What you need:

2 boneless, skinless turkey breasts
2 tbs low-fat plain yogurt
1 tsp lime juice
1 tsp garam masala
1 tsp olive oil
1 tsp honey
1/2 teaspoon turmeric
1 pinch salt
1 pinch garlic powder
1 pinch cayenne pepper
Nonstick cooking spray
1 bag precooked jasmine rice
1/2 cup frozen peas
2 tbs water
6 cherry tomatoes
2 lime wedges (optional)
Fresh coriander

How to:

Step 1. Preheat the oven on high. Combine yogurt, lime juice, garam masala, oil, honey, turmeric, salt, garlic powder and cayenne pepper in a large bowl.

Step 2. Make three diagonal slashes across the top of each turkey breast. Coat with yogurt mixture, massaging into slashes. Arrange turkey top side down on a broiler tray; spray with cooking spray.

Step 3. Cook for 4 minutes, flip, spray tops and cook for a further 4 to 6 minutes more or until just cooked through.

Step 4. While turkey is in the oven, pour the bag of rice into a pan and add the frozen peas and two tablespoons of water. Warm over a medium heat until peas are soft. Add cherry tomatoes to pay for final two minutes.

Step 5. Split your rice, peas and tomatoes evenly across two plates. Top with turkey breast then garnish with lime wedges and coriander if desired.

Design by: Chef Ian Leadbetter has spent 20 years in restaurants across Europe and works as a nutrition advisor to professional athletes.

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