Turkey pan with courgette and garlic yoghurt

Turkey pan with courgette and garlic yoghurt: a quick recipe with plenty of protein, made with turkey breast, courgette, onion, Greek yoghurt and fresh mint.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 310 kcal per serving
• Protein: 42 g
• Fat: 10 g
• Carbs: 9 g

Ingredients

• 350 g turkey breast
• 2 courgettes
• 1 onion
• 150 g Greek yoghurt
• 1 clove of garlic
• 1 handful of mint
• 1 tbsp olive oil
• 1 squeeze of lemon juice
• 1 tsp paprika
• 1 pinch of salt

Method

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

1. For the dip, stir the Greek yoghurt with finely chopped mint, crushed garlic, lemon juice, salt and pepper. Chill until serving.
2. Cut the turkey breast into thin strips. Slice the onion into half-rings, quarter the courgettes lengthways and then cut them into pieces.
3. Heat the olive oil in a large frying pan and fry the turkey breast briskly. Season with paprika, salt and pepper.
4. Add the onion and courgettes and keep cooking over a medium heat until the veg is soft but still has a little bite. Stir now and then so everything browns evenly.
5. Season to taste with salt, pepper and a small squeeze of lemon juice. Give the yoghurt another quick stir if needed.
6. Serve the turkey pan hot on plates, with the garlic yoghurt over the top or alongside.

Good to know

A meal like this makes for a relaxed evening. Warm from the pan, fresh on top and genuinely well put together without much effort.

Swaps

Turkey breast → chicken breast (similar protein content); Greek yoghurt → skyr (thicker, also brings protein); courgette → broccoli (adds fibre and folate); olive oil → ghee (heat-stable for frying)

Allergens

Contains milk (yoghurt). Usually fine for children if the garlic is kept mild; in pregnancy, cook the turkey right through and use yoghurt made from pasteurised milk.