Ingredients
- ¾ cup brown rice (uncooked; may be swapped for quinoa or long-grain white rice)
- ⅛ tsp salt
- 1 lime (zested)
- ¾ lb lean ground turkey
- 2 tablespoons of any store-bought taco seasoning
- ⅔ cup water
- Pico de gallo
- 1 pint cherry tomatoes (halved)
- 1 jalapeno (finely chopped)
- ¼ cup red onion (finely chopped)
- ½ lime (juiced)
- ⅛ teaspoon salt
- 12 oz can corn kernels (341 mL; drained)
- ½ cup mozzarella (shredded)
Instructions
- Cook brown rice according to package directions, adding the lime zest and salt to the cooking water. Allow to cool slightly before portioning out.
- Add turkey to a medium pan and cook over medium heat, breaking it up with a spatula until no longer pink (approximately 10 minutes).
- Sprinkle the taco seasoning over the cooked meat, then add the water. Stir and simmer for a couple of minutes, until sauce has thickened.
- Remove from heat and allow to cool slightly before portioning out.
- Combine all pico de gallo ingredients and toss together.
- To assemble lunch bowls, divide ingredients evenly between four 2-cup capacity meal prep containers