4 ½ OZ. PROTEIN, 1 VEGGIE, AND 1 CARB PER SERVING
1 lb ground turkey breast
1 tsp black pepper
2 tbsp chili powder
4 cloves garlic, minced
1 tsp oregano
1 tsp ground coriander
1 tbsp ground cumin
1 - 2 tsp red pepper flakes (to your heat level)
2 tbsp apple cider vinegar
1½ cup total onions & peppers, sliced
½ cup cooked brown rice
1 tsp cumin (for rice)
1 pinch saffron (for rice)
Mix turkey and spices together in a medium bowl. Mix in vinegar.
Cover chorizo and refrigerate overnight.
When ready to serve, divide the chorizo into 4 portions.
Cut the onion and pepper length wise and then slice thinly from end to end.
Heat a non-stick pan over Med-High heat and crumble up the chorizo (spiced turkey from step #1) into the pan.
Toss the veggies in with chorizo and sauteé until everything is cooked through.
While the veggies and chorizo are sauteéing, start the water for the rice.
After you have added the rice to the boiling water, add a pinch of saffron to the water.
Once the rice is cooked, stir in 1 tsp cumin.
Serve the chorizo and veggies over or along side ½ cup cooked brown rice.