Turkey with Broccoli, Corn, Carrot and Peas

Ingredients

• Turkey150 g
• Broccoli2/3 cup (60 g)
• Corn1/4 unidad (63 g)
• Carrot1/2 medium (30 g)
• Peas2 tablespoon (28 g)
• Garlic1/2 clove (2 g)
• Olive Oil2 teaspoon (7 ml)
• Paprika Powder1/2 teaspoon (2 g)
• Soy Sauce1 teaspoon (5 g)

Instructions

1. 1

   Step 1

   Cut the carrot into thin strips, shell the corn (or use baby corn) and cut the broccoli into small florets.

2. 2

   Step 2

   Place the corn in a pot of boiling water for 10-12 minutes. When there are 6 minutes left, add the peas and when there are 3 minutes left, add the broccoli.

3. 3

   Step 3

   Meanwhile, make the marinade: Mince the garlic and mix with the soy sauce, half of the oil, paprika powder, salt and pepper.

4. 4

   Step 4

   Pour the marinade over the turkey breast. You can let it rest for a few hours or cook directly.

5. 5

   Step 5

   Heat the griddle pan or grill over high heat.

6. 6

   Step 6

   Once heated, add the turkey, reduce the heat to medium and cook for 4 minutes per side.

7. 7

   Step 7

   In another pan, heat the remaining olive oil and stir-fry the carrots, broccoli and corn.

8. 8

   Step 8

   You can add bell pepper cut into strips, soy sauce and/or paprika powder. Stir and let cook for 5 minutes. Season with salt and remove.

9. 9

   Step 9

   Serve the turkey with vegetables hot on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Turkey with Broccoli, Corn, Carrot and Peas can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.