Low-Carb Italian Ground Turkey Skillet
A hearty and healthy one-pan meal featuring ground turkey and vegetables, perfect for busy weeknights.
Equipment
- Large saucepan For browning turkey and cooking vegetables.
Ingredients
Main Ingredients
- 2.5 pounds ground turkey (90% lean)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 0.5 teaspoon paprika
- 1 teaspoon onion powder
- 0.5 teaspoon dried basil
- 2 teaspoons minced garlic
- 0.5 whole yellow onion, diced
- 2 medium zucchini, sliced into half moons
- 2 whole bell peppers, diced
- 1 teaspoon garlic salt
- 0.5 teaspoon garlic powder
- 0.5 teaspoon chili powder
- 0.25 teaspoon paprika
- 6 ounces organic tomato paste
- 0.5 cup water
- 1 tablespoon olive oil for cooking
Instructions
- In a large saucepan, brown the ground turkey over medium-high heat. Drain any excess water or fat. Add salt, pepper, chili powder, oregano, paprika, onion powder, and basil to the turkey, stirring well to combine. Remove the turkey from the saucepan and set aside.
- Drizzle 1 tablespoon of olive oil into the same pan. Add the diced onion and minced garlic, cooking for about 3 minutes until fragrant.
- Add the sliced zucchini and diced bell peppers to the pan. Cook for 2-3 minutes, then sprinkle in the garlic salt, garlic powder, chili powder, oregano, basil, and paprika. Continue cooking until the veggies reach your desired tenderness, about 5 more minutes.
- Return the browned turkey to the skillet and reduce the heat to medium-low. Stir in the tomato paste and water, mixing well. Allow the mixture to simmer for about 5 minutes before serving.
- For an extra touch, top with parmesan cheese (if not dairy-free) and serve with garlic bread or over rice.
Notes
Feel free to mix and match your favorite vegetables! This dish can be stored in the fridge for up to 3 days, making it great for meal prep!