Greek Skillet

Greek Skillet

1 tablespoon avocado or extra virgin olive oil
1 small onion, diced
1 bell pepper, diced
½ teaspoon salt
½ teaspoon ground pepper
4-6 cloves garlic, minced
2 large handfuls (about 1-2 cups chopped greens (spinach or kale work great)
1 lb lean ground chicken or turkey
1 teaspoon dried oregano
1 teaspoon smoked (or regular) paprika
½ teaspoon turmeric
½ cup hummus, thinned with 2 tablespoons water)

Optional toppings: 
2-4 oz feta crumbles
Pitted olives
(if not using either, sprinkle with an additional ½ teaspoon salt)
1 lemon, cut into slices.

Serve with: hummus, olives, artichoke hearts, salad, rice, pita, or whatever you think sounds delish!

Preheat oven to 350 degrees.

In a large oven-safe skillet (we use cast iron) over medium heat, add the oil, then the onion and bell pepper. Stir a bit to saute for 1-2 minutes, and sprinkle with salt and pepper.

Add the garlic and greens, and saute for 4-5 minutes, or until the greens have wilted a bit.

Add the ground chicken, and mix it in the pan with the vegetables. Add the oregano, paprika, and turmeric and cook until the chicken is no longer pink.

Add the thinned hummus and turn off the heat. Stir until the hummus is fully incorporated.

If topping, add feta and olives as you wish.

Bake for 10 minutes at 350 degrees, or until the cheese browns a bit (feta doesn’t really melt fully).

Serve with desired sides and a little drizzle of lemon juice from a lemon slice.

Serves 4-6.