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Lemon Turkey and Asparagus

Yield 4 servings (serving size: about 5 ounces turkey and about 2/3 cup vegetable mixture)
Thaw the asparagus in the microwave while you combine the chicken broth mixture, chop the pepper, and cut the turkey. If you're using fresh asparagus, use about 1 1/2 cups of chopped spears.

Ingredients

  • 1/2 cup fat-free, less-sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons cornstarch
  • 1/4 teaspoon black pepper
  • 2 teaspoons vegetable oil, divided
  • Cooking spray
  • 1 (9-ounce) package frozen asparagus cuts, thawed
  • 1 small red bell pepper, chopped
  • 1 1/2 pounds turkey tenderloin, cut into 1-inch pieces

Nutrition Information

  • calories 233
  • caloriesfromfat 0.0 %
  • fat 3.5 g
  • satfat 0.8 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 43.3 g
  • carbohydrate 6.2 g
  • fiber 1.7 g
  • cholesterol 112 mg
  • iron 2.7 mg
  • sodium 286 mg
  • calcium 36 mg

How to Make It

  1. Combine first 5 ingredients, stirring well; set aside. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add asparagus and red bell pepper; sauté 2 minutes or until tender. Transfer to a bowl; set aside, and keep warm.

  2. Add 1 teaspoon oil and turkey to pan. Cook 3 minutes or until turkey is browned, stirring occasionally. Add broth mixture to pan; cook 2 minutes or until mixture is thickened and bubbly. Return asparagus mixture to pan. Stir just until coated.

  3. carbo rating: 5

The Complete Step-by-Step Low Carb Cookbook