Of which 7 g sugars and 2.4 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Lean protein (poultry) · Vitamin B6 (poultry) · Fiber (eggplant)
Allergens none
Ground turkey with grilled vegetables
A colorful meal with lean protein, ready in half an hour.
Ingredients
- 300 g (10½ oz) lean ground turkey
- 1 medium zucchini, cut into thick rounds (200 g / 7 oz)
- 1 red bell pepper, cut into strips (150 g / 5½ oz)
- 1 small eggplant, diced (200 g / 7 oz)
- 1 medium onion, cut into wedges (150 g / 5½ oz)
- 2 tbsp extra-virgin olive oil (20 g / ¾ oz)
- 1 tsp dried oregano (1 g)
- ½ tsp ground cumin (1 g)
- chopped fresh parsley (optional), to taste (5 g)
- salt and black pepper, to taste
Method
- Cut the zucchini, bell pepper, eggplant and onion. In a large bowl, toss the vegetables with a tablespoon of the olive oil, salt, pepper and the oregano.
- In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the ground turkey, cumin, salt and pepper. Cook, breaking it up with a spoon, until the turkey is browned and cooked through, about 8–10 minutes. Set aside.
The full method (4 steps), Rico's tip, the variations and storage are in the ebook “Quick & Easy”. The English edition is coming soon.
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