NUTRITION

SERVINGS

INGREDIENTS

8 oz ground turkey

1 tsp olive oil

1 cup zucchini

1 cup red bell pepper

0.5 cup yellow onion

1 cup baby spinach

1 tsp garlic powder

1 tsp dried oregano

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp coconut aminos

PREPARATION

• 1

  Heat the olive oil in a large non-stick skillet over medium-high heat.

• 2

  Add the ground turkey to the skillet and cook until browned, breaking it into small crumbles with a wooden spoon.

• 3

  Stir in the diced yellow onion and red bell pepper, sautéing for 3 to 4 minutes until the onions become translucent.

• 4

  Add the diced zucchini, garlic powder, dried oregano, sea salt, and black pepper to the pan, stirring to combine all the flavors.

• 5

  Pour in the coconut aminos and continue to cook for another 5 minutes, allowing the zucchini to soften slightly while retaining a bit of crunch.

• 6

  Add the baby spinach to the skillet and toss gently for 1 minute until just wilted.

• 7

  Remove from heat and serve immediately while the vegetables are bright and the turkey is juicy.