Vegetable pan with turkey breast fillet

Ingredients for 2 servings:

• 2 m.-large zucchini
• 1 bunch of spring onions, 3 – 5 depending on size
• 3 bell peppers, colored
• 5 tbsp sour cream
• 500 g turkey breast fillet(s), also tastes good with pork loin or chicken breast
• 2 tbsp tomato paste
• 1 m.-sized onion(s)
• 2 cloves garlic
• salt and pepper
• some vegetable broth, instant
• rapeseed oil
• e.g. chili oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Hearty vegetable pan with turkey, low in calories and delicious

Wash and chop the zucchini, bell peppers, and spring onions. Chop the garlic, but don’t press it, and cut the meat into strips or chunks. Heat a little oil in a pan and add the turkey. Brown it until crisp, then add the onions. Season with a little salt and a moderate amount of pepper. If you like it a bit spicier, you can also add a little chili oil. When the meat is cooked through and the onions are translucent, transfer everything to a bowl and set aside. Briefly fry the garlic in the same pan, then add the zucchini and brown it until crisp. Add a little salt. Then add the bell peppers and spring onions and continue to simmer. When everything is well browned, mix half a cup of water with vegetable stock, add it, and simmer briefly. Stir in the tomato paste and cream until the desired consistency is reached. Season again with salt and pepper if desired. Serve with rice or noodles, depending on your taste. The dish tastes great on its own and is therefore also suitable for low-carb or food combining. Also tastes great with some Parmesan cheese on top.