Low Carb & High Protein: Turkey medallions with roasted vegetables
Ingredients
- 2 carrots
- 0.5 red chili pepper
- 1 Aubergine
- 1 Tomato
- 4 spring onions
- 4 tablespoons olive oil
- 2 sprigs of thyme
- Salt
- Pfeffer
- 400 g Putenbrustfilet
- Clean, peel, and finely dice the carrot. Finely chop the chili pepper. Clean and finely dice the eggplant and tomato. Clean the spring onions, remove the white and light green parts, and slice into thin rings.
- Heat 2 tablespoons of oil in a pot, sauté carrots and chilies for 2 minutes. Add diced eggplant and sauté for another 5 minutes. Add tomatoes, spring onions, and picked thyme leaves. Season with salt and pepper.
- Rinse the turkey breast under cold water, pat dry, and cut into 4 medallions. Heat the remaining oil (2 tablespoons) in a pan and fry the medallions over medium-high heat for 4–5 minutes on each side. Arrange with the vegetables and serve.
red chili pepper
Aubergine
Tomato
spring onions
The Olive Oil
Stems of thyme
Salt
Pfeffer
g g Putenbrustfilets
preparation
Clean, peel, and finely dice the carrot. Finely chop the chili pepper. Clean and finely dice the eggplant and tomato. Clean the spring onions, remove the white and light green parts, and slice into thin rings.
Heat 2 tablespoons of oil in a pot, sauté carrots and chilies for 2 minutes. Add diced eggplant and sauté for another 5 minutes. Add tomatoes, spring onions, and picked thyme leaves. Season with salt and pepper.
Rinse the turkey breast under cold water, pat dry, and cut into 4 medallions. Heat the remaining oil (2 tablespoons) in a pan and fry the medallions over medium-high heat for 4–5 minutes on each side. Arrange with the vegetables and serve.
