Turkey fajita bowl
7
Points®
Total time: 1 hr 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
WW member Nikki shares her recipe for a twist on family-fave fajitas! Turkey is a brilliant budget buy, as are peppers and onions.
Ingredients
Turkey breast, skinless, grilled
400 g, cut into thin strips
Peppers, all types
2 medium, deseeded and thinly sliced
Red onion
2 medium, 1 sliced into thin wedges, 1 diced
Fajita seasoning
22 g
Lime Juice, Fresh
50 ml, 2 limes
Black beans in water
200 g
Cherry Tomatoes
100 g, roughly chopped
Coriander, fresh
1 tablespoon(s), leaves picked and finely chopped, plus extra to serve
White basmati rice, dry
200 g
Calorie controlled cooking spray
4 spray(s)
Lime
1 medium, cut into wedges, to serve
Instructions
1
Put the turkey, peppers and onion wedges in a large bowl and sprinkle over the fajita seasoning. Add half the lime juice, season well, then stir to combine. Cover and marinate in the fridge for at least 15 minutes.
2
Meanwhile, make a salsa. Combine the diced onion, black beans, cherry tomatoes, half the coriander and the remaining lime juice in a small bowl. Season, then cover and set aside.
3
Bring a pan of water to a boil, add the rice and cook to pack instructions. Drain well, then stir through the remaining coriander.
4
Mist a large nonstick pan with cooking spray and set over a medium-high heat. Stir-fry the turkey, peppers and onion mixture for 6-8 minutes, until the turkey is cooked through and the vegetables have softened.
5
Divide the rice between bowls then top with the fajita-spiced turkey mixture. Spoon over the salsa, scatter over the extra coriander and serve with the lime wedges on the side.
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