🍽️ Tender Turkey Strips with Apricots and Zucchini

Name: Tender Turkey Strips with Apricots and Zucchini
Total time: 30 min
Yield: 4 servings
Ingredients: 1 clove garlic; 500 g zucchini (2 zucchini); 80 g dried apricots (soft apricots); 200 g iceberg lettuce (1 small head); 1 tbsp white balsamic vinegar; 1 tsp honey; 1 tsp medium-hot mustard; salt; pepper; 2 tbsp germ oil; 250 g long-grain rice; 250 g turkey cutlets; 100 ml classic vegetable broth; 2 sprigs basil; 100 g sour cream

445 kcal · 30 min · 4 servings

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Ingredients

1 clove garlic
500 g zucchini (2 zucchini)
80 g dried apricots (soft apricots)
200 g iceberg lettuce (1 small head)
1 tbsp white balsamic vinegar
1 tsp honey
1 tsp medium-hot mustard
salt
pepper
2 tbsp germ oil
250 g long-grain rice
250 g turkey cutlets
100 ml classic vegetable broth
2 sprigs basil
100 g sour cream

Instructions

1. Peel the garlic clove and chop it very finely. Wash the zucchini thoroughly and remove the end. Cut the zucchini and the apricots into narrow, short strips.
2. Wash the iceberg lettuce, remove the hard cores, and dry it well. Cut it into about 1 centimeter wide strips and place them in a large bowl.
3. Whisk the balsamic vinegar with the honey, the mustard, and one tablespoon of oil in a small bowl. Season the sauce with salt and pepper and finally stir in one tablespoon of seed oil.
4. Bring 500 milliliters of water to a boil in a pot and add some salt. Add the rice, bring it back to a boil, and let it cook covered on low heat for about 12 minutes.
5. Rinse the turkey cutlets briefly, pat them dry, and cut them into narrow strips about 4 centimeters long.
6. Heat the remaining oil in a coated pan. Fry the meat in batches until seared, season it with salt and pepper, and then remove it from the pan.
7. Sauté the garlic and zucchini briefly in the same pan. Add the vegetable broth and the apricots, bring everything to a boil, and let it simmer covered on low heat for 5 minutes.
8. Wash the basil leaves, shake them dry, and carefully pluck them from the stems.
9. Return the turkey strips to the sauce and warm them through. Finally, season the cooked rice with salt.
10. Mix the iceberg lettuce with the prepared sauce and adjust the seasoning with salt and pepper if needed.
11. Stir the sour cream into the meat and vegetable mixture, season with salt and pepper, and sprinkle with the fresh basil leaves. Serve the dish together with the salad and the rice.

Nutrition per serving

kcal: 445
Protein: 23 g · Fett/Fat: 9 g · Carbs: 65 g