Not so weird - turkey and chicken are very different in texture, flavour, and nutrients, so it makes perfect sense to prefer one over the other. They are similar enough, however, to be easily interchanged in most recipes.
I really enjoy options from www.budgetbytes.com/ ; www.dietdoctor.com/low-carb/recipes (I don't eat low carb, but there are some great options here for variety); and ohsheglows.com/ (it might seem odd to include a vegan / vegetarian site when you're asking about turkey, but a lot of the soups / stews / casseroles are fantastic and it's super easy to do a quick cook and chop to add the turkey for extra protein / flavour).
For me, my best quick and easy option is to do a sheet-pan roasted dinner. I like a mix of chopped mixed vegetables, that includes "greens" (cauliflower, broccoli, brussels sprouts, kohlrabi, cabbage), legumes (sugar snap peas, green beans, yellow beans), squashes (butternut, zucchini, summer squash, etc), and roots / starches (beets, radishes, turnips, rutabaga, carrots - with smaller amounts of potatoes, sweet potatoes, and parsnips). I chop them all in to chunks, toss them with a bit of olive oil (no more than a Tbsp for a pan full) and some salt / dill weed / cumin / whatever spice I feel like. I spice the turkey fillet too, then put them all on a half-sheet lined with parchment and roast in a preheated 425 deg F oven until the turkey is done (internal temp of 165 deg F). If I have more dense veggies, then I might toss them in to the oven for 30-40 minutes first before adding the turkey, so that they'll be more done and nicely caramelized.
I often enjoy the mix with a splash of balsamic vinegar, or I'll make a quick "gravy" with sauteed onions and mushrooms and bouillon (thickened with a wholegrain flour slurry or a roux, if I'm feeling like it), or I'll do some chopped tomatoes or other fruit / onions / garlic / herbs tossed with olive oil for a fresher topping.
For me to feel satiated, I need a lot of volume (hence the mass of veggies), different textures (which is why so many different veggies), and some sharp flavours (I'm allergic to all varieties of peppers, but I use a lot of different spices and find that acidic sauces - with tomatoes or vinegar or other fruits - add a satisfying hit). While I'll include small amounts of the high calorie / high starch vegetables (potatoes, etc.), I find that I am far happier with the small amount when I have lots of low calorie root options included with them (roasted radishes, turnips, and rutabaga all work for me - whether as roasted chunks or sliced in to "fries").
Oh - and for me, a super-quick lunch is one of the turkey fillets sliced on to a low-carb roll (I tweak The Keto Bread recipe from dietdoctor to be slightly higher protein) and toasted with a bit of sharp cheddar or gruyere, then topped with a plop of cranberry relish. I add a couple of cups of mixed raw veggies topped with an oil / vinegar dressing, or a pile of air-fried rutabaga "fries", or a "salad" of the leftover roasted veggies from the night before tossed with a balsamic / oil dressing.
I hope this gives you a bit of inspiration, and that you come up with a couple of "quick and easy" options that you enjoy making part of your regular rotation!
Sir Terry Pratchett: "Science is not about building a body of known 'facts'. It is a method for asking awkward questions and subjecting them to a reality-check, thus avoiding the human tendency to believe whatever makes us feel good."
I am trying to raise my protein without raising my calories too much. I am such a picky eater. I bought a box of turkey breast fillets and am looking for some variety in recipes. They are similar size to chicken breasts. I love turkey, but not chicken. I am so weird. Thanks in advance. Lori