Name: Turkey breast and vegetable stir fry
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 5 oz turkey breast, cut into thin strips; 3.5 oz broccoli, cut into small florets; 3 oz snap peas, trimmed; 2 cloves garlic, minced; 1 tbsp fresh ginger, grated; 7 oz cauliflower rice; 2 tsp canola oil; 2 3/4 tsp low sodium soy sauce; 1 tbsp water; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

379 calories

Protein: 45g; 46% of calories
Carbs: 27g; 27% of calories
Fat: 12g; 27% of calories

Instructions

Prep 20 min · Cook 0 min

In a small bowl, whisk together the soy sauce and water. Set aside.
Place the cauliflower rice in a microwave-safe bowl with a splash of water, cover, and microwave for 4 minutes until tender. Alternatively, sauté in a dry pan over medium heat for 5 minutes. Keep warm.
Heat half the oil in a 12-inch skillet over medium-high heat. Season the turkey strips with salt and pepper. Add to the skillet and cook for 3 to 4 minutes, stirring often, until browned and cooked through. Done when opaque in the center, 165°F.
Remove turkey from the skillet. Add the remaining oil to the pan. Sauté the broccoli and snap peas for 4 to 5 minutes until crisp-tender. Add the garlic and ginger and cook for 1 minute until fragrant.
Return the turkey to the skillet and pour in the soy sauce mixture. Toss everything together for 1 minute to coat and heat through. Serve the stir fry over the cauliflower rice.

Nutrition

Ingredients

Instructions

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