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A prepared low-fat ground turkey dinner with vegetables

Zesty Mediterranean Ground Turkey Skillet

This zesty Mediterranean ground turkey skillet is a quick and flavorful one-pan meal packed with lean protein and fresh vegetables. It's perfect for a healthy weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tbsp olive oil
  • 1 lb lean ground turkey 93% lean or higher
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 red bell pepper chopped
  • 1 zucchini diced
  • 1 tsp dried oregano
  • 0.5 tsp dried thyme
  • 0.25 tsp black pepper
  • 1 can diced tomatoes 14.5 oz, undrained
  • 0.5 cup low-sodium chicken or vegetable broth
  • 0.5 cup pitted Kalamata olives halved
  • 0.25 cup fresh parsley chopped
  • 2 tbsp fresh lemon juice
Optional Topping
  • 0.25 cup crumbled feta cheese for serving, if not dairy-free

Equipment

  • large non-stick skillet
  • pot

Method
 

Cooking
  1. Heat olive oil in a large non-stick skillet over medium-high heat.
  2. Add ground turkey to the skillet and break it up with a spoon; cook until no longer pink, then drain any excess fat.
  3. Push the turkey to one side, add chopped onion, minced garlic, red bell pepper, and diced zucchini to the other side, and sauté until vegetables begin to soften and become fragrant.
  4. Stir in dried oregano, dried thyme, and black pepper, cooking for 1 minute to toast the spices.
  5. Combine the turkey and vegetables, then stir in the diced tomatoes and broth, bringing the mixture to a gentle simmer.
  6. Reduce heat to low, cover, and cook for 10-15 minutes to meld flavors and tenderize vegetables.
  7. Remove from heat, then stir in the halved Kalamata olives, fresh chopped parsley, and fresh lemon juice.
  8. Taste and adjust seasonings, then serve hot, optionally topped with crumbled feta cheese.

Notes

This dish can be served on its own, or with a side of rice, quinoa, or crusty bread. For a spicier kick, add a pinch of red pepper flakes with the dried spices. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.