Grilled Turkey Breast

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Grilled Turkey Breast
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
628
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie628 cal.(30 %)
Protein47 g(48 %)
Fat18 g(16 %)
Carbohydrates58 g(39 %)
Sugar added7 g(28 %)
Roughage7.3 g(24 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E5.3 mg(44 %)
Vitamin K48.4 μg(81 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.4 mg(36 %)
Niacin29 mg(242 %)
Vitamin B₆1.2 mg(86 %)
Folate86 μg(29 %)
Pantothenic acid2.1 mg(35 %)
Biotin25.2 μg(56 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C114 mg(120 %)
Potassium1,622 mg(41 %)
Calcium161 mg(16 %)
Magnesium121 mg(40 %)
Iron5.1 mg(34 %)
Iodine25 μg(13 %)
Zinc4.1 mg(51 %)
Saturated fatty acids3.2 g
Uric acid297 mg
Cholesterol78 mg
Complete sugar47 g

Ingredients

for
4
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
How healthy are the main ingredients?
olive oilgingerBasilTarragonmintparsley

Preparation steps

1.

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.

2.

Wash the turkey breast, pat dry. Pat with the marinade and allow to marinate for 30 minutes in the refrigerator.

3.

Heat the grill.

4.

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.

5.

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.

6.

Grill the turkey breast for around 25-30 minutes. Slice and serve with the two dips and a rich flatbread.

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