Description
This 30-minute turkey skillet packs protein, fiber, and veggies into one pan and tastes even better the next day. The perfect recipe for busy weeknights or meal prep success.
Ingredients
Scale
- 1 lb (450g) lean ground turkey
- 2 medium zucchini (about 1 lb/450g), diced into ½-inch cubes
- 1 can (15 oz/425g) black beans, drained and rinsed
- 1 pint (300g) cherry tomatoes, halved
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 tbsp olive oil
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper, to taste
- ¼ cup fresh cilantro, chopped
- 1 lime, cut into wedges for serving
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add diced zucchini with a pinch of salt and cook for 3-4 minutes until beginning to brown but still firm. Remove and set aside.
- In the same skillet, add remaining tablespoon of olive oil. Sauté diced onion for 2-3 minutes until translucent. Add garlic and bell pepper, cooking for another minute until fragrant.
- Add ground turkey to the skillet, breaking it up with a wooden spoon. Season with salt and pepper. Cook for 5-6 minutes, stirring occasionally, until no longer pink.
- Sprinkle chili powder, cumin, oregano, and smoked paprika over the turkey mixture. Stir well and cook for another minute to toast the spices.
- Add drained black beans and halved cherry tomatoes to the skillet. Stir gently to combine and simmer for 3-4 minutes.
- Return the cooked zucchini to the skillet, folding it gently into the mixture. Cook for 2-3 more minutes until everything is heated through and flavors have melded.
- Remove from heat, taste and adjust seasoning if needed. Sprinkle with fresh cilantro and serve with lime wedges.