Nutritional facts / serving

  • Kcal 664
  • Pro 82.5g
  • Carbs 46.5g
  • Fat 17.5g

How to make this recipe

Ingredients

Serves 2

2 6oz-8oz turkey escalope
1 lime
1 small chilli
½ butternut squash peeled and chopped into large dice
150g cous cous
1 tbsp. sultanas
1 tbsp. chopped dill
50g almonds
50g blueberries

Turkey is an excellent source of lean protein and a brilliant choice for either a pre-training or recovery meal.

Couscous and butternut squash balance the meal by providing a healthy source of carbohydrate.

Benefits: Improve high-speed running capacity

Directions

Season the turkey with salt and pepper and place into a bowl. Squeeze half the juice of the lime over the turkey. Chop the chilli and rub into the turkey. Leave to marinade for 30 minutes. Place the butternut squash onto a roasting tray and season with salt and pepper and a drizzle of olive oil and roast in a preheated oven at 180 degrees for 12-15 minutes or until soft. Once cooked remove from the oven and allow to cool.

Cover the cous cous with cold water and leave to one side for 15 minutes. Once the cous cous has absorbed all of the water and is soft to the touch; crumb between your fingers. Now mix the sultanas, mint, almonds butternut squash and blueberries into the cous cous.

Place the turkey into a preheated oven at 180 degrees for 8-10 minutes. Once the turkey is cooked serve with the cous cous and a big spoonful of Greek yoghurt.

Athlete profile Andrew Osagie

Andrew Osagie is currently rated as the fourth fastest Briton of all time in the 800m.

Born in Essex, Andrew started his running career at Harlow Athletics Club but it was at St Mary's Un...
Find out more about Andrew Osagie