A 30-minute dinner or a meal-plan lunch item, this recipe is fast and tasty. Everything is bite-sized so it cooks quickly. This can also be served over noodles.
Julienned just means cut into thin strips - like matchsticks. I used pre-peeled "baby carrots" to eliminate the peeling step. Even easier, use prepackaged shredded carrots.
Use a thick style teriyaki sauce. I like Wegmans Organic Teriyaki but there are other options - Sweet Baby Ray's, Primal Kitchen, PF Chang etc. Or you can make your own.
Yield: 4
Teriyaki Turkey Rice Bowl
Ingredients
- 1 tablespoon avocado oil
- 2 tablespoons minced garlic
- 1 pound Ground Turkey
- 1 cup chopped broccoli
- 2 large carrots peeled and julienned
- 1/4 cup teriyaki sauce - thick style
Instructions
- Crumble ground turkey and garlic into the pan and cook until turkey is about half cooked. Add carrots and chopped broccoli and continue to cook until turkey is no longer pink.
- Add teriyaki sauce to pan and stir to combine. Heat through.
- Serve over rice.