lunch

Poached Turkey Breast with Balsamic-Glazed Broccoli and Toasted Sesame-Tahini Udon

Name: Poached Turkey Breast with Balsamic-Glazed Broccoli and Toasted Sesame-Tahini Udon
Ingredients: 395.7 g Turkey, whole, breast, meat only, raw; 60.6 g UDON ORGANIC NOODLES, UDON; 71.7 g Broccoli, raw; 10.2 g Seeds, sesame butter, tahini; 55.2 ml Aged Balsamic Vinegar of Modena

Nutrition

841

kcal

Calories

105

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(5)

Turkey, whole, breast, meat only, raw395.7 g

UDON ORGANIC NOODLES, UDON60.6 g

Broccoli, raw71.7 g

Seeds, sesame butter, tahini10.2 g

Aged Balsamic Vinegar of Modena55.2 ml

Instructions

Bring a pot of water seasoned with salt and ginger to a gentle simmer (not a boil). Submerge the turkey breast and poach for 12-15 minutes until just cooked through and opaque. Remove, rest for 5 minutes, then slice thinly against the grain.

In a separate pot, boil the organic udon noodles according to package instructions (approx. 3-4 minutes) until al dente. Drain and toss immediately with the tahini and a splash of warm water to create a creamy coating.

Steam the broccoli florets until vibrant green and tender-crisp. Transfer to a bowl and toss with the aged balsamic vinegar, allowing the acidity to penetrate the stalks.

To plate, create a bed of sesame-tahini udon, layer the sliced turkey breast over the top, and arrange the balsamic-glazed broccoli to the side. Drizzle any remaining balsamic reduction from the bowl over the turkey for a glossy, savory finish.