Mediterranean Diet Bifes de Peru
Elevate your weeknight dinners with this irresistible Mediterranean Diet Bifes de Peru—a healthy and flavorful twist on classic turkey breast steaks. Infused with a zesty marinade of fresh lemon juice, garlic, and aromatic thyme, these tender turkey steaks are perfectly seared and paired with a colorful medley of sautéed red bell peppers, zucchini, and sweet cherry tomatoes. This one-pan dish is not only packed with Mediterranean staples like extra virgin olive oil and fresh parsley but is also quick to prepare, making it ideal for busy days. Ready in just 35 minutes and featuring wholesome, nutrient-rich ingredients, this recipe is perfect for health-conscious food lovers seeking vibrant, delicious meals. Serve it with a crisp side salad or some whole grain bread for a complete and satisfying dining experience!
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Recipe Information
Ingredients
- 4 pieces turkey breast steaks
- 3 tablespoons extra virgin olive oil
- 1 large lemon
- 3 cloves garlic cloves
- 2 teaspoons fresh thyme
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 medium red bell pepper
- 1 medium zucchini
- 12 units cherry tomatoes
- 2 tablespoons fresh parsley
Instructions
Begin by preparing the marinade: combine 2 tablespoons of olive oil, the juice of 1 lemon, minced garlic cloves, fresh thyme, sea salt, and black pepper in a small bowl.
Place the turkey breast steaks in a shallow dish and pour the marinade over them. Ensure each steak is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
While the turkey is marinating, prepare your vegetables. Slice the red bell pepper and zucchini into thin strips. Halve the cherry tomatoes and set all vegetables aside.
Once the turkey has marinated adequately, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the turkey steaks to the skillet, cooking them for about 4-5 minutes per side until they are golden brown and cooked through.
Remove the turkey from the skillet and set aside. In the same skillet, add the sliced red bell pepper and zucchini, cooking for about 5-6 minutes or until they are slightly tender.
Add the halved cherry tomatoes to the skillet and cook for an additional 2 minutes until they soften slightly.
Return the turkey to the skillet with the vegetables, allowing everything to heat through for a minute.
Serve the Bifes de Peru topped with freshly chopped parsley for a vibrant finishing touch.
Nutrition Facts
Calories |
1083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 4414 mg | 192% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 25.0 g | ||
| Protein | 126.7 g | 253% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2573 mg | 55% | |
*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.
