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Turkey breast with bell peppers, onion, olives, and red wine.

North African Turkey

1 tablespoon olive oil
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
8 small Kalamata olives, pitted and halved
1/4 cup dry red wine
1/4 cup fat free chicken stock
1 bay leaf
1/2 teaspoon thyme
1/4 teaspoon rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
3 plum tomatoes, peeled and diced
12-ounces Honeysuckle White® Boneless Breast Roast, cooked and diced

1. Heat olive oil in sauté pan and cook onion, bell peppers, and olives over low heat until onion becomes transparent.
2. Add wine, stock, bay leaf, thyme, rosemary, salt, and pepper and simmer for 10 minutes.
3. Add tomatoes and cooked turkey and simmer for 5 more minutes.
4. Serve over a bed of lemon couscous.

Makes 4 servings.

Nutrition Facts:
Serving size: 10.8ounce/305.0g
Calories per serving: 230
Calories from fat 58
Total fat: 6 g
Saturated fat: 1 g
Cholesterol: 53 mg
Sodium: 417 mg
Carbohydrate: 11 g
Fiber Carbs: 2 g
Sugar Carbs: 5 g
Protein: 23 g

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.

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