Heat olive oil in a large, deep skillet over medium-high heat. Add onion and cook for 5–6 minutes, until softened.

Add 4 cloves of garlic and cook for 30 seconds, stirring frequently.

Add the lean ground Canadian turkey. Cook, breaking it up with a spatula, for 5–7 minutes, until almost fully cooked through.

Add the remaining 2 cloves of garlic, oregano, dried mint, thyme and red pepper flakes (if using). Stir for 30 seconds until fragrant.

Stir in the rice, artichoke hearts, sun-dried tomatoes, Kalamata olives, capers, cherry tomatoes, broth and lemon zest. Lightly season with salt and pepper.

Bring to a boil, cover, then immediately reduce heat to low. Simmer for 20 minutes.

Remove from heat and let stand, covered, for 5 minutes.

Add the baby spinach, cover for 1 minute, then gently stir until wilted.

Stir in the lemon juice and fresh parsley. Adjust seasoning if needed.

Serve warm.