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Low Carb Turkey Breast with Oven Roasted Vegetables

Yields1 Serving

 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.

Nutrition Facts

Protein Serves 2

Servings 1