2 (8 oz or ½ lb) boneless skinless Canadian turkey breasts
1 diced bell pepper
1 avocado, sliced
2 cups (500 ml) Canadian split red lentils
1 bunch cilantro
2 cups (250 ml) prepared white rice
Lime wedges for garnish
Chili Lime Marinade
1/4 cup (60ml) extra virgin olive oil
3 tbsp (45ml) red wine vinegar
Juice of one lime
2 tsp (10 ml) chili powder
1 tsp (5 ml) paprika
2 cloves minced garlic
Lime Cilantro Dressing
1/2 cup (125 ml) sour cream
2 tsp (10 ml) fresh lime juice
1 tbsp (15 ml) red wine vinegar
1 tsp (5 ml) honey
1 clove minced garlic
1/4 cup (60 ml) olive oil
Directions
Whisk marinade ingredients together in bowl. Pour half over turkey breast in freezer bag or container and let sit for at least an hour in the fridge; put other half of the marinade aside in refrigerator for lentils
Whisk all ingredients for dressing in bowl except for olive oil. Once fully combined, slowly add olive oil while whisking the dressing until completely combined. Refrigerate until dinner.
Rinse lentils thoroughly in strainer under cold water
Put lentils in saucepan with two cups of water - bring to a boil, then cover and simmer for approximately 10-15 min, until lentils have doubled in size. Drain.
Move lentils back the saucepan and add reserved marinade. Cook over medium heat for approximately 3-4 minutes, then remove from heat.
Heat a grill or frying pan at medium heat. Cook turkey breast, flipping onto each side, until internal temperature reaches 165 degrees. Let stand for 3-5 minutes and then slice.
Place one cup of cooked rice into bowl and arrange vegetables, lentils and turkey around the bowl's perimeter. Finish with a healthy dollop of dressing in the bowl's center. Garnish with lime wedges and cilantro.