|Olive oil||2 teaspoons|
|Garlic cloves, minced||2|
|Turkey breast, cut into bite-size pieces||½ pound|
|Reduced-sodium chicken stock||1 cup|
|Dried thyme||¼ teaspoon|
|Broccoli florets||1 cup|
|Freshly ground pepper to taste|
|Fresh parsley, chopped||2 tablespoons|
- 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.
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.
|Saturated Fat||1.5 g|
|Dietary Fiber||7.5 g|
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