Mexi Turkey Skillet

with Crispy Potatoes, Bell Peppers, Lime and Feta Crumble

25 min

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What We'll Send

Jalapeno
Turkey Breast Sliced
Garlic
Cilantro
Feta
Lime
Spinach
Red Bell Pepper
Red Potato
Red Onion Diced 3/8"
Spice Blend
Coriander, Cumin, Smoked Paprika, Chili Powder
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.
This recipe contains milk, dairy, and poultry.

Nutrition
Calories 603
Fat 33g
Protein 38g
Carbohydrates 46g

What You'll Need

Cooking Directions

1

Cook potatoes

Heat a skillet over medium-high. Wash and dice potatoes into ½ inch pieces. Add 1 tbsp. (2 tbsp. for 4 servings) olive oil to hot skillet. Add potatoes and cook for 2-3 minutes. Reduce heat to medium-low. Cook for another 18-20 minutes, tossing occasionally, until deep golden brown and tender. Season to taste with salt and pepper.

2

Prepare Ingredients

Meanwhile, wash bell pepper, jalapeno, lime, spinach, and cilantro. Cut bell pepper in half, remove seeds, and cut into ½ inch pieces. Finely chop jalapeno. Wash hands with hot soapy water. Pick and chop cilantro leaves. Zest and cut lime in half. Chop spinach. Drain and pat turkey dry on paper towel. Cut turkey into 2 inch pieces. Season turkey with salt and pepper.

3

Cook Veggies 

Heat a second large skillet over medium-high. Add 2 tbsp. (4 tbsp. for 4 servings) olive oil. When hot, add onions and bell peppers. Cook for 2-3 minutes or until beginning to brown. 

4

Cook Turkey 

Push bell peppers and onions to one side and add turkey. Cook turkey for 2-3 minutes. Stir occasionally until turkey is no longer pink. Add half of the garlic, half of the spice blend, and jalapeno to taste. Cook for 1-2 minutes or until turkey is at an internal temperature of 165°F. Season to taste with salt and pepper. 

5

Finish

Toss remaining garlic, spice blend, and lime zest into turkey. Add spinach and cook until bright green and tender.

6

Serve

Divide potatoes onto plates and top with veggies + turkey. Crumble feta on top with cilantro and a squeeze of lime if desired. Enjoy!

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