A QUICK NOTE
This is a big-batch, meal-prep-friendly casserole. I like to cook it in the Ninja Foodi, then transfer it to a large disposable pan for baking and easy cleanup. If using a different kind of rice, cook it separately before adding it to the chicken and vegetables.
INGREDIENTS
1 tablespoon olive oil
3 pounds ground chicken or turkey
1½ tablespoons Cavender’s Greek seasoning
2 (1.1-ounce) packets garlic-and-herb RightRice, or cooked rice of choice
3 cups water, if using RightRice
1 medium red onion, chopped
2 bell peppers, chopped
2 large zucchini, chopped
8–10 ounces cherry tomatoes
1 small handful fresh mint leaves, minced
2 small handfuls fresh dill, minced
6 ounces crumbled feta
Juice and zest of 1–2 lemons
DIRECTIONS
1. Preheat the oven to 425°F.
2. Heat the olive oil in a large oven-safe skillet or Ninja Foodi. Add the ground chicken or turkey and cook until no pink remains.
3. Stir in the Greek seasoning and water. Bring to a boil, add the RightRice, then reduce the heat and cover for at least 10 minutes, until the rice has absorbed the water. If using a different rice, cook it separately according to the package directions and add it to the cooked meat instead.
4. Combine the onion, bell peppers, zucchini, tomatoes, mint, dill, feta, and lemon juice and zest in a large bowl. Stir into the chicken and rice mixture.
5. Transfer to an oven-safe baking dish if needed. Bake uncovered for 15–20 minutes, until the tomatoes begin to wrinkle and the vegetables start to brown.
6. Serve with fiber tortillas or naan and hummus, if desired.
