Description
Dinner in 30 minutes? This sizzling skillet combines lean turkey with fresh veggies for a one-pan wonder that’s both healthy and incredibly delicious.
Ingredients
Scale
- 1 lb (454g) lean ground turkey
- 2 tablespoons (30ml) olive oil, divided
- 1 medium onion (about 1 cup/160g), diced
- 3 cloves garlic (about 1 tablespoon/9g), minced
- 1 red bell pepper (about 1 cup/150g), diced
- 1 zucchini (about 1 cup/120g), quartered and sliced
- 1 cup (100g) carrots, sliced
- 8 oz (226g) mushrooms, sliced
- 1 tablespoon (9g) Italian seasoning
- 1 teaspoon (5g) paprika
- ½ teaspoon red pepper flakes (optional)
- 1 can (14.5 oz/411g) diced tomatoes, undrained
- 2 cups (60g) fresh spinach, packed
- Salt and black pepper to taste
- ¼ cup (25g) grated Parmesan cheese (optional)
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground turkey, breaking it apart with a wooden spoon. Season with salt and pepper. Cook for 6-7 minutes until no longer pink and starting to brown. Transfer to a plate.
- In the same skillet, add remaining olive oil. Add diced onion and cook for 2-3 minutes until softening. Add garlic and cook for 30 seconds until fragrant.
- Add carrots and cook for 2 minutes, then add bell peppers and mushrooms. Cook for 3-4 minutes, then add zucchini and cook for 2 more minutes.
- Return cooked turkey to the skillet. Add Italian seasoning, paprika, and red pepper flakes if using. Stir to combine for 30 seconds.
- Pour in diced tomatoes with their juice. Bring to a simmer, then reduce heat to medium-low. Simmer for 5 minutes to allow flavors to meld.
- Add fresh spinach, stirring until wilted (1-2 minutes). Taste and adjust seasoning with salt and pepper.
- Remove from heat, sprinkle with Parmesan cheese if using, and garnish with fresh parsley before serving.