Orange Marinated Turkey fillet served with Roasted Chickpeas, Green Beans and Broccoli
| Prep-time | Bake-time | |
|---|---|---|
| 10 min | 100 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 4 people |
INGREDIENTS
- Ingredients for the turkey
- 1 packet of Turkey breast fillet without skin 1200g
- 100g Mediterranean marinade 270g
- Zest and juice of an orange
- 1 orange sliced
- 2 tbsp Chorio Olive Oil Koroneiki variety 1L
- Ingredients for the chickpeas
- 1 packet of Ardo chickpeas 1kg
- 1 packet of Epic barbecue spices 75g
- 1 tbsp Chorio Olive Oil Koroneiki variety 1L
- Ingredients for the vegetables
- 1 bowl of Ardo whole beans 1kg
- 1 bowl Ardo broccoli florets 1kg
- 1 tbsp of Chorio Olive Oil Koroneiki variety 1L
- 1 tsp Maldon sea salt flakes 250g
- ½ tsp Maldon crushed pepper 50g
METHOD
1.In a bowl, add the turkey fillets and marinate them with the olive oil, orange zest and juice, Mediterranean marinade and apple cider vinegar.
2. Mix well and cover with plastic wrap. Refrigerate for one hour.
3. Put the chickpeas in a pot with water and cook for 30 minutes. After the time is up, drain them and place them on a baking sheet with baking paper.
4. Add the olive oil and barbecue spices and stir. Bake in a preheated oven for 20-25 minutes at 180°C.
5. Place baking paper on a baking tray and place the orange slices on it, top with the turkey fillets and pour the marinade over them.
6. Bake in a preheated oven at 180°C for 35-40 minutes (if you have a thermometer, leave it until it reaches 70 degrees). Remove from the oven and leave for 10 minutes.
7. In a frying pan, add olive oil and sauté the vegetables. Season with salt and pepper and serve.
8.Slice the turkey breast and serve with the vegetables and chickpeas.
Kali Orexi!
SHOP THE RECIPE
