Turkey Thigh Fillet with Bell Pepper in Tomato Sauce
Turkey thigh fillet gives the portion plenty of protein and iron, while bell pepper adds vitamin C and a little fiber. A small amount of tomato paste and apple cider vinegar brightens the sauce without adding many carbs.
Slice turkey thigh fillet (150 g) into pieces about 0.5 cm thick. Cut bell pepper (150 g) into strips and crush or finely chop garlic (4 g).
Heat ghee (30 g) in a skillet and fry the turkey over high heat for 3-4 minutes per side. The meat should brown well and turn fully opaque inside; then move it to a plate.
Add bell pepper, tomato paste (5 g), apple cider vinegar (5 g), garlic, chili, black pepper, and table salt to the same skillet. Lower the heat to medium and stew for 5-6 minutes, until the pepper softens and the sauce thickens slightly. Return the turkey to the skillet for 30 seconds and serve hot.
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