Grilled Turkey Breast
Nutritional values
(Percentage of daily recommendation)
| Calorie | 628 cal. | (30 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 48.4 μg | (81 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 29 mg | (242 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 25.2 μg | (56 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 114 mg | (120 %) | ||
| Potassium | 1,622 mg | (41 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 297 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 47 g |
Ingredients
- Ingredients
- 2 garlic cloves
- 1 Tbsp Chili sauce
- 1 Tbsp Ketchup
- 1 Tbsp honey
- 1 Tbsp soy sauce
- ½ tsp ground ginger
- 1 Tbsp apple cider vinegar
- 2 Tbsps lemon juice
- 4 Tbsps olive oil
- salt
- 700 grams turkey breasts
- Pineapple tomato dip
- 3 Tbsps cornstarch
- 1 small Pineapple
- 1 Orange (juice)
- 200 milliliters Plum wine
- 1 lemon (juice)
- 1 red chili pepper
- 25 grams ginger
- 4 fully ripe Tomatoes
- salt
- 1 generous pinch cayenne pepper
- 1 tsp Rice vinegar
- 1 tsp grained Mustard
- 1 tsp freshly chopped cilantro
- For the herb dip
- 1 handful Basil
- 1 handful Tarragon
- 1 handful mint
- 1 handful parsley
- 1 peeled garlic clove
- 2 Tbsps Yogurt (0.1% fat)
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- 1 Tbsp lemon juice
Preparation steps
For the marinade, peel and finely chop the garlic cloves. Combine the garlic, chile sauce, ketchup, honey, soy sauce, ginger, apple cider vinegar, lemon juice and oil. Season with salt.
Wash the turkey breast, pat dry. Pat with the marinade and allow to marinate for 30 minutes in the refrigerator.
Heat the grill.
For the tomato pineapple dip, mix the cornflour mix in cold water. Peel the pineapple, halve lengthwise, cut out the stalk and cut 3/4 of the pineapple into cubes. Puree the remaining 1/4, add to the orange juice and wine in a small saucepan. Bring to a boil, stirring continuously until relatively thick.
Finely chop the ginger and chile pepper. Blanch, peel, halve, core and dice the tomatoes. Add into the saucepan, mix together, and let cool. Season with salt, 1 pinch of cayenne pepper, rice vinegar and mustard. Mix in the finely chopped coriander and put into a small bowl.
For the herb dip, rinse the herbs, shake dry, pluck off the leaves and puree with the remaining ingredients. Season with salt, pepper and lemon juice. Place into a small bowl.
Grill the turkey breast for around 25-30 minutes. Slice and serve with the two dips and a rich flatbread.
