Turkey Teriyaki with Cauliflower Rice
Nutrition per serving
| Calories | 346 kcal |
| Protein | 59.2 g |
| Carbs | 15.5 g |
| Fats | 6 g |
| Saturated Fat | 0.9 g |
| Monounsaturated Fat | 0.7 g |
| Polyunsaturated Fat | 0.9 g |
| Sugars | 4.2 g |
| Fiber | 4.5 g |
| Sodium | 2,699 mg |
Ingredients
| Turkey Breast | |
| Cauliflower | |
| Sherry (Vinegar) | |
| Garlic | |
| Splenda | |
| Ginger | |
| Soy Sauce |
Preparation
1. Crush the garlic
2. In a bowl, combine the vinegar, splenda, garlic, ginger and soy sauce. Mix well.
3. Place the cauliflower in a food processor and process until the texture resembles rice.
4. Pre-heat the oven to 200 C (390F).
Cooking
1. Wrap the turkey in foil and place in the oven to bake for 30-40 minutes.
2. Steam the cauliflower rice until soft, about 3 minutes.
3. Serve the turkey and cauliflower rice on a plate and drizzle over the sauce.