Turkey Breast Skewers with Lime Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 689 cal. | (33 %) | ||
| Protein | 73 g | (74 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 13 μg | (22 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 43.1 mg | (359 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 29.2 μg | (65 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 1,241 mg | (31 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 354 mg | |||
| Cholesterol | 136 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 1 untreated Lime
- 200 grams Long grain rice
- salt
- 2 garlic cloves
- 60 grams sun-dried Tomatoes
- 6 Tbsps olive oil
- 5 Turkey cutlets (about 125 grams)
- 4 sprigs Sage
- 6 slices Serrano ham
- 200 grams Cherry tomatoes
Preparation steps
Rinse the lime, grate peel and squeeze the juice. Bring salted water to a in boil in a pot in 1:2 proportion (rice to water) and cook rice for 20-25 minutes.
Peel the garlic and finely puree together with the sun-dried tomatoes and 4 tablespoons olive oil. Rinse the turkey cutlets, pat dry and cut into 3 cm (approximately 1-inch) thick strips.
Rinse the sage, shake dry and pluck off the leaves. Cut ham into 3 cm (approximately 1-inch) thick strips. Season the turkey strips with salt and pepper, sprinkle with the tomato, top with a strip of ham and a sage leaf and roll up. Thread 5 rolls on a wooden skewer and brush on all sides with a little lime juice.
Heat the remaining oil in a frying pan and fry skewers until golden brown on all sides. Rinse the cherry tomatoes, quarter and mix with the lime zest and the cooked rice. Transfer to plates and serve topped with turkey skewers.
