Begin by cutting 12 ounces of broccoli into bite-size pieces.

In a skillet, heat 1 tablespoon of olive oil over medium heat.

Add the broccoli to the skillet and sauté for 5 to 6 minutes until it is slightly charred and vibrant green.

Add an additional ½ tablespoon of olive oil to the same skillet.

Introduce 1 pound of extra lean ground turkey to the skillet.

Brown the turkey, breaking it apart as it cooks, until it’s fully cooked through.

Once cooked, push the turkey to one side of the skillet to make space for the next step.

Add 1 and ⅓ cups (220 grams) of orzo to the empty side of the skillet.

Toast the orzo for 1 to 2 minutes, stirring occasionally, until it becomes fragrant and slightly golden.

Stir in 2 teaspoons of lemon pepper seasoning, 2 teaspoons of Dijon mustard, and ¼ cup of lemon juice to the skillet.

Pour in 1 cup of chicken broth to deglaze the pan, scraping up any sticky bits from the bottom.

Add an additional 1 and ½ cups of chicken broth, bringing the total to 2 and ½ cups, and stir to combine the ingredients.

Cook for 6 to 8 minutes until the orzo is cooked and the broth has been absorbed.

Reduce the heat and add 2 tablespoons of butter, 1 cup of milk, and 2 ounces of shredded parmesan cheese to the skillet.

Fold everything together until the butter and cheese are melted and the mixture is well combined.

Add the cooked broccoli back into the skillet and mix gently to integrate it into the creamy orzo and turkey mixture.

Serve the dish warm, topped with additional shredded parmesan and red pepper flakes if desired.