© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 lb TURKEY CUTLETS, cut into 1/2-inch strips
1/4 c green onions, thinly sliced
1 tsp fresh ginger, minced
1 tsp cumin
1/2 tsp coriander
1/2 tsp black pepper
1/2 tsp salt
1-1/2 lbs small new potatoes, cut into 1-inch cubes
2 tsp olive oil
2 Roma tomatoes, seeded and cut into 1-inch cubes
1 8 oz. can chick peas, drained and rinsed
1/4 c chopped cilantro
In small bowl, combine turkey strips, green onions, ginger, cumin, coriander, pepper and salt. Set aside while preparing other ingredients.
Boil potatoes for about 10 minutes or until just tender; drain.
In 12-inch nonstick skillet, heat oil; add turkey strips; saute for 5 to 6 minutes or until no longer pink.
Toss in potatoes, chick peas, tomatoes and cilantro; heat for about 1 minute and serve.
Total Calories 331
Total Fat 4 g
% Daily Total Fat 11
Cholesterol 70 g
Sodium 425 mg
Total Carbohydrates 38 g
Protein 34 g