Instructions

1. Heat a large skillet over medium-high heat with 1 Tbsp olive oil. Add the broccoli and toss in the oil. Pan roast until the broccoli turns dark green and is slightly charred in places, about 5-6 minutes. Set aside.
2. Add the remaining 1/2 Tbsp olive oil and the ground turkey. Brown one side for 3-4 minutes before breaking apart and fully cooking.
3. Once cooked, push to one side of the pan and add the orzo. Toast for 1-2 minutes until golden before adding the lemon pepper seasoning, lemon juice, dijon, and chicken broth. Stir everything together, cover, and cook for 8-10 minutes, stirring every 2-3 minutes, until the broth is absorbed.
4. Reduce the heat to low and stir in the butter, milk, and freshly grated parmesan. Add the roasted broccoli and stir everything together.
5. Serve with freshly grated black pepper and parmesan, chili flakes, a drizzle of olive oil or Calabrian chili oil, and a squeeze of lemon juice.