Heart-Healthy Steamed Turkey
Delight in a nourishing and flavorful meal with this Heart-Healthy Steamed Turkey recipe, crafted for wellness without compromising on taste. Tender turkey breast is marinated in a zesty blend of garlic, black pepper, and olive oil, then gently steamed atop aromatic sprigs of rosemary, thyme, and fresh lemon slices. Accompanied by a vibrant medley of baby carrots, zucchini, and broccoli, this nutrient-packed dish is infused with natural flavors, ensuring every bite is light yet satisfying. Perfect for busy weeknights or those seeking a low-fat, heart-conscious meal, this recipe is quick to prepare—ready in just 40 minutes. Serve with a drizzle of fresh lemon juice for a refreshing, healthy twist that will please any palate.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Turkey breast
- 3 cloves Garlic
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 1 whole Lemon
- 1 teaspoon Extra virgin olive oil
- 0.5 teaspoon Black pepper
- 1 cup Baby carrots
- 1 medium Zucchini
- 1 cup Broccoli florets
- 2 cups Water
Instructions
Rinse the turkey breast under cold water and pat it dry with a paper towel. Trim any visible fat if needed.
Peel and finely mince the garlic cloves. Set aside.
In a small bowl, mix the minced garlic with the olive oil and black pepper.
Rub the garlic and olive oil mixture evenly over the turkey breast. Let it marinate for 10 minutes while preparing the vegetables.
Wash the baby carrots, zucchini, and broccoli florets. Slice the zucchini into thick rounds.
Cut the lemon in half. Squeeze one half to extract the juice and set it aside. Slice the other half into thin rounds.
Fill a large pot or a steamer with 2 cups of water and bring it to a simmer over medium heat.
Place the rosemary and thyme sprigs at the bottom of the steamer basket. Lay the lemon slices on top of the herbs. Place the seasoned turkey breast on top of the lemons.
Arrange the baby carrots, zucchini slices, and broccoli florets around the turkey in the steamer basket.
Cover the pot with a tight-fitting lid and steam for 20-25 minutes, or until the turkey reaches an internal temperature of 165°F (74°C) using a meat thermometer.
Once cooked, remove the steamer basket from the pot and allow the turkey to rest for 5 minutes before slicing.
Serve the sliced turkey breast with the steamed vegetables, drizzling a small amount of the reserved lemon juice over the dish for added flavor.
Nutrition Facts
Calories |
982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 348 mg | 116% | |
| Sodium | 4341 mg | 189% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 23.9 g | ||
| Protein | 138.8 g | 278% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 252 mg | 19% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2206 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
