Description
A creamy, lemony one-pan dinner with ground turkey, orzo, and charred broccoli. This comforting meal is packed with protein and ready in under an hour perfect for busy weeknights.
Ingredients
1 tbsp olive oil
2 tsp dijon mustard
1/4 cup lemon juice (freshly squeezed)
2 1/2 cups chicken broth
1 1/3 cups orzo (uncooked)
1 lb extra lean ground turkey
1/2 tbsp olive oil
12 oz broccoli (cut into florets)
2 tsp salt-free lemon pepper seasoning
Optional: red pepper flakes
2 tbsp butter
1 cup milk (whole milk preferred)
2 oz shredded parmesan
Instructions
1. Cut broccoli into bite-size florets and sauté in 1 tbsp olive oil for 5–6 minutes until slightly charred and vibrant green, then set aside.
2. In the same pan, heat 1/2 tbsp olive oil and cook ground turkey until browned and fully cooked, breaking it apart as it cooks.
3. Push the turkey to one side of the pan. Add orzo to the empty space and toast for 1–2 minutes until golden and fragrant.
4. Mix in lemon pepper, dijon mustard, lemon juice, and deglaze the pan with 1 cup of chicken broth.
5. Add the remaining broth and cook for 6–8 minutes until orzo is tender and broth is mostly absorbed.
6. Reduce heat and stir in butter, milk, and parmesan until melted and creamy.
7. Add back the broccoli, mix to combine, and serve warm. Top with extra parmesan or red pepper flakes if desired.
Notes
Broccoli can be swapped with green beans, cauliflower, or asparagus.
Orzo may be replaced with small pasta or rice.
Use nutritional yeast or dairy-free alternatives for a dairy-free version.
For vegetarian or vegan options, use plant-based meat, vegetable broth, and dairy-free substitutes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: One-Pan
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250–300
- Sugar: 5g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg