Description
A quick one-pan Italian-inspired skillet loaded with lean ground turkey, colorful vegetables, and savory Mediterranean flavors – perfect for healthy weeknight dinners.
Ingredients
Scale
- 1 lb lean ground turkey (93/7 ratio)
- 2 tbsp extra virgin olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 large red bell pepper, sliced
- 1 medium zucchini, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup sun-dried tomatoes, chopped
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes
- 1/2 cup chicken broth
- 1/4 cup fresh parsley, chopped
- 1/3 cup freshly grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large 12-inch skillet over medium-high heat.
- Add ground turkey, cook 5-6 minutes until no pink remains. Season with salt and pepper, then remove and set aside.
- In the same skillet, sauté onions for 3-4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- Add bell pepper and zucchini. Cook 4-5 minutes until slightly tender but still colorful.
- Return turkey to the skillet. Stir in cherry tomatoes, sun-dried tomatoes, oregano, basil, and red pepper flakes. Cook for 2 minutes.
- Pour in chicken broth, scraping the skillet to release browned bits. Simmer 2-3 minutes until liquid reduces by half.
- Remove from heat and stir in fresh parsley and Parmesan cheese. Serve warm.
Notes
Use a large skillet to avoid overcrowding and steaming vegetables. Fresh herbs can be swapped in at triple the dried amount. Stir Parmesan in off the heat for best texture.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 285
- Sugar: 6g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
Keywords: ground turkey, Italian skillet, healthy dinner, one-pan meal