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- 1 pound ground turkey - 1 medium zucchini, diced - 1 red bell pepper, diced - 1 cup fresh spinach, roughly chopped - 1 small onion, diced - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - 1 teaspoon paprika - Salt and pepper to taste - 2 tablespoons olive oil - Optional: 1 cup cooked quinoa for added fiber

Savory Turkey and Vegetable Skillet Dinner

Discover the Savory Turkey and Vegetable Skillet Dinner, a delicious one-pan meal that makes family dinners simple and nutritious. This recipe features lean ground turkey paired with colorful vegetables like zucchini, bell peppers, and spinach, creating a balanced dish rich in vitamins and minerals. Easy to prepare, it offers versatility with optional quinoa for extra fiber. Elevate your weeknight meals with this wholesome recipe that prioritizes flavor and health!
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Ingredients
  

1 lb ground turkey

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

1 medium bell pepper, diced (any color)

1 zucchini, chopped

1 cup cherry tomatoes, halved

1 cup corn (fresh or frozen)

1 teaspoon dried basil

1 teaspoon dried oregano

½ teaspoon smoked paprika

Salt and pepper to taste

1 cup low-sodium chicken broth

2 cups baby spinach

1 cup cooked quinoa (optional for extra fiber)

Fresh parsley, chopped (for garnish)

Instructions
 

Heat the Skillet: Begin by placing a large skillet over medium heat and adding the olive oil. Allow the oil to heat up before incorporating the diced onion. Sauté the onion for about 3-4 minutes or until it turns translucent and fragrant.

    Cook the Turkey: Introduce the ground turkey to the skillet, breaking it apart with a spatula as it cooks. Stir occasionally, cooking for approximately 6-7 minutes until the turkey is browned and fully cooked. As it cooks, season the turkey with salt, pepper, smoked paprika, dried basil, and oregano, ensuring a flavorful base.

      Add the Vegetables: Once the turkey is ready, add the minced garlic, diced bell pepper, and chopped zucchini to the skillet. Sauté these vegetables together for about 5 minutes until they begin to soften and the garlic becomes aromatic.

        Incorporate Tomatoes and Corn: Next, stir in the halved cherry tomatoes and corn. Mix thoroughly and continue cooking for an additional 3-4 minutes, letting the flavors meld.

          Add Liquid and Spinach: Pour in the low-sodium chicken broth and bring the mixture to a gentle simmer. As soon as it’s simmering, fold in the baby spinach and cook for about 2 minutes, or until the spinach wilts. If you're adding cooked quinoa for an extra boost of fiber, stir it in at this point.

            Finishing Touches: Taste the dish and adjust the seasoning with more salt or pepper if needed. Remove the skillet from heat and let it sit for a couple of minutes to allow the flavors to settle.

              Serve: Before serving, sprinkle freshly chopped parsley over the dish for a touch of color and flavor. Serve hot, right from the skillet for a delightful family meal.

                Prep Time: 15 min | Total Time: 35 min | Servings: 4

                  - Presentation Tips: Consider serving with a side of crusty bread or over a bed of additional quinoa for a heartier meal. Enjoy!