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DIFFICULTY LEVEL
Ingredients
- 1 Tbsp. olive oil
- 1 lb. fresh ground turkey
- 3 garlic cloves, minced
- 2 tsp. dried oregano
- ¾ tsp. sea salt
- ½ tsp. pepper
- 1 ½ cups dried orzo pasta
- 12-oz. jar of roasted red bell peppers, diced
- ½ cup kalamata olives, with pits removed and sliced in half
- 14.5-oz. can of artichokes, drained, rinsed and chopped
- 8 oz. frozen spinach, not thawed
- 2 ½ cups chicken broth
- Zest and juice from 1 lemon
- 1 oz. feta cheese, chopped (optional)
- A handful of parsley, chopped (optional)
Instructions
1. Heat a large, rimmed skillet (with a lid) over medium heat. Add olive oil.
2. Once the oil is hot, add ground turkey and a pinch of salt. Cook until the turkey is cooked through, for about 8 minutes.
3. Stir the oregano, sea salt, pepper and chopped garlic into the meat and cook until fragrant, for about 1 minute.
4. Add the dried orzo, allowing it to “toast” with the meat mixture for 2 minutes and stirring frequently to prevent burning.
5. Stir in the broth. Add the roasted red bell peppers, artichokes, kalamata olives and frozen spinach. Mix well.
6. Turn the heat up to medium-high and bring to a slight boil. Continue to stir frequently, scraping the bottom of the skillet to prevent sticking. Once it reaches a boil, turn the heat down to low and cover.
7. Simmer for 12 minutes, lifting the lid, stirring and scraping the bottom of the skillet every 1-2 minutes. If the orzo begins to absorb the liquid, add more broth to keep it covered.
8. Once the orzo is cooked, remove the lid, add the juice and zest of 1 lemon and mix well.
9. Divide among four plates. If using, top with chopped fresh parsley and feta cheese. Enjoy!
Additional Dietitian Tips:
• You can freeze your leftover feta cheese in 1-oz. cubes in a plastic bag or freezer-safe container to use next time!
• Feel free to sub basil or Italian seasoning for the oregano.