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    Turkey Breast with Salsa Verde

    (Total Time: 35MIN| Serves: 4)

    2 medium-sized turkey breast, cut in half
    1 onion, sliced
    3 cups chicken broth

    For the salsa verde:
    1 cup tomatillos, chopped
    ¼ cup fresh parsley, finely chopped
    1 green chili, finely chopped
    1 tsp onion powder
    2 garlic cloves, crushed
    3 tbsp olive oil
    1 tsp salt
    ¼ tsp chili powder

    For the rub:
    1 tsp chili powder
    2 tsp garlic powder
    1 tsp onion powder
    1 tsp salt
    ½ tsp cumin powder


    1. In a small bowl, combine together chili powder, garlic powder, onion powder, salt, and cumin powder. Mix well and set aside.
    2. Rinse the meat under cold running water and rub well with spices. Place at the bottom of the pot and pour in the chicken broth. Add onions and seal the lid.
    3. Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Poultry’’ button. Set the timer for 15 minutes on high pressure. When done, release the pressure naturally and carefully open the lid. Remove the meat from the pot and set aside.
    4. Remove broth and press the ‘’Sauté’’ button. Grease the inner pot with olive oil and heat up.
    5. Add green chili and garlic. Cook for 2-3 minutes and then add tomatillos along with the remaining ingredients for the salsa.
    6. Pour in about 3 tablespoons of the broth and simmer for 10-12 minutes, stirring occasionally.
    7. Press the ‘’Cancel’’ button and remove the mixture from the pot. Transfer to a food processor and process until smooth.
    8. Drizzle over the meat and serve.
      Per Serving (Calories 342 | Total Fats: 17.7g | Net Carbs: 5.5g | Protein: 37.8g |Fiber: 1.5g)