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Veggie-Packed Turkey Skillet – A Fast, Flavorful Weeknight Favorite

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil (or avocado oil)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 pound ground turkey (93% lean is a good middle ground)
  • 1 red bell pepper, diced
  • 1 zucchini, halved and sliced
  • 1 cup broccoli florets, small bite-size pieces
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 1 can (14.5 oz) diced tomatoes, drained
  • 2 tablespoons tomato paste
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4–1/2 teaspoon red pepper flakes (optional, for heat)
  • Salt and black pepper, to taste
  • 1/4 cup low-sodium chicken broth or water
  • 1 tablespoon lemon juice (or lime juice)
  • Fresh cilantro or parsley, chopped, for garnish
  • Optional add-ins: 1 cup baby spinach, 1/2 cup black beans (rinsed), grated cheese for topping

Method
 

  1. Warm the pan: Heat the olive oil in a large skillet over medium heat. When it shimmers, add the onion and a pinch of salt. Cook 3–4 minutes until softened.
  2. Add the garlic and turkey: Stir in the garlic for 30 seconds. Add the ground turkey, breaking it up with a spatula. Season with salt and pepper. Cook 5–6 minutes until no longer pink and lightly browned.
  3. Spice it up: Sprinkle in chili powder, smoked paprika, cumin, oregano, and red pepper flakes if using. Stir well so the spices coat the turkey and toast for 30–60 seconds.
  4. Add the veggies: Fold in bell pepper, zucchini, and broccoli. Cook 4–5 minutes, stirring occasionally, until the vegetables start to soften but still have some bite.
  5. Tomatoes and paste: Add the diced tomatoes and tomato paste. Stir to combine. If the mixture looks dry, pour in the chicken broth or water.
  6. Simmer briefly: Reduce heat to medium-low and let everything cook together for 5 minutes. The flavors will meld, and the sauce will thicken slightly.
  7. Finish with corn and greens: Stir in the corn. If using spinach or black beans, add them now. Cook 1–2 more minutes until warmed through and the spinach wilts.
  8. Brighten and taste: Stir in lemon juice. Taste and adjust salt, pepper, and spices as needed.
  9. Garnish and serve: Remove from heat. Sprinkle with chopped cilantro or parsley. Serve as is, or over rice, quinoa, or cauliflower rice.