Ingredients:

  • 1 lb (450g) lean ground turkey
  • 2 tbsp (30ml) olive oil
  • 3 cloves (15g) garlic, minced
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) lemon zest
  • 1 cup (185g) basmati rice
  • 1 3/4 cups (415ml) chicken or vegetable broth
  • 1 tbsp (15ml) butter
  • 2 cups (100g) cherry tomatoes, halved
  • 1 cup (150g) cucumber, diced
  • 1/4 cup (40g) red onion, finely diced
  • 1/2 cup (75g) crumbled feta cheese
  • 1/4 cup (35g) kalamata olives, pitted and sliced
  • 1/4 cup (60ml) tzatziki

Instructions:

  1. Rinse the basmati rice under cold water until clear. In a saucepan, combine rice, broth, and butter. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
  2. Heat olive oil in a 12-inch skillet over medium-high heat. Add the ground turkey, breaking it up with a spatula. Cook until the meat is no longer pink and develops a mahogany-colored crust (about 7–9 minutes).
  3. Lower the heat to medium. Stir in the minced garlic, dried oregano, salt, and pepper. Sauté for 1–2 minutes until the garlic is fragrant. Stir in the lemon juice and zest, then remove from heat immediately.
  4. Divide the fluffy rice among four bowls. Scoop a portion of the Greek ground turkey over the rice. Arrange the diced cucumbers, halved tomatoes, red onion, olives, and crumbled feta in sections around the meat. Finish with a dollop of tzatziki in the center.