Turkey Breast in Honey-Mustard Sauce
Turkey Breast in Honey-Mustard Sauce - Want to quickly serve up something delicious? You've come to the right place!
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Nutritional values
One serving of this protein-rich dish contains half your daily recommended intake of zinc. This trace element helps in wound healing, and promotes beautiful skin, hair and nails.
For an extra dose of nutrients, sprinkle this dish with fresh herbs like parsley.
(Percentage of daily recommendation)
| Calorie | 456 cal. | (22 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 17.6 μg | (29 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 24.4 mg | (203 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 19 μg | (42 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 661 mg | (17 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 222 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 4 ozs Basmati rice
- salt
- 2 carrots
- 9 ozs turkey breasts
- 1 Tbsp Corn oil
- peppers
- 2 Tbsps grainy Mustard
- 1 Tbsp honey
Kitchen utensils
Preparation steps
Bring basmati rice, approximately 1 1/4 cups of water and a little salt to a boil in a pot. Cover and cook for about 5 minutes over low heat.
Meanwhile, peel carrots on a mandoline or with a peeler into long strips, then cut into 1-1/2 inch long pieces and add to the rice. Continue cooking for 8-9 minutes, then remove from heat and cover to keep warm.
Meanwhile, rinse the turkey breast, pat dry with paper towels, and cut into 3/4-inch cubes.
Heat corn in a large pan. Cook turkey for about 4 minutes and season with salt and pepper.
Add mustard, honey, and 1/4 cup of water to the pan and bring to a boil. Reduce heat and cook for about 2 minutes on low heat.
Season turkey mixture with salt. Serve with carrot rice .
