Moroccan Turkey Skillet

By Tonya_Speed

NUTRITION per serving: 236 Calories; 7g Fat; 33g Protein; 10g Carbohydrate; 4g Dietary Fiber; 80mg Cholesterol; 1310mg Sodium. Exchanges: 0 Grain (Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1 Fat. Points: 5

Ingredients

• 1 tablespoon olive oil
• 20 ounces turkey breast cutlets
• 1 teaspoon salt, divided
• 1 (14.5-oz.) can diced tomatoes, drained
• 1 (2.25-oz.) can sliced ripe olives, drained
• 3 small zucchini, cut into 1/2-inch slices
• 1 medium green bell pepper
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground cinnamon
• 1 teaspoon grated lemon peel

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Heat the oil in a large skillet with a tight-fitting lid over medium-high heat. Sprinkle turkey with 1/2 teaspoon of salt; add to skillet and cook for about 5 minutes, turning once, until brown. In a medium bowl, combine tomatoes, olives, zucchini, bell pepper, cumin, cinnamon and remaining 1/2 teaspoon salt; pour over turkey in skillet. Bring to a boil then reduce heat, cover and simmer for 15 to 20 minutes or until turkey is cooked through and juices run clear. Sprinkle with lemon peel before serving.

LC SERVING SUGGESTION: Steamed kale and Cauli-Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste and fluff with a fork).
SERVING SUGGESTION: Serve whole wheat couscous instead of Cauli-Rice.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure canned tomatoes are gluten free.