Mediterranean Turkey Skillet

Ingredients

1 tablespoon olive oil

1 small yellow onion, diced

3 cloves garlic, minced

1 lb ground turkey, I used 93% lean

1 medium-sized zucchini, diced

1 15 oz can chickpeas, drained

1 14 oz can diced tomatoes

1 1/2 cups frozen/precooked brown rice

2 teaspoons Harmony Blends Mediterranean Blend or Italian seasoning

Kosher salt & pepper

FOR TOPPING:

1/3 cup feta cheese crumbles

1/4 cup pistachios, shells removed and roughly chopped

1/4 cup fresh parsley, finely chopped

Lemon wedges to serve

Directions

1. Heat olive oil a large skillet with a lid over medium heat. Add the onion and garlic and cook, stirring occasionally, for 3-4 minutes.

2. Add the ground turkey and break it up with a wooden spoon or meat masher until just cooked through.

3. Add the zucchini and cook, stirring occasionally, for 3-4 minutes until the zucchini begins to soften.

4. Add the chickpeas, diced tomatoes, frozen rice, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and Mediterranean/Italian seasoning and stir to combine.

5. Pour 1/4 cup water or chicken broth over the mixture then cover and let simmer on medium low heat for 10 minutes. If there’s still too much liquid at the bottom after 10 minutes, uncover and turn the heat to medium high, stirring occasionally until the liquid has burned off. Season to taste with salt and pepper.

6. Top with feta cheese, pistachios, parsley and a squeeze of lemon. Store in the fridge up to 4 days.

Notes

3.8