Turkey Breast with Vegetables and Chile Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 467 cal. | (22 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 9.2 g | (31 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.7 mg | (81 %) | ||
| Vitamin K | 22 μg | (37 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 34.7 mg | (289 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 32.7 μg | (73 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,554 mg | (39 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 387 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 18 g |
Ingredients
- For the chile sauce
- 400 grams Tomatoes
- 2 chili peppers
- 1 onion
- vegetable oil
- 1 garlic clove
- salt
- freshly ground peppers
- 2 Tbsps White vinegar
- 1 Tbsp brown sugar
- For the turkey and vegetables
- 400 grams carrots
- 2 Tbsps Sesame seeds
- 300 grams Snow peas
- 4 thin Turkey cutlets (each 150 grams, ready to cook)
- 1 tsp Curry
- 2 tsps Lime zest
Preparation steps
For the chile sauce, scald tomatoes, rinse in cold water, peel and chop. Rinse the chiles, cut in half, remove seeds and finely chop. Peel the onion and chop finely. Heat 2 tablespoons oil in a saucepan and cook the onion until soft. Peel garlic and squeeze. Stir in tomatoes and chile pieces, add the vinegar and sugar and let simmer covered for about 15 minutes over low heat. Season the sauce with salt and pepper.
Peel the carrot, notching lengthwise as desired several times to form a flower shape, and cut crosswise into thin slices. Rinse and pinch back the ends of the snow peas. Blanch the carrots in boiling salted water for 4 minutes, then add the peas and cook for another 3 minutes.
Meanwhile rinse the turkey cutlets and pat dry. Season with salt, pepper and curry seasoning and cook 2-3 minutes on each side in hot oil in a large frying pan. Sprinkle with lime zest and let rest.
Toast the sesame seeds in a small dry frying pan.
To serve, drain the vegetables and arrange on plates. Top with the turkey, drizzle on some chile sauce and garnish with sesame seeds.
