Veggie-Loaded Turkey Skillet

Ingredients (about 3–4 servings)

• 1 tablespoon olive oil

• 1 pound lean ground turkey

• 1 small yellow onion, diced

• 2 garlic cloves, minced

• 1 medium zucchini, diced

• 1 red bell pepper, diced

• 1 cup finely chopped broccoli or cauliflower florets

• 1 teaspoon dried Italian seasoning

• ½ teaspoon smoked paprika (optional)

• Salt: Start with 1 teaspoon, then adjust to taste

• Black pepper: Start with ½ teaspoon, then adjust to taste

Optional

• ½ cup cooked brown rice or quinoa to stir in at the end

• Fresh lemon wedges for serving

Directions

1. Brown the turkey

   • Heat olive oil in a large skillet over medium heat.

   • Add ground turkey and break it up with a spatula. Cook 5–7 minutes, until mostly browned.

2. Add onion and garlic

   • Stir in diced onion and cook 3–4 minutes, until softened.

   • Add garlic and cook 1 more minute, stirring often.

3. Add the vegetables

   • Stir in zucchini, bell pepper, and chopped broccoli or cauliflower.

   • Cook 5–7 minutes, stirring occasionally, until vegetables are tender-crisp.

4. Season

   • Sprinkle Italian seasoning, smoked paprika (if using), salt, and pepper over the skillet.

   • Stir well to coat everything.

5. Taste a small forkful of turkey and veggies.

   • • If it needs more flavor → add a small pinch of salt at a time.

     • If you want more smokiness → add a little more smoked paprika.

     • If you like a brighter flavor → squeeze a lemon wedge over the skillet and stir.

6. Add optional grains

   • If using, stir in cooked brown rice or quinoa for extra staying power and heat through for 1–2 minutes.

7. Serve

   • Serve as-is in bowls, over a small scoop of extra grains, or wrapped in lettuce leaves for a lower-carb option.

Leftovers: Store in the fridge for up to 3–4 days. Reheat in a skillet or microwave; add a splash of water or broth if it seems dry.

Enjoy!