Greek Turkey and Rice Skillet

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ground turkey

  Poultry food products, raw

  16 oz or 456g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Spinach

  Frozen, chopped or leaf, unprepared

  1 cup or 156g

• Sun-dried tomatoes

  8 piece or 16g

• Kalamata Olives

  Nature's Promise

  16 olives or 60g

• Chicken broth

  Soup, canned, less/reduced sodium

  2 cup or 480g

• Parsley

  Raw

  4 tbsp or 15g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Feta cheese

  2 oz or 57g

Directions

1. Warm the olive oil in a large deep skillet over medium heat. Add the garlic and cook until fragrant, 1–2 minutes.
2. Add the ground turkey, oregano, salt, and pepper. Cook, breaking up the meat, until no longer pink, about 5 minutes.
3. While the turkey cooks, slice the olives and sun-dried tomatoes. Stir the rice, frozen spinach, olives, and tomatoes into the skillet.
4. Pour in the chicken broth and stir to combine, ensuring the rice is mostly submerged. Cover, bring to a gentle boil over medium-high heat, then reduce to low and simmer for 15 minutes.
5. Stir once, cover again, turn off the heat, and let the skillet rest for 10 minutes to steam and finish cooking the rice.
6. Zest half the lemon, then cut the lemon into wedges. Chop the parsley. Fluff the rice mixture, sprinkle with lemon zest, parsley, and feta, and serve with lemon wedges.