Ingredients:

  • 1 lb (450g) lean ground turkey
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 medium (110g) yellow onion, diced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (5g) dried oregano
  • 1 can (14.5 oz / 411g) fire-roasted diced tomatoes
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 1/2 cup (70g) marinated artichoke hearts, quartered
  • 2 cups (60g) fresh baby spinach
  • 1 tbsp (15ml) lemon juice, freshly squeezed
  • 1/2 cup (75g) crumbled feta cheese
  • 1/4 cup (15g) fresh parsley, chopped
  • Salt and black pepper to taste

Instructions:

  1. Heat the olive oil over medium-high heat. Add the ground turkey and cook, breaking it apart with your spatula, until the meat is no longer pink and has developed a mahogany-colored sear.
  2. Stir in the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and dried oregano, stirring constantly for 60 seconds until the fragrance blooms.
  3. Pour in the diced tomatoes (with juices), olives, and artichoke hearts. Reduce heat to medium-low and simmer for 8-10 minutes until the liquid reduces slightly.
  4. Fold in the baby spinach and stir until just wilted. Remove the skillet from heat and stir in the lemon juice. Top with crumbled feta and fresh parsley right before serving.