Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add broccoli florets and sauté for 5–6 minutes until they are slightly charred and vivid green. Set aside for later!

In the same pan, add an additional ½ tablespoon of olive oil and cook the ground turkey, breaking it apart as it cooks until browned and fully cooked, about 7–8 minutes.

Move the turkey to one side of the pan, creating space. Add the uncooked orzo to the empty spot and toast for 1–2 minutes until it’s golden and fragrant.

Mix in the lemon pepper seasoning, dijon mustard, and fresh lemon juice. Pour in 1 cup of chicken broth, scraping the bottom of the pan to deglaze.

Pour in the remaining chicken broth and let it simmer for 6–8 minutes, stirring occasionally until the orzo is tender and most of the broth is absorbed.

Lower the heat and mix in the butter, milk, and parmesan cheese, stirring until everything is melted and creamy, about 2 minutes.

Add the sautéed broccoli back to the skillet. Gently mix to combine all ingredients, then serve warm.