Mexican Stir-Fry

Here’s a quick and easy stir-fry with a side dish of watermelon for a fat-burning fiesta!

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  • 2 tsp olive oil
  • 16 oz lean turkey breast, cut into bite-sized pieces
  • 1 garlic clove, minced
  • 1 cup chopped onion
  • 1 can (7 oz) sweet green chilies, drained
  • 1 medium red bell pepper, chopped
  • 1 tsp minced jalapeño pepper, optional
  • 1/2 cup tomato sauce, low-sodium
  • 1 tsp chili powder
  • 2 tbsp chopped fresh cilantro
  • 2 cups cooked brown rice, optional


  1. In a large skillet over medium-high heat, heat the olive oil, add the turkey and sauté until cooked through, approximately 7 minutes; remove turkey from the pan and set aside.
  2. Return pan to the heat and add garlic, onion, sweet chilies, red bell pepper, jalapeño, tomato sauce and chili powder. Cook until onion softens, approx 5 minutes.
  3. Add the cilantro and return the cooked turkey to the pan; simmer 2 to 3 minutes until heated through. Serve immediately over brown rice or leafy greens.

Nutrients per serving (without rice or leafy greens): Calories: 200, Total Fats: 4 g, Saturated Fat: 1 g, Trans Fat: 0 g, Cholesterol: 67 mg, Sodium: 278 mg, Total Carbohydrates: 11 g, Dietary Fiber: 3 g, Sugars: 1 g, Protein: 28 g, Iron: 3 mg