New Potato & Turkey Skillet

I recently purchased a couple of new cookbooks produced by Clean Eating magazine, and I'm excited to try the recipes in them. This one looked relatively easy and gave me an opportunity to try something I hadn't before -- swiss chard. It was easily made completely SFT by substituting fat free feta for the regular feta called for in the recipe. Also, I prepared this in a dutch oven instead of a skillet, because my skillet is only ovenproof to 350 degrees and the recipe needed to cook at 425.

New Potato & Turkey Skillet
Adapted from The Best of Clean Eating 2

1 lb ground turkey breast
Sea salt & freshly ground black pepper, to taste
1 lb new potatoes, scrubbed & diced into 1" cubes
Pinch dried thyme
3/4 cup low sodium, fat free chicken broth
1 lb swiss chard, thick stems removed and leaves chopped
1 pint grape tomatoes
1 tsp chopped fresh rosemary (I used a sprinkle of dried rosemary)
Pinch red chile flakes (optional)
Juice 1/2 lemon
1/2 cup fat free feta cheese, crumbled

Preheat oven to 425. Heat a 12" ovenproof skillet coated with cooking spray over medium heat on stove. Add ground turkey breast to skillet, season with salt & pepper, and cook, breaking up with a spoon, until no longer pink. Remove ground turkey to a bowl and set aside. Turn off stove, add potatoes and thyme to skillet, and place skillet in preheated oven. Cook for 20 minutes, stirring once about halfway through. Carefully remove from oven and place back on stove over medium-high heat. Leave oven on. Add broth and bring to a simmer. Add chard and stir just until wilted. Add tomatoes, rosemary, chile flakes, and lemon juice. Return broth to a simmer, turn off stove, and carefully place back in oven. Cook for 10 more minutes, stirring halfway through, until tomato skins burst. Divide among 4 serving bowls and top each bowl with 2 tbsp fat free feta. Serve with lemon wedges if desired.