Lemon Garlic Turkey Bowls

Lemon Garlic Turkey Bowls in a black meal prep container with tzatziki sauce

Lemon Garlic Turkey Bowls

Lemon Garlic Turkey Bowls made up of 93% lean ground turkey, roasted potatoes and broccoli, rice, and served with a side of tzatziki sauce. This meal can be prepped in about 45 minutes making it an awesome choice for a quick prep week.
PREP TIME
10 Minutes
COOK TIME
35 Minutes

Per Serving – Makes 5

613 Calories

54g C | 43g P | 25g F

How to Make Lemon Garlic Turkey Bowls

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Lemon Garlic Turkey Bowls in a black meal prep container with tzatziki sauce

Lemon Garlic Turkey Bowls

4.86 from 14 votes
Course: Main Dish
Cuisine: Greek, meal prep
Keyword: free, gluten free, turkey
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 5 servings
Calories: 613kcal
Lemon Garlic Turkey Bowls made up of 93% lean ground turkey, roasted potatoes and broccoli, rice, and served with a side of tzatziki sauce. This meal can be prepped in about 45 minutes making it an awesome choice for a quick prep week.
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Ingredients

For the Potatoes

  • 3 medium (700 g) russet potatoes
  • ½ tbsp (8 g) oil
  • salt and pepper to taste

For the Broccoli

  • 1 lb (454 g) frozen broccoli or fresh
  • 1 tsp (5 g) oil
  • salt and pepper to taste

For the Bowls

  • 2 lbs (908 g) ground turkey (93/7) or chicken
  • 1 tbsp (15 g) oil
  • 2 cups (300 g) cooked rice day old or frozen is best
  • 6 cloves (20 g) garlic
  • ¼ cup (60 g) lemon juice
  • 1 tbsp (5 g) lemon zest
  • 2 tsp (2 g) dried oregano
  • 1 tsp (3 g) dried coriander
  • 2 tsp (6 g) onion powder
  • 10 tbsp (150 g) tzatziki sauce store bought
  • 1 tsp red pepper flakes optional

Instructions

For the Potatoes and Broccoli

  • Preheat your oven to 425 °F.
  • Wash and cut your potatoes into a large dice. I prefer to cut mine into thinly sliced quarter moons for the best browning.
  • Add the potatoes to a large bowl with ½ tbsp of oil and salt and pepper to your liking. Toss to evenly coat.
  • Spread the potatoes out in a single layer on a lightly oiled sheet pan and roast for about 20 minutes, flipping half way through. Cook the potatoes until they have achieved optimal browning, that will depend on a number of different factors so leave them in for a bit longer if needed.
  • I use frozen broccoli in this recipe but fresh will work as well. Spread 1 lb of broccoli florets out on a sheet pan and spray the tops lightly with oil. If the florets are large, it will be best to cut them into smaller pieces. You can wait until they are cooked to do so since it will be easier than cutting them frozen.
  • Spray the broccoli with 1 tsp of oil and season with salt and pepper. Roast with the potatoes for about 20 minutes.
  • Once they have finished cooking, set aside until ready to combine.

For the Bowls

  • Grate 6 cloves of garlic and obtain 1 tbsp of lemon zest from the outside of a lemon.
  • Cut the lemon in half and squeeze out ¼ cup of lemon juice.
  • In a large skillet over medium high heat, add 1 tbsp of oil and lay in your turkey to brown and cook through. Achieving good browning on the turkey is important for optimal flavor in the final dish so try your best to get good coloring.
  • While the turkey is cooking, prepare your rice. Leftover or frozen rice is best for this dish as it has had the chance to dry out slightly. If you use frozen rice, microwave it first to take the chill out so that it won't cool down your pan.
  • When the turkey is about 90% of the way cooked, add the garlic and cook until it becomes fragrant. Make sure to keep it moving as grated garlic is prone to burning.
  • Next add in your rice, dried oregano, coriander, onion powder, lemon juice and lemon zest. Stir to evenly distribute.
  • Dump in your broccoli and potatoes, mix to combine, taste test, and adjust the flavor with salt and pepper to your needs.

For the Tzatziki Sauce

  • I buy this premade from the store for ease. Into a small ramekin, add 2 tbsp of tzatziki sauce.

Plating

  • This recipe makes 5 servings. Divide the contents of the skillet 5 ways and add a ramekin of tzatziki to each container.

Nutrition

Calories: 613kcal | Carbohydrates: 54g | Protein: 43g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 139mg | Potassium: 1352mg | Fiber: 5g | Sugar: 4g | Vitamin A: 843IU | Vitamin C: 100mg | Calcium: 173mg | Iron: 5mg

NUTRITIONAL INFO FOR THE Lemon Garlic Turkey Bowls

The information in this table represents the estimate for the total nutrition of the recipe as it is written. If you wanted to split the recipe into more or less servings than what is originally listed you can use this table to determine the nutritional estimates.  If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.

Servings
Carbs
270g
Protein
215g
Fat
125g
Calories
3065 cals

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This Post Has 9 Comments

  1. Eric

    5 stars
    Absolutely gas it’s one of my favorite recipes yet, I also added 2 Serrano peppers for spice and an avocado for a little additional fat since I didn’t do the full amount of potatoes.

  2. Deanna

    5 stars
    A new family favorite!

  3. Phillip

    5 stars
    This one was great! I used a (salt free) lemon pepper seasoning mix amplify that profile.

    Will also say, it can not be overstated how useful I’ve found the baking soda trick on these ground meat (especially turkey) recipes. https://youtube.com/shorts/HMoNp4dpviY?feature=share

    1. Austin Black

      5 stars
      Thanks for the tip! Tried this tonight and made the turkey so much juicier!

  4. jaedon

    5 stars
    Tzakiki sauce is a secret weapon i now harness

  5. Conner

    Is the coriander the ground variety or the leafy, dried version?

  6. Peyton

    5 stars
    Tastes incredible, but Josh, your time estimates are wack! (thank you for the recipe)

  7. E G

    5 stars
    Delicious! I did substitute the rice for some yellow squash for some extra color since I felt the potatoes were enough. The tzatziki really brings it together.

  8. Lis

    5 stars
    We enjoyed it but we made this with some air fried brussel sprouts instead of broccoli.

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