Recipe by Amira Georgy
How often do you have turkey for dinner? Turkey breast steaks are quick and easy to cook, and a tasty change from chicken breast fillets – though you can use those for this recipe instead, if you like. Our Thyme & Garlic Turkey with Bean & Tomato Salad is also so good for you: low in kilojoules and saturated fat, and lower GI to keep you fuller for longer.
SERVES 4 PREPARATION 15 mins COOKING 10 mins
DOUBLE IT / LOW IN KILOJOULES / LOW IN SATURATED FAT / GLUTEN FREE / LOWER GI / FULL OF VEGIES
- measuring spoons
- garlic crusher
- chef’s knife
- chopping board
- small sieve
- medium bowl
- large non-stick frying pan
- large bowl
- 2 tsp olive oil
- 2 garlic cloves, crushed
- 1 tbsp thyme leaves
- 4 x 150g turkey breast steaks (available at supermarkets)
bean & tomato salad
- 2 tsp olive oil
- juice of 1 lemon
- 1 tsp Dijon mustard
- 400g can kidney beans, rinsed, drained
- 1 green capsicum, seeds and membranes removed, chopped
- 150g cherry tomatoes, halved
- 1 small red onion, cut into thin wedges
- 1 baby cos lettuce, leaves torn
- Combine oil, garlic and thyme in a medium bowl. Add turkey and turn to coat.
- Heat a large non-stick frying pan on medium-high heat. Cook turkey steaks for 3-4 mins each side, until cooked though. Transfer to a plate, cover loosely with foil and rest.
- To make bean and tomato salad, whisk together oil, lemon juice and mustard in a large bowl. Season with salt and pepper. Add beans, capsicum, tomato, onion and lettuce and toss to combine.
- Serve turkey with salad.
You can swap the kidney beans for any other bean you like, or you could use canned chickpeas.
The next time you make this dish, try chicken breast or firm white fish fillets instead of turkey.
Nutrition info (per serving):
1148 kilojoules, 5g total fat (1g sat fat), 19g carbohydrate (8g sugar), 7g fibre, 32g protein, 1525mg sodium, 2 serves of vegetables. Read more about our Nutrition Information.