Roast Turkey on a Bed of Tomatoes
Roast Turkey on a Bed of Tomatoes - Ideal dish for those on a diet!
Healthy, because
Even smarter
Nutritional values
Roast turkey places hardly any strain on the intestines and convinces with a particularly high level of protein: this is above all food for the muscles and also provides long-lasting satiety. The combination of calcium and phosphorus from the meat also promotes healthy bones and teeth. The essential oils from the fennel are a boon for an overstrained digestive system - they are effective for nausea and abdominal cramps, for example.
If you prefer the roast turkey not to remain low carb, you can also add boiled jacket potatoes, rice or millet.
(Percentage of daily recommendation)
| Calorie | 330 cal. | (16 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 31.1 mg | (259 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 22.9 μg | (51 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 945 mg | (24 %) | ||
| Calcium | 47 mg | (5 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 253 mg | |||
| Cholesterol | 88 mg |
Ingredients
- Ingredients
- 1 ⅕ kilograms turkey breasts
- 4 garlic cloves
- salt
- peppers
- ¼ tsp ground paprika (sweet)
- 5 Tbsps olive oil
- 2 stalks parsley
- 1 stalk Basil
- 1 sprig rosemary
- 2 sprigs thyme
- 1 large yellow onion
- 600 grams peeled Tomatoes (canned)
- 150 milliliters Vegetable broth
Preparation steps
Rinse turkey breast under cold water and pat dry.
Peel 1 garlic clove, finely chop and season with salt, pepper, paprika and 3 tablespoons of olive oil. Mix well and rub turkey breast with the mixture.
Heat 1 tablespoon of oil in a pan. Cook turkey on high heat for 2-3 minutes. Remove from pan and set aside.
Rinse herbs, shake dry and pluck off leaves.
Peel onion and cut into thin strips. Peel remaining garlic and press through a garlic press. Coarsely chop tomatoes, reserving all liquid.
Combine tomatoes with its liquid with broth, season with salt and pepper and pour into a baking dish.
Add onion and garlic, mix well. Top with turkey breast. Sprinkle with herbs and drizzle with remaining oil. Bake in preheated oven at 180°C (convection oven 160°C; gas mark 2-3) (approximately 350F) for 1-1 ¼ hours. Remove from oven and serve.
