Yucatan Turkey Picadillo

Lean ground turkey simmered in a light tomato-cumin reduction with fresh green beans and scallion greens.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 2
• Cuisine: Latin
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-FODMAP
• Low-Sugar
• Low-Cholesterol
• High-Protein
• Low-Carb
• Low-Calorie
• Low-Saturated-Fat
• Low-Sodium
• Halal
• Kosher
• Low-Fat

Tags

• one-pot
• sauté
• quick
• healthy
• comfort food

Ingredients

• 1 pound lean ground turkey breast (99% lean)
• 1 tablespoon olive oil (extra virgin)
• 1 can canned diced tomatoes (no salt added)
• 0.5 pound green beans (trimmed and cut into 1-inch pieces)
• 0.25 cup scallion greens (green tops only, chopped)
• 1 teaspoon ground cumin
• 0.5 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (ground)

Instructions

1. Heat olive oil in a large skillet over medium heat for 1 minute.
2. Add ground turkey breast, breaking it into small crumbles with a wooden spoon. Cook for 5 to 6 minutes until browned and cooked through to an internal temperature of 165°F.
3. Stir in the ground cumin, dried oregano, salt, black pepper, and chopped scallion greens, cooking for 1 minute until fragrant.
4. Pour in the canned diced tomatoes with their juices and add the trimmed green beans. Bring to a gentle simmer, cover, and cook for 10 minutes until green beans are tender.
5. Uncover and simmer for 2 to 3 minutes to allow the sauce to thicken slightly. Serve half tonight and refrigerate the remaining portion for Thursday.

Notes

Green scallion tops supply fresh allium flavor while remaining completely free of high-FODMAP fructans.

Nutrition (per serving)

• Calories: 335
• Protein: 54 g
• Carbohydrates: 11 g
• Fat: 8 g
• Fiber: 4 g
• Sodium: 360 mg
• Saturated Fat: 1.2 g
• Sugar: 4.5 g
• Cholesterol: 50 mg