# What You’ll Need:
→ Proteins
01 - 1 lb lean ground turkey
→ Grains
02 - 1 cup brown rice, uncooked
03 - 2 cups water
→ Vegetables
04 - 2 cups broccoli florets
05 - 1 red bell pepper, sliced
06 - 1 cup carrots, sliced
07 - 1 cup snap peas
→ Seasonings & Cooking
08 - 2 tbsp olive oil, divided
09 - 1 tsp garlic powder
10 - 1 tsp smoked paprika
11 - 1/2 tsp dried oregano
12 - 1/2 tsp ground black pepper
13 - 1 tsp sea salt, divided
→ Garnish (optional)
14 - 2 tbsp fresh parsley, chopped
15 - Lemon wedges
# How to Make It:
01 - Rinse the brown rice under cold water. In a medium saucepan combine 1 cup rice, 2 cups water and 1/2 tsp salt. Bring to a boil, reduce heat to low, cover and simmer until tender, about 30 to 35 minutes. Remove lid and fluff with a fork.
02 - While the rice simmers, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the ground turkey, garlic powder, smoked paprika, dried oregano, remaining 1/2 tsp salt and black pepper. Break the meat into pieces and cook, stirring occasionally, until no pink remains and juices run clear, about 8 to 10 minutes. Remove from heat and keep warm.
03 - In a second large skillet heat the remaining 1 tablespoon olive oil over medium-high. Add the broccoli, sliced bell pepper, carrots and snap peas. Sauté, stirring occasionally, until vegetables are just tender-crisp, about 5 to 7 minutes. Season lightly to taste.
04 - Divide the cooked rice evenly among four meal containers or plates. Top each portion with equal amounts of browned turkey and sautéed vegetables.
05 - Sprinkle chopped parsley over each portion and include lemon wedges for squeezing. Allow to cool before sealing containers; refrigerate up to 4 days.
