Ground Turkey Veggie Skillet – A Fast, Flavorful Weeknight Dinner

This ground turkey veggie skillet is the kind of dinner you can count on. It’s quick, colorful, and full of simple, everyday flavors that just work. You get lean protein, a heap of veggies, and a cozy, stovetop meal in under 30 minutes.

It’s flexible, too, so you can swap in what you have on hand. If you want a wholesome meal without fuss, this one’s an easy win.

What Makes This Recipe So Good

• Fast and fuss-free: Everything cooks in one pan, and you can have it on the table in about half an hour.
• Balanced and satisfying: Lean ground turkey, fiber-rich veggies, and just enough seasoning for big flavor.
• Flexible: Use any vegetables you like—this recipe is forgiving and pantry-friendly.
• Great for meal prep: It reheats well and works for bowls, wraps, or a quick lunch.
• Light but hearty: It’s filling without feeling heavy, perfect for busy weeknights.

Shopping List

• 1 to 1.25 pounds ground turkey (93% lean is ideal; 99% lean can be dry)
• 1 tablespoon olive oil (or avocado oil)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, halved and sliced
• 1 cup broccoli florets, small bite-size pieces
• 1 cup corn kernels (fresh, frozen, or canned and drained)
• 1 cup cherry tomatoes, halved (optional but tasty)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika (or sweet paprika)
• 1/4 teaspoon red pepper flakes (optional for heat)
• Salt and black pepper, to taste
• 1 tablespoon tomato paste (or 2 tablespoons salsa for a different twist)
• 1/3 cup low-sodium chicken broth (or water)
• Juice of 1/2 lime (or lemon)
• Fresh cilantro or parsley, chopped, for garnish
• Optional serving ideas: cooked rice or quinoa, tortillas, avocado, shredded cheese, plain Greek yogurt

How to Make It

1. Prep your ingredients: Dice the onion and bell pepper, slice the zucchini, chop the broccoli, and halve the tomatoes. Mince the garlic.

   Keep everything ready near the stove.

2. Brown the turkey: Heat the oil in a large skillet over medium-high heat. Add the ground turkey and a pinch of salt and pepper. Cook for 4–6 minutes, breaking it up with a spatula, until no longer pink and lightly browned in spots.
3. Add aromatics: Stir in the onion and garlic.

   Cook for 2–3 minutes until the onion softens and smells fragrant. If the pan looks dry, add a splash of oil.

4. Season well: Sprinkle in chili powder, cumin, smoked paprika, and red pepper flakes. Cook for 30 seconds to bloom the spices.

   This step builds flavor.

5. Add the veggies: Stir in the bell pepper, zucchini, broccoli, and corn. Cook for 5–7 minutes, stirring often, until the vegetables are crisp-tender. Don’t overdo it—you want some bite.
6. Make it saucy: Clear a small space in the pan and add the tomato paste.

   Toast for 30 seconds, then pour in the chicken broth and stir to coat everything evenly.

7. Finish and brighten: Fold in the cherry tomatoes and cook 1–2 minutes until they just begin to soften. Squeeze in the lime juice, taste, and adjust salt and pepper.
8. Serve your way: Top with chopped cilantro or parsley. Spoon over rice or quinoa, tuck into warm tortillas, or serve as is with avocado and a dollop of Greek yogurt.

Keeping It Fresh

Let the skillet cool to room temperature, then store it in an airtight container.

It stays fresh in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat with a splash of water or broth, or microwave in short bursts, stirring between intervals.

For the freezer, portion into freezer-safe containers and freeze up to 2 months. Thaw overnight in the fridge, then reheat.

If using zucchini or tomatoes, expect a softer texture after freezing, but the flavor stays solid.

Benefits of This Recipe

• Lean protein: Ground turkey offers a lighter alternative to beef while still feeling hearty.
• Veggie-loaded: You’re getting fiber, vitamins, and color in every bite.
• Customizable: Works with seasonal produce, frozen veggies, or whatever’s left in your crisper.
• Budget-friendly: Simple ingredients and one pan mean less waste and fewer dishes.
• Meal-prep ready: Makes reliable leftovers for lunches or quick dinners later in the week.

What Not to Do

• Don’t use ultra-lean turkey without fat support: 99% lean turkey can turn dry. If that’s what you have, add an extra teaspoon of oil or a splash of broth while browning.
• Don’t overcrowd the pan: If your skillet is small, cook the turkey and veggies in batches to avoid steaming.
• Don’t skip blooming the spices: Heating them in the pan unlocks their flavor and makes a big difference.
• Don’t overcook the vegetables: Aim for crisp-tender so the dish doesn’t go mushy.
• Don’t forget acid and salt: Lime juice and proper seasoning bring everything to life.

Alternatives

• Protein swaps: Ground chicken, lean beef, or plant-based crumbles all work. For a vegetarian option, try crumbled extra-firm tofu or tempeh.
• Veggie swaps: Use carrots, green beans, mushrooms, spinach, or peas.

  Frozen veggies are fine—just cook off any extra moisture.

• Spice profile: Swap chili powder and cumin for Italian seasoning and garlic powder, or go smoky with chipotle powder. For a mild crowd, stick with paprika and a little oregano.
• Saucy twist: Use 1/2 cup salsa instead of tomato paste and broth. For a creamy version, stir in 2–3 tablespoons plain Greek yogurt off heat.
• Serving ideas: Pile onto mashed potatoes, stuff into baked sweet potatoes, make lettuce wraps, or top with a fried egg for a protein boost.

FAQ

Can I make this recipe ahead?

Yes.

It keeps well for 4 days in the fridge and reheats nicely. If you’re prepping for the week, store rice or tortillas separately and add fresh herbs and lime right before serving.

How do I prevent the turkey from drying out?

Use 93% lean turkey, don’t overcook, and add a splash of broth during cooking if the pan gets dry. A little lime and garnish at the end also helps with moisture and flavor.

What if I don’t have all the spices?

No problem.

Use a taco seasoning blend or a mix of paprika, garlic powder, onion powder, and a pinch of cumin. Season to taste and adjust at the end.

Can I make it spicier?

Absolutely. Add more red pepper flakes, a chopped jalapeño with the veggies, or a pinch of chipotle powder.

Hot sauce at the table works, too.

Is this gluten-free?

Yes, as written, it’s naturally gluten-free. Just confirm that your broth and spices are gluten-free, and serve with rice, potatoes, or corn tortillas instead of flour tortillas.

What’s the best pan to use?

A large, heavy skillet is best. A 12-inch stainless or cast-iron pan gives good browning and space for the vegetables.

If using nonstick, lower the heat slightly and watch for overcooking.

Wrapping Up

This ground turkey veggie skillet is simple, flexible, and full of everyday ingredients that taste great together. It’s the kind of meal you can cook on autopilot and still feel proud to serve. Keep the spices handy, add a squeeze of lime, and finish with fresh herbs.

You’ll have a colorful, weeknight-friendly dinner that works for meal prep, picky eaters, and busy schedules alike.