Makes 3 Servings
Macros: 406 Cal, Fat 15g, Carbs 44g, Fibre 3g, Protein 27g
3 cups Broccoli (chopped into florets)
2 1/4 tsps Extra Virgin Olive Oil
1 1/8 tsps Coconut Oil
340 grams Extra Lean Ground Turkey
3/4 cup Jasmine Rice (dry)
Preheat oven to 425ºF (218ºC).
Toss the broccoli florets in olive oil and spread across a baking sheet. Bake in the oven for 12 to 15 minutes, or until slightly crispy and tender.
Meanwhile, heat the coconut oil in a large skillet over medium heat. Add ground turkey, breaking it up as it cooks.
While the turkey is cooking, cook the jasmine rice according to the directions on the package.
Divide the roasted broccoli, ground turkey and jasmine rice between plates or containers. Add your desired spices and enjoy!
Leftovers: Refrigerate up to 3 days. Freeze for longer.
No Ground Turkey: Use ground chicken, beef, lamb or pork instead.
Vegan & Vegetarian: Use roasted chickpeas instead of ground meat.
No Rice: Use quinoa or cauliflower rice instead.