Cal Smart Middle East-Inspired Turkey

Under 650 Calories

with Almond Pilaf

5 min

Difficulty: 2/3

African

You won't believe a meal this good is also calorie-conscious! A seasoned rice pilaf is accented with toasted almonds for some nutty crunch, while Middle Eastern-spiced turkey and veggies bring warm, earthy vibes to complete the dish. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Ground turkey • Zucchini • Sweet bell pepper • Basmati rice • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Almonds • Middle Eastern spice blend (spices, paprika powder, salt, sugar (corn syrup solids, sugar), garlic powder, black pepper, mustard ground, canola oil, oleoresin paprika, silicon dioxide) (mustard) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy) • Parsley • Garlic.

Allergens

Almonds

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Measuring Spoons

Strainer

Large Non-Stick Pan

Medium Pot

Measuring Cups

Tags

30-min-or-less

Under 650 Calories

Ingredients

Ground Turkey

250 g

Middle Eastern Seasoning

15 g

Sweet Bell Pepper

1 unit(s)

Zucchini

1 unit(s)

Tomato Sauce Base

2 tbsp

Basmati Rice

0.75 cup

Chicken Stock Powder

7.5 g

Almonds, sliced

28 g

Parsley

7 g

Garlic, cloves

1 unit(s)

Pepper

0.125 tsp

Butter

1 tbsp

Salt

0.125 tsp

Oil

0.5 tbsp

Preparation

Before starting, wash and dry all produce
Using a strainer, rinse rice until water runs clear.
To a medium pot, add rice, stock powder and 1 cup (2 cups) water. Cover and bring to a boil over high heat.
Once boiling, reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid absorbed.
Remove the pot from heat. Set aside, still covered.

Meanwhile, heat a large non-stick pan over medium.
While the pan heats, peel, then mince or grate garlic.
Core, then cut pepper into 1/2-inch pieces.
Halve zucchini lengthwise, then cut into 1/4-inch half-moons
When hot, to the dry pan, add almonds. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on almonds so they don't burn.)
Transfer to a plate.

Return the same pan to medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and zucchini. Cook for 3-4 min, stirring occasionally, until tender-crisp.
Season with salt and pepper.
Transfer veggies to another plate.

Return the same pan to medium-high.
Add 1/2 tbsp (1 tbsp) butter, then turkey. Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.**
Add tomato sauce base, Middle Eastern Seasoning and garlic. Season with pepper. Cook for 30 sec, stirring often, until fragrant.
Add veggies and 3/4 cup (1 1/4 cups) water. Cook for 2-3 min, stirring often, until sauce reduces slightly.
Season with salt and pepper, to taste.

Meanwhile, roughly chop parsley.
Add half the almonds (use all for 4 servings), half the parsley and 1/2 tbsp (1 tbsp) butter to rice. Fluff with a fork to combine until butter melts.