Cooking with Jeannie

Cal Smart Pineapple Turkey Bowls with DIY Salsa and Veggie-Lime Rice

Found this great looking recipe from hellofresh.ca.
Reference Link:
Cal Smart Pineapple Turkey Bowls with DIY Salsa and Veggie-Lime Rice:

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Core, then cut pepper into 1/2-inch pieces. Cut pineapple into 1/2-inch pieces. Peel, then cut onion into 1/4-inch pieces.

Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Stir together garlic puree and half the Mexican Seasoning in a small bowl. Pat turkey dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then turkey. Cook until golden-brown, 1-2 min per side. Transfer turkey to an unlined baking sheet. Spread garlic-Mexican Seasoning mixture evenly over tops of turkey. Bake in the middle of the oven until cooked through, 5-7 min.**

While turkey cooks, add honey, lime juice and 1 tsp oil (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then stir to combine. Add pineapple, half the peppers and a quarter of the onions, then stir to combine.

Heat the same pan (from step 3) over medium-high. When hot, add remaining peppers and remaining onions to the dry pan. Season with remaining Mexican Seasoning, salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min.

Fluff rice with a fork, then stir in veggies and lime zest. Thinly slice turkey. Divide rice between bowls. Top with turkey and salsa. Squeeze over a lime wedge, if desired.