Turkey Parmigiana


Serves 1

  • 1½ tsp olive oil
  • 140g skinless turkey breast
  • salt and pepper
  • 1 clove garlic, peeled and crushed
  • 2 tsp tomato purée
  • 150g tinned chopped tomatoes
  • 1½ tsp red wine vinegar
  • 1 pinch dried oregano
  • 60g mozzarella, sliced
  • 10g parmesan or hard cheese, finely grated
  • simple green salad, to serve


Preheat the grill to high. Heat half of the oil in a heavy-based frying pan, season the turkey with salt and pepper and fry for a couple of minutes on each side until golden and cooked through. Remove from the pan and set aside.

Heat the remaining oil in the frying pan, add the garlic and fry for a minute. Stir in the tomato purée, chopped tomatoes, vinegar and oregano. Simmer gently for a couple of minutes then remove from the heat and season to taste.

Spoon half of the tomato sauce into a shallow roasting dish, lay the turkey on top then spoon over the remaining sauce. Top with the mozzarella and parmesan then slide under the grill and cook for 3-4 minutes until the cheese is golden brown and bubbling. Leave to cool slightly then serve with a simple green salad.

  • Family friendly
  • Good for batch cooking

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