Ingredients:

  • 1 lb lean ground turkey
  • 1 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lemon juice
  • quinoa or basmati rice (to yield 2 cups cooked)
  • 1 cup English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/3 cup Kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 clove garlic, grated
  • 1 tbsp fresh dill, chopped

Instructions:

  1. Prepare the grains: Simmer quinoa or basmati rice according to package instructions until fluffy. Fluff with a fork and set aside.
  2. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
  3. Add the ground turkey to the skillet, breaking it up slightly, and let it sear undisturbed for 3 minutes to develop browned edges.
  4. Stir in the minced garlic, oregano, salt, and pepper. Cook until the turkey is fully browned and fragrant.
  5. Stir in 1 tbsp lemon juice to deglaze the pan and remove from heat.
  6. Prepare the sauce: In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, grated garlic, and chopped dill until smooth.
  7. Assemble the bowls by dividing the cooked grains among four bowls.
  8. Top each bowl with a portion of seared turkey, diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives, feta cheese, and fresh parsley.
  9. Drizzle the zesty yogurt sauce over each bowl and serve.