Turkey breast is a nice, lean protein—and this is a great way to utilize those leftovers!
½ cup onion, chopped
½ cup red bell pepper, chopped
1 tsp garlic, crushed
½ tsp dried thyme
½ tsp lemon pepper
2 ½ cups fresh chopped tomatoes
Nonstick cooking spray
12 oz. cooked (roasted or baked) skinless turkey breast cut into 1-inch cubes
Salt and pepper to taste
2 cups of cooked brown rice (steamed or boiled)
Spray a non-stick skillet with cooking spray and put it over medium-high heat. Toss in the bell peppers and cook for 2 minutes, stirring occasionally. Add onions, garlic, thyme and lemon pepper. Cook another 3 minutes, stirring occasionally.
Cube the turkey into approximately ¾ inch chunks. Toss the chunks in with the vegetables. Add the tomatoes. Cook for another 5 minutes, stirring occasionally.
Set out four bowls. Add ½ cup rice to each bowl. Divide the turkey and vegetable mixture over the rice.
Calories per serving: 258; Fat: 2 grams; Carbs: 36.5 grams; Fiber: 4 grams; Protein: 29 grams
Photo: Mom In The City