Southwestern Turkey Breakfast Bowl

Zesty spiced ground turkey served over tender sautéed poblano peppers and topped with fresh cilantro and lime.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 2
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $5.19/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Calorie
• High-Protein
• Low-Sugar
• Low-Carb
• Low-Saturated-Fat
• Paleo
• Keto
• Whole30

Tags

• one-pot
• sauté
• quick
• healthy
• spicy
• fresh
• smoky

Ingredients

• 1 pound ground turkey breast (99% lean)
• 1 tablespoon olive oil
• 1 poblano pepper (medium, seeded and diced)
• 1 Roma tomato (medium, diced)
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 0.25 teaspoon dried oregano
• 0.25 teaspoon salt
• 1 lime (medium, cut into wedges)
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat for 1 minute.
2. Add 1 diced poblano pepper and cook until slightly softened, about 3 minutes.
3. Add 1 pound ground turkey breast, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon dried oregano, and 1/4 teaspoon salt to the skillet.
4. Cook, breaking the meat apart, until browned and cooked through, about 5 to 6 minutes.
5. Remove skillet from heat, stir in 1 diced Roma tomato, and squeeze the juice of 1/2 lime over the mixture.
6. Divide evenly into two bowls, garnish with 2 tablespoons chopped fresh cilantro, and serve with remaining lime wedges.

Notes

Store in individual glass containers with the lime wedge packaged separately. Reheat for 90 seconds and squeeze lime juice fresh before eating.

Nutrition (per serving)

• Calories: 345
• Protein: 54.4 g
• Carbohydrates: 7.1 g
• Fat: 10.7 g
• Fiber: 3.1 g
• Sodium: 447 mg
• Saturated Fat: 2 g
• Sugar: 3.2 g
• Cholesterol: 140 mg