Description
A colorful, 20-minute one-pan dinner packed with lean ground turkey, tender zucchini half-moons, bell peppers, and fresh spinach in garlic herb seasoning. High-protein and low-carb!
Ingredients
Scale
- 1 lb lean ground turkey (93/7)
- 2 medium zucchini, cut in half lengthwise and sliced into 1/3-inch half-moons
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 2 cups fresh baby spinach
- 1 tbsp extra virgin olive oil
- 1 tbsp Italian herb seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp fine sea salt
- 1/4 tsp freshly cracked black pepper
- 2 tbsp fresh basil or parsley, chopped (for garnish)
Instructions
- Brown the Turkey & Aromatics: Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat. Add diced onion and ground turkey. Break up with a wooden spoon and cook for 5–6 minutes until turkey is browned and cooked through.
- Add Garlic & Seasonings: Stir in minced garlic, Italian seasoning, garlic powder, onion powder, salt, and black pepper. Sauté for 1 minute until fragrant.
- Sauté Zucchini & Bell Peppers: Add sliced zucchini half-moons and diced red and yellow bell peppers. Sauté for 5–6 minutes, stirring occasionally, until vegetables are tender-crisp and lightly caramelized.
- Wilt Baby Spinach: Add fresh baby spinach and stir for 1–2 minutes until gently wilted.
- Garnish & Serve: Remove skillet from heat. Garnish with chopped fresh basil or parsley and serve hot!
- Prep Time: 10
- Cook Time: 15
Nutrition
- Calories: 240