Mediterranean-Inspired Turkey and Rice
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Mediterranean-Inspired Turkey and Rice

Mediterranean-Inspired Turkey and Rice

with Tomato-Feta Salsa

Lemon pepper-dusted turkey breasts are cooked together with the rice in this Mediterranean-inspired dish, which helps to ensure they come out tender and full of flavour. A bright and briny tomato-feta salsa is served alongside to add freshness to every savoury bite.

Allergens:
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Turkey Breast Portions

¾ cup

Parboiled Rice

1 unit(s)

Red Onion

2 unit(s)

Garlic, cloves

56 g

Baby Spinach

1 unit(s)

Tomato

1 unit(s)

Chicken Broth Concentrate

1 tbsp

Lemon-Pepper Seasoning

(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 unit(s)

Lemon

Not included in your delivery

0.13 tsp

Sugar*

1 tbsp

Unsalted Butter*

(Contains Milk)

0.06 tsp

Pepper*

0.31 tsp

Salt*

2 tsp

Oil*

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Nutrition Values

Calories670 kcal
Fat19 g
Saturated Fat7 g
Carbohydrate74 g
Sugar6 g
Dietary Fiber7 g
Protein51 g
Cholesterol125 mg
Sodium990 mg
Trans Fat0.4 g
Potassium1750 mg
Calcium175 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Measuring Spoons
Large Non-Stick Pan
Small Bowl
Tongs
Measuring Cups

Instructions

1
  • Peel, then mince or grate garlic.
  • Peel, then cut onion into 1/4-inch pieces.
  • Zest, then juice half the lemon. Cut remaining lemon into wedges. 
  • Roughly chop spinach.
Cook turkey
2
  • Heat a large non-stick pan over medium-high heat.
  • While the pan heats, pat turkey dry with paper towels. Season with salt and 1 tsp Lemon-Pepper Seasoning (dbl for 4 ppl).
  • When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Cook until golden-brown, 1-2 min per side. (NOTE: Turkey will finish cooking in step 4.)
  • Transfer turkey to a plate.
  • Carefully wipe the pan clean.
Cook aromatics
3
  • Heat the same pan over medium.
  • When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted.
  • Add onions. Cook, stirring occasionally, until slightly softened, 1-2 min.
  • Add garlic and 1/2 tsp Lemon-Pepper Seasoning (dbl for 4 ppl). Cook, stirring often, until fragrant, 30 sec.
Cook rice
4
  • Stir in rice, broth concentrate, half the lemon juice, 1/4 tsp (1/2 tsp) salt and 1 1/4 cups (2 1/2 cups) water. Bring to a boil over high.
  • Arrange turkey and any juices from plate over top. 
  • Reduce to medium-low. Cover and cook until rice is tender, liquid is absorbed and turkey is cooked, 15-18 min.** (TIP: Rice will abdsorb extra broth while it rests.)
  • Transfer cooked turkey to a clean cutting board.
  • Sprinkle spinach over rice. Remove from heat, cover, then set aside for 3-5 min.
Make tomato-feta salsa
5
  • Meanwhile, cut tomato into 1/4-inch pieces.
  • Add tomatoes, half the feta, 1/4 tsp (1/2 tsp) lemon zest, 1/2 tsp oil, 1/8 tsp sugar (dbl both for 4 ppl) and remaining lemon juice to a small bowl.
  • Season with pepper, to taste, then stir to combine.
  • Squeeze a lemon wedge over top, if desired.
6
  • Thinly slice turkey
  • Add remaining feta to rice, then stir until spinach is lightly wilted, 30 sec.
  • Divide rice between plates, then top with turkey.
  • Spoon tomato-feta salsa over turkey.
7

If you've opted to get turkey breast portions, cook them in the same way the recipe instructs you to cook the chicken breasts.

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