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A colorful Greek turkey rice bowl with fresh cucumbers, tomatoes, and feta cheese.

Greek Turkey Rice Bowls

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 450 kcal

Ingredients
  

  • 1 pound ground turkey
  • 1 cup long -grain white rice
  • 2 cups chicken broth
  • 1 tablespoon olive oil
  • 3 cloves garlic , minced
  • 1 teaspoon dried oregano
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon sal t
  • 0.25 teaspoon black pepper
  • 1 cup cucumber , diced
  • 1 cup cherry tomatoes, halved
  • 0.25 cup red onion, thinly sliced
  • 0.25 cup Kalamata olives, sliced
  • 0.25 cup crumbled feta cheese
  • 0.5 cup tzatziki sauce
  • 1 lemon , cut into wedges
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Combine white rice and chicken broth in a saucepan, bring to a boil, then reduce heat and simmer covered for 18 minutes until liquid is absorbed.
  • Heat olive oil in a large skillet over medium-high heat.
  • Add ground turkey to the skillet and cook, breaking it into small crumbles with a spatula, until fully browned and no longer pink.
  • Stir in the minced garlic, dried oregano, dried thyme, salt, and black pepper; cook for 2 minutes until fragrant.
  • Prepare the fresh vegetables by dicing the cucumber, halving the tomatoes, and slicing the red onion.
  • Assemble the bowls by portioning the cooked rice into four equal servings.
  • Top each rice portion with the cooked turkey mixture, cucumbers, tomatoes, red onions, and Kalamata olives.
  • Garnish each bowl with crumbled feta cheese and fresh parsley.
  • Serve immediately with a dollop of tzatziki sauce and a lemon wedge on the side.