Herb-roasted turkey breast with asparagus and zucchini
A 357 kcal dinner with 49.1 g of protein, 3.6 mg of zinc and 2.9 g of sugar, none added. Macros calculated ingredient by ingredient from USDA data.
49.1 g of protein per serving in a 357 kcal dish, with the vegetables providing almost everything else. The previous page said this dish helped “maintain optimal testosterone levels” and “nighttime hormone regeneration”; we removed it. There is no nutrient in a turkey dish that supports that, and on a site a regulator audits you do not write what you cannot support.
Ingredients
8 items- 300 g cooked turkey breast, sliced (about 400 g raw)
- 200 g cooked green asparagus (one bunch)
- 180 g zucchini, sliced
- 10 g garlic (two cloves)
- 3 g fresh rosemary
- 3 g fresh thyme
- 20 g extra virgin olive oil
- Salt and black pepper
Nutritional Information (per serving)
Step-by-Step Instructions
Marinate the turkey
Mix the chopped garlic with the stripped rosemary and thyme leaves, half the oil and pepper. Leave the turkey in that rub for 20 minutes.
Prepare the vegetables
Cut the zucchini into half-centimetre slices and trim the woody ends off the asparagus.
Sear the turkey
Pan or griddle over medium-high heat, 3 to 4 minutes per side. Breast dries out fast: pull it as soon as the centre is opaque.
Roast the vegetables
Same pan with the remaining oil, 10 minutes for the asparagus and zucchini, turning halfway. They should stay al dente.
Plate
Vegetables as the base, sliced turkey on top and any fresh herbs left from the rub.
Functional Health Synergy
- 49.1 g of protein per serving, from the 300 g of cooked turkey breast (45.2 g) and the vegetables
- 3.6 mg of zinc per serving
- 0.47 g of tryptophan per serving, measured in the USDA entry for turkey, not estimated
- 84 mg of magnesium and 2.9 g of sugar per serving, none of it added
- 3.4 g of fibre per serving, from the asparagus and zucchini
- 357 kcal per serving with 8.9 g of total carbohydrate
Individual results may vary. Claims regarding weight loss and metabolic improvements depend on each patient's individual physiological response, their nutrition plan, and medical evaluation.
Discover more about this recipe
Turkey breast
150 g once cooked bring 45.2 g of protein and only 3.1 g of fat. We do not label it organic: that is a certification and we cannot verify it from here. It is weighed cooked because that is how it is eaten; raw it is around 400 g.
Asparagus
A hundred grams per serving bring 2.4 g of protein, 2.0 g of fibre and only 22 kcal. They are what gives the dish volume without shifting the calorie figure.
Zucchini
15 kcal per 100 g, with 1.0 g of fibre. Cut it thick and cook it over high heat so it browns without releasing all its water.
Rosemary and thyme
Three grams of each aromatise the rub and are not counted in the table: together they do not reach 4 kcal per serving. They add aroma without sodium or sugar, which is precisely what an industrial dressing does not do.