Turkey vegetable skillet

Turkey breast sauteed with zucchini and bell pepper in one pan.

Number of servings

1

Nutrients

For entire dish

Calories

384 kcal

Protein

45.6 g

Carbohydrates

14.8 g

Fat

15.4 g

Fiber

3.8 g

Per serving

Calories

384 kcal

Protein

45.6 g

Carbohydrates

14.8 g

Fat

15.4 g

Fiber

3.8 g

Vitamins

For entire dish

Some micronutrient totals include only ingredients with a recorded value.

A

125.6 mcg

C

128.9 mg

E

4.9 mg

B9

38.3 mcg

B12

0.7 mcg

K⁺

313.2 mg

Ingredients

• Turkey breast — 180 g
• Zucchini — 120 g
• Bell pepper — 80 g
• Onion — 50 g
• Garlic — 5 g
• Sunflower oil — 12 g
• Table salt — 3 g

Cooking instructions

1. Cut the turkey into cubes.
2. Dice the zucchini.
3. Dice the bell pepper.
4. Dice the onion.
5. Mince the garlic.
6. Heat the oil in a skillet over medium heat.
7. Sauté the turkey for 7 minutes until browned.
8. Add the onion and bell pepper, then cook for 5 minutes.
9. Add the zucchini and garlic, then cook for 5 minutes.
10. Season with the salt.
11. Serve hot straight from the skillet.