Greek Casserole
Ingredients:
1 Tbsp olive oil
3 lb ground chicken or turkey (I’ve made it with both!)
1 1/2 Tbsp Cavender's Greek seasoning
2 packets garlic & herb right rice (or rice of choice; see note in instructions)
3 cups water
1 medium red onion, chopped
2 bell peppers, chopped
2 large zucchini, chopped
8-10 oz cherry tomatoes
1 small handful fresh mint leaves, minced
2 small handfuls fresh dill, minced
6 oz crumbled feta
Juice and zest of 1-2 lemons
Instructions:
Preheat oven to 425ºF
Heat the olive oil in an oven-safe skillet or the Ninja Foodi. I like using the Ninja Foodi due to the large amount (food prep!) and then transferring to a large aluminum foil disposable pan for easy clean up.
Ground the chicken & cook until no longer pink.
Add the Greek seasoning and water. Bring to a boil and add the Right Rice. Turn the heat down and cover for at least 10 minutes while the rice absorbs the water. There shouldn't be any water remaining. (Note: If you need to substitute for a different rice, I recommend cooking that separately and then adding it to the cooked chicken. Otherwise, it may not cook all the way. The right rice gets soft quicker.)
Mix the remaining ingredients in a large bowl before adding to the chicken and rice in an oven-safe dish. Put the dish in the oven, uncovered, for 15-20 minutes until the tomatoes begin to wrinkle and the veggies begin to brown slightly.
I enjoy serving this with fiber tortillas or naan bread with hummus! Enjoy!
