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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
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.
Look for fresh, refrigerated butternut squash soup. Heat according to package directions.
