Mediterranean Ground Turkey Skillet with Lemon and Orzo

Heat the olive oil in a large skillet over medium-high heat and sauté the onion until softened, about 4 minutes.

Add the ground turkey to the pan, breaking it up with a spoon, and cook until browned and no longer pink, about 6 minutes.

Stir in the garlic and dried oregano, cooking for 1 minute until fragrant.

Pour in the dry orzo and stir for 1 minute to lightly toast the pasta in the pan fat.

Add the chicken broth, salt, and pepper, then bring the mixture to a simmer.

Reduce heat to medium-low, cover, and cook for 10 minutes until the orzo is tender and most liquid is absorbed.

Fold in the fresh baby spinach and lemon juice, stirring until the spinach is just wilted.

Remove from heat and top with crumbled feta before serving immediately.