Name: Turkey and vegetable skillet
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 7 oz 99% lean ground turkey; 3/4 medium zucchini, diced; 3/4 red bell pepper, diced; 1/2 medium yellow onion, diced; 2 cloves garlic, minced; 1 tbsp avocado oil; 2 3/4 tsp low-sodium soy sauce; 1 tsp lime juice; 1/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp red pepper flakes

Nutrition

Per serving

446 calories

Protein: 50g; 44% of calories
Carbs: 22g; 19% of calories
Fat: 18g; 37% of calories

Instructions

Prep 20 min · Cook 0 min

Heat two thirds of the oil in a 12-inch skillet over medium-high heat. Add the turkey and break it into large pieces. Let it sit for 2 minutes to brown, then stir and cook for 3 to 4 minutes more until opaque and cooked through. Season with salt and move the turkey to a plate. Done when opaque in the center, 165°F.
Add the remaining oil to the same skillet. Add the onion, bell pepper, and zucchini. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are browned at the edges and softened. Stir in the garlic and cook for 1 minute until fragrant.
Return the turkey and any juices from the plate to the skillet. Add the soy sauce, lime juice, black pepper, and red pepper flakes. Toss for 1 minute until well coated and hot.

Nutrition

Ingredients

Instructions

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