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.
Chimichurri Turkey with Rainbow Slaw, Avo & Fries
If you think turkey is boring, you haven’t tried this feast! Juicy British turkey breast is pan-fried, then served with a colourful cabbage and carrot slaw, creamy avocado and sweet potato fries. Drizzle in chimichurri sauce for extra zing!
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 red cabbage
- 1 tbsp smoked paprika
- 1 avocado
- 2 garlic clove
- 2 carrot
- 1 unwaxed lime
- 2 tbsp chimichurri (Rapeseed Oil, Parsley, Garlic, White Wine Vinegar, Fine Oregano, Lemon Juice Concentrate, Red Chilli, Green Jalapeno, Sea Salt, Ground Black Pepper, Ground Oregano)
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 3 sweet potato
- 2 spring onion
- 600g British diced turkey breast
- 1 handful of fresh coriander
Nutritional Information
Calories: 636
Protein: 40g
Carbs: 70g
Fat: 24g
Chimichurri Turkey with Rainbow Slaw, Avo & Fries
If you think turkey is boring, you haven’t tried this feast! Juicy British turkey breast is pan-fried, then served with a colourful cabbage and carrot slaw, creamy avocado and sweet potato fries. Drizzle in chimichurri sauce for extra zing!
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7 / air fryer 190C. Leaving the skin on, cut the potatoes into fries and place onto a lined baking tray. Drizzle with 1/2 tbsp oil and season with sea salt and black pepper. Bake for 20-25 mins / air fryer 15-20 mins, turning halfway through, until golden and crispy.
- Make the slaw; finely slice the spring onions and cabbage. Peel the carrots into ribbons, then slice the ribbons into long, thin strips (or use a julienne peeler or spiralizer if you have one). Zest and halve the lime. Roughly chop the coriander. Place the carrots, spring onions, coriander, lime zest and cabbage into a bowl. Stir in the yoghurt and season with sea salt.
- Finely chop or crush the garlic. To a large mixing bowl, add the turkey, garlic, paprika, juice from half the lime and 1 tbsp oil. Season with sea salt and mix well.
- Heat a large frying pan with 1/2 tbsp oil on a medium-high heat. Once hot, add the turkey and cook for 12 mins, turning regularly until the turkey is golden brown and cooked through. Check your turkey is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.
- Meanwhile, place the chimichurri into a small bowl and stir in the remaining lime juice (to taste). Thinly slice the avocado.
- Serve the turkey, drizzled with the chimichurri and the avocado, slaw and fries on the side.
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