 If you're a fan of one-pan meals, you have to try this ground turkey and broccoli orzo. 32 grams of protein and only 32 carbs per serving. Start out with 12 ounces of broccoli cut into bite sized pieces and a skillet with one tablespoon of olive oil. Saute for five to six minutes until you get some slight charring and the broccoli turns a vibrant green. Then we'll add a half tablespoon of olive oil and a pound of extra lean ground turkey. Brown that, then mince it, break it apart, push to one side. Then you'll add one and a third cup or 220 grams of orzo and toast it for one to two minutes. This gives it a nice nutty flavor. Then we'll add two tablespoons of lemon pepper seasoning, two tablespoons of Dijon mustard and a fourth cup or the juice of about one of the large lemon. Then we'll add a cup of chicken broth, deglaze the pan and then add another one and a half cups. So two and a half cups total. Deglaze, make sure you get any sticky bits off the bottom. We'll cook for six to eight minutes until the orzo is nice and cooked and that broth has been absorbed. Reduce the heat. We'll add two tablespoons of butter, one cup of milk and then two ounces of shredded parmesan. Fold everything together and then we'll add that cooked broccoli back in and you're ready to serve. I like to serve it with shredded parmesan and red pepper flakes.