Mediterranean-Style Roasted Turkey with Artichoke Salsa Verde Adaptado para Hígado Graso (MASLD/EHNA)
Hígado Graso (MASLD/EHNA) USA 🔥 420 kcal ⏱️ 45 min

Mediterranean-Style Roasted Turkey with Artichoke Salsa Verde


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A liver-friendly, anti-inflammatory main dish featuring lean roasted turkey breast topped with a vibrant artichoke salsa verde. This Mediterranean-inspired recipe eliminates liquid fructose while delivering rich flavors from fresh herbs, olive oil, and roasted vegetables—perfect for supporting fatty

🥕 Ingredientes

  • 1 lb turkey breast (pavo), skinless and boneless
  • 2 medium artichokes (alcachofa), cleaned and quartered
  • 1/4 cup extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 2 tbsp capers, rinsed
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 1/4 tsp sea salt
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, thinly sliced

🔥 Preparación

  1. Preheat oven to 375°F (190°C). Place turkey breast in a baking dish and rub with 1 tbsp olive oil, half the garlic, oregano, pepper, and salt.
  2. Arrange artichoke quarters and cherry tomatoes around the turkey. Roast for 25-30 minutes until turkey reaches 165°F (74°C) internally.
  3. While roasting, prepare salsa verde: In a bowl, combine parsley, mint, capers, lemon zest, lemon juice, remaining garlic, and remaining olive oil. Stir in red onion.
  4. Remove turkey from oven and let rest for 5 minutes. Slice turkey thinly.
  5. Serve turkey slices over roasted artichokes and tomatoes, topped generously with artichoke salsa verde.

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