Turkey with Vegetables

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Turkey with Vegetables
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
220
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie220 kcal(10 %)
Protein32.51 g(33 %)
Fat8.03 g(7 %)
Carbohydrates5.18 g(3 %)
Sugar added0 g(0 %)
Roughage1.65 g(6 %)
Vitamin A64.88 mg(8,110 %)
Vitamin D0 μg(0 %)
Vitamin E0.35 mg(3 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.11 mg(10 %)
Niacin0.93 mg(8 %)
Vitamin B₆0.21 mg(15 %)
Folate29.81 μg(10 %)
Pantothenic acid0.24 mg(4 %)
Biotin1.24 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C26.52 mg(28 %)
Potassium354.95 mg(9 %)
Calcium29.42 mg(3 %)
Magnesium24.94 mg(8 %)
Iron2.41 mg(16 %)
Zinc0.42 mg(5 %)
Saturated fatty acids1.05 g
Cholesterol49.6 mg

Ingredients

for
4
Ingredients
500 grams
Turkey cutlets (about 125 grams)
½ teaspoon
2 tablespoons
1 tablespoon
2
2
1
3 sprigs
1 sprig

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).