Ground Turkey and Veggie Skillet
A fast, filling, one-pan meal featuring lean ground turkey, riced cauliflower, and zucchini. Perfect for busy weeknights or healthy meal prep.
Ingredients
- 1 lb lean ground turkey Great lean protein, cooks fast.
- 5 cloves garlic Minced finely
- 1 tbsp olive oil
- 580 g zucchini About 3 squashes, sliced evenly
- 14.5 oz fire roasted diced tomatoes 1 can, do not drain
- 2 cups fresh baby spinach 85g
- 3 tbsp Parmesan cheese 15g
- 10 oz frozen riced cauliflower 1 bag
- 1 tsp paprika
- 1 tsp cumin
- 1/4 tsp cayenne Adjust for heat
- 1/2 tsp salt and pepper
- sprinkle red pepper flakes Optional finish
Instructions
- Prep your vegetables: Slice zucchinis into half-moons and mince the garlic. In a small bowl, combine paprika, cumin, cayenne, salt, and pepper.
- Brown the ground turkey in a large skillet over medium-high heat. Break it up with a spoon and let it sear. Once cooked, drain excess liquid. Sprinkle half the spice mix over the meat, then transfer turkey to a separate bowl.
- In the same skillet, add olive oil and minced garlic. Sizzle for 2 minutes. Add frozen cauliflower rice and cook for 5-7 minutes until softened.
- Add zucchini to the pan and cook for 10 minutes until tender. Sprinkle the remaining spices over the vegetables and stir well.
- Reduce heat to low. Fold in fresh spinach until wilted (about 2 minutes).
- Return the turkey to the skillet. Pour in the canned tomatoes (with juices). Stir constantly to deglaze the pan.
- Remove from heat. Stir in Parmesan cheese and optional red pepper flakes. Serve immediately.
Notes
To keep the turkey juicy, remove it from the pan immediately after browning and only add it back at the very end. If you can't find fire-roasted tomatoes, use regular diced tomatoes and add a pinch of smoked paprika.