High-Protein One-Pan Mexican-Style Turkey & Brown Rice

Storage Notes: Refrigerate for up to 4 days Can be frozen for up to 3 months Reheat thoroughly before consuming

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Season the turkey: In a large bowl, mix ground turkey with 1 tbsp olive oil, chili powder, paprika, cumin, garlic powder, onion powder, oregano, black pepper, and lime juice. Mix well to combine.

Step 2

Cook the turkey: Heat a large deep skillet or Dutch oven over medium-high heat. Add the remaining 1 tbsp olive oil. Add seasoned turkey and break it apart with a wooden spoon. Cook for 7-8 minutes, stirring occasionally until browned and cooked through. Remove from pan and set aside.

Step 3

Cook the aromatics: In the same pan, add the red onion, minced garlic, and bell peppers. Sauté for 3-4 minutes until softened and fragrant.

Step 4

Add rice and liquids: Stir in brown rice, diced tomatoes, low-sodium broth, black beans, chickpeas, corn, chili powder, cumin, and black pepper. Mix thoroughly. Bring to a simmer, then cover and reduce heat to low. Cook for 40-45 minutes, stirring occasionally, until brown rice is tender and liquid is absorbed.

Step 5

Add spinach: Stir in fresh spinach during the last 2 minutes of cooking until wilted.

Step 6

Combine everything: Add the cooked turkey back to the pan, toss to combine with the rice mixture, and cook for 2-3 more minutes to heat through.

Step 7

Serve: Divide evenly into 6 meal prep containers. Garnish with chopped cilantro and a lime wedge.