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Potato and broccoli pan with lemon dip

updated

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Ingredients for 1 servings:

  • 200 g potato(s), waxy
  • 200 g broccoli
  • 200 g turkey schnitzel
  • salt and pepper
  • 1 tsp vegetable oil
  • 1 pinch of nutmeg
  • 50 g low-fat yogurt
  • 1 pinch of chili flakes
  • ½ tsp lemon juice
  • 1 pinch(s) lemon zest
  • 1 pinch(s) of sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

WW suitable

Peel and slice the potatoes. Wash the broccoli, divide it into florets, and cook with the potato slices in salted water for about 15 minutes. Rinse the turkey cutlets, pat dry, and cut into strips. Heat oil in a pan and fry the turkey strips on all sides for about 5 minutes. Drain the potato slices and broccoli florets and fry briefly. Season with salt, pepper, and nutmeg. For the dip, combine the yogurt, chili flakes, lemon juice, lemon zest, and sugar; season with salt and pepper. Serve the potato and broccoli pan with the lemon dip.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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