Orange Turkey with Rice and Green Vegetables

Great dinner with some added vitamin C.


  • 1 pound skinless lean turkey fillet
  • 1 tbsp olive oil
  • 1 medium onion
  • 1 ¼ unsweetened orange juice
  • 1 bay leaf
  • 8 oz small broccoli florets
  • 1 large zucchini
  • 1 large orange
  • 1 oz pitted black olives
  • Salt and pepper
  • 6 cups cooked brown rice

  1. Cook the rice according to the packaging.
  2. Chop the onion.
  3. Cut the turkey into thin strips.
  4. Heat the oil in a large skillet and fry the onion and turkey, stirring, for about 4-5 minutes, until lightly browned.
  5. Add the orange juice and the bay leaf and seasoning. Bring to a boil and simmer for 10 minutes.
  6. Meanwhile, bring a large pot of water to a boil and cook the broccoli, covered, for 2 minutes. Add the diced zucchini, bring to a boil, cover and cook for 3 minutes (be careful not to overcook the vegetables). Drain and set aside.
  7. Peel the orange (make sure to remove all the white pith as well). Slice the orange into thin wedges and then cut each slice in half.
  8. Stir the broccoli, zucchini, cooked rice and orange slices into the turkey mixture. Gently mix together and heat through for a couple of minutes until hot.
  9. Transfer the turkey rice to a serving plate and garnish with the black olives