Turkey with kale and rice recipe


I’m not usually a fan of tart food, so I don’t often cook with lemon or lime unless it’s lemon chicken. I had a grand meal planned on Saturday and ended up going shopping instead during the day, leaving myself with little time to cook what I wanted. So I improvised and came up with a tasty, gluten-free main course that used lemon with turkey.

Bonus, this dish takes less than half an hour to make if you don’t have time to marinate the turkey ahead of time!

Turkey with kale and rice recipe for 3


  • 300g extra-lean turkey breast sliced or cubed
  • 1 cup of uncooked basmati rice
  • 2 cups of kale, chopped
  • 1.5 tablespoons sunflower oil
  • 1/4 cup chicken stock
  • 1/4 cup strained tomatoes
  • 1.5 tablespoons fresh ground ginger (or 3 tablespoons of ground ginger if it’s not fresh)
  • 2 tablespoons Tamari sauce
  • 1 freshly squeezed lemon
  • 2-3 garlic cloves, minced
  • 1/2 small yellow onion, diced
  • 1/2 teaspoon hot sauce
  • Salt to taste


  • Cook rice according to package
  • Add all the ingredients except for the turkey, kale, and rice into a bowl and blend. Take some of the sauce and use to coat the turkey. Let sit for a minimum of one hour to marinate.
  • Heat a saucepan and add sauce and sliced or cubed turkey. Turn occasionally. After 5 minutes add kale and continue cooking and turning food occasionally. Once turkey is cooked through, add cooked rice to the saucepan. Mix the rice in with the dish to coat it in the sauce for about 1 minute.
  • Remove from heat and serve.

Approximate nutritional information for one serving (Based on brands and amounts used in the recipe)

  • Calories per serving: 450
  • Fat: 15 g
  • Carbs: 55 g
  • Protein: 25 g

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