Lemon-Herb Roasted Turkey Breast with Quinoa and Toasted Walnuts
An easily digestible, protein-rich dish that’s perfect for diabetics. The slow-release carbohydrate comes from the quinoa, while the walnuts and olive oil provide vital healthy fats. Kis Kukta says: this is a game changer!
Lil' Kukta
Preheat your oven to 200°C (392°F). Meanwhile, thoroughly wash the quinoa in hot water to remove any bitter coating. Make Kukta AI proud!
Dice the turkey breast fillet into approximately 2-3 cm (1 inch) pieces. Wash the zucchini and bell peppers and dice them into similar-sized pieces. Get ready to shine!
In a bowl, mix 2 tablespoons of olive oil, the crushed garlic, dried oregano, salt, pepper, and the juice of half a lemon. You're doing great!
Toss the diced turkey breast and veggies in the marinade, then spread them out on a baking sheet lined with parchment paper.
Bake the meat and vegetables in the oven for about 20-25 minutes, until the turkey is cooked through and the vegetables are tender. Imagine how great your healthy recipe will taste!
While the meat is baking, cook the quinoa in twice the amount of salted water for about 15 minutes, until the water evaporates and the grains are tender. Kis Kukta will be so proud!
In a dry skillet over medium heat, toast the roughly chopped walnuts for 2-3 minutes until fragrant (be careful not to burn them!).
To serve, divide the quinoa among four plates, top with the roasted vegetable turkey, drizzle with the remaining 1 tablespoon of fresh olive oil, and sprinkle with the toasted walnuts. Boom - dinner is served! Kukta AI approves!
| Generic Recipe (This Page) | Your Personalized Plan |
|---|---|
Random calorie count | Exact calories for your metabolism |
Estimated protein | Optimized protein for your muscle mass |
May stall your progress | Dietitian-guaranteed results |
One-size-fits-all portions | Portions calculated for your goals |
No allergen personalization | Tailored to your intolerances |
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