NUTRITION

SERVINGS

INGREDIENTS

8 oz ground turkey (93% lean)

0.25 cup dry orzo pasta

1 cup fresh baby spinach

0.5 tsp extra virgin olive oil

1 tbsp fresh parsley

1 tsp dried oregano

1 clove garlic

0.5 tsp lemon zest

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a small pot of salted water to a boil and cook the orzo according to package directions, then drain and set aside.

• 2

  In a medium mixing bowl, combine the ground turkey, minced garlic, chopped parsley, dried oregano, lemon zest, sea salt, and black pepper.

• 3

  Gently mix the turkey mixture by hand and form into 6 to 8 uniform meatballs.

• 4

  Heat the olive oil in a non-stick skillet over medium heat and add the meatballs.

• 5

  Cook the meatballs for 8-10 minutes, turning occasionally, until they are golden brown on all sides and reached an internal temperature of 165°F.

• 6

  Add the cooked orzo and fresh spinach directly to the skillet with the meatballs.

• 7

  Toss everything together for 1-2 minutes until the spinach is wilted and the pasta is heated through.

• 8

  Finish with a squeeze of fresh lemon juice before serving.