Middle Eastern Turkey Breast with Quinoa and Sautéed Kale
A delicious and heart-healthy recipe inspired by Middle Eastern flavors, designed to support a diet aimed at lowering high cholesterol. This dish is rich in soluble fiber, plant-based proteins, and healthy fats.
Ingredients
- 1 lb turkey breast, sliced into thin cutlets
- 1 cup quinoa, rinsed
- 2 cups water or low-sodium chicken broth
- 1 bunch kale, stems removed and chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cinnamon
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 1 lemon, juiced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
Preheat the oven to 375°F (190°C).
In a bowl, mix together the cumin, paprika, cinnamon, half of the garlic, half of the lemon juice, and 1 tbsp olive oil. Season the turkey cutlets with this mixture and let them marinate for 15 minutes.
Place the marinated turkey cutlets on a baking sheet and roast in the preheated oven for 20-25 minutes, or until cooked through.
In a saucepan, bring the water or chicken broth to a boil. Add the quinoa, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff the quinoa with a fork and set aside.
In a large skillet, heat the remaining olive oil over medium heat. Add the remaining garlic and sauté for 1 minute. Add the chopped kale and cook until wilted, about 5 minutes.
Stir in the cooked quinoa, parsley, mint, and the remaining lemon juice. Season with salt and pepper to taste.
Serve the roasted turkey cutlets on a bed of quinoa and sautéed kale. Enjoy this heart-healthy and flavorful dish!
Estimated Nutrition
Per serving
| Calories | 350 |
| Protein (g) | 25 |
| Carbs (g) | 30 |
| Fiber (g) | 6 |
| Sugar (g) | 4 |
| Saturated fat (g) | 2 |
| Sodium (mg) | 500 |
| Cholesterol | 40 |