Make the two sauces that will flavor your bowl. For the tzatziki, whisk together the Greek yogurt, lemon juice, olive oil, dill, minced garlic, and diced cucumber in a bowl until smooth and creamy. In a separate bowl, combine the halved grape tomatoes, diced red onion, parsley, olive oil, red wine vinegar, garlic cloves (minced or pressed), and red pepper flakes, stirring gently to combine. I prefer to let the tomato salad sit for a few minutes so the flavors meld together beautifully. Set both bowls aside at room temperature.

Rinse the rice under cold water in a fine-mesh strainer to remove excess starch, which helps the grains stay separate. Bring the chicken broth to a boil in a medium pot over high heat. Once boiling, add the rinsed rice, stir once, reduce heat to low, cover with a tight-fitting lid, and simmer for 15-20 minutes until the liquid is absorbed and rice is tender. While the rice cooks, you can proceed with cooking the turkey.

Heat olive oil in a large skillet over medium-high heat until shimmering. Add the ground turkey and diced white onion, breaking the turkey into small crumbles with a wooden spoon as it cooks, about 5-7 minutes until the turkey is browned and cooked through. Add the minced garlic, oregano, and basil, stirring constantly for about 30 seconds until fragrant. Stir in the chopped sun-dried tomatoes and cook for another 2-3 minutes to allow the flavors to develop. I always add the sun-dried tomatoes near the end so they soften without losing their concentrated flavor.

When the rice has finished cooking and all the broth is absorbed, remove it from heat and let it sit covered for 5 minutes. Stir in the butter, lemon juice, lemon zest, and parsley until evenly distributed throughout the rice. The butter will melt into the warm rice and create a rich, lemony coating that complements the Greek flavors perfectly.

Divide the lemon herb rice from Step 4 among serving bowls, creating a base. Top each bowl with a portion of the seasoned ground turkey from Step 3, the fresh tomato salad from Step 1, sliced fresh cucumber, and kalamata olives scattered over the top. Finish by dolloping the tzatziki sauce from Step 1 generously over each bowl. Serve immediately while the rice and turkey are still warm.