Not only is ground chicken or turkey a fast-cooking weeknight superstar, but the fat leftover from crisping it up can get work done. Case in point, this low-lift one-pan dish. The leftover fat is used to blister olives that then get mixed with cooked rice (or any other cooked grain you’ve got) and chopped greens like spinach, kale, or chard. Za’atar provides another layer of flavor. Be sure to check the ingredient list on your blend and season accordingly—if it includes salt, you might not need to add any extra.
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Ingredients
4 servings
1
lb. ground chicken or turkey
½
tsp. smoked paprika
1
tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
Freshly ground black pepper
3
Tbsp. extra-virgin olive oil
1
cup Castelvetrano olives, smashed, pits removed
3
cups cooked rice
1
Tbsp. za’atar, plus more for serving
2
cups coarsely chopped greens (such as spinach, kale, or chard)
Zest and juice of 1 small lemon
2
oz. feta, thinly sliced into planks
Coarsely chopped dill (for serving)
Preparation
Step 1
Place chicken in a medium bowl. Sprinkle paprika and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt over chicken; season with pepper. Gently mix with your hands to combine.
Step 2
Heat oil in a large nonstick skillet over medium-high. Arrange chicken in pan in a thin, even layer and cook, undisturbed, until golden brown and crisp underneath, about 5 minutes. Continue to cook, stirring and breaking up into bite-size pieces with a wooden spoon, until cooked through, about 1 minute. Using a slotted spoon, transfer chicken to a plate, leaving oil and fat behind.
Step 3
Add olives to same pan and cook, undisturbed, until heated through and blistered, 1–2 minutes. Add rice and 1 Tbsp. za’atar and cook, stirring often, until slightly crisp, about 3 minutes. Add greens and lemon juice and cook, stirring occasionally, until greens are wilted, about 2 minutes. Remove pan from heat; stir in lemon zest, feta, and chicken. Taste and season with more salt and pepper if needed.
Step 4
Transfer chicken and rice to a large shallow bowl; sprinkle with more za’atar and top with dill.
