Prepare the Tzatziki: Make the tzatziki sauce according to the linked recipe, then refrigerate it while preparing the remaining components.
Rinse the Rice: Rinse the rice thoroughly under cold water, then set it aside.
Sauté the Onion for the Rice: Heat 1 tablespoon olive oil in a small pot over medium heat, add 1/2 cup of the diced onion, and sauté for about 5 minutes, or until translucent.
Add Garlic: Stir 2 teaspoons minced garlic into the onion and cook for 1 minute.
Toast the Rice: Add the rinsed rice to the pot and stir to coat it with the aromatics, then toast for 3 minutes.
Cook the Rice: Pour in the chicken stock and water, then add 1/4 teaspoon salt; bring the mixture to a boil.
Simmer the Rice: Reduce the heat to low, cover the pot, and cook for 10–12 minutes.
Rest the Rice: Remove the pot from the heat and let the rice stand, covered, for 10 minutes.
Finish the Rice: Fluff the rice gently with a fork, then stir in 1 teaspoon lemon zest, 2 1/2 tablespoons lemon juice, and the chopped parsley; adjust the seasoning as needed.
Sauté the Remaining Onion: Heat 2 tablespoons olive oil in a large non-stick skillet over medium-high heat, add the remaining diced onion, and cook for 3–5 minutes, or until softened.
Cook the Garlic: Add the remaining 2 teaspoons minced garlic and cook for about 30 seconds.
Brown the Turkey: Add the ground turkey seasoned with 1/2 teaspoon each of salt and pepper; brown it for 1 minute on each side.
Break Up the Turkey: Use a spatula or spoon to break the turkey into crumbles and continue cooking for about 4–5 minutes, until mostly cooked through.
Season the Turkey: Stir in the oregano, basil, onion powder, garlic powder, thyme, and beef bouillon powder.
Finish Cooking the Turkey: Continue cooking for about 2 minutes, or until the turkey is no longer pink.
Add the Mediterranean Flavors: Remove the skillet from the heat and stir in 1 teaspoon lemon zest, 2–4 tablespoons lemon juice to taste, the sliced Kalamata olives, and chopped sun-dried tomatoes.
Rest the Turkey: Cover the skillet and set the turkey aside while assembling the bowls.
Prepare the Fresh Vegetables: Combine the halved cherry tomatoes and cucumber half-moons in a bowl, then drizzle with olive oil and season with salt and pepper to taste.
Assemble the Bowls: Divide the lemon-parsley rice evenly among 4 bowls, then add the seasoned turkey and tomato-cucumber mixture.
Add the Tzatziki: Spoon tzatziki sauce over each bowl.
Garnish and Serve: Finish with feta cheese, fresh parsley, and lemon wedges as desired, then squeeze fresh lemon juice over the bowls before serving.
