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  • NORTHWEST TERRITORIES
5
Nutritional Information

Per serving

Calories:
224
Protein:
35g
Fat:
7g
Carbohydrates:
3g
Sodium:
54mg

Credit
Turkey Farmers of Canada

Serves: 4-6
Prep Time: 15 mins
Cook Time: 25 mins
TIP: You can make your own zucchini noodles with a store bought spiralizer.  If you don’t have one, you can purchase ready made ‘zoodles’ at your local grocery store or you can use a vegetable peeler to make your own thin strips of zucchini.  This dish makes a great lunch the next day as it eats well at room temperature.
Cooking the turkey breast:
  1. Slice the breast into 1 ½ inch steaks.  Season with Italian seasoning and salt and pepper to taste.  Heat 1 tbsp olive oil over medium heat in a non-stick frying pan or skillet.  Sauté the turkey for 4-6 minutes per side until turkey is no longer pink and cooked through.  Add lemon juice half way through.  Once cooked, remove from the pan and set aside to rest.
  2. Add 1 tbsp olive oil and crushed garlic to the pan and heat over medium heat.
  3. Raise heat to high. Add zucchini noodles and sauté for 3-4 minutes until tender and slightly browned.  Do not overcook.  Remove from heat and set aside.  Sprinkle with lemon zest and season with salt and pepper.
  4. Set heat to high. Add cherry tomatoes.  Cook for 2-3 minutes until tomatoes are slightly browned and begin to split.  Remove from heat.  Season with salt and pepper.
  5. Slice the turkey breast on a diagonal. Plate the zucchini noodles and then top with turkey slices and tomatoes.  Sprinkle with parsley and serve.
 

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