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Crispy Ranch Chicken
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Spinach & Turkey Skillet
Yield: Makes 2 servings
Ingredients:
1/2
pound turkey breast tenderloin
1/8
teaspoon salt
2
teaspoons olive oil
1/4
cup chopped onion
2
cloves garlic, minced
1/3
cup uncooked rice
3/4
teaspoon dried Italian seasoning
1/4
teaspoon black pepper
1
cup fat-free reduced-sodium chicken broth, divided
2
cups packed torn stemmed spinach
2/3
cup diced plum tomatoes
3
tablespoons freshly grated Parmesan cheese
Preparation:
1.
Cut turkey tenderloin into bite-size pieces; sprinkle with salt.
2.
Heat oil in medium skillet over medium-high heat. Add turkey pieces; cook and stir until lightly browned. Remove from skillet. Reduce heat to low. Add onion and garlic; cook and stir until tender. Return turkey to skillet. Stir in rice, Italian seasoning and pepper.
3.
Reserve 2 tablespoons chicken broth. Stir remaining broth into mixture in skillet. Bring to a boil. Reduce heat; simmer, covered, 14 minutes. Stir in spinach and reserved broth. Cover; cook 2 to 3 minutes or until liquid is absorbed and spinach is wilted. Stir in tomatoes; heat through. Serve with Parmesan cheese.
Nutritional Information:
| Serving Size: 1/2 of total recipe | |
| Fiber | 4 g |
| Carbohydrate | 31 g |
| Cholesterol | 94 mg |
| Saturated Fat | 2 g |
| Total Fat | 8 g |
| Calories from Fat | 22 % |
| Calories | 357 |
| Protein | 38 g |
| Sodium | 473 mg |
Dietary Exchange:
| Meat | 4 |
| Starch | 2 |
This recipe appears in:
Turkey
