Ground Turkey Orzo

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Coming up with an easy, nutritious dinner option for those busy weeknights can feel like mission impossible. Between after-school activities, work deadlines, and the usual evening chaos, getting a healthy meal on the table often takes a back seat to convenience.

That’s why this ground turkey orzo recipe has become such a lifesaver in my kitchen. It’s quick enough for weeknight cooking, packed with good-for-you ingredients, and can be easily modified based on whatever vegetables you’ve got in your fridge.

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What Kind of Ground Turkey Should I Use?

For this orzo recipe, you’ll want to grab extra lean ground turkey (93-99% lean), which is what’s specifically called for in the ingredient list.

While regular ground turkey (85-92% lean) would work too, the extra lean variety helps keep the dish lighter and prevents excess grease from building up in the pan.

You can find ground turkey in most grocery stores these days, usually packaged in 1-pound portions which is perfect for this recipe.

 

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Options for Substitutions

This recipe is pretty adaptable and you can make several swaps based on what you have in your kitchen:

• Ground turkey: You can easily swap ground turkey with ground chicken, lean ground beef, or even plant-based ground meat alternatives. If using beef, drain any excess fat after cooking.
• Orzo: While orzo gives this dish its signature texture, you can use small pasta shapes like small shells, ditalini, or even regular rice. Just adjust cooking times according to package instructions.
• Broccoli: Feel free to use cauliflower, asparagus, or green beans instead. You could even try a mix of vegetables – just make sure to cut them in similar sizes for even cooking.
• Lemon pepper seasoning: If you don’t have lemon pepper, mix some black pepper with lemon zest, or use Italian seasoning with extra black pepper and some lemon zest.
• Parmesan cheese: Romano or Pecorino cheese work great here, or try Asiago for a different flavor. For a dairy-free version, nutritional yeast can add a similar savory taste.
• Milk: Any milk works here – whole, 2%, or plant-based options like unsweetened almond or oat milk. Just avoid strongly flavored ones like coconut milk.

 

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking ground turkey is preventing it from becoming dry and flavorless – make sure to cook it just until it’s no longer pink, as overcooking will make it tough and crumbly.

A common mistake with orzo is treating it like regular pasta – instead, toast it in olive oil for 2-3 minutes before adding liquid to bring out its nutty flavor and prevent it from becoming mushy.

When adding the broth and milk, resist the urge to dump it all in at once – adding it gradually while stirring helps create a creamy sauce and prevents the orzo from sticking to the bottom of the pan.

 

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What to Serve With Ground Turkey Orzo?

This one-pan meal is pretty complete on its own, but there are some simple sides that can make it even better!

A fresh green salad with cherry tomatoes and a light vinaigrette makes a perfect partner to balance out the creamy orzo.

Since this dish has Mediterranean flavors from the lemon and parmesan, you might want to add some warm pita bread or crusty garlic bread on the side.

For extra veggies, some simple roasted asparagus or sautéed zucchini would fit right in with the flavors of this meal.

 

Storage Instructions

Keep Fresh: This turkey orzo dish is perfect for meal prep! Place it in an airtight container and pop it in the fridge – it’ll stay good for up to 4 days. The pasta might absorb some of the liquid as it sits, but that’s totally normal and doesn’t affect the taste at all.

Freeze: If you want to save some for later, this dish freezes really well. Let it cool completely, then transfer to freezer-safe containers or bags. It’ll keep nicely for up to 3 months in the freezer. Just remember to label it with the date!

Reheat: When you’re ready to enjoy your leftovers, warm them up in the microwave in 30-second intervals, stirring between each. If it seems a bit dry, just add a splash of milk or broth while reheating. For frozen portions, thaw overnight in the fridge before reheating for the best results.

 

 

Preparation Time	10-15 minutes
Cooking Time	30-40 minutes
Total Time	40-55 minutes
Level of Difficulty	Medium

 

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 100-110 g
• Fat: 60-70 g
• Carbohydrates: 120-130 g

 

Ingredients

• 12 ounces broccoli
• 1 tablespoon olive oil
• 1/2 tablespoon olive oil
• 1 pound extra lean ground turkey
• 1 and 1/3 cups orzo (220 grams)
• 2 tablespoons lemon pepper seasoning
• 2 tablespoons dijon mustard
• 1/4 cup lemon juice (about 1 large lemon)
• 1 cup chicken broth
• 1 and 1/2 cups chicken broth (for a total of 2 and 1/2 cups)
• 2 tablespoons butter
• 1 cup milk
• 2 ounces shredded parmesan
• Red pepper flakes (to serve)

 

Step 1: Prepare and Sauté the Broccoli

• 12 ounces broccoli
• 1 tablespoon olive oil

Begin by cutting 12 ounces of broccoli into bite-size pieces.

In a skillet, heat 1 tablespoon of olive oil over medium heat.

Add the broccoli to the skillet and sauté for 5 to 6 minutes until it is slightly charred and vibrant green.

This will give the broccoli a nice, smoky flavor.

 

Step 2: Cook the Ground Turkey

• 1/2 tablespoon olive oil
• 1 pound extra lean ground turkey

Add an additional ½ tablespoon of olive oil to the same skillet.

Introduce 1 pound of extra lean ground turkey to the skillet.

Brown the turkey, breaking it apart as it cooks, until it’s fully cooked through.

Once cooked, push the turkey to one side of the skillet to make space for the next step.

 

Step 3: Toast the Orzo

• 1 and 1/3 cups orzo (220 grams)

Add 1 and ⅓ cups (220 grams) of orzo to the empty side of the skillet.

Toast the orzo for 1 to 2 minutes, stirring occasionally, until it becomes fragrant and slightly golden.

This step enhances the nutty flavor of the orzo.

 

Step 4: Add Seasonings and Liquid Ingredients

• 2 tablespoons lemon pepper seasoning
• 2 tablespoons dijon mustard
• 1/4 cup lemon juice (about 1 large lemon)
• 1 cup chicken broth
• 1 and 1/2 cups chicken broth (for a total of 2 and 1/2 cups)

Stir in 2 tablespoons of lemon pepper seasoning, 2 tablespoons of Dijon mustard, and ¼ cup of lemon juice (from about 1 large lemon) to the skillet.

Pour in 1 cup of chicken broth to deglaze the pan, scraping up any sticky bits from the bottom.

Add an additional 1 and ½ cups of chicken broth, bringing the total to 2 and ½ cups, and stir to combine the ingredients.

Cook for 6 to 8 minutes until the orzo is cooked and the broth has been absorbed.

 

Step 5: Cream and Cheese Addition

• 2 tablespoons butter
• 1 cup milk
• 2 ounces shredded parmesan

Reduce the heat and add 2 tablespoons of butter, 1 cup of milk, and 2 ounces of shredded parmesan cheese to the skillet.

Fold everything together until the butter and cheese are melted and the mixture is well combined, creating a luscious, creamy texture.

 

Step 6: Incorporate Broccoli and Serve

Add the cooked broccoli back into the skillet and mix gently to integrate it into the creamy orzo and turkey mixture.

Serve the dish warm, topped with additional shredded parmesan and red pepper flakes if desired for an extra kick of flavor.