- 16 oz Boar's Head Ovengold® Turkey, sliced ½" thick
- 2 tbsp olive oil
- 2 cups yellow onion, sliced
- 1 tbsp garlic, chopped
- ½ cup green olives, sliced
- 2 cups roma tomatoes, chopped
- ½ cup chicken stock
- ½ tsp crushed red pepper flakes
- 1 tbsp lemon juice
- 8 cups brown rice
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Cut turkey into ½" cubes. Heat oil in a large non-stick skillet over medium-high heat. Saute onion for 2 minutes. Add turkey, garlic, olives, tomatoes, chicken stock, pepper flakes, and lemon juice. Reduce heat to medium-low and simmer for 10 minutes. Serve with hot brown rice.
- Serves 4.
