Name: Ground turkey and vegetable skillet
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz fat-free ground turkey; 6 oz Yukon Gold potato, diced into 1/2-inch cubes; 1/2 medium zucchini, diced; 3/4 red bell pepper, diced; 1/2 medium yellow onion, finely diced; 2 tsp extra virgin olive oil; 1/2 tsp garlic powder; 3/4 tsp smoked paprika; 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp water; 2 tsp red wine vinegar

Instructions

Prep 15 min · Cook 20 min

Heat half the olive oil in a 12-inch nonstick skillet over medium heat. Add the potato cubes and a small pinch of the salt. Cover the skillet and cook for 6 minutes to steam the centers until tender.
Remove the lid and increase the heat to medium-high. Cook, stirring every minute or two, until the potatoes are golden brown and crisp on the edges, about 6 to 8 minutes. Transfer the potatoes to a plate and wipe the skillet clean.
Heat the remaining olive oil in the same skillet over medium-high heat. Add the ground turkey and yellow onion. Cook, breaking the meat into small crumbles, until the crumbles are opaque and the onion is soft, about 5 to 6 minutes. Add 1 tablespoon of the water if the pan looks dry or the meat begins to stick. Done when 165°F.
Add the zucchini, bell pepper, garlic powder, smoked paprika, the rest of the salt, and the black pepper to the skillet. Stir in the remaining water. Cook, stirring occasionally, until the vegetables are tender and the water has evaporated, about 5 to 7 minutes.
Return the cooked potatoes to the skillet. Add the red wine vinegar and toss everything together for 1 minute to reheat and coat. Taste and add a final pinch of salt if needed before serving.

Nutrition

Ingredients

Instructions

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