Description
Skip the boring weeknight dinner routine! This colorful turkey skillet sizzles with flavor and comes together in just 30 minutes for a healthy meal that everyone will devour.
Ingredients
Scale
- 1 lb (454g) lean ground turkey
- 2 medium zucchini (about 1 lb/454g), diced into ½-inch pieces
- 1 cup (175g) fresh or frozen corn kernels
- 1 can (15 oz/425g) black beans, drained and rinsed
- 1 pint (300g) cherry tomatoes, halved
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- ¼ cup (60ml) chicken or vegetable broth
- Fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for serving)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add ground turkey and let it cook undisturbed for 2-3 minutes to brown, then break into crumbles and cook 4-5 minutes until no longer pink.
- Add diced onion to the turkey and cook for 3-4 minutes until translucent. Stir in garlic and cook for 30 seconds, then add chili powder, cumin, oregano, smoked paprika, and cayenne (if using). Stir for 1 minute.
- Add diced zucchini and cook for 3-4 minutes until beginning to soften. Stir in corn kernels and black beans, cooking for 2 minutes.
- Add halved cherry tomatoes and cook for 1-2 minutes until they just begin to release their juices.
- Pour in broth and gently stir to combine everything. Reduce heat to medium-low and simmer for 3-5 minutes until liquid slightly reduces.
- Taste and adjust seasonings as needed. Remove from heat and let rest for 2 minutes.
- Garnish with fresh chopped cilantro and serve with lime wedges for squeezing over individual portions.