butternut Squash Soup
Look for fresh, refrigerated butternut squash soup. Heat according to package directions.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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