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

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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 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.