Low Carb Turkey Breast with Oven Roasted Vegetables

Course: Low Carb, Mains
Cuisine: Chicken
Servings: 1


  • 120 g Turkey Breast Steak
  • 40 g Eggplant Sliced
  • 60 g Zucchini Sliced
  • 40 g Red Onion, Sliced into Wedges
  • Cooking Spray
  • 60 g Mixed Salad Leaves to Serve
  • 15 ml Flaxseed Oil
  • 15 ml Apple Cider Vinegar


  • Pre-heat fan forced oven to 180C.
  • Line a pan with baking paper, place eggplant, zucchini and onion and bake 20-30 minutes or until golden and tender.
  • When vegetables are almost ready, heat a non-stick fry pan, spray with cooking spray and cook turkey breast steak until cooked through.
  • Place the mixed salad leaves onto your serving plate, top with vegetables, pour flaxseed oil and apple cider vinegar over and then place turkey breast steak on top.


Serving: 2g
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