Ground Turkey Orzo Recipe

It can seem tough to find a quick, healthy supper choice for those busy weeknights. With after-school events, work commitments, and the normal evening turmoil, it’s frequently easier to get a healthy meal on the table than to make it.

This ground turkey orzo recipe has saved my life in the kitchen many times. It’s simple enough to make on a weeknight, full of healthy ingredients, and you can change it up based on the vegetables you have on hand.

What You Will Love About This Ground Turkey Orzo

This one-pan meal is great for hectic weeknights when you want something handmade but don’t have a lot of time to cook. It only takes around an hour to make.
This recipe is lean and healthy since it has extra lean ground turkey and broccoli in it. It gives you a wonderful balance of protein and vegetables while keeping things light.
One-pan convenience: You only have to clean one pan, so you can spend more time enjoying your evening.
The creamy orzo, seasoned turkey, and vibrant lemon tastes make this a dish that kids and adults will both like.

What Type of Ground Turkey Should I Get?

The recipe calls for extra lean ground turkey (93–99% lean), so make sure you have that. Regular ground turkey (85–92% lean) would work too, but the extra lean kind keeps the dish lighter and stops too much grease from piling up in the pan. These days, most grocery shops sell ground turkey, and they usually come in 1-pound packages, which is just the right amount for this recipe. Your ground turkey should be pink with no gray patches. If you’re not going to cook it right away, you can keep it in the fridge for 1–2 days or freeze it for up to 3 months.

Time to Get Ready: 10–15 Minutes

Time to Cook: 30–40 Minutes

Total Time: 40 to 55 minutes

How hard it is: Medium

Estimated Nutrition

Estimated nutrients for the complete recipe (without optional ingredients):

1200 to 1400 calories
100 to 110 grams of protein
Fat: 60–70 g
Carbs: 120–130 g

Things you need

12 ounces of broccoli
1 tablespoon of olive oil
1/2 tablespoon of olive oil
1 pound of ground turkey that is very lean
1 and 1/3 cups of orzo (220 grams)
2 teaspoons of lemon pepper spice
2 tablespoons of Dijon mustard
1/4 cup of lemon juice (approximately 1 big lemon)
1 cup of chicken broth
1 and 1/2 cups of chicken broth (for a total of 2 and 1/2 cups)
2 tablespoons of butter
1 cup of milk
2 ounces of crushed parmesan cheese
Red pepper flakes (to serve)

Step 1: Get the broccoli ready and sauté it

Start by chopping 12 ounces of broccoli into pieces that are easy to eat.
Over medium heat, heat 1 tablespoon of olive oil in a skillet.

Add the broccoli to the skillet and cook for 5 to 6 minutes, or until it is slightly browned and bright green.

This will give the broccoli a lovely smokey taste.

Step 2: Cook the turkey that has been ground

Put another half spoonful of olive oil in the same skillet.

Put 1 pound of extra-lean ground turkey in the skillet.

As the turkey cooks, split it up into smaller pieces until it is entirely done.

When the turkey is done cooking, move it to one side of the skillet to create room for the next step.

Step 3: Toast the Orzo

Put 1 and ⅓ cups (220 grams) of orzo on the empty side of the skillet.

Stir the orzo every so often while it toasts for 1 to 2 minutes, or until it smells good and turns a light golden color.

This step makes the orzo taste more nutty.

Step 4: Add liquids and spices

Add 2 tablespoons of lemon pepper spice, 2 tablespoons of Dijon mustard, and ¼ cup of lemon juice (from around 1 big lemon) to the skillet.

To deglaze the pan, add 1 cup of chicken stock and scrape off any parts that are stuck to the bottom.

Stir in 1 and 1/2 more cups of chicken broth, bringing the total to 2 and 1/2 cups.

Cook for 6 to 8 minutes, or until the orzo is done and the broth has been soaked up.

Step 5: Add the cream and cheese

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

Mix everything together until the butter and cheese are melted and the mixture is properly mixed. This will give you a rich, creamy texture.

Step 6: Add the broccoli and serve

Put the cooked broccoli back in the skillet and stir it in gently so that it mixes with the creamy orzo and turkey.
If you want to add more flavor, serve the meal warm with more grated parmesan and red pepper flakes on top.

Choices for Replacements

You can change this recipe a lot and use different things from your kitchen:

Ground turkey: It’s easy to switch ground turkey for ground chicken, lean ground beef, or even meat substitutes made from plants. After cooking, drain any extra fat from the beef.
Orzo is what gives this dish its unique texture, but you may also use little pasta forms like small shells, ditalini, or even ordinary rice. Just follow the cooking times on the packet.
You can use cauliflower, asparagus, or green beans instead of broccoli. You may even try a mix of vegetables, but make sure to cut them all to the same size so they cook evenly.
If you don’t have lemon pepper, you can blend black pepper with lemon zest or use Italian seasoning with extra black pepper and lemon zest.
Romano or Pecorino cheese work well here, but you could also try Asiago for a distinct taste. Nutritional yeast can give a similar savory taste to a dairy-free variant.
You can use any kind of milk here, including full, 2%, or plant-based milks like almond or oat milk that isn’t sweetened. Just stay away from coconut milk and other strongly flavored ones.

What Goes Well With Ground Turkey Orzo?

This one-pan dish is very good on its own, but adding some easy sides can make it even better! A mild vinaigrette and fresh green salad with cherry tomatoes go well with the creamy orzo. You may serve this dish with warm pita bread or crusty garlic bread on the side because the lemon and parmesan give it Mediterranean aromas. If you want more vegetables, some simple roasted asparagus or sautéed zucchini will go well with the flavors of this dinner.

How to Store

This turkey orzo dish is great for meal prep because it stays fresh. Put it in a container that won’t let air in and put it in the fridge. It will stay good for up to four days. The spaghetti might soak up some of the liquid while it rests, but that’s natural and won’t change the taste at all.

If you wish to store any for later, this dish freezes quite nicely. Let it cool all the way down before putting it in bags or containers that can go in the freezer. It will stay good in the freezer for up to three months. Don’t forget to put the date on it!

Reheat: When you’re ready to consume your leftovers, put them in the microwave for 30 seconds at a time, stirring them each time. Just add a little milk or broth when reheating if it looks a little dry. For frozen pieces, the best way to reheat them is to let them defrost in the fridge overnight.