Low-carb turkey and pepper pan

Low-carb turkey and pepper pan with softly melted feta. A very quick, warm dinner that provides plenty of protein and lots of veg.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 410 kcal per serving
• Protein: 44 g
• Fat: 19 g
• Carbs: 12 g

Ingredients

• 300g turkey breast
• 2 peppers
• 1 courgette
• 100g feta
• 1 tbsp olive oil

Method

You’ll need: frying pan · chopping board · knife

1. Cut the turkey breast into thin strips and fry them in the olive oil in a deep frying pan over a high heat.
2. Wash the peppers, remove the core and seeds and cut them into small dice.
3. Cut the courgette into pieces and add the veg to the meat in the pan.
4. Leave everything to cook gently for about 10 min until the courgette is soft and has released some water.
5. Crumble the feta over the pan, let it melt slightly and serve.

Good to know

Turkey often dries out when it's fried. But combined with juicy veg and melting cheese, this dish stays really succulent.

Swaps

Turkey breast → chicken breast (you can swap them in this recipe at any time without changing the cooking time).

Cooking tips

Only add the feta in the very last minute. If it cooks for too long, the fat separates from the protein.

Storage

The dish freezes very well and hardly loses any quality or flavour when reheated later.

Allergens

Contains milk (feta). Completely gluten-free. In pregnancy, use feta made from pasteurised milk and cook the turkey right through.

Frequently asked questions

Can you freeze a turkey and pepper pan?

The dish freezes very well and hardly loses any quality or flavour when reheated later.