Sweet Peppers and Swiss Chard Turkey Stir-Fry

Culinary Setting
Boneless Breast


1 lb TURKEY TENDERLOINS, cut into 1/4-inch strips

1/2 tsp salt

1/4 tsp freshly ground black pepper

1 tbsp olive oil, divided

1 Medium red bell pepper, seeded & cut into 1/4-inch strips

1 Medium yellow bell pepper, seeded & cut into 1/4-inch strips

1 lb Swiss chard, stalks removed & coarsely chopped

2 tbsp balsamic vinegar

2 tbsp sugar


In a medium bowl, toss turkey strips with salt and pepper.

Heat 2-teaspoons oil over medium-high heat. Sauté turkey in hot oil for 4 to 5 minutes or until turkey is no longer pink in the center. Do not over cook. Remove turkey from the pan and set aside.

Add remaining 1-teaspoon oil to pan and sauté peppers for 2 minutes. Gently fold in Swiss chard.

In a small bowl, combine vinegar and sugar; stir into vegetable mixture. Reduce heat to medium and stir-fry mixture 2 to 3 minutes or until vegetables are tender.

Return turkey to pan and heat well. Serve immediately.

Nutrition Facts

Total Calories 220

Total Fat 4 g

Saturated Fat 0 g

Cholesterol 70 g

Sodium 570 mg

Total Carbohydrates 15 g

Protein 31 g