Mediterranean Turkey Bowls

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  Greek Yogurt, Plain, Whole Milk(240g)
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  Lemon Juice, Fresh(15g)
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  Garlic powder(1g)
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  Dill, Fresh(1g)
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  ¼ tsp salt ($0.02)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Ground Turkey, 99% Lean(454g)
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  Garlic(120g)
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  Oregano, Dried(3g)
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  ½ tsp salt ($0.02)
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  ¼ tsp freshly cracked pepper ($0.02)
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  White Rice(240g)
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  Tomato, Cherry
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  Cucumber
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  Yellow Onion
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  Parsley, Fresh(60g)

Instructions

1. 1Combine the Greek yogurt, lemon juice, garlic powder, fresh dill, salt, and pepper in a bowl. Stir until smooth, then refrigerate until ready to serve.
2. 2Cook the white rice according to package directions on the stovetop, typically 15–18 minutes over medium heat until the water is absorbed and rice is tender.
3. 3While the rice cooks, heat the olive oil in a large skillet over medium heat for 1–2 minutes until shimmering. Add the ground turkey and cook for 8–10 minutes, breaking it apart with a spoon, until no longer pink.
4. 4Mince the fresh garlic and add it to the skillet along with the dried oregano, salt, and pepper. Stir to combine and cook for 2–3 minutes over medium heat until fragrant and the turkey reaches an internal temperature of 165°F.
5. 5While the turkey finishes cooking, halve the cherry tomatoes, cut the cucumber into quarter-rounds, thinly slice the onion, and finely chop the parsley.
6. 6Divide the cooked rice evenly into 4 airtight containers while hot. Top each container with equal portions of the cooked turkey, tomatoes, cucumber, and onion.
7. 7Sprinkle the fresh parsley over each bowl and drizzle with the garlic dill yogurt sauce just before serving, or store the sauce separately to add at mealtime.