Turkey with Stir-Fried Veg
Nutrition per serving
| Calories | 356 kcal |
| Protein | 58.8 g |
| Carbs | 21 g |
| Fats | 5.8 g |
| Saturated Fat | 0.8 g |
| Monounsaturated Fat | 0.7 g |
| Polyunsaturated Fat | 1.1 g |
| Sugars | 9.3 g |
| Fiber | 6.7 g |
| Sodium | 1,768 mg |
Ingredients
| Turkey Breast | |
| Bok Choi/Pak Choi/Chinese Cabbage raw | |
| Broccolini (tenderstem) | |
| Carrot | |
| Red Bell Pepper (capsicum) | |
| Onion | |
| Garlic | |
| Soy Sauce |
1. Pre-heat the oven to 200 C (390F). Season the turkey with salt and pepper, then wrap in foil and place in the oven to bake for 30-40 minutes.
2. Heat a wok over a high heat. Add a little water, soy sauce, and the vegetables and stir-fry until soft. You may need to add more water to prevent sticking/burning.
3. Serve the turkey on a plate alongside the stir-fried vegetables. If taking to work, place in a plastic container and eat cold or re-heat in a microwave for a few minutes.