This is a very tasty and healthy turkey Bolognese made Greek-style with the addition of extra vegetables, Mediterranean herbs, olives and feta. Serve it over zucchini noodles for a low-carb and grain-free meal or with your favourite gluten-free pasta. The sauce can be made ahead of time, making it a fabulous make-ahead meal. 

About Greek-Style Turkey Bolognese

Who doesn’t love a good Bolognese sauce? It’s one of those comforting dishes that everyone should master. In today’s recipe, I am taking this classic meat sauce for a spin and turning it into a Greek-style turkey Bolognese.

It’s inspired by a Greek salad: tomatoes, red onions, peppers, cucumbers (in this case I am using zucchini), Mediterranean herbs, lashings of olive oil, olives and feta.

It’s like a healthy Bolognese version loaded with veggies and using lower-calorie ground turkey mince. The sauce is topped with crumbled feta for that authentic Greek finish but cheese is optional here.

This turkey Bolognese is served over zucchini noodles and makes for a filling and balanced meal that is grain-free, gluten-free, low-carb and paleo or Whole30-friendly by omitting the cheese. This dish is perfect for those doing my free paleo plan, especially during the re-introduction phase.

How To Make Turkey Bolognese

To make the sauce, I am using ground turkey mince (about 5-7% fat) and the usual suspects of onions, garlic and tomatoes. But for my veggies, I am inspired by the Greek salad and using some zucchini (instead of cucumber) and sweet red peppers. This is instead of carrots and celery you would often find in a Bolognese sauce (at least in Australia).

Some lovely oregano is also added to the sauce. Olives and feta are added at the end and I also love a few cherry tomatoes on top. 

You will find the full list of ingredients, instructions and nutritional breakdown for this meal in the recipe card below but here is a handy video showing you how to make this delicious and healthy Bolognese sauce with ground turkey meat.

 More Ground Turkey Recipes

Full Recipe 

Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let me know in the comments, and make sure to rate this recipe so it’s easy for others to find.

Try This Next Spicy Paprika & Lime Chicken Tenderloins

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Description

Learn how to make this healthy and delicious Greek-style turkey Bolognese served over zucchini noodles or your preferred pasta, rice or potatoes. Topped with olives and feta for that authentic Mediterranean finish.

• Heat a large, deep frying pan or a heavy pot over medium heat. Saute the onions, zucchini and peppers in 2 tablespoons of olive oil for 3-4 minutes. Add the garlic, 1/2 teaspoon salt, pepper and dried oregano and cook for 4-5 minutes until softened and golden. Add the chili, if using.
• Add the ground turkey and cook for 3-4 minutes, stirring and breaking it apart with a spatula. Add extra 1/2 teaspoon salt, chopped date (not in the video above, can be omitted but I like that little extra sweetness here), balsamic vinegar and tinned chopped tomatoes. Stir through and once brought to a boil, cover with a lid, reduce heat to low and cook for 45 minutes to 1 hour. Make sure to stir a few times along the way.
• Serve over zucchini noodles topped with sliced olives, feta, cherry tomatoes and fresh herbs like basil or parsley. To make the zoodles, I recommend about 1 small to medium zucchini per serving. Spiralize or slice with into ribbons with a carrot peeler and heat in a frying pan in a little olive oil. You don’t need to cook the zucchini, just warm it up briefly. Season with a little salt and pepper as you like.

Notes

Ground turkey can be replaced with chicken. Beef or pork or a combination can, of course, be used as well.

For a paleo or Whole30 version, omit the feta or use a dairy-free alternative.

The meat sauce can be made ahead of time. It will keep for 3-4 days in the refrigerator or up to 3 months in the freezer.

Nutrition

• Serving Size: 1 cup sauce with 1 spiralized zucchini
• Calories: 367
• Sugar: 13.9 g
• Sodium: 850.8 mg
• Fat: 20.4 g
• Saturated Fat: 5.7 g
• Carbohydrates: 19.5 g
• Fiber: 4.9 g
• Protein: 30.5 g
• Cholesterol: 97.4 mg

Keywords: Bolognese, Ground Turkey, Turkey Recipes, Low-Carb, Gluten-Free

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Spicy Paprika & Lime Chicken Tenderloins

These Spicy Paprika and Lime Grilled Chicken Tenderloins are a great addition to your BBQ repertoire. Take your taste buds to the Caribbean, Mexico or Spain on a little holiday! Can be cooked outdoors or on a stove. Paleo, Whole30, Keto, gluten-free.

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Paprika & Lime Grilled Chicken Tenderloins

Whether you’re heating up the BBQ on a warm summer’s day or you need to give your skillet a bit of a workout, this is a fabulous chicken recipe that I know you will love.

My paprika lime chicken tenderloins are tender and juicy. The spices and citrus used in the marinade will take your taste buds on a little holiday to the Caribbean, Mexico or Spain – your pick!

I used chicken tenderloins because I find the meat more tender than the rest of the chicken breast and it’s easier to work with than the chicken thighs. You can use any chicken meat you like, just adjust the cooking time depending on the size of the pieces. This marinade will also work well with turkey, pork, quail, prawns and even beef.

What Are Chicken Tenderloins?

Still confused about what chicken tenderloins are? They are short, thin cuts taken from beneath the breast of the bird. You might find that some grocers will sell thinner slices of breast meat and call it chicken tenderloins or tender. They tend to be softer than chicken breast when cooked BUT should not be overcooked, they don’t need as long as the chicken breast.  

Nutritionally speaking, they are the same as chicken breast meat – high in protein, minerals, low in calories and fat. 

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Make-Ahead Tip For Paprika Lime Chicken

The chicken tenderloins can be marinated ahead of time for an even more robust flavour; keep uncooked in the fridge for maximum of 3 days and freeze for up to 2 months and simply defrost overnight in the fridge before you want to use it.

 

More Delicious Chicken Recipes:

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Description

Grilled paprika and lime grilled chicken tenderloins are great with any side dish and can be used in salads, tacos, and wraps. Can be cooked outdoors or on a stove.

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1. Mix the marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half.
2. Using your hands, rub the chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside in the fridge for at least one hour before grilling.
3. If using a grill plate or a skillet on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry the chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and stewed rather than grilled chicken.
4. If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on.
5. Remove cooked chicken to a serving plate and drizzle with lime juice before serving.

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Nutrition

• Serving Size: 2-3 tenderloins
• Calories: 331
• Sugar: 1 g
• Sodium: 783.6 mg
• Fat: 16.4 g
• Carbohydrates: 4.4 g
• Fiber: 1.3 g
• Protein: 41.3 g
• Cholesterol: 131.4 mg

Keywords: Tenderloins, Chicken, Paprika, Lime, BBQ, Grilling, Low-Carb, Paleo, Whole30

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