GREEK TURKEY SKILLET
Yield: Makes 4 servings.
Ingredients
• 1 6-ounce jar marinated artichoke hearts
• 3/4 pound lemon pepper-seasoned turkey breast chops, cut into 1/4-inch thick strips
• 3 cups cooked rice
• 1 2-1/4-ounce can sliced olives, drained
• Crumbled feta cheese (optional)
Directions
Drain artichoke hearts reserving 2 tablespoons marinade. Quarter artichoke hearts.
Heat 1 tablespoon reserved marinade in large skillet over medium-high heat until hot.
Add turkey; cook and stir 3 to 5 minutes or until turkey is browned.
Stir in rice, artichoke hearts, olives and remaining 1 tablespoon marinade.
Cook and stir 2 to 3 minutes until thoroughly heated.
Top with feta cheese, if desired.
Nutrition Facts
Calories 329
Total Fat 8g
Cholesterol 56mg
Sodium 684mg
Total Carbohydrate 38g
Dietary Fiber 1g
Protein 25g
USA Rice Federation (www.usarice.com)
|
