Ingredients
- turkey 140 g
- onion 50 g
- carrot 80 g
- pepper 70 g
- tomato passata 120 g
- oil 5 g
- salt, pepper, paprika
Instructions
- Cut the turkey breast into cubes. In a non-stick pot, sauté the meat in oil until it whitens, then remove it to a plate.
- In the same pot, add the onion, carrot, and pepper cut into cubes. Sauté them for a few minutes with a little water until they start to soften.
- Put the meat back over the vegetables, add the tomato passata and season with salt, pepper, and paprika.
- Let everything simmer over low heat, covered, for 20-25 minutes, until the sauce reduces and the vegetables are well cooked.
This recipe is based on the principle of increased bioavailability through cooking. Using tomato passata provides a high concentration of lycopene, a powerful antioxidant whose absorption is optimized in the presence of heat and healthy fats (oil). Turkey is an excellent source of tryptophan and vitamin B6, essential precursors in serotonin synthesis, contributing to mood and appetite regulation. The vegetable mix brings a diverse fiber profile that supports intestinal health and modulates glycemic response, making this dish an excellent solution for maintaining optimal body composition.
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