Harvest Turkey Skillet
This recipe is a perfect blend of lean protein, colorful vegetables, and aromatic spices, making it a wholesome and delicious meal for any day of the week. Packed with lean ground turkey, sweet potatoes, bell peppers, zucchini, and a medley of other fresh vegetables, this dish is not only visually appealing but also bursting with flavors and nutrients. The combination of paprika, oregano, basil, and cumin adds a delightful depth of flavor, while the zesty lemon and fresh parsley provide a refreshing finish. Whether you’re looking for a quick weeknight dinner or a meal prep option for the week, this recipe is sure to become a favorite.
Prep Time: 15 minutes Cook Time: 25 minutes
Yield: 4 servings Serving Size: 1.5-2 cups
Ingredients:
- 1 lb. ground turkey (preferably lean, 93% or higher)
- 1 tbsp. olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium sweet potato, peeled and diced
- 1 zucchini, diced
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
- 1 cup low-sodium chicken broth
- 1 tsp. paprika
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1 tsp. ground cumin
- Salt and pepper to taste
- Zest of 1 small lemon
- Chopped parsley for garnish
- Lemon, cut into wedges for garnish
Dressing:
- 1/4 cup fresh parsley, chopped (optional)
- Juice of 1/2 lemon
- 1/4 tsp. Salt
- 2 tbsp. Olive oil
- 1 garlic clove, grated
- 1/4 tsp. honey
- Pinch of ground chili or 1 fresh red Jalapeno, chopped finely
Directions:
- To make the dressing, mix all the dressing ingredients in a small bowl and leave aside.
- Peel and dice the sweet potato into small, even pieces to ensure they cook evenly.
- In a large skillet heat 1/2 tbsp. of olive oil over medium-high heat.
- Add the ground turkey to the skillet and cook until browned, breaking it up with a spoon as it cooks. This should take about 5 minutes. Remove the cooked turkey from the skillet and set aside.
- In the same skillet, heat 1/2 tbsp. of olive oil and add the diced onion and garlic. Sauté until the onion becomes translucent, about 3 minutes.
- Add the diced sweet potato to the skillet. Cook for about 5 minutes, stirring occasionally, until it begins to soften.
- Add the diced red and yellow bell peppers, and zucchini. Cook for another 5 minutes, stirring occasionally.
- Add the broccoli florets and cherry tomatoes.
- Return the cooked turkey to the skillet and add the paprika, dried oregano, dried basil, and ground cumin. Stir for a few minutes until well combined. Pour in the low-sodium chicken broth. Season with salt and pepper to taste and stir in the lemon zest.
- Let the mixture simmer for 10 minutes, allowing the flavors to meld together and the vegetables, including the sweet potato, to become tender.
- Remove the skillet from heat. Pour into 4 dishes, drizzle over the dressing, and top with chopped parsley and lemon wedges.
Tips and Tricks:
- Allowing the mixture to simmer for 10 minutes helps meld the flavors and tenderizes the vegetables, especially the sweet potato.
- Make the dressing ahead of time to let the flavors meld. The acidity of the lemon juice in the dressing will enhance the overall flavor of the dish.
- Feel free to swap or add other vegetables based on what you have available, such as spinach, kale, or mushrooms.
Nutrition Facts:
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