Sundried Tomato Spinach Feta Rice 

Ingredients 

Directions

• 1.5 cups rice, dry

• 1 Tbsp olive oil

• 1 white onion, diced

• 1 lb ground turkey 

• ½ tsp each: salt, pepper, garlic powder, oregano 

• 1 (280g or 9 oz) jar sundried tomatoes, chopped

• 3 cups chicken broth (if in the UK, use one chicken stock cube and 700 ml water)

• 1 5oz bag of spinach 

• 1 lemon 

• 1 block feta cheese

1. In a large pot, drizzle 1 Tbsp olive oil and 1 diced onion. Cook onion until transparent and fragrant. 

2. Add in the ground turkey and spices. Break apart the ground turkey and mix until fully browned. 

3. Add in your chopped sundried tomatoes and dry rice. Pour in the chicken broth and allow to boil. Then turn down the heat to simmer until the water is fully absorbed and rice is cooked. 

4. Add in spinach and juice from one lemon. Mix and stir until spinach is wilted. 

5. Crumble half of the block of feta into the pot and mix until fully combined. 

6. Dish into 4-5 meal prep containers. Crumble remaining feta on each portion. Keep in the refrigerator for 4-5 days. Once ready to eat, heat in the microwave for 2 minutes.