Koch’s Grilled Turkey Breast Strips w/Poblano Peppers & Squash

Serves 4 to 6
Prep time: 5-to-10 minutes; cooking time: 10-to-15 minutes

Ingredients

  • 1 (10 oz.) pkg. Koch’s Grilled Turkey Breast Strips w/Cilantro Lime Sauce, thinly sliced
  • 4 Tbsps. canola oil
  • 1 medium onion, chopped
  • 1 ½ cups delicata squash, cut into ½ -inch cubes (can substitute butternut squash)
  • 2 Tbsps. chili powder
  • 1 ½ Tbsps. garlic, diced
  • Salt to taste
  • 1 (14 to 16 oz.) can black beans
  • 1 Tbsp. cilantro, roughly chopped
  • 1 medium red pepper, diced
  • 4 roasted poblano peppers, thinly sliced
  • Juice from half lime
  • Garnish — lime wedges
  • 2 –to- 3 cups cooked long grain rice
  • Tortillas, toasted

Directions

    1. In large skillet, heat 2 Tbsps. oil over medium-high heat; add onion, cook a few minutes; add squash, garlic, chili powder, salt; cook a few minutes; add beans, cook until squash, onions tender (not mushy); remove from heat; fold in cilantro; set aside.
    2. In large skillet, heat 2 Tbsps. oil over medium-high heat; add red pepper, cook a few minutes; add poblano peppers, sauté a few minutes; add turkey, cook until turkey is heated through; remove from heat; stir in lemon juice, salt to taste.
    3. Plate tortilla; top w/a few tablespoons of rice, turkey/pepper mixture, squash/bean mixture.
    4. Enjoy!

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