Makes: 4 servings
Total Time: 40 minutes, cook time: 20 minutes, prep time: 20 minutes
Ingredients
- 540 g of extra lean groud chicken or turkey
- 1.5 cups of rice, I use basmati
- 1.5 cups of mixed vegetables
Turkey Marinade
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh Italian parsley
- 1 tablespoon ground fennel seeds
- 2 teaspoons dried oregano
- 1 tablespoon tomato paste
- 2 garlic cloves, minced
- 1/2 onion, finely chopped
- 1 tablespoon extra-virgin olive oil
- Salt and pepper to taste
Sauce Marinade
- 1 cup gluten-free chicken broth
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, minced
- 1/2 onion, finely chopped
- 2 tablespoons mustard
- Salt and pepper to taste
- Optional: 2 hot peppers, chopped
Directions
- Marinate turkey in marinade for a minimum of 2 hours.
- Cook rice according to package.
- Make sauce and add to a large saucepan, add marinated turkey and cook on medium heat.
- Add vegetables into the saucepan after 10 minutes.
- Add in the cooked rice into the saucepan a few minutes before food is fully cooked.
- When done, let sit for 10 minutes before serving.