The hidden treasure here is the veggies, but the fact that it only takes about 15 minutes to make doesn’t hurt.
2 medium carrots, chopped or grated (you can use a veggie peeler to make the grates wider)
2 large zucchini, grated or finely chopped
1/3 large yellow onion, finely chopped
2 cloves garlic, minced
2 Tablespoons Nutritional Yeast
1 Tbs Olive oil
1 package red cherry tomatoes or snacking tomatoes, halved
1 lb Ground Chicken
1/2 + packet low sodium taco seasoning (depending on how much seasoning you like, I like it light)
Lawry’s season salt to taste
Black pepper to taste
6 oz baby spinach, torn and stems removed
2 packs Uncle Ben’s Brown Rice microwave packs
8-oz packet shredded sharp cheddar
1 Tbs Olive oil
Optional:
Fresh Cilantro
Sour Cream
Scallions
Tortilla Chips
Chipotle Tabasco
Add carrot to a deep frying pan with a little salt and pepper. Add 1/4 cup water, cover and allow carrots to steam 6 minutes or until they are cooked, but not mushy.
Sprinkle with nutritional yeast.
Add onion, garlic, and zucchini and steam another 2 minutes. Zucchini has a lot of liquid that will come out, but you may need to add a little more water.
Remove from heat and transfer veggies to a bowl. Cover to keep warm.
Add ground turkey and fry until cooked through. Follow directions on seasoning packet (usually it involves adding a little more water). While it cooks, prepare the rice in the microwave according to directions.
Add veggie mixture to meat with olive oil and spinach, stirring and cooking until it’s wilted. Sprinkle cheese on top, cover and cook for 1 min then remove from heat (or you can serve it like I have in the picture, though the melted tastes the best in my opinion).
Incidentally, here is a shot of my favorite cheese for this. It’s from Target.
Serve the chicken mixture over the rice. Add a dollop of sour cream if using and add chips on the side. Garnish with cilantro, chopped scallions, and Chipotle Tabasco sauce if desired.
