Heart-Healthy Classic Picadillo
Discover the flavors of Latin America with this *Heart-Healthy Classic Picadillo*, a lighter twist on the traditional comfort food dish. Made with lean ground turkey, vibrant bell peppers, and aromatic spices like cumin and cinnamon, this recipe is as nutritious as it is delicious. A medley of sweet raisins and briny green olives adds a complex, satisfying balance to the savory base, while a splash of fresh lime juice ties it all together. Simmered to perfection in a rich tomato and low-sodium chicken broth sauce, this dish is an easy, one-pan wonder that’s ready in just 45 minutes. Perfect for meal prep or a family dinner, serve it with rice, quinoa, or a crisp green salad for a guilt-free, flavorful meal. With heart-healthy ingredients and bold flavors, this picadillo is comfort food reimagined.
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Recipe Information
Ingredients
- 1 pound lean ground turkey
- 1 tablespoon extra virgin olive oil
- 1 large onion, finely chopped
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic cloves, minced
- 14.5 ounces canned diced tomatoes, no salt added
- 1 cup low-sodium chicken broth
- 0.5 cup raisins
- 0.5 cup green olives, sliced
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 leaf bay leaf
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 whole lime, cut into wedges
Instructions
Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes.
Add the red and green bell peppers to the skillet and cook for an additional 3 minutes until they begin to soften.
Stir in the minced garlic and cook until fragrant, about 30 seconds.
Push the vegetables to one side of the skillet and add the ground turkey. Cook, breaking up the meat, until it is no longer pink, about 5-7 minutes.
Mix in the diced tomatoes, chicken broth, raisins, olives, cumin, cinnamon, and bay leaf. Stir to combine.
Season the mixture with salt and black pepper. Bring it to a simmer, then reduce the heat to low and cover the skillet.
Simmer for 15 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
Remove the bay leaf and discard. Stir in the chopped cilantro.
Serve the picadillo hot, with lime wedges on the side for an added burst of flavor.
Nutrition Facts
Calories |
1406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.1 g | 85% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 2925 mg | 127% | |
| Total Carbohydrate | 133.8 g | 49% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 82.3 g | ||
| Protein | 106.2 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 444 mg | 34% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3564 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
