🥘 Ingredients

Piri Piri Turkey Breast

• 2 lb / 32 oz (907 g) turkey breast cutlets, pounded to even 1/2-inch thickness

• 1 tbsp (15 g) garlic-infused olive oil

• 1 tbsp (15 g) piri piri sauce, check label for no onion or garlic, or see note for a homemade version

• 2 tbsp (30 g) fresh lemon juice

• 1 tsp (2 g) lemon zest

• 2 tsp (6 g) smoked paprika

• 1 tsp (2 g) dried oregano

• 1/2 tsp (1 g) cayenne pepper, adjust for heat, omit if sensitive

• 1 tsp (6 g) salt

• 1/2 tsp (1 g) black pepper

Lemon Rice

• 2 cups (370 g) white long-grain rice, dry

• 3 cups (720 g) low-sodium chicken broth, FODMAP-friendly

• 1 bay leaf

• 1 tsp (3 g) smoked paprika

• 1/2 tsp (3 g) salt

• 3 tbsp (45 g) fresh lemon juice, stirred in after cooking

• 1 tsp (2 g) lemon zest, stirred in after cooking

• 3 tbsp (12 g) fresh flat-leaf parsley, chopped, stirred in after cooking

Roasted Bell Peppers

• 4 large (640 g) bell peppers, mixed colors, sliced into thin strips

• 1 tbsp (15 g) garlic-infused olive oil

• 1 tsp (3 g) smoked paprika

• 1 tsp (2 g) dried oregano

• 1/2 tsp (3 g) salt

• 1/4 tsp (1 g) black pepper

• 1 tbsp (15 g) fresh lemon juice

Garnish

• 3 tbsp (12 g) fresh flat-leaf parsley, chopped

• 4 stalks (60 g) green onions, green tops only, thinly sliced

• 2 medium (120 g) lemons, cut into wedges

🔪 Instructions

1. Marinate the turkey. Pat the turkey cutlets dry with paper towels. Whisk together garlic-infused olive oil, piri piri sauce, lemon juice, lemon zest, smoked paprika, oregano, cayenne, salt, and pepper in a small bowl. Rub all over the cutlets. Set aside to marinate for 10 minutes while the air fryer preheats.

2. Preheat air fryer to 400°F (200°C).

3. Start the rice. Combine rice, broth, bay leaf, smoked paprika, and salt in a medium saucepan. Bring to a boil over medium-high heat, stir once, reduce to low, cover, and simmer for 18 minutes. Remove from heat, steam-cover for 5 minutes, fluff with a fork, discard the bay leaf, then stir in lemon juice, lemon zest, and parsley.

4. Air-fry the turkey. Place the cutlets in a single layer in the air fryer basket, working in batches if needed. Cook 10 to 12 minutes, flipping once halfway, until the internal temperature reaches 165°F (74°C). Do not overcook, as turkey breast dries out quickly past 165°F. Rest for 5 minutes before slicing.

5. Cook the bell peppers. While the turkey cooks, heat garlic-infused olive oil in a large skillet over medium-high heat. Add the bell pepper strips, smoked paprika, oregano, salt, and pepper. Toss and cook for 6 to 8 minutes, stirring occasionally, until softened with caramelized edges. Squeeze lemon juice over the top.

6. Serve. Plate the lemon rice, top with sliced piri piri turkey, and roasted bell peppers alongside. Garnish with fresh parsley, green onion tops, and a lemon wedge.

Approximate Nutrition Per Serving

• Calories: ~560

• Protein: ~46 g

• Carbohydrates: ~66 g

• Fat: ~13 g

Notes

• Piri piri is the signature. Piri piri, also called peri peri, is a small fiery African bird's-eye chili that Portuguese cooks adopted and made their own. The flavor is bright, tangy, and clean-burning rather than deep and smoky, which is what separates it from the Spanish and other paprika-forward profiles in the rotation. Combined with lemon and oregano, it gives the turkey its distinctly Portuguese character.

• Piri piri sauce FODMAP check. This is the most important label check in this recipe. Many bottled piri piri sauces include onion and garlic. Read carefully. To make a simple compliant version at home, blend 2 fresh red chilies, 2 tbsp lemon juice, 1 tbsp red wine vinegar, 1 tsp smoked paprika, 1/2 tsp dried oregano, and a pinch of salt. This gives you clean heat without the FODMAP load.

• Heat is adjustable. Piri piri is meant to have real heat, but you control it. The cayenne is the main dial. Start conservative and add more only if you want it fierier. Omitting the cayenne entirely still leaves a flavorful, tangy dish.

• Pounding the cutlets matters. An even 1/2-inch thickness means the cutlets cook at the same rate and no part dries out before another is done, which is especially important with lean turkey breast.

• Bay leaf in the rice. A single bay leaf perfumes the rice as it simmers. Remember to remove it before serving, as it does not soften.

• Broth check. Confirm no onion or garlic on the label.