Turkey Saute with Vegetables

With 333 kcal and 40g of protein, its low fat content helps maintain muscle mass while providing long-lasting satiety.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (1 serving), not per serving.

• 150g turkey breast · 195 kcal in the whole recipe
• 1 red bell pepper · 22 kcal in the whole recipe
• 100g mushrooms · 20 kcal in the whole recipe
• 1/2 onion · 18 kcal in the whole recipe
• 2 tsp olive oil · 79 kcal in the whole recipe
• Thyme, salt, black pepper

Method

1. Prepare a cutting board and a sharp knife.

   

2. Slice the turkey breast into long, thin strips (about the thickness of a finger).

   

3. Dice the onion into small cubes and slice the bell pepper after removing the seeds.

   

4. Wipe the mushrooms with a damp cloth and cut them into thin slices.

   

5. Pour the olive oil into a wide pan and set the stove to medium-high heat.

   

6. Add the turkey strips to the pan and stir-fry for about 3-4 minutes until they turn completely white.

   

7. Add the chopped onion, bell pepper, and mushrooms to the pan.

   

8. Continue cooking for about 8-10 minutes, stirring occasionally, until the vegetables soften and release their moisture.

   

9. Sprinkle with salt, pepper, and thyme, stir one last time, and turn off the heat.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.