Turkey Escalopes with Zucchini
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
321
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 321 cal. | (15 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 154.9 μg | (258 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 31.8 mg | (265 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 22.5 μg | (50 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 1,097 mg | (27 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 284 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the pesto
- 2 cups flat-leaf parsley (roughly chopped)
- 2 Tbsps olive oil
- 1 Tbsp hot water
- 1 clove garlic cloves (minced)
- For the turkey
- 4 large turkey breasts
- 1 Tbsp Avocado oil
- 2 large Zucchini (cut into thin strips)
- salt
- freshly ground Black pepper
Preparation steps
1.
For the pesto: Combine the parsley, olive oil, water, garlic, and seasoning in a food processor or blender. Pulse until the pesto comes together. Season to taste and set to one side, covered.
2.
For the turkey: Preheat the grill to hot. Season the turkey escalopes and arrange on a grilling tray. Drizzle with oil and grill for 8 - 10 minutes, turning occasionally, until golden on both sides and cooked through.
3.
Meanwhile, toss the courgette strips with some of the parsley pesto and season to taste.
4.
Once the turkey is ready, remove from the grill and leave to rest for a few minutes.
5.
When ready, serve the turkey with the courgette strips and parsley pesto on top.
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