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

  20 oz or 570g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Salt

  Table

  ¼ tsp or 2g

• 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

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Olives

  Ripe, canned (small-extra large)

  ½ cup or 67g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 ½ cup or 360g

• Parsley

  Raw

  ¼ cup or 15g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Feta cheese

  2 oz or 57g

Directions

1. Heat olive oil in a large deep skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add ground turkey, oregano, salt, and pepper, and cook until the turkey is fully cooked, about 5 minutes.
2. While the turkey cooks, slice olives and tomatoes. Add rice, spinach, olives, and tomatoes to the skillet once the turkey is done.
3. Pour in chicken broth and stir to combine. Cover the skillet, increase heat to medium-high, and bring to a boil. Reduce heat to low and simmer for 15 minutes.
4. After 15 minutes, stir the skillet briefly, cover again, turn off the heat, and let it rest for 10 minutes.
5. Zest half of the lemon and cut it into wedges. Chop parsley. Fluff the skillet mixture, top with lemon zest, parsley, and crumbled feta. Serve with lemon wedges.

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