Whole-Food Turkey and Rice Skillet

Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.

Add the diced yellow onion and cook for 4-5 minutes until translucent and soft.

Add the minced garlic, dried oregano, and smoked paprika, stirring constantly for about 1 minute until fragrant.

Add the lean ground turkey to the skillet, breaking it apart with a wooden spoon, and cook until browned completely, about 6-8 minutes.

Stir in the uncooked brown rice, ensuring it gets well coated with the meat juices and spices.

Pour in the low-sodium chicken broth, salt, and black pepper. Bring the mixture to a gentle boil.

Reduce heat to low, cover the skillet with a tight-fitting lid, and let it simmer for 30 minutes, or until most of the broth is absorbed and the rice is tender.

Remove the lid and stir in the diced zucchini and bell pepper. Cover and cook for another 5 minutes until the vegetables are tender-crisp.

Fold in the baby spinach until it wilts from the residual heat. Taste and adjust seasoning if needed, then serve warm.