Turkey with Green Bean Salad

PREP 10 MIN COOK  15 MIN

INGREDIENTS based on 1 serving

35g risoni pasta (or gluten free) 

1⁄2 tsp butter (or dairy-free alternative) 

125g turkey breast sliced in half horizontally

salt & pepper, to taste

75g green beans trimmed

1⁄4 cup (40ml) chicken stock 

30g cherry tomatoes cut in half

20g whole almonds (roasted) roughly chopped

METHOD

Cook pasta according to packet instructions. Drain and set aside.

Meanwhile, heat butter in a non-stick frypan over medium heat. Season turkey with salt and pepper and cook for 3-4 minutes each side, until caramelised and cooked through. Transfer turkey to a plate, cover loosely with foil and set aside to rest. 

In the same hot frypan, add beans and stock, cover and cook for 3 minutes until crisp tender.

Toss tomatoes, almonds and risoni through beans and season with salt and pepper.

Place salad and turkey on plate to serve.

NUTRITION

Energy (kJ) 1825 kJ / 436 cals

Protein 37.6 g

Fat 18 g

Sat. Fat 3.3 g

Carbs 27.9 g

Sugar 2.4 g

Fibre 5.5 g