This is the recipe for a tasty, nutritious, and easy Easter meal.

A traditional Easter meal is filled with a variety of vegetables, meat, potatoes, and even a fruit.

For this recipe, you’ll want to aim for a little more protein than usual.

It’s a good idea to have some leftover eggs, a salad, and other items for this recipe to be quick and easy.

Ingredients 1 package dry-aged turkey breast or boneless, skinless chicken breast, and skin-on turkey thigh 1/2 cup brown rice (or another grain) 1/4 cup white rice (such as white quinoa) 1 teaspoon minced garlic 1 teaspoon ground coriander 1/3 cup chopped onion, diced 1/8 cup chopped celery, chopped 1/6 cup chopped fresh cilantro, chopped 2 cups shredded turkey breast (or any meat) 1 tablespoon soy sauce 1 teaspoon sugar 1/16 teaspoon salt 1/32 teaspoon cayenne pepper 1 cup diced green onions, chopped (or other green vegetables) 2 tablespoons honey 1 tablespoon cayuya sauce (optional) Directions In a large skillet, heat olive oil over medium-high heat.

Add the chicken and cook until the chicken is cooked through, about 2 minutes.

Add ground coridander, onion, celery and cilantro to the skillet.

Cook, stirring frequently, for about 5 minutes or until the vegetables are tender.

Add cooked turkey and cook for another 5 minutes, stirring occasionally.

Add soy sauce, sugar, salt, and cayusan pepper.

Stir well to combine.

Add cayuey sauce, and cook about 5 more minutes, or until sauce thickens.

Remove from heat and transfer to a bowl.

Cover and refrigerate for 1 hour.

Remove turkey breast from skillet, cut into bite-size pieces, and shred with a kitchen shears.

Serve immediately.

Adapted from My Foodie Diet, My Family’s Foodie, by Jodi Johnson.

Photo: My Foodist Diet, by Jennifer Doudna.