This recipe uses turkey breast, but feel free to swap in chicken or even a mild white fish.
Why I love it:
- Protein: Turkey keeps your muscles happy and your immune system in check.
- Veggies: Coleslaw mix + cucumber = a vitamin-packed crunch that your body will thank you for.
- Healthy fats: Avocado oil (and a bit from the turkey) give your heart some love and help keep you full.
Ingredients:
- 1/2 cup Jasmine Rice (dry)
- 1/2 tsp Garlic Powder
- 1/4 tsp Paprika
- Sea Salt & Black Pepper (to taste)
- 12 ozs Turkey Breast (chopped)
- 1 tbsp Avocado Oil
- 1 1/2 tbsps Mayonnaise
- 2 1/2 tbsps Sweet Chili Sauce
- 1 1/2 tsps Lime Juice
- 2 cups Coleslaw Mix
- 1/2 Cucumber (medium, sliced)
- 1 stalk Green Onion (sliced)
Instructions:
- Cook the rice according to the package directions.
- Meanwhile, in a bowl, mix the garlic powder, paprika, salt, and pepper. Add the turkey and toss to coat.
- Heat the oil in a pan over medium-high heat. Add the turkey and sauté for eight to 10 minutes until cooked through. Transfer to a plate.
- In a large bowl, mix the mayonnaise and the chili sauce together. Set aside 1/4 of the mixture. Add the cooked turkey to the bowl and toss until coated.
- Whisk the lime juice into the reserved sauce.
- Divide the rice, turkey, coleslaw mix, cucumber, and green onions evenly between bowls. Top with sauce and enjoy!
2 servings
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