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Easy British Peri Peri Turkey with Spicy Rice & Salad
Forget peri peri chicken - our version with juicy British turkey breast is even more delicious and prepped in 10 mins. You'll create a sticky marinade with sundried tomatoe paste, hot honey and classic Portuguese seasoning, then sizzle til golden. Pair with a fresh tomato salad and Mediterranean-style rice – simmered with chicken stock, smoky paprika, red pepper and peas.
Prep in 10
High protein
1/3 daily fibre
8 plants
Low sat fat
Serving size
Ingredients
- 1 pepper
- 2 tsp peri peri seasoning (Lemon Peel Powder, Smoked Paprika, Garlic, Onion, Palm Coconut, Birds Eye Chilli, Nutmeg, Oregano, Black Pepper)
- 150g peas
- 1 tbsp thickened aged balsamic vinegar (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 1 tsp smoked paprika
- 75g seasonal tomatoes
- 11g chicken stock powder (Rice Flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Salt, Natural Flavouring, Chicken Meat Powder (Cooked Chicken Meat, Antioxidant: Extracts of Rosemary), Rapeseed Oil.)
- 1 garlic clove
- 80g brown rice (100% Brown Rice)
- 20g mixed salad leaves
- 300g British diced turkey breast
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 15ml hot honey (honey, chilli extract)
Nutritional Information
Calories: 593
Protein: 46g
Carbs: 62g
Fat: 19g
Ingredients
- 1 pepper (use half)
- 75g seasonal tomatoes (use half)
- 1 garlic clove (use half)
- 150g peas (use half)
- 80g brown rice (use half) (100% Brown Rice)
- 1 tbsp thickened aged balsamic vinegar (use half) (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 2 tsp peri peri seasoning (use half) (Lemon Peel Powder, Smoked Paprika, Garlic, Onion, Palm Coconut, Birds Eye Chilli, Nutmeg, Oregano, Black Pepper)
- 11g chicken stock powder (use half) (Rice Flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Salt, Natural Flavouring, Chicken Meat Powder (Cooked Chicken Meat, Antioxidant: Extracts of Rosemary), Rapeseed Oil.)
- 20g mixed salad leaves (use half)
- 15ml hot honey (use half) (honey, chilli extract)
- 150g British diced turkey breast
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 tsp smoked paprika (use half)
Nutritional Information
Calories: 593
Protein: 46g
Carbs: 62g
Fat: 19g
Easy British Peri Peri Turkey with Spicy Rice & Salad
Forget peri peri chicken - our version with juicy British turkey breast is even more delicious and prepped in 10 mins. You'll create a sticky marinade with sundried tomatoe paste, hot honey and classic Portuguese seasoning, then sizzle til golden. Pair with a fresh tomato salad and Mediterranean-style rice – simmered with chicken stock, smoky paprika, red pepper and peas.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium frying pan, a sieve & a measuring jug
Cook the rice & prep
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, dice the pepper into 1cm chunks. Quarter the tomatoes. Finely chop or crush the garlic
Fry the turkey
- Heat the medium frying pan with 1 tbsp oil on medium-high heat. Once hot, add the turkey and season with salt and pepper. Cook for 15 mins, stirring frequently until golden brown and cooked through
Combine the flavours
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the pepper and cook for 3-4 mins, until beginning to soften
- Add the paprika, half the peri peri seasoning and half the garlic and cook for 1 min, then stir in the peas, stock powder and 100ml water (50ml for 1 person). Bring to the boil and simmer for 2 mins, until thickened
- When ready, stir the cooked rice into the pan until combined. Add a splash of water if it's a little dry
Finish the turkey
- Add the remaining peri peri spice and garlic to the turkey and cook for 30 secs, then stir in the sundried tomato paste, hot honey and a splash of water
- Toss to coat the turkey, cook for 1 min, then remove from the heat
Assemble the salad & plate up
- In the medium bowl, toss the salad leaves with the tomatoes and balsamic vinegar
- Check your turkey pieces are cooked through; the meat should be white with the juices running clear
- Share the peri peri turkey between bowls, with the rice and salad alongside
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