Cal Smart Honey-Chipotle Turkey
with Zesty Bulgur Salad
Sweet and spicy honey-chipotle sauce drizzled over smoky, seasoned turkey – tonight's lip-smacking supper is bringing flavour upon flavour! A zesty lime bulgur wheat salad adds texture and zip to every bite!
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.
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 tbsp
Enchilada Spice Blend
(Contains Sulphites)
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy)
½ cup
Bulgur Wheat
(Contains Wheat)
56 g
Arugula and Spinach Mix
1 unit
Lime
113 g
Baby Tomatoes
1 tbsp
Honey
¼ cup
Feta Cheese, crumbled
(Contains Milk)
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add 3/4 cup water and 1/2 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add bulgur. Stir to combine, then cover and remove the pot from heat. Let stand until bulgur is tender and liquid is absorbed, 15-16 min. Fluff with a fork. Transfer bulgur to a plate, then spread in a single layer. Set aside in the fridge to cool.
Meanwhile, halve tomatoes. Zest, then juice half the lime (whole lime for 4 ppl).
Heat a large non-stick pan over medium-high heat. While the pan heats, pat turkey dry with paper towels. Season with salt, pepper and Enchilada Spice Blend. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Cook until golden-brown, 1-2 min per side. Transfer turkey to an unlined baking sheet. Bake in the middle of the oven until cooked through, 8-10 min.**
Meanwhile, add chipotle sauce and half the honey to a small bowl. Season with salt, to taste, then stir to combine.
Add lime juice, lime zest, remaining honey and 1 tbsp oil (dbl for 4 ppl) to a large bowl, then whisk to combine. Add tomatoes, bulgur, arugula and spinach mix and half the feta. Season with salt and pepper, to taste, then toss to combine.
Thinly slice turkey. Divide salad between plates, then top with turkey. Drizzle honey-chipotle sauce over top. Sprinkle with remaining feta.
