Chipotle Turkey Bowl
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Chipotle Turkey Bowl

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.

Tags:
New
Low CO2
Allergens:
Mustard
Soy
Egg
Milk

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.

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium

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 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*

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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

Prep
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.
Make chipotle-lime  dressing
2
  • Stir together yogurt, chipotle sauce, lime zest and half the lime juice together in a large bowl. Season with salt and pepper. 
Prep and cook turkey
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.**

Dress veggies
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.
Finish and serve
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.
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