Cal Smart Pineapple Turkey Bowls
with DIY Salsa and Veggie-Lime Rice
This bold turkey bowl is low on calories, but big on flavour. Stir it all together to enjoy everything at once. Sweet and juicy pineapple makes each bite pop!
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Turkey Breast Portions
¾ cup
Basmati Rice
160 g
Sweet Bell Pepper
113 g
Red Onion
95 g
Pineapple
1 unit
Lime
1 tbsp
Garlic Puree
1 tbsp
Mexican Seasoning
1 tbsp
Honey
Not included in your delivery
2 tsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Core, then cut pepper into 1/2-inch pieces. Cut pineapple into 1/2-inch pieces. Peel, then cut onion into 1/4-inch pieces.
Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Stir together garlic puree and half the Mexican Seasoning in a small bowl. Pat turkey dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then turkey. Cook until golden-brown, 1-2 min per side. Transfer turkey to an unlined baking sheet. Spread garlic-Mexican Seasoning mixture evenly over tops of turkey. Bake in the middle of the oven until cooked through, 5-7 min.**
While turkey cooks, add honey, lime juice and 1 tsp oil (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then stir to combine. Add pineapple, half the peppers and a quarter of the onions, then stir to combine.
Heat the same pan (from step 3) over medium-high. When hot, add remaining peppers and remaining onions to the dry pan. Season with remaining Mexican Seasoning, salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min.
Fluff rice with a fork, then stir in veggies and lime zest. Thinly slice turkey. Divide rice between bowls. Top with turkey and salsa. Squeeze over a lime wedge, if desired.
