Turkey & Veggie Skillet – A Quick, Flavorful One-Pan Dinner

This Turkey & Veggie Skillet is the kind of meal you keep in your back pocket for busy weeknights. It’s hearty, colorful, and comes together in one pan with easy-to-find ingredients. You’ll get lean protein, plenty of veggies, and warm spices without a pile of dishes after.

Serve it over rice, tuck it into tortillas, or keep it low-carb and eat it as is. However you plate it, it’s satisfying, flexible, and family-friendly.

Turkey & Veggie Skillet - A Quick, Flavorful One-Pan Dinner

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 tablespoon olive oil (or avocado oil)
• 1 pound (450 g) ground turkey (93% lean recommended)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium zucchini, halved lengthwise and sliced
• 1 cup cherry tomatoes, halved (or 1 large tomato, chopped)
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (regular paprika works too)
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper (optional, for heat)
• 2 cups fresh spinach (or kale, chopped)
• Salt and black pepper, to taste
• 1/4 cup low-sodium chicken broth or water (as needed for moisture)
• Fresh lemon or lime, for finishing (optional)
• Fresh parsley or cilantro, chopped, for garnish (optional)

Method

 

1. Warm the pan: Heat olive oil in a large skillet over medium heat. Choose a wide pan so the turkey browns instead of steams.
2. Brown the turkey: Add ground turkey and a pinch of salt and pepper. Break it up with a spoon and cook until lightly browned with no pink left, about 5–7 minutes.
3. Sauté the aromatics: Push the turkey to one side. Add onion to the empty side and cook 2–3 minutes until softened. Stir in garlic and cook 30 seconds, just until fragrant.
4. Add the veggies: Stir in bell peppers and zucchini. Cook 4–5 minutes until they start to soften but still have some bite.
5. Season well: Sprinkle in cumin, smoked paprika, oregano, and crushed red pepper if using. Add tomato paste and stir so it coats the meat and vegetables.
6. Adjust moisture: Pour in chicken broth or water a splash at a time to loosen the tomato paste and create a light sauce. You want everything glossy, not soupy.
7. Tomatoes and wilt: Add cherry tomatoes and cook 2 minutes until they soften. Fold in spinach and cook just until wilted, 30–60 seconds.
8. Taste and finish: Season with more salt and pepper as needed. Squeeze a little lemon or lime over the skillet and sprinkle with chopped parsley or cilantro.
9. Serve: Enjoy hot as is, or spoon over rice, quinoa, cauliflower rice, or tuck into warm tortillas.

What Makes This Special

This skillet leans on ground turkey, which cooks fast and absorbs flavor well. You’ll sauté a mix of bell peppers, zucchini, onions, and a handful of spinach for color and nutrients.

A simple blend of garlic, paprika, cumin, and a touch of tomato paste delivers depth without making the recipe fussy. It’s also highly customizable—swap vegetables based on what you have, or adjust the spice level to suit your taste. Best of all, it’s a true one-pan meal, which means minimal cleanup and maximum payoff.

What You’ll Need

• 1 tablespoon olive oil (or avocado oil)
• 1 pound (450 g) ground turkey (93% lean recommended)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium zucchini, halved lengthwise and sliced
• 1 cup cherry tomatoes, halved (or 1 large tomato, chopped)
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (regular paprika works too)
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper (optional, for heat)
• 2 cups fresh spinach (or kale, chopped)
• Salt and black pepper, to taste
• 1/4 cup low-sodium chicken broth or water (as needed for moisture)
• Fresh lemon or lime, for finishing (optional)
• Fresh parsley or cilantro, chopped, for garnish (optional)

How to Make It

1. Warm the pan: Heat olive oil in a large skillet over medium heat.

   Choose a wide pan so the turkey browns instead of steams.

2. Brown the turkey: Add ground turkey and a pinch of salt and pepper. Break it up with a spoon and cook until lightly browned with no pink left, about 5–7 minutes.
3. Sauté the aromatics: Push the turkey to one side. Add onion to the empty side and cook 2–3 minutes until softened.

   Stir in garlic and cook 30 seconds, just until fragrant.

4. Add the veggies: Stir in bell peppers and zucchini. Cook 4–5 minutes until they start to soften but still have some bite.
5. Season well: Sprinkle in cumin, smoked paprika, oregano, and crushed red pepper if using. Add tomato paste and stir so it coats the meat and vegetables.
6. Adjust moisture: Pour in chicken broth or water a splash at a time to loosen the tomato paste and create a light sauce.

   You want everything glossy, not soupy.

7. Tomatoes and wilt: Add cherry tomatoes and cook 2 minutes until they soften. Fold in spinach and cook just until wilted, 30–60 seconds.
8. Taste and finish: Season with more salt and pepper as needed. Squeeze a little lemon or lime over the skillet and sprinkle with chopped parsley or cilantro.
9. Serve: Enjoy hot as is, or spoon over rice, quinoa, cauliflower rice, or tuck into warm tortillas.

How to Store

Let the skillet cool to room temperature before storing.

Transfer to an airtight container and refrigerate for up to 4 days. Reheat gently on the stovetop over medium-low heat with a splash of water or broth to loosen the sauce. You can freeze portions for up to 3 months; thaw in the fridge overnight and reheat in a skillet.

If freezing, skip the spinach and add it fresh when reheating for the best texture.

Why This is Good for You

• Lean protein: Ground turkey is lower in saturated fat than many red meats and helps keep you full.
• Vegetable variety: Bell peppers, zucchini, tomatoes, and spinach bring fiber, vitamin C, vitamin A, and potassium.
• Balanced meal: Protein plus fiber-rich vegetables supports steady energy and fullness.
• Lower sodium option: You control the salt and use low-sodium broth, so it’s easy to keep this heart-friendly.
• Healthy fats: A small amount of olive oil supports nutrient absorption and adds flavor.

Pitfalls to Watch Out For

• Overcrowding the pan: If your skillet is small, cook the turkey in batches so it browns instead of steaming.
• Skipping the seasoning: Turkey is mild. Don’t be shy with salt, pepper, and spices, and taste before serving.
• Mushy vegetables: Add spinach at the end and avoid overcooking zucchini. You want tender-crisp, not soggy.
• Dry skillet: Tomato paste can make the mixture thick.

  Add broth or water for a light, saucy finish.

• Grease level: If using higher-fat turkey, drain excess grease before adding spices and tomato paste, so the flavors stay bright.

Alternatives

• Protein swaps: Use ground chicken, lean beef, or crumbled tofu. For a vegetarian version, try cooked lentils plus mushrooms.
• Veggie swaps: Sub zucchini with yellow squash, bell peppers with poblano or carrots, or spinach with kale or Swiss chard.
• Spice profile: Go Italian with basil and Italian seasoning, Mexican-inspired with chili powder and oregano, or Mediterranean with cumin, coriander, and a pinch of cinnamon.
• Add-ins: Stir in a can of black beans or chickpeas for extra fiber, or a handful of frozen corn or peas at the end.
• Toppings: Try a dollop of Greek yogurt, feta crumbles, avocado slices, or a drizzle of hot sauce.
• Serving ideas: Serve over brown rice, couscous, farro, mashed potatoes, cauliflower rice, or pile into baked sweet potatoes.

FAQ

Can I make this ahead?

Yes. Cook the full skillet, cool, and store in the fridge for up to 4 days.

It reheats well on the stovetop with a splash of broth or water. If you’re planning to reheat multiple times, store in single-serve portions to avoid repeated warming.

What if I only have frozen vegetables?

Frozen veggies work fine. Add them straight from the freezer and cook off extra moisture.

Choose firmer vegetables like peppers, peas, and corn for the best texture. You may need an extra minute or two to reduce liquid.

How do I make it spicier?

Increase crushed red pepper, add a diced jalapeño with the onions, or stir in a little chipotle in adobo with the tomato paste. A final drizzle of your favorite hot sauce also does the trick.

Can I use ground turkey breast?

You can, but it’s leaner and can dry out.

Use a splash more oil and don’t overcook. Adding a bit more broth helps keep the mixture moist and flavorful.

Is this good for meal prep?

Absolutely. It holds up well in the fridge and pairs with various bases.

Pack it with rice, quinoa, or roasted potatoes in divided containers for easy grab-and-go lunches.

What if I don’t have tomato paste?

Use a small amount of canned tomato sauce or crushed tomatoes, and reduce the added broth. You can also stir in a teaspoon of soy sauce or Worcestershire for umami, but adjust salt accordingly.

How can I make it dairy-free and gluten-free?

The base recipe is dairy-free and gluten-free as written. Just confirm your broth and spices are certified gluten-free if you need to be strict, and avoid flour tortillas when serving.

Can I add cheese?

Sure.

Sprinkle shredded cheddar, Monterey Jack, or crumbled feta on top just before serving. Let it melt in the warm skillet for a minute for a creamy finish.

Final Thoughts

This Turkey & Veggie Skillet is the kind of recipe that fits your week without fuss. It’s quick, balanced, and flexible enough to handle whatever vegetables you have on hand.

Keep the spices handy, don’t overcook the veggies, and finish with a bright squeeze of citrus. With one pan and a short ingredient list, you’ll have a wholesome dinner that tastes like more work than it is. Save the leftovers—you’ll be glad you did tomorrow.