Greek Turkey and Rice Skillet

Method5 steps · about 35 min

1. 1

   Step 1: Add the olive oil (1 Tbsp) and garlic (2 cloves) to a large deep skillet and sauté over medium heat for 1-2 minutes, or until the garlic is fragrant. Add the ground turkey (19 oz), oregano, salt (1/4 tsp), and pepper to the skillet. Continue to sauté until the turkey is cooked through and reaches 165°F (74°C), about 5 minutes.

   Uses 1 Tbsp olive oil · 2 cloves garlic, minced · 19 oz ground turkey, 97% lean · 1 tsp dried oregano · 1/4 tsp salt · Freshly cracked black pepper, to taste

2. 2

   Step 2: While the turkey is cooking, slice the olives and sun dried tomatoes (1/3 cup). Once the turkey is cooked through, add the rice, frozen spinach (1/4 lb) (no need to thaw first), olives, and sun dried tomatoes to the skillet.

   Uses cooked seasoned turkey · 1 cup long-grain white rice, uncooked · 1/4 lb frozen cut-leaf spinach · 1/3 cup sun-dried tomato halves (about 7), sliced · 1/2 cup kalamata olives, sliced

3. 3

   Step 3: Add the chicken broth (1 1/2 cups) and stir until everything is very well combined. Place a lid on the skillet, turn the heat up to medium high, and allow it to come up to a boil. Once it reaches a boil, turn the heat down to low or medium low, and allow it to gently simmer for 15 minutes. Use the lowest level of heat that maintains a steady simmer in the skillet.

   Simmer rice · 15 minUses turkey, rice and vegetables · 1 1/2 cups chicken broth

4. 4

   Step 4: After 15 minutes, give the skillet a brief stir, replace the lid quickly, turn off the heat, and allow it to sit for an additional 10 minutes.

   Rest off heat · 10 minUses simmered rice skillet

5. 5

   Step 5: While the skillet is resting, zest half of the lemon and slice it into wedges. Roughly chop the parsley (1 handful). Give the skillet a final fluff and stir, then top with lemon zest, parsley, and crumbled feta (1 oz). Serve with lemon wedges to squeeze over top.

   Uses rested turkey rice skillet · 1 handful fresh parsley · 1 lemon · 1 oz feta