Meal Prep: Turkey Picadillo Bowls
Ground turkey is a big staple in my weekly lunch rotation. It's easy to make, cooks fast, is high in protein and tastes delicious! You can serve it so many different ways but one of my favorites is in a rice bowl with vegetables and plantains. Nowadays the supermarkets sell diced bell peppers, onions, etc. If you really don't feel like chopping, feel free to use these to save some time!Hope you enjoy it!
Ingredients
- 1 lb Ground Turkey I use the one with 10g of fat per serving. Breast would be too dry.
- .5 Green Bell Pepper, Diced
- .5 Red Bell Pepper, Diced
- .5 Onion, Diced
- 4 oz Tomato Paste its half of the small can
- 1 Small Jalapeno, Minced and Deseeded
- 2 tsp Garlic, Minced
- 1 tsp Cumin
- 1 tsp Oregano
- Salt and Pepper To taste
- 2 Frozen Baked Plantains
- .5 cup Chicken Broth
Instructions
- Heat a little olive oil over your saute pan on medium high heat. Once its shiny, add your diced peppers and onions. Cook until slightly translucent, about 5 minutes. Add in your garlic and cook for 2 more minutes.
- Remove vegetable mixture from the pan. Add in your ground turkey, cumin, oregano, salt and pepper.
- Cook your turkey for about 5-7 minute. Add in the tomato paste and chicken broth and mix well.
- Add your vegetables back to the pan and combine well with turkey.
- Cook for about 10 minutes until the liquid has mostly evaporated but don't let your turkey go dry.
- While your turkey simmers, follow directions for frozen plantains. They should be baked in the oven.
- Once your plantains and turkey are done, serve over rice and enjoy!