Crispy Lemon Turkey Power Skillet

Meet the ultimate 30‑minute protein punch—a crispy lemon pepper turkey skillet that pairs aromatic herbs with sautéed kale and hearty brown rice. The creamy yogurt drizzle adds a tangy finish, keeping the dish crisp and full of flavor. It’s perfect for busy weeknights when you crave a satisfying, wholesome meal that hits your nutrition goals.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• - 400 g lean ground turkey
• - 1 cup cooked brown rice
• - 2 cups fresh kale, chopped
• - 1 medium red bell pepper, diced
• - 1 small red onion, sliced
• - 2 cloves garlic, minced
• - 1 tsp dried oregano
• - 1 tsp paprika
• - ¼ tsp cayenne pepper (optional)
• - 2 tbsp olive oil
• - Juice of 1 lemon
• - 2 tbsp fresh lemon zest
• - Salt and pepper to taste
• - ¼ cup plain Greek yogurt
• - 1 tbsp chopped fresh parsley (optional garnish)

Instructions

1. 1. Heat 1 tbsp olive oil in a large skillet over medium heat.
2. 2. Add ground turkey, season with salt, pepper, paprika, oregano, and cayenne. Cook until browned, breaking up with a spoon (6–7 min). Remove and set aside.
3. 3. In the same skillet, add remaining oil, sauté onion, red pepper, and garlic for 3–4 min until soft.
4. 4. Stir in kale and cook until wilted, about 2–3 min.
5. 5. Return turkey to the skillet, add cooked brown rice, lemon juice, and zest. Toss to combine and heat through for 2–3 min; adjust seasoning.
6. 6. While cooking, whisk Greek yogurt with a splash of water to thin, add a pinch of lemon zest and salt.
7. 7. Serve skillet contents in bowls and drizzle yogurt sauce on top.
8. 8. Garnish with parsley and squeeze fresh lemon over the dish before serving.

Chef's Note

Pro tip: Add a splash of apple cider vinegar during the second sauté to brighten and balance the flavors.

Make-Ahead Tips

Cook the turkey‑rice mixture in bulk and store in the fridge for up to 3 days. Reheat on the stovetop and add fresh salsa or a squeeze of lemon before serving.

Substitutions

Use lean ground chicken or lean ground beef instead of turkey. Replace brown rice with quinoa, cauliflower rice, or whole‑grain couscous. Swap Greek yogurt with avocado mousse or cashew‑cream for a dairy‑free version.