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.
Allergens
Utensils
Tags
Turkey Breast Portions
340 g
Avocado
1 unit(s)
Spring Mix
113 g
Lime
1 unit(s)
Shallot
1 unit(s)
Chipotle Sauce
2 tbsp
Cilantro
7 g
Greek Yogurt
1 unit(s)
Tomato
2 unit(s)
Mexican Seasoning
1 tbsp
White Cheddar Cheese, shredded
0.5 cup
Oil
2 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- 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.
- Stir together yogurt, chipotle sauce, lime zest and half the lime juice together in a large bowl. Season with salt and pepper.
- 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.**
- 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.
- 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.
740
kcal
Calories
45
g
Fat
13
g
Saturated Fat
30
g
Carbohydrate
11
g
Sugar
11
g
Dietary Fiber
57
g
Protein
135
mg
Cholesterol
840
mg
Sodium
0.4
g
Trans Fat
1650
mg
Potassium
350
mg
Calcium
3
mg
Iron
