Turkey Strips with Vegetables and Yogurt Dip

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Turkey Strips with Vegetables and Yogurt Dip
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Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 38 min.
Ready in
Calories:
435
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie435 kcal(21 %)
Protein46.84 g(48 %)
Fat20.11 g(17 %)
Carbohydrates18.1 g(12 %)
Sugar added1.05 g(4 %)
Roughage3.32 g(11 %)
Vitamin A89.87 mg(11,234 %)
Vitamin D0.38 μg(2 %)
Vitamin E0.43 mg(4 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.39 mg(35 %)
Niacin22 mg(183 %)
Vitamin B₆1.41 mg(101 %)
Folate56.84 μg(19 %)
Pantothenic acid1.49 mg(25 %)
Biotin2.63 μg(6 %)
Vitamin B₁₂0.49 μg(16 %)
Vitamin C72.35 mg(76 %)
Potassium924.53 mg(23 %)
Calcium131.74 mg(13 %)
Magnesium72.74 mg(24 %)
Iron1.72 mg(11 %)
Iodine2.09 μg(1 %)
Zinc2.7 mg(34 %)
Saturated fatty acids4.75 g
Cholesterol115 mg

Ingredients

for
4
Ingredients
500 grams turkey breasts
4 tablespoons olive oil
2 tablespoons Gyros spice
2 red onions
2 zucchini
2 red Bell pepper
1 handful fresh mint
300 grams Natural yogurt
2 garlic
salt
freshly ground peppers
1 pinch sugar
1 teaspoon lemon juice
ground paprika (sweet)
Red pepper flakes
Lemon wedge (for garnish)
How healthy are the main ingredients?
olive oilmintsugaronionzucchinigarlic

Preparation steps

1.

Rinse the turkey, pat dry and cut into strips. Place in a bowl with 2 tablespoons of olive oil and the gyro spices and mix well.

Peel the onions and cut into strips. Rinse the zucchinis, cut into quarters and then into strips. Rinse and halve the bell peppers, remove the seeds and ribs and also cut into strips.

2.

Rinse the mint, shake dry and finely chop. Set some leaves aside for the garnish.

For the dip, mix the chopped mint with the yogurt in a bowl. Peel and crush the garlic and add to the yogurt. Season with salt, pepper, sugar and lemon juice.

Heat some oil in a pan and fry the turkey strips for about 4 minutes until brown. Remove from the pan and set aside.

3.

Add the onions and sliced vegetables to the pan in some more oil and sauté for 2-3 minutes. Season with salt and pepper. Return the meat to the pan and heat through.

Transfer to 4 warmed plates and spoon some yogurt dip onto each dish. Season with paprika and red pepper flakes and serve garnished with lemon and the remaining mint.