2 lbs. ground meat(I get turkey thigh, you could also get chicken thigh, if you wanna cut the fat you can get breast, but you’ll lose out on some flavor!)
2 tbsp avocado oil(or whatever cooking fat you prefer)
1 can artichoke hearts, diced
1 cup cherry tomatoes
1/2 cup sun-dried tomatoes
1 cup pitted kalamata olives
2 cup baby spinach
3 tbsp. greek seasoning
1/2 cup chicken broth(optional, use whatever broth you have on hand, water works too)
1 cup feta cheese
Real salt and pepper to taste
Preheat large skillet over medium heat, add avocado oil. Once oil is heated add ground turkey and season with salt, pepper and 1 tbsp greek seasoning, stir well. Cook for 10 minutes, breaking up the meat as it cooks.
Once meat is about 75% cooked, add artichoke, cherry tomatoes, sun-dried tomatoes, olives and remaining greek seasoning. Stir well to combine. If mixture looks dry add a splash of chicken broth(or water).
Once meat is fully cooked turn off heat. Add spinach and feta cheese. Re-season with salt and pepper. Taste, and adjust seasonings as needed.
For serving options see below.
This mixture can be served in a variety of different ways, but here are my favorites:
-Add skillet mixture on top of mixed greens for a salad
-Add to a baked sweet potato for a quick dinner
-Add to 1/2 bell pepper(de-seeded), and bake at 325F for 20 minutes
I love hearing what you come up with. Make sure to tag me @LVLHolistics with your modifications and let me know how you like it.