Poultry

Grilled Turkey & Potato Bowl

Ingredients

• Grilled turkey breast fillet (cooked) — 130 g
• Potatoes (roasted in wedges) — 180 g
• Fresh radish — 70 g
• Salad greens mix — 50 g
• Olive or vegetable oil — 15 g (1 tablespoon — divided for the potatoes, turkey, and dressing)
• Lemon juice — 15 g (1 tablespoon)
• Salt, black pepper, paprika, garlic powder — to taste

Instructions

1. 1Roasted Potato Wedges. Preheat the oven to 200°C (400°F). Wash the raw potatoes thoroughly and cut them into thin, even wedges. Place them in a bowl, add the first portion of oil (7 g — about half a tablespoon), salt, paprika, and garlic powder. Toss with your hands until well coated. Spread on a baking sheet and roast for 20–25 minutes until crisp and golden brown. Measure exactly 180 g of the roasted potatoes.
2. 2Grilled Turkey. Lightly pound the turkey breast, season with salt and black pepper, and brush with the second portion of oil (3 g — just a few drops). Sear on a well-heated grill pan (or regular skillet) for 4–5 minutes per side until fully cooked. Slice diagonally into strips. Measure 130 g.
3. 3Veggies and Dressing. Slice the fresh radish into thin, translucent rounds. In a small cup, whisk the remaining oil (5 g) with the lemon juice (15 g), a pinch of salt, and black pepper.
4. 4Assembly. Lay a fluffy bed of salad greens at the bottom of a deep bowl. Arrange the warm roasted potato wedges, sliced radish, and juicy grilled turkey strips in separate sections on top. Drizzle the lemon-oil dressing evenly over the entire bowl right before serving.