Turkey, Sweet Potato, and Pear Skillet
I-Burn Lunch (with pears) or Dinner (without) | Serves 4
Prep time: 15 minutes | Total time: 35 minutes
Ingredients:
1 pound turkey breast cutlets, cut into 1/2″ cubes
4 tablespoons olive oil
1 1/2 cup brussels sprouts, trimmed and quartered
1 large sweet potato (8 ounces), peeled and cut into 1/2″ cubes
1 medium red onion, chopped
2 pears, peeled, cored, and cut into 3/4″ cubes (omit for dinner)
4 cloves garlic, sliced
1/4 teaspoon ground cinnamon
1 cup reduced-sodium chicken broth
Sea salt and black pepper
Fresh parsley
Directions:
Season the turkey lightly with salt. Heat 2 tablespoons of the oil in a large cast-iron skillet over medium-high heat. Add the turkey and cook until lightly browned and cooked through, about 5 minutes. Transfer to a bowl.
Return the pan to the heat and add the remaining 2 tablespoons oil. Add the brussels sprouts, sweet potato, and onion. Cook, stirring occasionally, until crisp-tender, about 5 minutes. Stir in the pears, garlic, and cinnamon. Cook 3 minutes. Pour in 1/2 cup of the broth, bring to a boil, and cook until mostly evaporated about 2 minutes. Add the reserved turkey and remaining 1/2 cup broth. Season with 1/8 teaspoon sea salt and black pepper as needed. Cook until hot, about 2 minutes. Top with chopped fresh parsley.
I-Burn Lunch (with pears) or Dinner (without) | Serves 4
Prep time: 15 minutes | Total time: 35 minutes
Ingredients:
1 pound turkey breast cutlets, cut into 1/2″ cubes
4 tablespoons olive oil
1 1/2 cup brussels sprouts, trimmed and quartered
1 large sweet potato (8 ounces), peeled and cut into 1/2″ cubes
1 medium red onion, chopped
2 pears, peeled, cored, and cut into 3/4″ cubes (omit for dinner)
4 cloves garlic, sliced
1/4 teaspoon ground cinnamon
1 cup reduced-sodium chicken broth
Sea salt and black pepper
Fresh parsley
Directions:
Season the turkey lightly with salt. Heat 2 tablespoons of the oil in a large cast-iron skillet over medium-high heat. Add the turkey and cook until lightly browned and cooked through, about 5 minutes. Transfer to a bowl.
Return the pan to the heat and add the remaining 2 tablespoons oil. Add the brussels sprouts, sweet potato, and onion. Cook, stirring occasionally, until crisp-tender, about 5 minutes. Stir in the pears, garlic, and cinnamon. Cook 3 minutes. Pour in 1/2 cup of the broth, bring to a boil, and cook until mostly evaporated about 2 minutes. Add the reserved turkey and remaining 1/2 cup broth. Season with 1/8 teaspoon sea salt and black pepper as needed. Cook until hot, about 2 minutes. Top with chopped fresh parsley.
