Turkey with Vegetables
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
215
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 215 cal. | (10 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 18.9 μg | (32 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 20.2 mg | (168 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 745 mg | (19 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 186 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Turkey cutlets (about 125 grams)
- salt
- peppers
- ½ tsp Red pepper flakes
- 2 Tbsps olive oil
- 1 Tbsp lemon juice
- 2 Zucchini
- 2 Plum tomato
- 1 garlic clove
- 3 sprigs thyme
- 1 sprig rosemary
Preparation steps
1.
Rinse and pat dry the turkey breast, and season with salt, pepper and red pepper flakes. Pour 1 tablespoon of oil in a non-stick pan, and fry the turkey for about 2 minutes. Turn to low heat for 4-5 minutes and sprinkle with the lemon juice.
2.
Rinse the zucchini and slice diagonally. Rinse and slice the tomatoes. Peel and finely chop the garlic. In the remaining oil, fry the tomatoes, zucchini, garlic and herbs until golden brown, or for about 3-4 minutes. Season with salt and pepper, flipping the tomatoes after about 1-2 minutes. Serve on plates with the turkey (cut as desired).
