187 grams / 6.6 oz
Featured Maple Leaf Product: Turkey Breast Strips (64358)
|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.
Nutritional Info per 187 grams / 6.6 oz
|Calories (23.5% from fat)||230 kcal|
|Saturated Fat||1.01 g|
|Trans Fat||0.0004 g|
|Dietary Fiber||3.5 g|
|Vitamin A||4 RE|
|Vitamin C||21 mg|