NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Turkey Breast

1/2 cup cooked Sorghum

1/3 cup Black Beans

1/4 cup diced Mango

1/2 cup diced Red Bell Pepper

1.5 tsp Avocado Oil

1 tbsp diced Red Onion

1 tbsp Lime Juice

1 tbsp fresh Cilantro

PREPARATION

• 1

  Rinse and boil sorghum in salted water until tender, about 45 minutes, then drain.

• 2

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 3

  Toss the black beans and diced red bell pepper with a half teaspoon of avocado oil and roast until the beans are slightly crisp, about 15 minutes.

• 4

  Season the turkey breast with sea salt and black pepper.

• 5

  Heat the remaining avocado oil in a cast-iron skillet over medium-high heat and sear the turkey for 5-6 minutes per side until golden and the internal temperature reaches 165°F.

• 6

  In a small bowl, combine the diced mango, red onion, cilantro, and lime juice to create the salsa.

• 7

  Slice the turkey and serve it over a bed of sorghum and roasted beans, finished with the zesty mango-lime salsa.