Grilled Turkey Breast Steak with Thyme Vegetables

This quick and easy dinner is great on several levels. It ticks the healthy box using lean high protein turkey breast steaks served with a good dose of vegetables too. It also comes together in approximately 20 mins with very little fuss - that’s always a bonus.

Steaming the vegetables before browning them in the pan gives you a hint of the roasted vegetable taste without the long cooking time. Adding thyme also gives a cosy Winter feeling to the dinner.

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Grilled Turkey Breast Steak with Thyme Vegetables

1 Serving     

336 Cal     

20 Min

Ingredients

• 100 g  Butternut Pumpkin
• 100 g  Cauliflower
• 2 x Baby Potatoes
• 1.5 tsp Olive Oil
• 100 g Turkey Breast Steak
• 0.25 tsp Dried Thyme
• 0.5 tsp Dried Parsley
• 1 tsp Dijon Mustard
• 1.5 Tbsp Greek Natural Yoghurt
• 0.5 cup Fresh Rocket Leaves
  
  

Directions

Remove skin and cube pumpkin.

Cut cauliflower into florets.

Halve baby potatoes.

Steam all vegetables until tender and drain - note potatoes will take longer so give them a head start.

While steaming the vegetables rub a small amount of the olive oil onto both sides of the turkey breast. Season with salt and pepper.

Using a hot pan, grill turkey for approx. 4 mins turning half way through the cooking time. When done remove from heat, cover and set aside to rest.

Using the same pan add remaining oil and brown steamed vegetables. Season with thyme, parsley, salt & pepper. Cook until golden - approx. 5 mins.

In a small dish combine Dijon mustard and yoghurt for sauce.

Scatter rocket on dish or plate.

When ready serve turkey steak and vegetables on bed of rocket with sauce on the side.