new potato & turkey skillet supper
Thursday, February 9, 2012
GladdMD in Dinner, Fall, Lunch, Spring, Summer, Winter, dinner, new potatoes, potatoes, skillet, supper, turkey

ingredients:

Olive oil cooking spray

1lb. ground grass-fed turkey breast

sea salt and fresh ground black pepper, to taste.

1lb. new potatoes, scrubbed and quartered (may substitute sweet potatoes)

pinch dried thyme

3/4 cup low-sodium chicken broth

1lb swiss chard, thick stems removed, leaves chopped

1 pint grape tomatoes

1 tsp chopped fresh rosemary

pinch red chile flakes, or to taste

juice 1/2 lemon, plus four wedges for serving

1/2 cup crumbled feta cheese (about 2oz)

directions:

Preheat oven to 425 degrees.

Coat a large (at least 12 inch) oven-proof skillet with cooking spray and heat on medium. Add turkey, season with salt and pepper and cook, breaking up meat with a spoon, until no pink is visible, 5 to 6 minutes. Transfer turkey to a bowl, returning skillet to heat.

Add potatoes and thyme to hot skillet and season with salt and pepper. Transfer skillet to oven and cook until lightly browned and tender, about 20 minutes, stirring once. Carefully return skillet to stovetop on medium-high heat(leave oven at the same temperature). Add broth and bring to a simmer. Add chard and stir until just wilted. Stir in tomatoes, rosemary, chile flakes, lemon juice and reserved turkey. Ensure broth is simmering and transfer skillet back to oven.

Cook until tomato skins burst, about 10 minutes, stirring halfway through. Divide mixture amoung 4 bowls and top evenly with feta. Serve immediately with lemon wedges.

Adapted from Clean Eating Magazine

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