Ingredients:
- 1 lb (450g) lean ground turkey
- 2 tbsp (30ml) extra virgin olive oil
- 1 tsp (5g) kosher salt
- ½ tsp (3g) cracked black pepper
- 1 medium (150g) yellow onion, diced
- 3 cloves (15g) garlic, minced
- ½ cup (75g) sun-dried tomatoes, chopped
- ½ cup (80g) kalamata olives, pitted and sliced
- 1 zucchini (200g), quartered and sliced
- 1 red bell pepper (120g), diced
- 2 cups (60g) fresh baby spinach
- ½ cup (60g) crumbled feta cheese
- 1 tbsp (15ml) fresh lemon juice
- 1 tsp (2g) dried oregano
- ¼ cup (15g) fresh parsley, chopped
Instructions:
- Heat the olive oil over medium-high heat until it shimmers. Add the ground turkey, seasoning with salt and pepper. Press the meat flat and leave it undisturbed for 3-4 minutes until a mahogany-colored crust forms. Break it apart and cook until no longer pink.
- Reduce heat to medium. Stir in the diced onion and red bell pepper. Sauté for 5 minutes until the onion is translucent.
- Add the garlic, dried oregano, and zucchini, stirring for another 3 minutes until the zucchini edges are slightly golden and the garlic smells fragrant.
- Fold in the sun-dried tomatoes and kalamata olives. Stir in the baby spinach and cook just until the leaves are wilted (about 60 seconds). Remove from heat immediately.
- Stir in the lemon juice, sprinkle the crumbled feta over the top, and garnish with fresh parsley.