Ingredients
- turkey 130 g
- potato 200 g
- cabbage 80 g
- yogurt 30 g
- oil 4 g
- salt, pepper, lemon
Instructions
- Wash the potato well and bake it whole in the oven (wrapped in parchment paper or directly on the oven rack) at 200°C until the inside is soft.
- Season the turkey breast with salt and pepper. Cook it on a grill or in a non-stick pan with half of the oil, until it's cooked through and browned.
- Cut the cabbage into thin strips. Rub it with a little salt, add the rest of the oil and lemon juice.
- Cut the baked potato in half and add yogurt on top as a creamy dressing. Serve alongside the turkey and coleslaw.
Baked potato is a superior source of slow-absorption carbohydrates (if consumed with the skin), providing a significant intake of potassium, essential for muscle function and blood pressure control. Turkey provides lean proteins with high selenium content, a key mineral for antioxidant protection. The combination with raw cabbage adds vitamin U and insoluble fiber, which facilitate digestion and improve gastric mucosa health. Using yogurt instead of sour cream decreases saturated fat density while providing a small dose of probiotics and calcium, which optimizes the meal's overall metabolic response.
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