Cal Smart Middle East-Inspired Turkey
with Almond Pilaf
You won't believe a meal this good is also calorie-conscious! A seasoned rice pilaf is accented with toasted almonds for some nutty crunch, while Middle Eastern-spiced turkey and veggies bring warm, earthy vibes to complete the dish!
Cal Smart is based on a per serving calculation of the recipe's kilocalorie amounts.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Middle Eastern Spice Blend
Sweet Bell Pepper
Tomato Sauce Base
Chicken Stock Powder
Not included in your delivery
Before starting, wash and dry all produce. Add rice, stock powder and 1 1/4 cups (2 1/2 cups) water to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, heat a large non-stick pan over medium heat. While the pan heats, peel, then mince or grate garlic.Core, then cut pepper into 1/2-inch pieces.Halve zucchini lengthwise, then cut into 1/4-inch half-moonsWhen hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on almonds so they don't burn!) Transfer to a plate.
Return the same pan to medium-high.When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper.Transfer veggies to another plate.
Return the same pan to medium-high.Add 1/2 tbsp (1 tbsp) butter, then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Add tomato sauce base, Middle Eastern Seasoning and garlic. Season with pepper. Cook, stirring often, until fragrant, 30 sec.Add veggies and 3/4 cup (1 1/4 cups) water. Cook, stirring often, until sauce reduces slightly, 2-3 min. Season with salt and pepper, to taste.
Meanwhile, roughly chop parsley.Add half the almonds (use all for 4 ppl), half the parsley and 1/2 tbsp (1 tbsp) butter to rice. Fluff with a fork to combine until butter melts.
Divide almond pilaf between plates. Top with turkey and veggies.Sprinkle remaining parsley over top.