Ingredients
1 tablespoon olive oil
1 pound lean ground turkey (93% lean)
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 teaspoon dried Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
4 cups low-sodium chicken broth
1 cup (6 ounces) dry orzo pasta
5 ounces fresh spinach, roughly chopped if large
½ cup grated Parmesan cheese
1 tablespoon fresh lemon juice
Instructions
1. 1. Brown the Turkey: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground turkey, breaking it apart with a spoon. Cook until fully browned and no pink remains, about 5-7 minutes. Drain excess fat.
2. 2. Sauté Aromatics: Add chopped onion to the skillet. Sauté for 3-5 minutes until softened. Stir in garlic and Italian seasoning; cook 1 minute until fragrant.
3. 3. Add Broth and Orzo: Pour in chicken broth and bring to a simmer. Add dry orzo, salt, and pepper. Stir well.
4. 4. Cook the Orzo: Reduce heat to medium-low, cover, and simmer for 10-12 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
5. 5. Stir in Spinach and Cheese: Remove from heat. Stir in spinach a handful at a time until wilted. Add Parmesan cheese and lemon juice; mix well.
6. 6. Serve: Adjust seasonings to taste. Serve immediately with extra Parmesan if desired.
Notes
For dairy-free, omit Parmesan and stir in 1-2 tablespoons nutritional yeast. To prevent mushy orzo, cook just until al dente and do not overcook. Add a splash of broth when reheating leftovers to restore creaminess. This dish freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American / Italian-inspired
- Diet: Mediterranean
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 420
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 65 mg