Cut 12 oz of fresh broccoli into bite-sized pieces. Heat 1 tbsp of olive oil in a skillet over medium heat. Add the broccoli pieces and sauté for 5–6 minutes until slightly charred and tender.

In the same skillet, add ½ tbsp of olive oil and then 1 lb of ground turkey. Cook for 5–7 minutes until browned.

Pour 1 and ⅓ cups of orzo into the skillet with the turkey and toast for 1–2 minutes.

Stir in 2 tbsp of lemon pepper, 2 tbsp of Dijon mustard, and ¼ cup of lemon juice. Add 2½ cups of chicken broth, bring to a simmer and cook for 6–8 minutes.

Reduce the heat to low and add 2 tbsp of butter, 1 cup of milk, and 2 oz of Parmesan cheese, stirring until creamy.

Fold the sautéed broccoli into the creamy mixture and serve warm.