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Add a photoServings: 6
Ingredients
- 1Â 1/2 lb skinned and boned Turkey Thighs cubed or possibly Breasts
- 2 whl Portobello mushrooms quartered
- 1/2 med red bell pepper cut into cubes
- 1 sm yellow squash cut into rounds
- 1 sm zucchini cut into rounds
- 1/2 c. green onions minced
- 1/3 c. extra virgin olive oil
- 1/4 c. balsamic vinegar
- 1 Tbsp. Worcestershire sauce
- 2 tsp garlic chopped
- 1 tsp dry rosemary
- 1 tsp dry tarragon
Directions
- Place turkey cubes and mushroom quarters in a large ziplock bag. In a small bowl combine green onions, oil, vinegar, Worcestershire sauce, garlic, rosemary and tarragon. Pour over turkey and mushrooms. Seal bag and chill 2 hrs to overnight. Barbecue on medium-high for 10 to 12 min or possibly till turkey is no longer pink.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 6 servings | |
| Calories 281 | |
| Calories from Fat 157 | 56% |
| Total Fat 17.69g | 22% |
| Saturated Fat 3.44g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 1299mg | 54% |
| Potassium 637mg | 18% |
| Total Carbs 8.83g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 5.25g | 4% |
| Protein 21.34g | 34% |
