with Zesty Bulgur Salad
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Turkey breast • Baby tomato • Bulgur wheat (wheat) (durum wheat semolina) • Lime • Arugula and spinach mix • Chipotle sauce (milk, soy, egg, mustard) (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Honey • Enchilada spice blend (sulphites) (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide).
Allergens
Tags
Turkey Breast Portions
340 g
Enchilada Spice Blend
8 g
Chipotle Sauce
2 tbsp
Arugula and Spinach Mix
56 g
Lime
0.5 unit(s)
Baby Tomatoes
113 g
Bulgur Wheat
0.5 cup
Honey
1 unit(s)
Feta Cheese, crumbled
0.25 cup
Salt
0.63 tsp
Pepper
0.125 tsp
Oil
1.5 tbsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/2 tsp (1 tsp) salt. Cover and bring to a boil over high.
- Once boiling, add bulgur. Stir to combine, then cover and remove the pot from heat. Let stand for 15-16 min, until bulgur is tender and liquid is absorbed. 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 (use whole lime for 4 servings).
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat turkey dry with paper towels. Season with salt, pepper and Enchilada Spice Blend.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then turkey. Cook for 1-2 min per side, until golden.
- Transfer turkey to an unlined baking sheet.
- Bake in the middle of the oven for 8-10 min, until cooked through.**
- Meanwhile, to a small bowl, add chipotle sauce and half the honey. Season with salt, then stir to combine.
- To a large bowl, add lime juice, lime zest, remaining honey and 1 tbsp (2 tbsp) oil, then whisk to combine.
- Add tomatoes, bulgur, arugula and spinach mix and half the feta. Season with salt and pepper, 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.
590
kcal
Calories
20
g
Fat
4.5
g
Saturated Fat
56
g
Carbohydrate
12
g
Sugar
7
g
Dietary Fiber
50
g
Protein
110
mg
Cholesterol
1310
mg
Sodium
0.1
g
Trans Fat
1150
mg
Potassium
150
mg
Calcium
3.5
mg
Iron
