Middle-Eastern turkey pan with zucchini
Middle-Eastern turkey pan with zucchini: 634 kcal and 46 g protein per serving, ready in 20 minutes. Nutrition calculated from the ingredients.
Ingredients
- 10 g Rapeseed oil
- 70 g Onions (diced)
- 8 g Garlic (finely chopped)
- 150 g Turkey breast (in strips)
- 130 g Zucchini (sliced)
- 80 g Coconut milk
- 3 g Cumin
- 2 g Coriander seed
- 20 g Tahini
- 15 g Lemon (juice)
Instructions
- Heat 10 g rapeseed oil in a large pan over high heat.
- Sweat 70 g onions for 2 minutes, add 8 g garlic and fry 30 seconds.
- Add 150 g Turkey breast and sear 5–7 minutes until browned.
- Stir in 130 g Zucchini and cook 5 minutes over medium heat.
- Grind 3 g cumin and 2 g coriander seed and toast them; whisk 20 g tahini with 15 g lemon juice and 2 tbsp water and drizzle over.
- Deglaze with 80 g Coconut milk, reduce for 2 minutes and season well.
Nutrition per serving
- 634 kcal
- 46 g protein
- 24 g carbs
- 43 g fat