© 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 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.
Total Calories 220
Total Fat 4 g
Saturated Fat 0 g
Cholesterol 70 g
Sodium 570 mg
Total Carbohydrates 15 g
Protein 31 g