Ingredients

• 200 g lean ground turkey — very finely crumbled
• 200 g cooked white rice — soft cooked
• 500 ml low-sodium chicken broth — room temperature
• 80 g plain low-fat greek yogurt — room temperature
• 60 g carrot — very finely grated
• 10 ml fresh lemon juice — freshly squeezed
• 4 g fresh parsley — very finely chopped optional
• 2 g fine sea salt — or to taste, very light optional

Instructions

1. In a medium pot, add the low-sodium chicken broth and grated carrot, then bring to a gentle simmer over medium heat so the carrot softens without creating strong cooking smells.
2. Add the finely crumbled lean ground turkey to the simmering broth, stirring continuously with a spoon to break it into very small pieces; cook for 5–7 minutes until the turkey is just cooked through and opaque.
3. Stir in the soft cooked white rice, reduce the heat to low, and simmer for another 3–4 minutes until the stew is thick, very soft, and easy to spoon, adding a splash of water if it becomes too thick.
4. In a small bowl, whisk the plain low-fat Greek yogurt with 2–3 tablespoons of warm liquid from the pot to gently warm and thin it, then stir this mixture back into the stew over very low heat without boiling.
5. Turn off the heat, add the fresh lemon juice and a small pinch of fine sea salt if using, stirring gently to combine; taste and adjust with a little more broth or water if you prefer a looser texture.
6. Let the stew sit for 3–5 minutes to cool slightly, then sprinkle with very finely chopped fresh parsley if tolerated and serve in small bowls, keeping portions modest for easier tolerance on GLP-1 medication.