Ingredients
Equipment
Method
- Heat the olive oil in a large skillet over medium heat. Let it warm for about 1 minute.
- Add the diced onion to the skillet and sauté for 3-4 minutes, or until it becomes translucent.
- Stir in the minced garlic and cook for an additional 30 seconds. Watch carefully to avoid burning it.
- Add the ground turkey to the skillet. Break it apart with a wooden spoon. Cook until the turkey is browned and fully cooked through, about 6-8 minutes.
- Once the turkey is cooked, stir in the diced red bell pepper, zucchini, and mushrooms. Cook for an additional 5-7 minutes, or until the vegetables are tender.
- Add the halved cherry tomatoes, dried oregano, paprika, salt, pepper, and red pepper flakes (if using) to the skillet. Stir everything together and let simmer for another 3-5 minutes.
- If you are using spinach, stir it in now and cook until just wilted, about 2 minutes.
- Remove the skillet from the heat and sprinkle the chopped fresh parsley over the mixture.
- Serve the dish warm, either alone or with whole grain rice, quinoa, or in a lettuce wrap.
Nutrition
Notes
This dish is very easy to change; feel free to add or swap in your favorite vegetables. Ground chicken or beef can replace the turkey if you prefer. Store leftovers in an airtight container in the fridge for up to 4 days. This skillet recipe helps you include extra vegetables in your meals. You can add grated cheese on top right before serving for a creamy texture.