12 oz broccoli, cut into bite-sized pieces

1 tablespoon olive oil (for sautéing the broccoli)

1/2 tablespoon olive oil (for cooking the turkey)

1 lb extra lean ground turkey

1 and 1/3 cups (220g) orzo

2 teaspoons lemon pepper seasoning

2 teaspoons Dijon mustard

1/4 cup lemon juice (from about 1 large lemon)

2 1/2 cups chicken broth (1 cup for deglazing and 1 1/2 cups to cook the orzo)

2 tablespoons butter

1 cup milk (use plant-based for a dairy-free version)

2 oz shredded parmesan cheese (optional; use nutritional yeast for dairy-free)

Red pepper flakes (for serving, optional)

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In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the broccoli and sauté for about 5–6 minutes until slightly charred and bright green. Set aside.
Add ½ tablespoon olive oil to the same skillet. Add the ground turkey and cook, breaking it apart, until fully cooked through.
Push the turkey to one side and add the orzo to the other side. Toast the orzo for 1–2 minutes until fragrant and golden.
Stir in lemon pepper seasoning, Dijon mustard, and lemon juice. Pour in 1 cup chicken broth to deglaze, scraping the bottom, then add the remaining 1 1/2 cups broth. Cook for 6–8 minutes until orzo is tender and liquid is mostly absorbed.
Reduce heat. Stir in butter, milk, and parmesan cheese (or nutritional yeast). Mix until melted and creamy.
Return the sautéed broccoli to the skillet. Mix everything together and adjust seasoning. Sprinkle red pepper flakes if desired before serving.

You can swap ground turkey with ground chicken, beef, or plant-based meat.

Use small pasta shapes like shells or ditalini if you don’t have orzo.

Swap broccoli with cauliflower, asparagus, or green beans.

Use plant-based milk and nutritional yeast for a dairy-free version.

Make ahead and store in fridge for up to 4 days or freeze for up to 3 months.