This turkey dish is just as ready for summer as we are, thanks to a tropical mango salsa! The juicy tender turkey, glazed with sweet Thai chili sauce and served over creamy coconut rice, will have you dancing in your kitchen!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 4 people
/ serving 4 people
Turkey Breast Portions
Sweet Chili Sauce
Sweet Bell Pepper
Salt and Pepper*
Before starting, preheat your broiler to high and wash and dry all produce. Add 2 1/2 cups water in a medium pot. Cover and bring to a boil over high heat. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
While the rice cooks, pat turkey dry with paper towels. Arrange on a foil-lined baking sheet. Toss with 1 tbsp oil, then 3/4 tsp garlic salt. Season with pepper. Cook in middle of the oven, flipping once halfway, until cooked through, 12-14 min.**
While the turkey cooks, cut stems off snow peas, if needed. Core, then cut the peppers into 1/2-inch pieces. Roughly chop the mango. Zest, then juice the lime. Thinly slice the green onions. Whisk together the lime juice and 1 tbsp oil in a medium bowl. Add the peppers and mango. Toss to combine. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then the snow peas. Cook, stirring often until tender-crisp, 4-5 minutes. Season with salt and pepper. Remove from heat.
When the turkey is cooked through, transfer to a large bowl along with any juices from the pan. Pour over the sweet chili sauce. Toss to combine. Set aside. When the rice is tender, fluff with a fork. Season with salt. Stir in the lime zest and green onions.
Divide the rice and snow peas between plates. Top with the turkey, drizzling over any juices left in the bowl. Top with the mango pepper salsa.