Description
Skip the takeout and spend just 30 minutes making this Ground Turkey with Potatoes and Spring Peas skillet. It’s a one-pan dinner solution that’s both healthy and totally crave-worthy.
Ingredients
Scale
- 1 pound (454g) lean ground turkey
- 1½ pounds (680g) Yukon gold potatoes, cut into ½-inch cubes
- 1 cup (150g) fresh or frozen spring peas
- 1 medium yellow onion, finely diced (about 1 cup)
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 cup (240ml) low-sodium chicken broth
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: ¼ cup grated Parmesan cheese
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground turkey, season with salt and pepper, and cook for 5-7 minutes until browned. Transfer to a plate.
- In the same skillet, add remaining olive oil and cook diced onion for 3-4 minutes until translucent. Add garlic and cook for 30 seconds until fragrant.
- Add diced potatoes, paprika, oregano, and thyme. Stir to coat potatoes with seasonings, then pour in chicken broth and scrape up any browned bits.
- Cover and reduce heat to medium. Simmer potatoes for 10-12 minutes until fork-tender but still holding their shape.
- Return cooked turkey to the skillet and add peas. Gently fold everything together and cook uncovered for 3-5 minutes until peas are tender and liquid has reduced.
- Taste and adjust seasoning. Remove from heat, sprinkle with parsley and optional Parmesan cheese before serving.