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Gentle Turkey & Rice Skillet

Gentle Turkey & Rice Skillet

June 15, 2026
Course
Serves 4

A one-pan weeknight staple — lean ground turkey, tender white rice, and soft vegetables in a light savory broth. Mild, satisfying, and gentle on the gut.

White rice is one of the most digestive-friendly grains — easily absorbed and very low in residue. Peeling the zucchini removes insoluble fiber from the skin. Skip any red pepper flakes.

Ingredients

  • 1 Pound
    lean ground turkey (93%)
  • 1 Tablespoon
    olive oil
  • 1
    small yellow onion, finely diced
  • 2
    garlic cloves, minced
  • 2
    medium carrots, peeled and finely diced
  • 1
    medium zucchini, peeled and finely diced
  • 1 Cup
    white rice, uncooked
  • 2½ Cups
    low-sodium chicken broth
  • 1 Teaspoon
    dried thyme
  • 1/2 Teaspoon
    dried parsley
  • ¾ Teaspoons
    salt
  • ¼ Teaspoons
    black pepper

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking it apart, until no pink remains, about 6–8 minutes. Drain any excess fat and set turkey aside.

  2. In the same skillet over medium heat, add onion and cook 3 minutes until softened. Add garlic and cook 1 minute. Add carrots and zucchini and stir for 2 minutes.

  3. Return turkey to the pan. Add rice, chicken broth, thyme, parsley, salt, and pepper. Stir to combine and bring to a gentle boil.

  4. Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, about 18–20 minutes.

  5. Fluff with a fork, taste and adjust seasoning, and serve directly from the skillet.

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