dinner recipe · #02476
Bok Choy Carrot Cumin Turkey Thigh Skillet
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 45 min
- Servings
- 4
- Difficulty
- Level 2
- Ingredients
- 7
Prep15 min
Cook30 min
Inactive0 min
Total45 min
Ingredients
- 1½ lbTurkey Thigh
- 8 ozBok Choy
- 8 ozCarrot
- 2 tbspOlive Oil
- 1 cupVegetable Broth
- 1 tspCumin
- ¾ tspTable Salt
Instructions
- Wash the Bok Choy and Carrot under running water, keep leafy greens separate from raw meat and poultry, and cut them into bite-size pieces.
- Keep the raw Turkey Thigh and raw juices away from ready-to-eat foods, utensils, and surfaces. Heat the Olive Oil in a wide skillet and brown the Turkey Thigh on both sides.
- Add the Bok Choy, Carrot, Vegetable Broth, Cumin, and Table Salt. Cover and cook until the vegetables are tender and the thickest part of the Turkey Thigh reaches at least 165°F (73.9°C).
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 37.8 g
- Carbohydrates
- 7.7 g
- Fat
- 11.4 g
- Fiber
- 2.2 g
- Sodium
- 887.5 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
No catalog allergens are listed for the primary ingredients.
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.