Dinner · Filipino · 20 min
Adobo-Style Braised Turkey Breast with Sautéed Tuscan Kale and Steamed Cauliflower
- Calories
- 275
- Protein
- 20g
- Carbs
- 26g
- Fat
- 9g
Ingredients
- 52.1 g turkey breast
- 1 tbsp coconut vinegar
- 1 tbsp soy sauce
- 96.2 g watermelon juice
- 2 clove garlic
- 0.25 tsp black pepper
- 6.2 g coconut oil
- 80 g Tuscan kale
- 20 g red onion
- 160 g cauliflower
Method
- 01In a bowl, combine thin strips of raw turkey breast with coconut vinegar, soy sauce, minced garlic, and cracked black pepper. Marinate for 15 minutes.
- 02Heat half of the coconut oil (3.1 g) in a heavy skillet over medium-high heat. Add the turkey strips and sear until golden on all sides, about 3 minutes.
- 03Pour in the watermelon juice, lower the heat to medium-low, and braise until the liquid reduces by half into a glossy glaze and the turkey is cooked through to an internal temperature of 165°F (74°C), about 6-8 minutes. Transfer turkey and glaze to a plate.
- 04In the same skillet, heat the remaining coconut oil (3.1 g). Add sliced red onion and sauté until translucent, 2-3 minutes. Add chopped Tuscan kale and toss until wilted and vibrant green, about 3 minutes.
- 05Place cauliflower florets in a steamer basket over boiling water; steam until tender-crisp, about 5-6 minutes.
- 06To serve, place a bed of sautéed kale on the plate alongside the steamed cauliflower, top with the braised turkey breast, and drizzle with the pan glaze.
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