Mediterranean turkey and spinach skillet with sun-dried tomato tapenade

In order to bring you the best organic produce, some ingredients may differ from those depicted.

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Mediterranean turkey and spinach skillet with sun-dried tomato tapenade

Carb-Conscious, Paleo, Gluten-Free, Soy-Free, Dairy-Free

2 Servings, 460 Calories/Serving

15 Minutes

We recommend singing a little Ella Fitzgerald as you prep and plate this one-pan wonder in just 15 minutes. “Summertime and the living is easy...” 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic red onion
  • ¼ cup cooked quartered artichoke hearts
  • Your choice of protein
  • Sunbasket garlic-herb blend (granulated garlic - dried thyme - dried oregano)
  • 3 ounces organic baby spinach or other leafy greens
  • ¼ cup pitted Castelvetrano olives
  • 1 ounce sun-dried tomato strips (not in oil)
  • 3 tablespoons dry-roasted pistachios
  • Sunbasket Mediterranean lemon dressing (extra virgin olive oil - lemon juice - garlic - kosher salt - lemon zest - black pepper - dried oregano)

Nutrition per serving

Calories 460, Total Fat 31g (40% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 930mg (40% DV), Total Carb. 21g (8% DV), Fiber 6g (21% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 26g
Contains: Tree Nuts (pistachio)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the vegetables

  • Peel and coarsely chop the onion.
  • Coarsely chop the artichokes.

2

Prep your protein; cook the skillet

  • Ground meat (including plant-based): Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes. 

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add your protein, season with salt and pepper, and cook, stirring to break up the ground meat if using, until the protein is lightly browned but not yet cooked through, 3 to 4 minutes. 

Add the garlic-herb blend and artichokes and cook, stirring occasionally, until your protein is cooked through, 2 to 3 minutes. Remove from the heat and stir in the spinach. Season to taste with salt and pepper. While the skillet is cooking, prepare the tapenade.

3

Make the sun-dried tomato tapenade

  • Coarsely chop the olives, checking for any pits.
  • Coarsely chop the sun-dried tomatoes.
  • Using the bottom of a bowl or cup, lightly crush the pistachios.

In a medium bowl, combine the olives, sun-dried tomatoes, pistachios, Mediterranean lemon dressing, and 1 to 2 teaspoons oil. Season lightly to taste with salt and generously with pepper and toss to combine.

Serve

Transfer your protein and vegetables to individual bowls. Spoon over as much sun-dried tomato tapenade as you like and serve.

Kids Can!
  • Time the cooking.
  • Crush the pistachios.
  • Stir the tapenade.
  • Spoon over the tapenade.