The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
British Chimichurri Turkey with Golden Rice & Tomato Salad
Tangy and refreshing chimichurri perfectly coats these golden turkey pieces. Paired with fluffy basmati rice, brightened with a pinch of turmeric and cumin. Add spinach for extra veggies. A fresh tomato salad on the side brings some zing!
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 200g baby tomatoes
- 80g baby spinach
- 2 tsp cumin seeds
- 200g brown rice (brown rice (100%))
- 1 cucumber
- 2 tbsp apple cider vinegar
- 1 tsp turmeric
- 1 onion
- 600g British diced turkey breast
- 2 tbsp chimichurri (Parsley, Rapeseed Oil, Shallots, Olive Oil, White Wine Vinegar, Red Chilli, Salt, Oregano, Green Jalapeno, Roasted Garlic Granules, Spinach Flavour,)
- 1 tbsp ground cumin
Nutritional Information
Calories: 460
Protein: 40g
Carbs: 43g
Fat: 12g
British Chimichurri Turkey with Golden Rice & Tomato Salad
Tangy and refreshing chimichurri perfectly coats these golden turkey pieces. Paired with fluffy basmati rice, brightened with a pinch of turmeric and cumin. Add spinach for extra veggies. A fresh tomato salad on the side brings some zing!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, 2 large mixing bowls & a large frying pan
Get the rice on & marinate the turkey
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Mix the chimichurri with 1 tsp oil in a large mixing bowl, then add a pinch of salt and pepper
- Add the turkey to the bowl and toss to coat. Set aside to marinate
Make the salad
- Finely slice the onion. Roughly chop the tomatoes. Cut the cucumber into half-moons
- Add all to the other large mixing bowl with the vinegar, cumin seeds, 1 tsp oil and a pinch of salt and pepper. Toss to combine
Golden turkey
- Heat the large frying pan on medium heat. Once hot, add the turkey and cook for 15 mins, turning regularly, until the turkey is golden brown and cooked through
- Check the turkey is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Remove the turkey from the pan and keep warm
Finish the rice
- Reheat the pan with 1 tsp oil on medium heat. Once hot, add the turmeric, ground cumin, spinach and cooked rice
- Mix well and cook for 2-3 mins, until the spinach has wilted. Season to taste
Plate up
- Serve the rice topped with the chimichurri turkey and the tomato salad on the side
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