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Turkey breast with sweet potato and salad

Turkey breast with sweet potato and salad

Preparation time:
20 min
Difficulty level:

Nutritional values:

84 g
34 g
15 g


Cucumber (fresh)Cucumber (fresh)⅓ (120 g)
Bell pepper (red, fresh)Bell pepper (red, fresh)½ (75 g)
Olive oilOlive oil 2 Tablespoon
Iceberg lettuce (fresh)Iceberg lettuce (fresh)⅕ (50 g)
Sweet potatoes (fresh)Sweet potatoes (fresh)1 (310 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Turkey breast fillet (organic quality)Turkey breast fillet (organic quality) 100 g
Herb curd (light)Herb curd (light) 3 Teaspoon


Step 1:
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.
Step 2:
Wash and chop the bell bell pepper, cucumber and lettuce. Season turkey breast with salt and fry on both sides in a pan with a little oil over medium heat.
Step 3:
After 45 minutes, pierce the sweet potato with a fork, when soft it is cooked.
Step 4:
Cut the sweet potato in half with a knife and add herb curd. Arrange salad and drizzle with a little olive oil and vinegar. Season with salt if desired. Serve the finished turkey breast with it.

Macronutrient distribution:

The recipe Turkey breast with sweet potato and salad is composed of the following macronutrients.

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Kitchen utensils needed:

Baking tray
Baking tray
Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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