Beer Can Chicken
115 MIN
30Min
SERVES 8
| Serving Per Recipe: 8 | ||
|---|---|---|
| Amount Per Serving | ||
| Calories 102 | ||
| % Daily Value* | ||
| Total Fat 4.5g | 7% | |
| Saturated Fat 1g | 5% | |
| Cholesterol 45mg | 15% | |
| Sodium 182mg | 8% | |
| Total Carbs 8g | 3% | |
|---|---|---|
| Dietary Fiber 2.5g | % | |
| Sugars 2.5g | ||
| Protein 7g | ||
| Vitamin A 23% | ||
| Vitamin C 10% | ||
| Calcium 1.5% | ||
| Iron 5% | ||
| *Percent Daily Values are based on a 2,000 calorie diet. |
||
Bulgur and Turkey Stuffed Zucchini
| 1/4 pound | PERDUE® HARVESTLAND® Fresh Ground Turkey |
| 4 | zucchini, about 10 inches long |
| 2 tbsp. | olive oil |
| 1 small | onion, finely diced |
| 2 cloves | garlic, minced |
| 1 tsp. | paprika |
| 1/2 tsp. | ground cumin |
| 1/2 tsp. | ground coriander |
| 1/2 tsp. | salt |
| 1/2 tsp. | pepper |
| 1/4 tsp. | ground cinnamon |
| 1/4 tsp. | ground nutmeg |
| 1/4 cup | chicken broth |
| 1/4 cup | chopped fresh parsley |
| 1/4 cup | chopped fresh mint |
| 1/4 cup | bulgur, prepared according to package directions |
| 1 | egg, beaten |
| Black and white sesame seeds | |
| Lemon wedges |
Cut each zucchini in half lengthwise. Using a melon baller or a spoon, scoop out the zucchini flesh, leaving about 1/4-inch border intact. Meanwhile, heat the oil in a large nonstick skillet set over medium heat. Crumble in the ground turkey. Cook, stirring occasionally, for 5 minutes or until browned. Add the diced onion, garlic, paprika, cumin, coriander, salt, pepper, cinnamon and nutmeg. Cook, stirring often, for 5 minutes or until onions soften and spices are fragrant. Add the chicken broth; simmer for 5 minutes or until all liquid has evaporated. Stir in parsley and mint; cool slightly.
TIP: Add 1/4 teaspoon cayenne pepper to the skillet with the other spices for a dish with some heat. Try using cooked quinoa in place of bulgur.
Preheat the grill or grill pan to medium; lightly coat the grate with cooking oil. Add the bulgur and egg to the turkey mixture; mix thoroughly. Stuff into zucchini halves. Grill, covered, for 10 minutes or until zucchini is tender and stuffing is heated through.
TIP: Don't feel like grilling? You can also bake stuffed zucchini halves in oven for 10-15 minutes at 350°F.
Sprinkle with sesame seeds and serve with lemon wedges.
TIP: Serve stuffed zucchini as a side dish or with a mixed green salad for a healthy main dish.
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