Chipotle Turkey and Avocado Grain Bowl

• turkey fillet↗2

  or chicken breasts (about 350g)

• chipotle paste↗1 tbsp tbsp
• lime↗1

  zest, ½ juice, ½ sliced into wedges for serving

• olive or rapeseed oil2 tsp tsp
• spelt grains↗85g g
• quinoa↗50g g
• avocado↗1

  halved and thinly sliced

• tomatoes↗2

  sliced

• sproutshandful of

  (found near salads in supermarkets)

• thick Greek yogurt↗4 tbsp tbsp

Step-by-step instructions

1. 1

   Coat the turkey with 2 tsp chipotle paste, lime zest, oil and a little seasoning. Marinate in the fridge for up to 24 hours. Keep it chilled in a sealed container for the day.

2. 2

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

3. 3

   Meanwhile heat a grill‑pan over medium heat and grill the turkey 7‑8 minutes each side until done. Or air‑fry at 200 °C for 12 minutes, turning halfway. Use a meat thermometer to reach an internal temperature of 70 °C. After cooking, cover and rest for at least 5 minutes.

4. 4

   Slice the turkey and place it over the grains. Squeeze lime juice onto the avocado and serve with the turkey, tomatoes and sprouts. Mix the yogurt with the remaining chipotle paste and drizzle a little into each bowl. Serve lime wedges on the side for squeezing.