Red rice bowl with grilled corn, lime and garlic turkey and feta
150 g, (¾ cup)
1 clove(s), crushed
2 tsp, finely grated
Skinless turkey breast
2 cob(s), large, cobs, husks removed
250 g, halved
⅓ cup(s), coarsely chopped
Reduced fat feta cheese
60 g, crumbled
2 x 3 second spray(s)
- Cook rice in a large saucepan of boiling water, following packet instructions, or until tender.
- Meanwhile, combine garlic, rind, 1 tablespoon lime juice and 2 teaspoons oil in a shallow dish. Add turkey. Toss to coat. Cover. Refrigerate for 20 minutes.
- Preheat a chargrill or barbecue on high. Lightly spray corn and turkey with oil. Cook corn, turning, for 8 minutes or until tender. Cook turkey for 3-4 minutes each side, or until golden and cooked through. Set both aside to cool for 5 minutes. Thickly slice turkey. Cut kernels from corn cob.
- Combine rice, cherry tomato, coriander and corn. Drizzle with remaining lime juice and oil and toss to combine. Top with turkey and feta.