Prep 5 mins
Cook 25 mins
From a Diabetic cookbook. Dietary exchanges are 2 starch and 3 lean meat.
- 6 ounces turkey breast tenderloins
- 1⁄8 teaspoon salt
- 2 teaspoons olive oil
- 1⁄4 cup chopped onion
- 2 garlic cloves, minced
- 1⁄3 cup uncooked rice
- 3⁄4 teaspoon dried Italian seasoning
- 1⁄4 teaspoon black pepper
- 1 cup reduced-sodium fat-free chicken broth, divided
- 2 cups torn fresh spinach leaves
- 2⁄3 cup diced plum tomato
- 3 tablespoons freshly grated parmesan cheese
- Cut turkey tenderloins into bite-sized pieces; sprinkle with salt.
- 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.
- 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.
An easy and nutritious meal! I used ground turkey, frozen spinach, and spaghetti sauce. Fabulous one dish supper.
Delicious! I used brown rice and arugula instead of spinach. It looked very appetizing and the tasted even better. To me, this is the ultimate weeknight meal. Thank you.
Very Yummy! I used half a pound of ground turkey, brown rice, and frozen spinach. I ended up having to double the broth because of the brown rice, and I didn't have any tomatoes, so I just threw in diced fresh mushrooms instead. Being diabetic, it was perfect for me. I know it says "for 2" but I'm gonna end up scarfing it all myself! Thanks for the yummy, healthy lunch, Bec!