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Post-Workout Wonder
Fast Turkey Cutlets with Peach Salsa
(19 votes)
Health Score:
92 / 100
Difficulty:
easy
Preparation:
15 min.
Preparation
Calories:
338
calories
Calories
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The turkey meat provides satiating, muscle-strengthening protein.
If it's not peach season, you can use fresh mango or pineapple instead.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 338 cal. | (16 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 44.9 μg | (75 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 26 mg | (217 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 17.8 μg | (40 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 753 mg | (19 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 209 mg | |||
| Cholesterol | 96 mg | |||
| Complete sugar | 12 g |
Development of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
2
- Ingredients
- 1 Peach (about 4-5 oz.)
- 1 small Cucumber (about 7 oz.)
- 4 sprigs Dill
- 2 Tbsps balsamic vinegar
- salt
- peppers
- 1 pinch Red pepper flakes
- 2 Tbsps olive oil
- 2 Turkey cutlets (each about 5-6 oz.)
- 1 Tbsp Canola oil
Preparation
Preparation steps
1.
Rinse peaches, cut in half, remove the pit and chop the flesh finely.
2.
Rinse, dry and finely chop cucumber.
3.
Rinse dill, shake dry and chop coarsely.
4.
Whisk vinegar with salt, pepper, red pepper flakes and olive oil. Mix in peach, cucumber and dill.
5.
Rinse turkey cutlets, pat dry with paper towels and season with salt and pepper.
6.
Heat the canola oil in a large non-stick pan and cook the cutlets on each side for about 2 minutes. Top the turkey cutlets with peach and cucumber salsa and servve.
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