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One-Pot Greek Turkey and Rice

One-Pot Greek Turkey and Rice

with Sundried Tomato Pesto and Feta
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
780 kcal
Protein
: 
36g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Soy
  • Crustaceans
  • Mustard
  • Peanuts
  • Fish
  • Sesame
  • Tree nuts
  • Wheat
  • Milk
  • Soy
  • Egg
  • Sulphites
  • May contain traces of allergens
  • Triticale
  • Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

250 g

Ground Turkey

¾ cup

Basmati Rice

(May be present: Crustaceans, Mustard, Peanuts, Fish, Sesame, Tree nuts, Wheat, Milk, Soy, Egg, Sulphites)

30 g

Mixed Olives

(May be present: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)

¼ cup

Feta Cheese, crumbled

(Contains: Milk)

6 g

Lemon-Pepper Seasoning

(May be present: Triticale, Mustard, Wheat, Sesame, Soy, Peanuts, Sulphites, Milk, Tree nuts)

¼ cup

Sun-Dried Tomato Pesto

(Contains: Milk May be present: Soy, Sulphites)

7.5 g

Chicken Stock Powder

(Contains: Soy May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)

1 unit(s)

Lemon

1 unit(s)

Tomato

2 unit(s)

Mini Cucumber

7 g

Parsley

1 tbsp

Garlic Puree

(May be present: Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)

113 g

Yellow Onion, chopped

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

Calories780 kcal
Fat35 g
Saturated Fat7 g
Carbohydrate80 g
Sugar7 g
Dietary Fiber5 g
Protein36 g
Cholesterol110 mg
Sodium1620 mg
Trans Fat0.1 g
Potassium900 mg
Calcium150 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.

Cooking Steps

Prep
1
  • Before starting, wash and dry all produce.
  • Quarter cucumber lengthwise. Cut into 1/4-inch quarter moons.
  • Cut tomatoes into 1/4-inch pieces.
  • Reserve 2 tbsp (4 tbsp) onions in a medium bowl.
  • Zest, then juice half the lemon. Cut remaining lemon into wedges.
  • Roughly chop parsley.
  • Using a strainer, rinse rice until water runs clear. 
Cook turkey
2
  • Heat a medium pot (large pot for 4 servings) over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then turkey and remaining onions.
  • Cook 4-5 min, breaking up turkey into smaller pieces, until no pink remains.** Season with salt and lemon pepper seasoning.
Cook rice
3
  • To the pot with turkey, add rice, garlic puree and chicken stock powder. Cook for 1-2 mins, stirring frequently, until fragrant.
  • Add 1 1/4 cup (2 1/2 cups) water. Bring to a boil.
  • Reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat.
  • Set aside, still covered.
Make salad
4
  • Strain and roughly chop olives.
  • To the medium bowl with onions, add tomato, cucumber, half the parsley, olives, 1 tbsp (2 tbsp) oil, half the lemon zest and half the lemon juice. Stir to combine. Season with salt and pepper.
Finish and serve
5
  • To the pot with turkey-rice mixture, add sundried tomato pesto, remaining lemon juice and lemon zest. Stir to combine.
  • Divide turkey-rice mixture between bowls.
  • Top with Greek salad.
  • Sprinkle with feta and remaining parsley.
  • Squeeze a lemon wedge over top, if desired.
Meal right image

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