Roasted turkey breast with pea dip
Wash and drain lamb's lettuce. For the pea dip: Grate the zest of the lime, squeeze the juice and put it in a blender together with the peas, tahini paste,...
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Turkey cashew vegetable skillet
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Preparation time:
10 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
513
Calories
16 g
Carbohydrates
53 g
Protein
24 g
Fat
Ingredients:
 | Bell pepper (red, fresh) | ½ (75 g) |
 | Olive oil | 2 Tablespoon |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Paprika powder | 1 Pinch(s) |
 | Cashews, cashew nuts | 20 g |
 | Mushrooms Mushrooms (fresh) | 100 g |
 | Spring onions, scallions (fresh) | 1 (46 g) |
 | Turkey breast fillet (organic quality) | 180 g |
 | Zucchini (fresh) | ¾ (157,5 g) |
 | Italian herbs | 1 Pinch(s) |
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Category: Health & Fitness
Category: Health & Fitness
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Preparation:
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
Cutting board
Kitchen knife
Stove
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