Turkey Breast with Olives, Feta and Tomatoes
The lean turkey breast in this dish is rich in protein, which supports muscle and nerve health. Tomatoes add fiber, minerals, and vitamins, including a notable dose of vitamin A, to this dish.
Warm from the oven, this dish tastes great solo or paired with fiber-rich brown rice.
(Percentage of daily recommendation)
| Calorie | 430 cal. | (20 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 7.7 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 26.1 mg | (218 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 19.5 μg | (43 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 777 mg | (19 %) | ||
| Calcium | 193 mg | (19 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 50 μg | (25 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 201 mg | |||
| Cholesterol | 106 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 22 ozs turkey breasts
- salt
- peppers
- 2 Tbsps olive oil
- 3 ozs dry white wine
- 4 Tomatoes
- 2 Red chili peppers
- 3 ozs green Olives (pitted)
- 1 sprig rosemary
- 2 sprigs thyme
- 1 garlic clove
- 8 ozs Feta
Preparation steps
Rinse the turkey breast, pat dry and cut into 8 portions. Season with salt and pepper and cook in a non-stick pan in 1 tablespoon oil until browned on both sides. Remove from the pan. Drain oil from the pan and deglaze pan with the wine. Reduce to 2-3 tablespoons of liquid.
Preheat the oven to 350°F.
Rinse the tomatoes, cut out stalks and cut into slices. Rinse chile peppers, trim and cut into rings. Cut the olives into slices. Rinse the rosemary and thyme, shake dry, pluck off leaves and chop. Peel garlic and chop finely. Mix garlic with the remaining oil, chile peppers, herbs, olives and the reduced pan drippings.
Place the turkey slices alternately with the tomato slices in a baking dish lined with parchment paper. Drizzle with the sauce, season with salt and pepper and crumble in the cheese. Bake in the oven for about 20 minutes.