Turkey, Zucchini & Tomato Orzo Skillet
A weeknight-friendly skillet of lean turkey, zucchini, tomatoes and tender orzo, lifted with lemon and herbs.
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Why this supports your day
This one-pan meal pairs lean protein with vegetables and a grain for a simple dinner structure. Fresh herbs and lemon build flavor without relying heavily on added salt.
Ingredients
- 1 tbsp extra-virgin olive oil
- 500 g lean ground turkey
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 medium zucchini, diced
- 1 tsp dried oregano
- 1 cup whole-wheat orzo
- 1 can crushed tomatoes
- 2 cups low-sodium chicken or vegetable stock
- 2 cups baby spinach
- 1 lemon, zested and cut into wedges
- 2 tbsp basil or parsley, roughly chopped
- ¼ tsp sea salt
- Freshly ground black pepper, to taste
Method
- 1Warm the olive oil in a large skillet over medium heat. Add the turkey and cook for 5–6 minutes, breaking it into small pieces.
- 2Add the onion, garlic, zucchini and oregano. Cook for 4 minutes until the onion softens.
- 3Stir in the orzo, crushed tomatoes and stock. Bring to a gentle simmer, cover and cook for 12–14 minutes, stirring once or twice, until the orzo is tender.
- 4Fold in the spinach and lemon zest. Cook for 1 minute until the spinach wilts.
- 5Season to taste, then serve with herbs and lemon wedges.
Educational Content Only
This recipe is shared for educational and lifestyle purposes only. It is not medical advice and is not intended to diagnose, treat, cure, or prevent any condition. Always consult a qualified healthcare professional before making significant dietary changes, particularly if you have a medical condition, are pregnant, or take medication.
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