Braised Turkey Breast
Braised Turkey Breast - Fragrant with thyme, tarragon and lemon
Healthy, because
Even smarter
Nutritional values
The braised turkey breast is full of protein, and the colorful mixture of vegetables guarantees a rich supply of micronutrients, like niacin, zinc, vitamin C, and biotin.
If you prefer something a bit more opulent, serve it with fine ribbon noodles or stew small, young potatoes.
(Percentage of daily recommendation)
| Calorie | 433 cal. | (21 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 35.2 μg | (59 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 40.8 mg | (340 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 30.2 μg | (67 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 1,258 mg | (31 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 345 mg | |||
| Cholesterol | 150 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 18 ozs turkey breasts
- salt
- peppers
- 1 garlic clove
- 2 onions
- 1 small yellow Bell pepper
- ½ small Eggplant
- ½ small Zucchini
- 2 Tomatoes
- 1 lemon
- 1 sprig thyme
- 2 Tbsps Canola oil
- 4 ozs Vegetable broth
- ½ bunch Tarragon
Kitchen utensils
Preparation steps
Rinse turkey breast, pat dry and season with salt and pepper. Peel and chop garlic and onions.
Halve bell pepper, remove seeds, rinse and dry. Cut pepper into thin strips.
Rinse and dry eggplant and zucchini and cut into thin slices.
Plunge tomatoes into a pot of boiling water, remove, rinse in cold water and remove the skins.
Cut the lemon in half and squeeze out the juice.
Rinse thyme, shake dry and pluck the leaves.
Heat 1 tablespoon oil in a non-stick pan. Brown turkey breast on all sides over medium heat, then remove and set aside on a plate.
Add the remaining oil to the pan. Sauté onions and garlic until translucent. Add pepper, eggplant, zucchini and tomatoes and sauté for about 2 minutes while stirring.
Add thyme and lemon juice to vegetables and cook over medium heat for 10-12 minutes, stirring occasionally. Transfer to a small braiser (or Dutch oven).
Place turkey breast on vegetables, cover, and braise in a preheated oven at 400°F for about 30 minutes.
Meanwhile, rinse the tarragon, shake dry, pluck leaves and chop. Sprinkle braised turkey and vegetables with tarragon and serve.
