Lemon-and-thyme grilled turkey breast with plain couscous and charred zucchini and red pepper. A light yet filling, high-protein dinner plate.
Ingredients
Instructions
- 1
Slice the turkey breast 1.5 cm thick. Toss with half the olive oil, the lemon juice, the thyme and half the salt, and leave for 15 minutes.
- 2
Cut the zucchini lengthwise into 1 cm slices; seed the red bell pepper and cut it into wide strips. Toss with the remaining olive oil and salt.
- 3
Heat a grill pan over medium-high heat until very hot. Grill the turkey for 5-6 minutes per side, until white throughout and the juices run clear, then set aside.
- 4
In the same pan, grill the zucchini and pepper for 3-4 minutes per side, until marked and just tender.
- 5
Warm the cooked couscous over low heat for 2-3 minutes and fluff it with a fork.
- 6
Divide the couscous between plates, arrange the turkey slices and grilled vegetables alongside and serve hot.
Nutrition
Per serving
| Calories | 399 kcal |
|---|---|
| Protein | 42 g |
| Carbs | 39 g |
| Fat | 8 g |
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