• 2 turkey escalopes or chicken breasts (about 350g)
  • 1 tbsp chipotle paste
  • 1 lime, zested, ½ juiced, ½ cut into wedges to serve
  • 2 tsp olive or rapeseed oil
  • 85g spelt grains
  • 50g quinoa
  • 1 avocado, halved and thinly sliced
  • 2 tomatoes, chopped
  • handful of sprouted seeds (find near the salad at supermarkets)
  • 4 tbsp thick Greek yogurt


  • STEP 1

    Coat the turkey in 2 tsp of the chipotle paste, lime zest, oil and some seasoning. Marinate in the fridge for up to 24 hrs. Will keep covered and chilled for a day.

  • STEP 2

    Cook the spelt grains and quinoa according to pack instructions. Drain and divide between two bowls.

  • STEP 3

    Meanwhile, heat a griddle pan over a medium heat and cook the turkey for 7-8 mins on each side, until cooked through. Alternatively, cook in the air-fryer set to 200C for 12 mins, turning halfway through cooking. Use a meat thermometer to check the internal temperature reaches 70C. Once cooked, cover and leave to rest for at least 5 mins.

  • STEP 4

    Slice the turkey and arrange on top of the grains. Squeeze lime juice over the avocado and serve alongside the turkey, tomatoes and sprouted seeds. Mix the yogurt with the remaining chipotle paste and add a little to each bowl. Serve lime wedges on the side to squeeze over.

Recipe from Good Food magazine, July 2024


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