Greek Turkey and Rice Skillet
This Greek Turkey and Rice Skillet packs 42g protein and 558 calories per serving, hitting the macros you need without excess volume. Four servings batch in minutes on the stovetop, making it ideal for rotating through your weekly lunch rotation. Use it to consistently bridge the gap between breakfast and dinner when you're tracking toward 160g+ daily protein.
Ingredients
- •Olive oil(15g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Garlic(120g)
- •Ground Turkey, 99% Lean(539g)
- •Oregano, Dried(5g)
- •1/4 tsp salt ($0.02)
- •Freshly cracked pepper ($0.03)
- •White Rice(240g)
- •Spinach(113g)
- •Tomatoes, Sun-Dried, Packed In Oil(80g)
- •Olives, Kalamata, Canned, Pitted(120g)
- •Low Sodium Chicken Broth(360g)
- •Parsley, Fresh
- •Lemon
- •Cheese, Feta, Crumbled(28g)
Instructions
- 1Add the olive oil and garlic to a large deep skillet and sauté over medium heat for 1-2 minutes, or until the garlic is fragrant. Add the ground turkey, oregano, salt, and pepper to the skillet. Continue to sauté until the turkey is cooked through (about 5 minutes).
- 2While the turkey is cooking, slice the olives and sun dried tomatoes. Once the turkey is cooked through, add the rice, frozen spinach (no need to thaw first), olives, and sun dried tomatoes to the skillet.
- 3Add the chicken broth 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.
- 4After 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.
- 5While the skillet is resting, zest half of the lemon and slice it into wedges. Roughly chop the parsley. Give the skillet a final fluff and stir, then top with lemon zest, parsley, and crumbled feta. Serve with lemon wedges to squeeze over top.
Nutrition — Per Serving
558
calories
42g
protein
15g
fat
- Carbohydrates
- 67g
- Saturated fat
- 3.3g
- Sodium
- 570 mg
- Dietary fiber
- 4.2g
4 servings per batch · ~405g each
Macro data sourced from USDA FoodData Central
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How much protein does Greek Turkey and Rice Skillet have per serving?
Each serving contains 42g of protein at 558 calories with 15g fat and 67g carbs. The high carbohydrate content makes this one of the most carb-forward recipes in the PrepForge Greek collection.
How long does Greek Turkey and Rice Skillet take and how many servings does it make?
This quick prep stovetop recipe yields 4 servings, perfect for a week of dinners or mixed into your meal rotation. The single-skillet format minimizes cleanup while batch-cooking multiple portions at once.
Is Greek Turkey and Rice Skillet good for muscle gain?
At 42g protein, 67g carbs, and 558 calories per serving, this recipe is built for muscle gain phases where you need substantial carbohydrates for training fuel alongside solid protein intake. The rice provides post-workout glycogen replenishment to support hypertrophy training.
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