PARIS OLYMPICS
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Chipotle turkey & avocado grain bowl
SERVES 2 PREP 5 mins plus up to 24 hrs marinating COOK 15 mins EASY
2 turkey escalopes or chicken breasts (about 350g)
1 tbsp chipotle paste
1 lime, zested, ½ juiced, ½ cut into wedges to serve
2 tsp olive or rapeseed oil
85g spelt grains
50g quinoa
1 avocado, halved and thinly sliced
2 tomatoes, chopped
handful of sprouted seeds (stocked alongside salad at supermarkets)
4 tbsp thick Greek yogurt
1 Coat 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.
2 Cook the spelt grains and quinoa according to pack instructions. Drain and divide between two bowls.
3 Meanwhile, 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.
Slice the turkey and arrange on top of the grains. Squeeze
