Turkey + Veggie Skillet 
A QUICK One-Pan dinner idea, using all of those beautiful Summer vegetables!
One Pan + 20 minutes = Dinner Done 
I’m still often so very amazed how just a few simple fresh ingredients can turn into such a satisfying and delicious meal in minutes.
This skillet meal comes together in just over 20 minutes, and all of the ingredients are very interchangeable and customizable to YOUR taste preferences (use what you have on hand, it’ll turn out great!)
Do you ever come home at night and think, “What in the world?! Now they want dinner?!”
I just want to throw everything in a big skillet and call it a day? LOL. ME TO. ALL THE TIME.
Skillet meals to the rescue! Throw all the things into a big skillet, create something really GOOD, and phew…just ONE pan to clean!
For Meal-Prepping:
Divide your mixture equally into 4 separate air-tight containers. I added 1/2 cup cooked quinoa to each serving.
Cover with lids and store in the refrigerator for up to 4 days.
4 servings
Ingredients:
- 2 Tbsps avocado oil or olive oil, divided
- 1 large onion, diced
- 3 cloves of fresh garlic, minced
- 1 lb lean ground turkey, chicken, or beef
- sea salt and ground pepper, to taste
- 2 medium zucchini, diced
- 2 cups broccoli florets
- 2 tsps dried oregano
- 1 tsp dried basil
- 1 x 14.5 oz can fire-roasted tomatoes
- 1/2 cup Colby jack or cheddar cheese, shredded, divided
- cilantro & limes wedges as garnish
Instructions:
Heat 1 tablespoon of oil in a large skillet, over medium heat. Add in your onion and sauté for 2 minutes. Add the garlic and continue to cook until fragrant, 1 minute more.
Stir in the ground turkey and cook, mincing the meat with a wooden spoon. Once the meat is nicely golden brown, set cooked meat aside on a plate.
In the same skillet, heat the remaining oil on medium-high heat. Add the zucchini along with the broccoli florets and cook until tender-crisp, for 4 minutes.
Return your cooked ground meat back into the skillet then stir in the tomatoes, seasonings, and half of the shredded cheese.
Reduce heat to a medium, and simmer for about 10 minutes, or until the liquid is mostly reduced.
Sprinkle top with remaining cheese, and allow it to melt for a few minutes more.
Garnish with fresh cilantro and serve with lime wedges.
Enjoy!
Rachel
Ingredients
- 2 Tbsps avocado oil or olive oil, divided
- 1 large onion, diced
- 3 cloves of fresh garlic, minced
- 1 lb lean ground turkey, chicken, or beef
- sea salt and ground pepper, to taste
- 2 medium zucchini, diced
- 2 cups broccoli florets
- 2 tsps dried oregano
- 1 tsp dried basil
- 1 x 14.5 oz can fire-roasted tomatoes
- 1/2 cup Colby jack or cheddar cheese, shredded, divided
- cilantro & limes wedges as garnish
Instructions
- Heat 1 tablespoon of oil in a large skillet, over medium heat. Add in your onion and sauté for 2 minutes. Add the garlic and continue to cook until fragrant, 1 minute more.
- Stir in the ground turkey and cook, mincing the meat with a wooden spoon. Once the meat is nicely golden brown, set cooked meat aside on a plate.
- In the same skillet, heat the remaining oil on medium-high heat. Add the zucchini along with the broccoli florets and cook until tender-crisp, for 4 minutes.
- Return your cooked ground meat back into the skillet then stir in the tomatoes, seasonings, and half of the shredded cheese. Reduce heat to a medium, and simmer for about 10 minutes, or until the liquid is mostly reduced.
- Sprinkle top with remaining cheese, and allow it to melt for a few minutes more. Garnish with fresh cilantro and serve with lime wedges.
- Enjoy!
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