One-Pan Turkey & Rice Skillet

Name: One-Pan Turkey & Rice Skillet with Zucchini, Marinated Tomato & Lemon Garlic Sauce
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 3 tbsp Sour Cream; 10 oz Ground Turkey; 1 Onion; 1 Zucchini; 2 unit Chicken Stock Concentrate; 1 Lemon; 2 clove Garlic; 2 tbsp Mayonnaise; 1 Tomato; 3/4 cup Rice; 1 tbsp Tunisian Spice Blend; 3 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp; 1 tsp Olive Oil, tsp

with Zucchini, Marinated Tomato & Lemon Garlic Sauce

By Recipe0 System

You’ve heard of farm to table? This is “pan to table!” There’s nothing easier or more satisfying on a weeknight than digging into a bountiful skillet. This one features tender zucchini, savory turkey, and caramelized onion, infused with aromatic spices, and topped with a creamy lemon-garlic sauce and juicy marinated tomatoes. Best of all, it’s ready in just 30 minutes!

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

3 tbsp Sour Cream
10 oz Ground Turkey
1 Onion
1 Zucchini
2 unit Chicken Stock Concentrate
1 Lemon
2 clove Garlic
2 tbsp Mayonnaise
1 Tomato
3/4 cup Rice
1 tbsp Tunisian Spice Blend
3 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp
1 tsp Olive Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat (you’ll use it in Step 5).

Zest and quarter lemon. Peel and mince or grate garlic. Dice tomato. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Halve, peel, and finely dice onion.
2

In a small bowl, combine lemon zest, mayonnaise, sour cream, half the garlic, a squeeze of lemon juice (juice from half a lemon for 4 servings), and a pinch of salt.

In a separate small bowl, combine tomato, a drizzle of olive oil, and a pinch of salt and pepper.
3

Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini; cook, stirring occasionally, until lightly browned, 3-5 minutes.

Remove pan from heat; transfer zucchini to a plate. Wipe out pan and let cool for 1 minute.
4

Heat a large drizzle of oil in same pan over medium-high heat. Add turkey* and cook, breaking up meat into pieces, until lightly browned, 1-3 minutes.

Add onion, Tunisian Spice Blend, and a pinch of salt and pepper. Cook, stirring, until onion is browned and turkey is cooked through, 3-4 minutes more.
5

Stir remaining garlic into pan with turkey; cook, stirring, until fragrant, 30-60 seconds.

Stir in rice, zucchini, stock concentrates, and 1⁄3 cup water (½ cup for 4 servings). Cook, stirring, until thoroughly combined and water is absorbed, 1-3 minutes.

Cook, undisturbed, until crust forms on bottom of pan, 1-2 minutes more. Taste and season with salt and pepper. Turn off heat.
6

Top skillet with marinated tomato; drizzle with sauce. Serve directly from pan with remaining lemon wedges on the side.

Ground Turkey is fully cooked when internal temperature reaches 165°.

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