Mediterranean Recipe: Turkey with Lemon, Baked Potatoes and Salad

Turkey with Lemon, Baked Potatoes and Salad

• 550 Kcal per serving
• 1 People
• 20 Minutes

Ingredients

• 1 Medium-sized Potato
• 150 g Boneless Turkey breast
• 2 Tsp Olive oil
• 0.5 Medium-sized Lemon
• 1 Tbsp Dry thyme
• 1 Pinch Black pepper
• 1 Tbsp Light mayonnaise
• 1 Cup Romaine lettuce
• 0.25 Medium-sized Red onion
• 2 Tbsp Canned sweet corn, no salt
• 1 Tbsp Canned carrot
• 1 Tsp Balsamic vinegar

Preparation

1. Wash the potato and stick it with a fork in several places (without peeling it). Microwave at maximum power for 5 minutes. If the potato is still hard after this time, heat an additional 2-3 minutes. Set aside.
2. Heat a teaspoon of oil in a pan. Sprinkle the thyme over the filleted turkey and cook until it browns on both sides. Add the lemon juice and let it cook a couple of minutes.
3. In the meantime, in a plate mix the cut lettuce, the chopped red onion and lastly the grated carrot. Dress with the remaining oil and the vinegar.
4. In the same plate serve the turkey with some of the lemon sauce and, on the side, the potato cut in half. Lastly, dust with pepper and put the mayonnaise on the potato.