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🥗 Oven Turkey Strips with Peppers, Bulgur Salad, and Fresh Guacamole

590 kcal · 30 min · 4 servings

Ingredients

• Peppers, red 2 pcs.
• Peppers, yellow 2 pcs.
• Onions, red 2 pcs.
• Turkey breast fillet 600 g
• Oil 2 tbsp
• Chicken seasoning salt pinch
• Salt pinch
• Bulgur 300 g
• Organic Limes 1 pc.
• Parsley, fresh 30 g
• Avocado 2 pcs.
• Pepper, black ground pinch
• Olive oil 2 tbsp

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with fan setting.
2. 2. Thoroughly wash the peppers under running water.
3. 3. Cut the peppers in half lengthwise.
4. 4. Remove the stems and seeds from the pepper halves.
5. 5. Slice the peppers into strips approximately 1 cm wide.
6. 6. Halve the onions and peel off the outer skin.
7. 7. Cut the onions into wedges roughly 1 cm thick.
8. 8. Rinse the turkey under cold water.
9. 9. Pat the turkey dry with kitchen paper.
10. 10. Cut the turkey into strips about 1 cm wide.
11. 11. Add the oil and poultry seasoning salt to a large bowl.
12. 12. Mix the oil and seasoning salt thoroughly.
13. 13. Add the pepper strips, onion wedges, and turkey strips to the bowl.
14. 14. Toss the vegetables and meat until everything is evenly coated with oil.
15. 15. Spread the mixture evenly across two baking sheets.
16. 16. Place the sheets in the preheated oven.
17. 17. Cook the meat and vegetables for about 20 minutes.
18. 18. Add about 750 milliliters of water to a pot and salt it.
19. 19. Bring the salted water to a boil.
20. 20. Stir the bulgur into the boiling water.
21. 21. Let the bulgur boil for about 2 minutes.
22. 22. Remove the pot from the heat.
23. 23. Cover the pot with a lid.
24. 24. Let the bulgur swell for about 10 minutes.
25. 25. Wash the lime under running water.
26. 26. Cut the lime in half.
27. 27. Squeeze the juice out of the lime.
28. 28. Wash the parsley thoroughly.
29. 29. Shake the parsley dry.
30. 30. Pluck the parsley leaves from the stems.
31. 31. Slice the parsley leaves into fine strips.
32. 32. Cut the avocados in half lengthwise.
33. 33. Remove the pit from the avocado halves.
34. 34. Scoop the avocado flesh out of the skin with a spoon.
35. 35. Place the flesh in a medium-sized bowl.
36. 36. Mash the flesh with a fork.
37. 37. Add 3 to 4 teaspoons of lime juice to the avocado.
38. 38. Season the guacamole with salt and pepper.
39. 39. Add the sliced parsley to the swollen bulgur.
40. 40. Add some olive oil to the bulgur.
41. 41. Add another 3 to 4 teaspoons of lime juice to the bulgur.
42. 42. Season the bulgur salad with salt and pepper.
43. 43. Take the pepper-turkey strips out of the oven.
44. 44. Place the turkey strips on the plates.
45. 45. Add the bulgur salad.
46. 46. Add a dollop of guacamole.
47. 47. Serve the dish immediately.

Nutrition per serving

• kcal: 590
• Protein: 41 g · Fett/Fat: 34 g · Carbs: 36 g