Olive oil cooking spray 1 pound ground turkey breast Sea salt and fresh ground black pepper, to taste 1 pound new potatoes, scrubbed and quartered Pinch dried thyme 3/4 cup low-sodium chicken broth 1 pound Swiss chard, thick stems removed, leaves chopped 1 pint grape tomatoes 1 teaspoon chopped fresh rosemary Pinch red chile flakes, or to taste Juice 1/2 lemon, plus 4 wedges for serving 1/2 cup crumbled feta cheese (about 2oz)

1. Preheat oven to 425.
2. Coat a large (at least 12-inch) oven-proof skillet with cooking spray and heat on medium. Add turkey, season with salt and pepper and cook, breaking up meat with a spoon, until no pink is visible, 5-6 minutes. Transfer turkey to a bowl, returning skillet to heat.
3. Add potatoes and thyme to hot skillet and season with salt and pepper. Transfer skillet to oven and cook until lightly browned and tender, about 20 minutes, stirring once. Carefully return skillet to stovetop on medium-high heat (leave oven at same temperature). Add broth and bring to a simmer. Add chard and stir just until wilted. Stir in tomaotes, rosemary, chile flakes, lemon juice and reserved turkey. Ensure broth is simmering and transfer skillet back to oven. Cook until tomato skins burst, about 10 minutes, stirring halfway through. Divide mixture among 4 bowls and top evenly with feta.