Ingredients:

  • 1 lb lean ground turkey
  • 1 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lemon juice
  • 1 cup English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely diced
  • 1/4 cup Kalamata olives, pitted and sliced
  • 1/2 cup crumbled feta cheese
  • 2 tbsp fresh parsley, chopped
  • 1/2 cup plain Greek yogurt
  • 2 tbsp lemon juice
  • 1 tbsp fresh dill, minced
  • 1 clove garlic, grated
  • 1 pinch salt
  • 2 cups cooked basmati or jasmine rice

Instructions:

  1. If not using leftover rice, cook rice according to package instructions, fluff with a fork, and set aside to cool slightly.
  2. In a small bowl, combine Greek yogurt, lemon juice, minced dill, grated garlic, and salt. Stir until velvety and smooth, then refrigerate until assembly.
  3. Heat olive oil in a 12-inch skillet over medium-high heat until it shimmers.
  4. Add the ground turkey to the skillet, breaking it into small crumbles. Cook without stirring for 3-4 minutes to develop a mahogany-colored crust.
  5. Stir in the minced garlic, dried oregano, salt, and pepper. Continue cooking until the turkey is no longer pink.
  6. Stir in 1 tablespoon of fresh lemon juice to brighten the flavors and remove from heat.
  7. In a medium mixing bowl, toss together the diced cucumber, halved cherry tomatoes, red onion, sliced Kalamata olives, crumbled feta, and chopped parsley.
  8. Divide the cooked rice among four bowls. Top each with a portion of seasoned turkey and the Greek salad. Garnish with a dollop of tzatziki.