Cumin & Cilantro Marinated Turkey Breast | Cook For Your Life
cumin, cilantro, turkey breast- Marinated Turkey Breast- anti-cancer recipes- cook for your life

Cumin & Cilantro Marinated Turkey Breast

4.9
Rated 4.9 out of 5
4.9 out of 5 stars (based on 8 reviews)
Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 9 ingredients

This marinated turkey breast recipe is a seriously good way of elevating turkey, and it’s simple, too. Plan ahead to give the bird enough time in the marinade to let it reach the peak of...

Ingredients

  • ¼ cup fresh mint leaves
  • ¼ cup flat-leaf parsley leaves
  • ¼ cup cilantro
  • 2 garlic cloves, smashed and peeled
  • ¼ cup lemon juice
  • 1 teaspoon ground cumin
  • ½ teaspoon ground white pepper
  • 1 boneless turkey breast (about 2½ pounds)
  • Salt, to taste
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Nutrition Facts

Calories

275 cals

Fat

12 g

Saturated Fat

3 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

5 g

Carbohydrates

2 g

Sugar

0 g

Fiber

1 g

Protein

38 g

Sodium

477 mg

*per serving

Directions

  1. In a food processor combine the mint leaves, parsley, cilantro, garlic, lemon juice, cumin, and white pepper and process until smooth. Reserve ¼ cup of the marinade in the refrigerator. Pour the rest of marinade into a re-sealable plastic bag.
  2. Put the turkey in the bag with the marinade, and seal. Massage the marinade into the meat, and place on a plate to catch any leaks. Leave in the refrigerator for at least 4 hours, preferably overnight.
  3. Preheat the oven to 400 degrees. Remove the turkey from the marinade and place on a baking sheet.
  4. Roast the turkey for 20 minutes then pour the reserved marinade over the turkey, turn down the heat to 350 and cook for another 30 minutes, or until the turkey is done. Let rest for 10 minutes before slicing or serving.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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