Greek Turkey and Rice Skillet

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Garlic(120g)
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  Ground Turkey, 99% Lean(539g)
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  Oregano, Dried(5g)
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  1/4 tsp salt ($0.02)
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  Freshly cracked pepper ($0.03)
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  White Rice(240g)
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  Spinach(113g)
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  Tomatoes, Sun-Dried, Packed In Oil(80g)
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  Olives, Kalamata, Canned, Pitted(120g)
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  Low Sodium Chicken Broth(360g)
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  Parsley, Fresh
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  Lemon
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  Cheese, Feta, Crumbled(28g)

Instructions

1. 1Heat the olive oil in a large deep skillet over medium heat for 1 minute, then add the garlic and sauté for 1–2 minutes until fragrant.
2. 2Add the ground turkey and oregano to the skillet, breaking up the meat with a spoon. Cook over medium heat for 5–7 minutes, stirring occasionally, until the turkey is no longer pink and cooked through.
3. 3While the turkey cooks, slice the kalamata olives and sun-dried tomatoes, zest half the lemon, and roughly chop the parsley.
4. 4Add the rice, spinach, olives, and sun-dried tomatoes to the skillet with the cooked turkey and stir until well combined.
5. 5Pour in the chicken broth, stir well, and bring to a boil over medium-high heat, about 3–4 minutes. Once boiling, reduce heat to low, cover with a lid, and simmer for 15 minutes, maintaining a steady gentle simmer.
6. 6Remove from heat, stir briefly, replace the lid, and let sit undisturbed for 10 minutes.
7. 7Fluff the skillet mixture with a fork, then divide evenly into 4 airtight containers while hot.
8. 8Top each portion with lemon zest, fresh parsley, and crumbled feta cheese. Serve with lemon wedges to squeeze over top.