Griddled turkey breast with lemon and vegetables
Thin turkey breast fillets briefly marinated in garlic, parsley and lemon and seared on the griddle, with griddled courgette, pepper and onion: a light weeknight supper. Also served with a salad or chips.
- 40 minTime
- 32 minHands-on
- 4Portions
- ≈ €1.70per portion
- 360kcal per portion
Ingredients for 4 portions
- 600 gTurkey breast fillet, in thin fillets
- 2 clovesGarlic, finely chopped
- 2 tbspParsley, chopped
- 1Lemon, juiced
- 2 tbspOlive oil, for the marinade
- to tasteSalt
- to tasteBlack pepper
- 3 tbspOlive oil, for the griddle
On the side
- 1Courgette, sliced
- 1Bell pepper, red, in strips
- 1Yellow onion, sliced
Method
- Mix the garlic, parsley, lemon juice and oil in a shallow dish. Season the turkey fillets with salt and pepper and turn them in the marinade.
- Leave the turkey to marinate for 15 minutes.
- Meanwhile, wash the courgette and cut it into 0.5 cm slices. Cut the pepper into strips and slice the onion.
- Heat a griddle or large frying pan with two thirds of the oil over a medium-high heat. Cook the vegetables in batches for 3–4 minutes a side, until tender and browned. Season with salt and keep warm.
- Turn up the heat, add the rest of the oil and cook the turkey fillets for 2 minutes a side, until golden and cooked through.
- Serve the turkey straight away with the griddled vegetables.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
