Turkey Fajita Bowl - Maple Leaf Healthcare & Hospitality

Yield

Portion Size

187 grams / 6.6 oz

Ingredients

	Metric	Imperial
Turkey Breast Strips	1.5 Kg	3.3 Lbs
Rice, fully cooked, any variety	2.5 Litres	10.6 cups
Green Peppers, julienne cut	200 g	7 oz
Red Peppers, julienne cut	200 g	7 oz
Red Onions, thinly sliced	200 g	7 oz
Canola Oil	30 mL	2 Tbsp
Corn, Niblets (kernel), frozen	200 g	7 oz
Black Beans, canned	150 g	5.3 oz
Avocado, fresh	375 g	12.1 oz
Olive Oil, Extra Virgin	45 mL	3 Tbsp
Apple Cider Vinegar	15 mL	1 Tbsp
Lime Juice	30 mL	2 tsp
Garlic, minced	15 mL	1 Tbsp
Brown Sugar	15 mL	1 Tbsp
Salt	5 mL	1 tsp
Black Pepper	5 mL	1 tsp

Defrost Turkey Strips in the refrigerator overnight. In a bowl, create the dressing by combining the olive oil, apple cider vinegar, lime juice, garlic, brown sugar, salt and pepper, whisk together and side aside. Cook rice and set aside (leave hot for the meal).
In a large pan or on a grill, heat the canola oil and saute the green peppers, red peppers and red onions until golden brown and cooked. Optional - leave the vegetables raw and add to the bowl uncooked, remove and set aside for building the fajita bowls.
In a pre-heated large pan or on a grill, add the turkey strips and saute until a temperature of 165 F (74 C) is reached. To build the fajita bowls, place a layer of cooked rice on the bottom, add the vegetables and black beans either in a scattered assembly or in sections by ingredient, pour dressing over the vegetables. Top with hot turkey strips and serve hot. Optional - toss all components of the bowl other than the cooked rice just at time of serving, top the rice with the combined ingredients. Garnish with some finely chopped parsley.

Serve with toasted tortilla chips (not included in the nutritional analysis).

Garnish with finely chopped parsley.