Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound ground turkey (454g)
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • ½ cup sun-dried tomatoes, oil-packed, drained and chopped
  • 5 ounces fresh baby spinach (about 5 cups)
  • ½ cup crumbled feta cheese
  • 1 cup orzo pasta (200g)
  • 2 cups chicken broth (473 ml)
  • 2 tablespoons olive oil (30 ml)
  • Juice of 1 lemon (about 2 tablespoons)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh mint

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened. Add minced garlic and cook until fragrant.
  2. Add ground turkey to the skillet and cook, breaking it up with a spoon, until browned. Drain any excess fat, if needed.
  3. Stir in dried oregano, salt, and pepper.
  4. Add the diced tomatoes (with their juice) and sun-dried tomatoes to the skillet. Bring to a simmer and cook for 5 minutes, allowing the flavours to meld.
  5. Stir in the orzo and chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 12-15 minutes, or until the orzo is tender and the liquid is absorbed. Check occasionally and add more broth if needed.
  6. Stir in the fresh spinach and cook until wilted.
  7. In a small bowl, whisk together olive oil, lemon juice, parsley, and mint. Pour the sauce over the orzo mixture and stir to combine.
  8. Stir in the feta cheese. Serve immediately, garnished with extra parsley and a lemon wedge, if desired.