Cheesy Pan fried lemon & garlic turkey breast steak

Cheesy Pan fried lemon & garlic turkey breast steak

I’m no stranger to turkey but I don’t often have turkey breast steaks.

They’re perfect for quick cooking, lean and totally delicious too!

This is one of the many recipes I created when I followed the 90 Day Plan by The Body Coach. Simply use your plans ingredient amounts instead of those shown in the recipe. There are 220 Create Your Own (CYO) friendly recipes in my app and on this website.

Ingredients for 1 serving

267 g turkey breast steak
95 g aubergine, cut into 5mm discs, no need to peel either
46 g onions, cut into rings
66 g mozzarella
1 garlic clove, chopped or crushed
6 g olive oil
0.5 lemon, juice only
48 ml sweet chilli sauce
149 g spinach
salt and pepper


  • Put a frying pan onto the heat and add the olive oil along with the onion rings.
  • Cook these for a few minutes to soften before adding your spinach to wilt.
  • When the spinach has wilted remove the spinach and onion from the pan and set aside.
  • Pre heat your grill to the highest setting and return your frying pan back to the heat.
  • Add the turkey steaks to the pan and fry on each side for approximately 3 minutes before adding the slices of aubergine to the pan.
  • The turkey at this stage will be almost cooked so arrange the slices on the bottom of the pan and rest the turkey on top of the aubergine, it will still continue to cook and it will start to flavour the aubergine.
  • After a few minutes turn the aubergine slices to colour the other side and add the garlic to the pan.
  • After another couple of minutes squeeze the lemon over the turkey breast steaks and top with your mozzarella.
  • Pop the pan under the grill for a couple of minutes to melt the cheese and when it’s a lovely golden brown colour it’s all ready to serve with the spinach and onions you cooked earlier.
  • Give the aubergines a drizzle of sweet chilli sauce and tuck in!

Recipe Notes

  • For those on 2018 BC plans, sweet chilli sauce is a swap for other side sauces provided you choose one with equivalent macros.
  • It used to be common place to salt aubergines to draw out any bitterness, but providing your aubergines are fresh there is no need to salt them before cooking.
  • Why not batch cook this recipe and have a portion ready for tomorrow too!

Nella Foulds
Nella Foulds

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