Baked Turkey Thigh with Vegetables

Turkey and vegetables

Cut the turkey (550 g) into 5–7 cm pieces, slice the bell pepper (50 g) and onion (50 g) into strips, and mince the garlic (5 g).

Marinade:

Greek yogurt (70 g), sugar-free soy sauce (30 g), minced garlic (5 g), sugar-free mustard (20 g), khmeli-suneli (3 g), table salt (3 g), and black pepper (0.2 g) form the marinade. Combine them, add the turkey and vegetables, coat well, and marinate for at least 30 minutes.

Transfer the turkey, vegetables, and marinade to a baking dish. Bake at 180 °C for about 45 minutes, until the meat is fully cooked, stirring once halfway through.

Cool the finished dish and refrigerate for up to 3 days.