New Potato & Turkey Skillet Supper

INGREDIENTS:

Olive oil cooking spray

1 lb ground turkey breast

Sea salt and fresh ground black pepper, to taste

1 lb new potatoes, scrubbed and quartered

pinch dried thyme

3/4 cup low sodium chicken broth

1 lb Swiss chard, thick stems removed, leaves chopped

1 pint grape tomatoes

1 tsp fresh rosemary

pinch red chile flakes, or to taste

Juice 1/2 lemon, plus 4 wedges for serving

1/2 cup crumbled feta cheese

INSTRUCTIONS:

Preheat oven to 425 degrees.

Coat a large (at least 12 inch) oven-proof skillet with cooking spray and heat on medium. Add turkey, season with salt and pepper and cook, breaking up meat with a spoon, until no pink is visible, 5 to 6 minutes. Transfer turkey to a bowl, returning skillet to heat.

Add potatoes and thyme to hot skillet and season with salt and pepper. Transfer skillet to oven and cook until lightly browned and tender, about 20 minutes, stirring once.

Carefully return skillet to stovetop on medium-high heat (leave oven on at the same temperature). Add broth and bring to a simmer. Add chard and stir just until wilted. Stir in tomatoes, rosemary, chili flakes, lemon juice and reserved turkey.

Ensure broth is simmering and transfer skillet back to oven. Cook until tomato skins burst, about 10 minutes, stirring halfway through.

Divide mixture among 4 bowls and top evenly with feta.

Serve immediately with lemon wedges.

Nutrients per serving (1 1/4 cups potato mixture and 2 tbsp feta):

Calories 271; fat 4g; sat. fat 1.5g; carbs 24g; fiber 5g; sugars 4g; protein 35g; sodium 559mg; cholesterol 59mg

Source: "The Best of Clean Eating 2" Cookbook, page 156