Low Sodium Bifes de Peru
Experience the tantalizing flavors of Low Sodium Bifes de Peru, a healthier twist on the classic Portuguese dish that’s perfect for anyone looking to reduce sodium without sacrificing taste. Tender turkey breast fillets are marinated in a vibrant blend of fresh lemon juice, garlic, olive oil, sweet paprika, and dried oregano, ensuring every bite is infused with zesty, aromatic goodness. This quick and easy recipe uses a searing technique to achieve beautifully golden fillets, complemented by sautéed red onions infused with white wine vinegar and ground cumin for a subtle tang and warmth. Finished with a sprinkle of fresh parsley, this dish is nutrient-packed and ideal for a wholesome family dinner. Serve alongside steamed vegetables or a crisp salad for a complete, balanced meal that’s as delicious as it is heart-conscious.
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Recipe Information
Ingredients
- 4 pieces Turkey breast fillets
- 2 tablespoons Fresh lemon juice
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 0.5 teaspoons Ground black pepper
- 1 teaspoons Sweet paprika
- 1 teaspoons Dried oregano
- 1 tablespoon White wine vinegar
- 2 tablespoons Fresh parsley
- 1 small Red onion
- 0.5 teaspoons Ground cumin
Instructions
Begin by lightly pounding the turkey breast fillets between two sheets of plastic wrap until they are evenly about 1/4 inch thick.
In a large bowl, combine the lemon juice, olive oil, minced garlic cloves, ground black pepper, sweet paprika, and dried oregano. Stir well to create a marinade.
Add the turkey fillets to the marinade, tossing to ensure each piece is well coated. Cover the bowl and let it marinate in the refrigerator for at least 15 minutes, or up to 2 hours for more flavor.
While the turkey is marinating, finely chop the fresh parsley and thinly slice the red onion.
After marinating, heat a large non-stick skillet or grill pan over medium-high heat. Add the turkey fillets, working in batches if necessary, and cook for about 3-4 minutes on each side or until the turkey is fully cooked and has a nice sear. Remove from heat and set aside on a platter.
In the same skillet, add a little more olive oil if needed, then toss in the red onion slices. Cook until softened, about 3 minutes.
Add the white wine vinegar and ground cumin to the onions in the skillet, stirring to combine. Cook for an additional 2 minutes until the liquid slightly reduces.
Return turkey fillets to the skillet briefly to warm again and let the flavors meld, then sprinkle with chopped fresh parsley before serving.
Serve the low sodium bifes de peru with a side of steamed vegetables or a fresh salad.
Nutrition Facts
Calories |
877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 216 mg | 9% | |
| Total Carbohydrate | 18.4 g | 7% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.9 g | ||
| Protein | 122.9 g | 246% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1599 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
