Punjabi-Style Turkey Breast with Sticky Rice and Swiss Chard
- Avocado oil35 ml309 kcal
- Cocktail sauce105 ml134 kcal
- Cream cheese32 g112 kcal
- Dandelion greens1 bunch45 kcal
- Dried dill weed2 g5 kcal
- Fenugreek seed3 g10 kcal
- Lemongrass2 piece30 kcal
- Red cabbage1 head279 kcal
- Salt5 g0 kcal
- Sticky rice86 g318 kcal
- Swiss chard1 bunch38 kcal
- Turkey breast334 g524 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Punjabi-inspired comfort food: tender turkey breast paired with swiss chard, red cabbage and dandelion greens and sticky rice, finished with lemongrass and a hit of fenugreek seed and dried dill weed. 1. Pat the turkey breast dry and season with salt, fenugreek seed and dried dill weed. 2. Heat avocado oil in a heavy pan and roast the turkey breast until it develops a deep golden crust, about 17 minutes. 3. Add swiss chard, red cabbage and dandelion greens to the pan and cook until just tender, stirring in lemongrass for fragrance. 4. Cook the sticky rice separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of cocktail sauce and a scattering of cream cheese before serving hot.