Marinate Ahead
Turkey Biryani
Sautéed Zucchini
Ingredients
- 3 Tbsp butter, divided
- 2 Tbsp organic curry powder (salt free)
- 1 (20-oz) pkg ground turkey
- 1 (10-oz) pkg frozen peas
- 1 Tbsp minced garlic
- 1 tsp minced ginger
- 1½ cups brown basmati rice
- 3 cups low-sodium chicken broth
- ½ tsp salt
- ¼ tsp pepper
- 1 cup chopped cashews
Instructions
- Heat 1 Tbsp butter in a Dutch oven over medium-high heat; add 1 Tbsp curry and turkey.
- Cook turkey 5 minutes or until browned; remove from pan, and stir in peas.
- Heat remaining 2 Tbsp butter in Dutch oven; add remaining curry powder, garlic, ginger, rice, broth, and salt and pepper.
- Bring to a boil; cover, reduce heat, and simmer 40 minutes or until liquid is absorbed and rice is tender.
- Stir in turkey mixture and cashews.
Side Dish Ingredients
- 3 large zucchini, cut into sticks
- 3 Tbsp olive oil
- 2 tsp paprika
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Toss together all ingredients.
- Heat a large nonstick skillet over medium heat; add zucchini mixture.
- Cook 5 to 6 minutes, turning occasionally, until zucchini is browned and tender.
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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