Turkey Breast with Bell Peppers
Turkey Breast with Bell Peppers - Quick, easy and tasty - a great combination.
Healthy, because
Even smarter
Nutritional values
This is a great diet dish as it contains lots of protein and fiber. The peppers also provide a good amount of vitamin C, which is important for a healthy immune system.
Double this recipe and use the extra in a healthy salad for lunch the next day.
(Percentage of daily recommendation)
| Calorie | 295 cal. | (14 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.8 mg | (90 %) | ||
| Vitamin K | 37.1 μg | (62 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 24.2 mg | (202 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 23.2 μg | (52 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 286 mg | (301 %) | ||
| Potassium | 977 mg | (24 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 212 mg | |||
| Cholesterol | 66 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 6 Bell pepper
- 1 garlic clove
- 22 ozs turkey breasts
- 1 pc ginger
- 3 sprigs thyme
- 3 Tbsps olive oil
- salt
- peppers
- 4 ozs Vegetable broth
Preparation steps
Rinse bell peppers, cut in half, trim and cut into strips. Peel garlic and chop finely. Rinse turkey breast under cold water, pat dry and cut into strips. Peel ginger and grate. Rinse thyme, shake dry and chop leaves.
Heat 2 tablespoons oil in a large non-stick pan. Add turkey breast, garlic and ginger and cook until golden brown over medium heat, turning frequently. Remove from pan and set aside.
Heat the remaining oil in the pan. Add bell peppers and sauté over medium heat for 2-3 minutes. Add thyme, season with salt and pepper and deglaze with broth. Simmer, stirring occasionally, until the liquid has almost completely evaporated, about 5 minutes.
Add turkey mixture back to the pan and simmer for 2-3 minutes. Divide among 4 bowls and serve.
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