Chipotle Turkey Bowl
with Avocado and Tomatoes
This Mexican-inspired bowl pairs smoky chipotle turkey with pico de gallo—a fresh tomato salsa served with many meals in Mexico. Accompanied by a crunchy salad and generous dollops of mashed avocado and zesty sour cream, this is an indulgent keto alternative to taco night.
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
1 unit(s)
Avocado
113 g
Spring Mix
1 unit(s)
Lime
1 unit(s)
Shallot
2 tbsp
Chipotle Sauce
(Contains Mustard, Soy, Egg, Milk May contain Fish, Sesame, Soy, Sulphites, Wheat)
7 g
Cilantro
1 unit(s)
Greek Yogurt
(Contains Milk)
2 unit(s)
Tomato
1 tbsp
Mexican Seasoning
(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut tomatoes into 1/2-inch pieces.
- Halve, peel and thinly slice shallot.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Roughly chop cilantro.
- Stir together yogurt, chipotle sauce, lime zest and half the lime juice together in a large bowl. Season with salt and pepper.
- Pat turkey dry with paper towels, then, if applicable, cut into 2 (4) equal pieces on a separate cutting board.
- Place each piece of turkey on a cutting board and cover with plastic wrap.
- Using a rolling pin or heavy-bottomed pan, pound each turkey breast until 1/2-inch thick.
- Season with Mexican Seasoning, salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp oil, then turkey. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1 tbsp oil per batch.) Cook until golden-brown all over and cooked through, 6-8 min.**
- Peel, pit, then cut avocado into 1/4-inch pieces.
- Whisk together remaining lime juice, 1 tbsp (2 tbsp) oil, salt and pepper in a large bowl.
- Add shallots, tomatoes, avocado and cilantro, then gently toss to combine. Set aside.
- Thinly slice turkey.
- Add spring mix to the large bowl with the dressing. Toss to coat, then divide between plates.
- Top with turkey.
- Dollop with chipotle-lime dressing and sprinkle cheese overtop.
