Place the turkey in a large skillet with extra virgin olive oil, salt, pepper, oregano and garlic and bring to a medium heat. Breakup the meat with a wooden spoon while the meat browns, about 5 minutes.
Add the chicken broth and lemon juice and let the juices simmer 2-3 minutes with the meat.
Add the black olives, chopped sun-dried tomatoes and parsley to the skillet. Stir to combine and cook another 5 minutes.
Divide the meat mixture into 4 meal prep containers paired with brown rice, cucumber slices and lemons.