Turkey-Zucchini Skillet with Whole Wheat Orzo

Lean ground turkey sautéed with tender zucchini ribbons and whole wheat orzo simmered in a light oregano-infused broth.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Easy

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Sodium
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Fat
• Low-Calorie

Tags

• one-pot
• sauté
• healthy
• quick
• comfort food
• tangy

Ingredients

• 1 pound ground turkey (93/7 lean)
• 2 zucchinis (medium, diced)
• 1 cup whole wheat orzo (dry)
• 1.75 cup low-sodium chicken broth
• 1 tablespoon olive oil (extra virgin)
• 1 teaspoon dried oregano
• 0.5 teaspoon garlic powder
• 0.5 teaspoon salt (divided)
• 2 tablespoon lemon juice (freshly squeezed)

Instructions

1. Heat olive oil in a large deep skillet over medium-high heat. Add the lean ground turkey, breaking it up with a wooden spoon.
2. Season turkey with dried oregano, garlic powder, and 1/4 teaspoon of the salt. Cook for 5 to 6 minutes until browned and cooked through to 165 degrees F.
3. Stir in the dry whole wheat orzo, diced zucchini, low-sodium chicken broth, and remaining 1/4 teaspoon salt.
4. Bring the mixture to a simmer, then reduce heat to medium-low, cover with a tight-fitting lid, and cook for 9 to 10 minutes until the orzo is tender and the liquid is absorbed.
5. Remove skillet from heat, stir in the fresh lemon juice to brighten the flavors, and serve warm.

Notes

Whole wheat orzo provides sustained energy and retains an ideal al dente bite when cooked directly in broth.

Nutrition (per serving)

• Calories: 385
• Protein: 31 g
• Carbohydrates: 38 g
• Fat: 11.5 g
• Fiber: 5 g
• Sodium: 395 mg
• Saturated Fat: 2.6 g
• Sugar: 2.5 g
• Cholesterol: 65 mg