Name: Sautéed turkey and zucchini bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/2 cup water; 1/4 tsp salt; 5 oz 99% lean ground turkey; 3/4 medium zucchini, diced; 2 cloves garlic, minced; 2 tsp ginger, grated; 1 tsp canola oil; 2 3/4 tsp low sodium soy sauce; 1 green onions, sliced

Nutrition

Per serving

430 calories

Protein: 44g; 41% of calories
Carbs: 46g; 43% of calories
Fat: 8g; 16% of calories

Instructions

Prep 15 min · Cook 20 min

In a small pot, combine the rice, water, and half the salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the rice cooks, heat the canola oil in a 12-inch skillet over medium-high heat. Add the ground turkey and the remaining salt. Cook, breaking the meat into small bits with a spoon, for 5 to 6 minutes until mostly browned. Done when opaque in the center, 165°F.
Add the diced zucchini, garlic, and ginger to the skillet. Cook, stirring often, for 4 to 5 minutes until the zucchini is tender and the turkey is fully cooked. Done when cooked through, 165°F.
Stir the soy sauce into the skillet to coat the turkey and vegetables. Fluff the rice with a fork and place it in a bowl. Top with the turkey mixture and garnish with sliced green onions.

Nutrition

Ingredients

Instructions

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