Ground turkey breast is mild and lean, so it needs seasoning and a quick cook to stay tender. Tonight we build a simple one-pan dinner with rice and whatever vegetables add color and flavour, done in under thirty minutes.

Serves 2. 30 minutes, 25 at the stove.

About 1080 calories a serving, 65 g protein, 108 g carbohydrate, 42 g fat. From USDA figures for 90% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Dice 1 medium onion and 1 large red bell pepper into 1/2-inch pieces. Once the oil shimmers, add the onion and pepper, and cook, stirring often, until the pepper softens, about 4 minutes.4 min
2. Mince 2 cloves garlic and add to the pan along with 1 lb ground turkey breast, breaking it into small pieces as it cooks. Stir until no pink remains, about 5 minutes. Season with 1 teaspoon salt and 1/2 teaspoon pepper.5 min
3. Stir in 1 cup rice and cook, stirring, for 1 minute to coat the grains. Pour in 2 cups chicken broth and 1 tablespoon butter, bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 15 minutes.15 min
4. Fluff with a fork and taste for seasoning, adding salt or pepper as needed. Serve warm in bowls.

Note Swap the red pepper for frozen peas or diced carrot if you have them. Leftovers keep covered in the fridge for three days and reheat gently with a splash of water. Serve with hot sauce or a squeeze of lemon on the side.