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GREEK TURKEY SKILLET

Yield: Makes 4 servings.

 
Ingredients

• 1 6-ounce jar marinated artichoke hearts
• 3/4 pound lemon pepper-seasoned turkey breast chops, cut into 1/4-inch thick strips
• 3 cups cooked rice
• 1 2¼-ounce can sliced olives, drained
• Crumbled feta cheese (optional)
 

Directions

Drain artichoke hearts reserving 2 tablespoons marinade. Quarter artichoke hearts. 
 
Heat 1 tablespoon reserved marinade in large skillet over medium-high heat until hot.

Add turkey; cook and stir 3 to 5 minutes or until turkey is browned.

Stir in rice, artichoke hearts, olives and remaining 1 tablespoon marinade.

Cook and stir 2 to 3 minutes until thoroughly heated.

Top with feta cheese, if desired.
 

Nutrition Facts

Calories 329
Total Fat 8g 
Cholesterol 56mg 
Sodium 684mg 
Total Carbohydrate 38g 
Dietary Fiber 1g 
Protein 25g

USA Rice Federation (www.usarice.com)