Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 5 ounces fresh spinach
- Cooked rice, for serving
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until no longer pink. Drain off any excess fat.
- Add chopped onion to the skillet and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
- Stir in diced tomatoes, chicken broth, oregano, salt, and pepper. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 10 minutes, allowing flavors to meld.
- Stir in fresh spinach and cook until wilted, about 2-3 minutes.
- Serve turkey and spinach mixture over cooked rice.
Notes
- For extra flavor, add a pinch of red pepper flakes with the oregano.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- You can use brown rice or quinoa instead of white rice for a different texture and added nutrients.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg