Turkey Breast Fajita Rice Bowl

Ingredients:

• 0.7 kg turkey breast fillet (about 6 pieces, steaks, escalopes, midlands, schnitzels or natural cutlets)
• 1 tbsp. basmati rice
• 2 sweet peppers (1 red, 1 yellow), cut into thick strips
• 1 large white onion, sliced ​​into thick rings
• 3 tablespoons extra-virgin olive oil
• 1 tbsp. seasonings for fajitas
• Juice of half a lime
• 1 cup fresh cilantro
• 1 avocado, thinly sliced
• 0.5 cup sour cream
• 0.5 tbsp. fresh pico de gallo salsa

Preparation:

1. Preheat grill to high heat.
2. In a medium saucepan, combine the rice, 1 2/3 cups water, and a pinch of salt. Bring to a boil, then reduce heat to low and stir. Cover and simmer until the liquid is absorbed and the rice is tender, about 18 minutes. Let sit, covered, for another 5 minutes.
3. Meanwhile, place 1 bell pepper strip and 2 outer rings from 1 onion slice in a blender; set aside. Brush the remaining pepper strips and onion with 2 tablespoons olive oil and season with salt and black pepper. Toss the turkey with the remaining 1 tablespoon olive oil and fajita seasoning; add salt and pepper.
4. Grill the peppers and onions, turning once, until tender and charred in spots, about 10 minutes. Transfer the vegetables to a large bowl and add the lime juice. Season with salt and pepper and toss to combine. Grill the turkey until cooked through and charred, 2-3 minutes per side. Transfer to a cutting board and slice into strips.
5. In a blender, puree the reserved peppers and onion with 1/4 cup water, cilantro, and 1/4 teaspoon salt. Fluff the rice with a fork and stir in the cilantro puree. Divide the rice among bowls; top with the turkey, vegetables, avocado, sour cream, and pico de gallo.