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Turkey cashew vegetable skillet

Turkey cashew vegetable skillet

Preparation time:
10 min
Difficulty level:

Nutritional values:

16 g
53 g
24 g


Bell pepper (red, fresh)Bell pepper (red, fresh)½ (75 g)
Olive oilOlive oil 2 Tablespoon
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Paprika powderPaprika powder 1 Pinch(s)
Cashews, cashew nutsCashews, cashew nuts 20 g
Mushrooms Mushrooms (fresh)Mushrooms Mushrooms (fresh) 100 g
Spring onions, scallions (fresh)Spring onions, scallions (fresh)1 (46 g)
Turkey breast fillet (organic quality)Turkey breast fillet (organic quality) 180 g
Zucchini (fresh)Zucchini (fresh)¾ (157,5 g)
Italian herbsItalian herbs 1 Pinch(s)


Step 1:
Clean peppers, zucchini and mushrooms and cut into bite-sized pieces. Spring onion cut into rings.
Step 2:
Fry the meat with half of the oil in a coated pan until golden brown on both sides. Season to taste with salt, bell pepper and paprika powder. Then remove the meat and set aside.
Step 3:
Add the remaining oil to the pan, heat and sauté the vegetables and cashews for about 2 minutes and season with herbs, salt, pepper and paprika.
Step 4:
Arrange everything on a plate.

Macronutrient distribution:

The recipe Turkey cashew vegetable skillet is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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