Chipotle Turkey Bowl
with Avocado and TomatoesCalories
:
740 kcalProtein
:
57g proteinTotal
:
30 minutesDifficulty
:
MediumNew
Low CO2
Allergens:
- Mustard
- Soy
- Egg
- Milk
- Fish
- Sesame
- Soy
- Sulphites
- Wheat
- May contain traces of allergens
- Peanuts
- Tree nuts
- Milk
- Mustard
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
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 be present: Fish, Sesame, Soy, Sulphites, Wheat)
7 g
Cilantro
1 unit(s)
Greek Yogurt
(Contains: Milk)
2 unit(s)
Tomato
1 tbsp
Mexican Seasoning
(May be present: Sesame, Soy, Sulphites, Wheat, Peanuts, Tree nuts, 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
Calories740 kcal
Fat45 g
Saturated Fat13 g
Carbohydrate30 g
Sugar11 g
Dietary Fiber11 g
Protein57 g
Cholesterol135 mg
Sodium840 mg
Trans Fat0.4 g
Potassium1650 mg
Calcium350 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Bowl
•Large Non-Stick Pan
•Whisk
Cooking Steps
1
- 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.
2
- Stir together yogurt, chipotle sauce, lime zest and half the lime juice together in a large bowl. Season with salt and pepper.
3
- 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.**
4
- 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.
5
- 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The chipotle turkey bowl offers delicious flavors, though some found the shallot overpowering. Consider reducing the amount of shallot for a more balanced taste.
- Ease of prep: This recipe is easy to prepare, with simple steps for assembling the bowl components.
- Suggestions: For less heat, reduce the amount of chipotle sauce. Consider adding a light carb to round out the meal.
- Portions: Some customers wished for larger portions, especially more greens to balance the saucy components.
