Ingredients

• 1 cup carrots
• 1 cup celery
• 1 cup green bell pepper
• 1 cup yellow onion
• 1/2 cup fresh tomato
• 1/2 cup fresh parsley
• 2 garlic cloves
• 1 cup mushrooms
• 2 cups zucchini
• 1 tablespoon olive oil
• 1 pound turkey breast, skinless, uncooked 
• 1/2 teaspoon black pepper
• 1/2 cup dry white wine
• 4 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/4 teaspoon crushed red pepper
• 3 cups white rice, cooked
• 3 tablespoons lemon juice 

Preparation

1. Thinly slice carrots and celery. Chop bell pepper, onion, tomato, parsley and garlic. Slice mushrooms and zucchini. Cut turkey into 1” cubes.
2. Heat oil in large stock pot over medium heat. Season turkey with black pepper, and sauté until brown, about 10 minutes.
3. Add carrots, celery, green bell pepper and onion. Cook until vegetables begin to soften, about 8 minutes.
4. Add wine, tomato and garlic. Simmer 2 minutes.
5. Add broth, thyme, bay leaf and crushed red pepper, and bring to a boil. Reduce heat, cover and simmer about 30 minutes.
6. Add cooked rice, zucchini, mushrooms and parsley, and cook an additional 10 to 15 minutes until vegetables are tender.
7. Stir in lemon juice and serve.

Helpful hints

• Replace wine with water if desired.
• For a low-potassium diet, limit portion to only 1-1/4 cups because this recipe counts as 2 vegetable servings.
• Refrigerate or freeze leftovers for a quick meal later.