A quick braise of lean ground turkey with canned tomato and aromatics, ready in under thirty minutes. The rosemary in the meat means you skip that step and go straight to building a pan sauce that tastes like it simmered longer.

Serves 2. 25 minutes, 12 at the stove.

About 390 calories a serving, 36 g protein, 16 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a skillet over medium-high heat. Crumble in 12 oz ground turkey breast, breaking it into small pieces as it browns, about five minutes; salt and pepper it as it cooks. When the meat is no longer pink, transfer it to a plate.
2. Dice 1 medium onion and mince 2 cloves garlic. In the same skillet, cook the onion in the rendered fat from the turkey until soft, about three minutes, then add the garlic and 1 teaspoon oregano and cook for one minute more until fragrant.
3. Pour in one 14 oz can diced tomato with its juice and scrape the pan bottom to loosen the browned bits. Return the turkey to the skillet and stir to combine.
4. Simmer the whole thing until the sauce thickens and the flavors meld, about eight minutes. Taste and adjust salt and pepper.8 min

Note Swap turkey for ground chicken breast if you find it. Leftovers keep in the fridge for three days and reheat well on the stovetop with a splash of water. Serve over rice, polenta, or pasta, or scoop into warm tortillas with shredded cheese and a squeeze of lime.