This meal is my own little adaption of something I like to make when I need a quick and healthy dish.
It makes plenty, so it’s great for when you want leftovers to bring into the office the next day.
This meal does not take long to prep, and the whole thing cooks in about 15 minutes.

INGREDIENTS:
2 lbs ground turkey breast (as lean as possible)
1 lb brussels sprouts, cut in half
1 yellow onion, chopped
2 jalapeno or poblano peppers, depending on how spicy you like things
1 tbsp red pepper flakes
1 tsp garlic powder

1/4 cup sriracha
1 tbsp apple cider vinegar
4 tbsp honey

White rice

INSTRUCTIONS:
1. You can choose to make 1 or 2 portions of the sriracha, vinegar, and honey mix. I personally like 2, but you may find that you have enough flavor with just 1. If you make 2, prepare them in separate bowls. Get your rice started.

2. Toss the sprouts in a bit of olive oil, then season them with salt and pepper to taste. We’ll cook them until tender. I usually do this on very low heat, and time them to finish at the same time as the turkey.

3. Coat a separate pan with olive oil and get it to medium-high heat. I usually throw the onions in first to soften them up a tad, but it’s up to you. Toss in the turkey, peppers, red pepper and garlic. Stir in one portion of the sriracha mix.

4. When the turkey is cooked, you’re pretty much done. If you made it, stir in the second portion of the sriracha mix for additional flavor. Your sprouts and rice should be finishing now as well.

That’s it, you’re all set. Throw the turkey mix and some sprouts over top the rice, and you’re good to go.