Lemon-Herb Turkey & Rice Skillet

Thaw 10 oz frozen chopped spinach completely and squeeze out all excess water using a clean kitchen towel or paper towels until very dry. Set aside.

Zest and juice 1 whole lemon to obtain 1 tsp lemon zest and 3 tbsp fresh lemon juice. Set aside separately.

In a medium saucepan, bring 1.5 cups water to a boil. Crumble in 1 chicken bouillon cube and stir until dissolved. Add 1.5 cups uncooked instant rice, stir once, cover with a lid, remove from heat, and let stand for 5 minutes. Fluff with a fork and set aside.

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 lb raw ground turkey and cook, breaking it up with a wooden spoon, for 7 to 9 minutes until fully browned with no pink remaining and some pieces are crispy at the edges.

Reduce heat to medium. Add the squeezed 10 oz spinach, 1 tsp dried dill weed, 1 tsp dried parsley, 1 tsp garlic salt, and a generous pinch of black pepper. Stir and cook for 2 minutes until the spinach is heated through and fragrant.

Add the cooked instant rice, 2 tbsp butter, 1 tsp lemon zest, and 3 tbsp lemon juice to the skillet. Toss everything together until the butter melts and coats all ingredients evenly, about 1 to 2 minutes.

Taste and adjust seasoning with additional black pepper or garlic salt if needed. Remove from heat and serve immediately.