One-Pan Turkey & Rice Skillet
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One-Pan Turkey & Rice Skillet

One-Pan Turkey & Rice Skillet

with Zucchini, Marinated Tomato & Lemon Garlic Sauce

You’ve heard of farm to table? This is “pan to table!” There’s nothing easier or more satisfying on a weeknight than digging into a bountiful skillet. This one features tender zucchini, savory turkey, and caramelized onion, infused with aromatic spices, and topped with a creamy lemon-garlic sauce and juicy marinated tomatoes. Best of all, it’s ready in just 30 minutes!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes


serving amount

¾ cup

Jasmine Rice

1 unit


1 unit

Yellow Onion

1 unit


1 unit


2 clove


2 tablespoon


(Contains Eggs)

3 tablespoon

Sour Cream

(Contains Milk)

10 ounce

Ground Turkey

1 tablespoon

Tunisian Spice Blend

2 unit

Chicken Stock Concentrate

Not included in your delivery

1 teaspoon

Olive Oil

1 tablespoon

Cooking Oil




Nutrition Values

/ per serving
Calories850 kcal
Fat42 g
Saturated Fat10 g
Carbohydrate87 g
Sugar11 g
Dietary Fiber6 g
Protein33 g
Cholesterol130 mg
Sodium600 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Small Bowl
Large Pan


Cook Rice & Prep

• Wash and dry produce. • In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat (you’ll use it in Step 5). • Zest and quarter lemon. Peel and mince or grate garlic. Dice tomato. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Halve, peel, and finely dice onion.

Mix Sauce & Prep Tomato

• In a small bowl, combine lemon zest, mayonnaise, sour cream, half the garlic, a squeeze of lemon juice (juice from half a lemon for 4 servings), and a pinch of salt. • In a separate small bowl, combine tomato, a drizzle of olive oil, and a pinch of salt and pepper.

Cook Zucchini

• Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini; cook, stirring occasionally, until lightly browned, 3-5 minutes. • Remove pan from heat; transfer zucchini to a plate. Wipe out pan and let cool for 1 minute.

Cook Turkey

• Heat a large drizzle of oil in same pan over medium-high heat. Add turkey* and cook, breaking up meat into pieces, until lightly browned, 1-3 minutes. • Add onion, Tunisian Spice Blend, and a pinch of salt and pepper. Cook, stirring, until onion is browned and turkey is cooked through, 3-4 minutes more.

Finish Skillet

• Stir remaining garlic into pan with turkey; cook, stirring, until fragrant, 30-60 seconds. • Stir in rice, zucchini, stock concentrates, and 1⁄3 cup water (½ cup for 4 servings). Cook, stirring, until thoroughly combined and water is absorbed, 1-3 minutes. • Cook, undisturbed, until crust forms on bottom of pan, 1-2 minutes more. Taste and season with salt and pepper. Turn off heat.


• Top skillet with marinated tomato; drizzle with sauce. Serve directly from pan with remaining lemon wedges on the side.

Ground Turkey is fully cooked when internal temperature reaches 165°.