Greek Turkey &
Cauliflower Rice Skillet
Seasoned ground turkey with garlic and oregano over cauliflower rice, loaded with sun-dried tomatoes, banana peppers, Kalamata olives, wilted spinach, and crumbled feta. Bold Mediterranean flavors in a single skillet, ready in 20 minutes, and genuinely satisfying every time. Think of it as a Greek bowl — without the bowl.
- 1 lb lean ground turkey
- 1 bag frozen cauliflower rice (12 oz)
- 2 tbsp garlic, minced
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- ⅓ cup sun-dried tomatoes, sliced
- ⅓ cup banana peppers, sliced
- ¼ cup Kalamata olives, halved
- 2 handfuls baby spinach
- ½ cup feta cheese, crumbled
- — cooking spray
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1
Brown the turkey
Heat a large skillet over medium-high heat lightly coated with cooking spray. Add the ground turkey, garlic, oregano, salt, and pepper. Cook, breaking the meat apart, for 6–7 minutes until fully browned. Drain any excess liquid and return to heat.
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2
Add the cauliflower rice
Add the frozen cauliflower rice directly to the skillet — no need to thaw. Stir to combine with the turkey and cook over medium heat for 4–5 minutes, stirring occasionally, until the cauliflower is heated through and any excess moisture has cooked off. Don't cover the pan — you want the moisture to evaporate, not steam.
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3
Add the Mediterranean toppings
Add the sun-dried tomatoes, banana peppers, and Kalamata olives to the skillet. Stir to combine and cook for 3–4 minutes until everything is heated through and the flavors have started to meld together.
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4
Wilt the spinach & add the feta
Reduce heat to low and add the baby spinach. Stir gently for 1–2 minutes until just wilted — it cooks down dramatically so don't be alarmed by how much you start with. Remove from heat and crumble the feta over the top. Stir once to distribute and serve immediately.
- Don't cover the cauliflower rice: Cauliflower rice releases a lot of moisture as it cooks — keeping the lid off allows it to evaporate so you get a fluffy, rice-like texture rather than a watery, soggy base.
- Feta goes in last off the heat: Feta doesn't melt the way other cheeses do — add it after removing the skillet from the heat and stir gently to distribute it throughout without it breaking down completely.
- Customize freely: The sun-dried tomatoes, banana peppers, and olives are each distinct flavor elements — use all three for the full Greek experience, or just one or two based on what you have. Diced cucumber or cherry tomatoes stirred in at the end are great additions too.
- Serve with tzatziki: A spoonful of our Easy Tzatziki Sauce on top of this bowl is an exceptional combination — the cool, creamy garlic yogurt sauce against the warm, savory skillet is genuinely restaurant-quality.
- Meal prep: This reheats well in the microwave for up to 4 days — add the feta fresh each time rather than reheating it, since it holds up much better that way.