Every Helping
Sign in

Dinner recipe · from the recipe book

Lemon-Oregano Turkey Bulgur Bowls with Tzatziki

Juicy oregano-and-lemon turkey breast over nutty bulgur with roasted zucchini and peppers, cool cucumber-dill yogurt sauce and salty feta.

Lemon-Oregano Turkey Bulgur Bowls with Tzatziki

Ingredients

  • 1¼ lb600 gTurkey breast, boneless skinlesscut into 1-inch pieces
  • 1½ cups200 gBulgur, dry
  • 1⅔ cups400 gWater
  • 2 medium400 gZucchinicut into half-moons
  • 2 medium240 gRed bell peppercut into strips
  • 1 medium110 gRed onioncut into wedges
  • 2 tbsp30 gOlive oil
  • 1 lemon, juiced48 gLemon juice
  • 4 cloves12 gGarlicminced
  • 1 tbsp3 gDried oregano
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 2 containers (6 oz)340 gPlain Greek yogurt, nonfat
  • 2 cups sliced200 gCucumberhalf grated and squeezed dry, half diced
  • 1 cup sprigs8 gFresh dillchopped
  • 1⅓ cups200 gCherry tomatoeshalved
  • ⅓ cup crumbled60 gFeta cheesecrumbled
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan.
  2. In a large bowl, toss the turkey breast with two-thirds of the olive oil, half the lemon juice, two-thirds of the garlic, the oregano, the paprika, half the salt and the black pepper.
  3. On the sheet pan, toss the zucchini, red bell pepper and red onion with the remaining third of the olive oil and a quarter of the salt; spread out, then nestle the turkey among the vegetables.
  4. Roast 18 to 22 minutes, until the vegetables are browned at the edges and the turkey reaches 165°F (74°C) inside.
  5. Meanwhile, bring the water and the remaining quarter of the salt to a boil in a saucepan, stir in the bulgur, cover, take off the heat and let stand 15 minutes; fluff with a fork.
  6. Make the tzatziki: stir the greek yogurt with the grated half of the cucumber, the remaining third of the garlic, the dill and half of the remaining lemon juice.
  7. Toss the cherry tomatoes and the diced half of the cucumber with the last of the lemon juice.
  8. Divide the bulgur among 4 bowls, top with the turkey, roasted vegetables and tomato-cucumber salad, spoon over the tzatziki, and finish with the feta and parsley.

Contains: Milk, Gluten.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book