Makes: 4 servings
Total time: 30 minutes, cook time: 20 minutes, prep time: 10 minutes (if marinating the meat, add in sitting time for the marinade)

  • 1 pound extra-lean ground turkey
  • 1 cup uncooked basmati rice
  • 1 tablespoon coconut oil or olive oil
  • 1 tablespoon sesame oil
  • 3/4 cup of low-sodium gluten-free chicken stock, I use Kitchen Basics brand
  • 3 tablespoons gluten-free soy sauce, I use Tamari brand
  • 2 tablespoons balsamic vinegar
  • 3 garlic cloves, minced
  • 3 tablespoons ginger, minced
  • 2 cups chopped broccoli
  • 1 cup shredded kale


  • 1-2 chili peppers, diced


  • I suggest marinating the meat with some of all the ingredients for a minimum of an hour ahead of time.
  • Cook rice according to package.
  • Heat oil over medium high heat in a large saucepan.
  • Add the ground turkey, garlic, balsamic vinegar and ginger. Brown until turkey is fully cooked.
  • Add the vegetables. Cook until vegetables are just tender, about 4-5 minutes. Add the soy sauce. Cook for 1 minute.
  • Taste and season with additional ingredients if needed.

Approximate nutritional information for 1 serving (Based on brands and amounts used in the recipe)

  • Calories: 410
  • Fat: 9.5g
  • Carb: 45g
  • Protein: 35g