Eat like a sports champ with a grain bowl piled with chipotle turkey, tomatoes, sprouted seeds and avocado. Serve with lime on the side to squeeze over
Prep:5 mins
Serves 2
2 turkey escalopes or chicken breasts (about 350g)1 tbsp chipotle paste1 lime, zested, ½ juiced, ½ cut into wedges to serve2 tsp olive or rapeseed oil85g spelt grains50g quinoa1 avocado, halved and thinly sliced2 tomatoes, choppedhandful of sprouted seeds (find near the salad at supermarkets)4 tbsp thick Greek yogurt
STEP 1Coat the turkey in 2 tsp of the chipotle paste, lime zest, oil and some seasoning. Marinate in the fridge for up to 24 hrs. Will keep covered and chilled for a day. STEP 2Cook the spelt grains and quinoa according to pack instructions. Drain and divide between two bowls.STEP 3Meanwhile, heat a griddle pan over a medium heat and cook the turkey for 7-8 mins on each side, until cooked through. Alternatively, cook in the air-fryer set to 200C for 12 mins, turning halfway through cooking. Use a meat thermometer to check the internal temperature reaches 70C. Once cooked, cover and leave to rest for at least 5 mins.STEP 4Slice the turkey and arrange on top of the grains. Squeeze lime juice over the avocado and serve alongside the turkey, tomatoes and sprouted seeds. Mix the yogurt with the remaining chipotle paste and add a little to each bowl. Serve lime wedges on the side to squeeze over.
