Turkey breast with sweet potato and salad
Wash sweet potato. Pierce a few times with a sharp knife. Preheat oven to 180 degrees. Put the sweet potato on a baking tray in the oven for about 45 min. Wash...
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Coconut curry pan with rice and turkey breast
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Preparation time:
25 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
630
Calories
55 g
Carbohydrates
25 g
Protein
33 g
Fat
Ingredients:
 | Carrots, carrots (fresh) | 1 (60 g) |
 | Bell pepper (red, fresh) | ½ (75 g) |
 | Olive oil | ½ Tablespoon |
 | Onion (fresh) | ½ (50 g) |
 | Garlic (fresh) | ⅕ (0,5 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Curry powder | 1 Pinch(s) |
 | Coconut milk (canned, creamy) | 150 ml |
 | Vegetable broth | 1 Tablespoon |
 | Rice (raw) | 50 g |
 | Turkey breast fillet (organic quality) | 70 g |
Our recommendation
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Category: Health & Fitness
Category: Health & Fitness
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Preparation:
Step 1:
Cook rice in a pot or with a rice stove. Fill small pot with rice. Add two parts water (example: 50g rice = 100ml water). Briefly bring to a boil and then reduce directly to low heat. Simmer gently without a lid until the water has evaporated. Ready to serve!
Step 2:
Cut turkey breast, bell bell pepper, carrots and onion into small pieces. Sear the turkey breast in a preheated pan with oil. Season with salt. Shortly after add onion and pressed garlic and fry with. When the turkey breast is cooked, the entire contents of the pot are poured into a bowl for temporary storage.
Step 3:
Pour coconut milk and carrots into the pot. Bring to a boil over medium heat and simmer for 5 minutes. Season with curry, salt and broth. Add bell bell pepper and broccoli and continue to simmer. Add the finished turkey breast and fried onions. Season with salt.
Macronutrient distribution:
The recipe Coconut curry pan with rice and turkey breast is composed of the following macronutrients.
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Kitchen utensils needed:
Bowl
Cutting board
Kitchen knife
Pot
Rice stove
Stove
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