Name: Ground turkey and vegetable bowl
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 6 oz 99% lean ground turkey; 1/4 cup brown rice; 1/2 cup water; 1/2 medium zucchini, diced; 3/4 red bell pepper, diced; 1/3 cup red onion, diced; 1 tsp olive oil; 1/2 tsp garlic powder; 1 1/4 tsp dried basil; 1 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice; 2 tbsp skillet water

Instructions

Prep 15 min · Cook 40 min

In a small saucepan, combine the brown rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low. Cover and simmer for 35 minutes without lifting the lid. While it cooks, preheat your oven to 400°F.
When the rice has simmered for 15 minutes, prepare the vegetables. On a half-sheet pan, toss the zucchini, red bell pepper, and red onion with half the olive oil, 1/4 teaspoon of the salt, and half the black pepper. Spread in a single layer and roast until tender. Done when tender and lightly browned.
When the vegetables have roasted for 12 minutes, heat the remaining olive oil in a 12-inch skillet over medium-high heat. Add the ground turkey, garlic powder, dried basil, the rest of the salt and pepper, and the skillet water. Cook, breaking the meat into small crumbles, until no pink remains. Done when no pink remains and crumbles are browned, 165°F.
Remove the rice from the heat and let it rest, covered, for 5 minutes. Remove the vegetables from the oven. Fluff the rice with a fork and place it in a bowl. Top with the turkey and vegetables, then drizzle the lemon juice over the top.

Nutrition

Ingredients

Instructions

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