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Heat olive oil in a large skillet over medium heat. Add the diced yellow onion and sauté until softened, about 3 to 4 minutes.

Add the minced garlic to the skillet and cook for another 1 minute until fragrant.

Add the ground turkey to the skillet. Break it up with a spatula or meat chopper and cook until browned, about 7 to 8 minutes. Drain any excess fat if necessary.

Stir in the broccoli florets, salt, black pepper, paprika, and red pepper flakes. Mix well to combine.

Add the frozen brown rice to the skillet, breaking it apart as needed. Stir everything together.

Cover the skillet and reduce heat to medium-low. Cook for 8 to 10 minutes, or until the broccoli is tender-crisp and the rice is heated through, stirring occasionally.

Remove the skillet from the heat. Stir in 1 cup of the shredded cheddar cheese and the plain Greek yogurt until well combined and the cheese begins to melt.

Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the skillet mixture. Cover again and let sit for 2 to 3 minutes, or until the cheese is melted and gooey.

Garnish with fresh chopped parsley before serving. Serve hot.


Heat olive oil in a large skillet over medium heat. Add the diced yellow onion and sauté until softened, about 3 to 4 minutes.

Add the minced garlic to the skillet and cook for another 1 minute until fragrant.

Add the ground turkey to the skillet. Break it up with a spatula or meat chopper and cook until browned, about 7 to 8 minutes. Drain any excess fat if necessary.

Stir in the broccoli florets, salt, black pepper, paprika, and red pepper flakes. Mix well to combine.

Add the frozen brown rice to the skillet, breaking it apart as needed. Stir everything together.

Cover the skillet and reduce heat to medium-low. Cook for 8 to 10 minutes, or until the broccoli is tender-crisp and the rice is heated through, stirring occasionally.

Remove the skillet from the heat. Stir in 1 cup of the shredded cheddar cheese and the plain Greek yogurt until well combined and the cheese begins to melt.

Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the skillet mixture. Cover again and let sit for 2 to 3 minutes, or until the cheese is melted and gooey.

Garnish with fresh chopped parsley before serving. Serve hot.
