Braised Turkey and Vegetable Skillet

Savory lean ground turkey simmered with warm spices, soft peeled zucchini, and diced potatoes in a light pan sauce.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 4
• Cuisine: Latin
• Difficulty: Easy
• Cost: $3.06/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-FODMAP
• Low-Residue
• Whole30
• High-Protein
• Low-Calorie
• Low-Fat
• Low-Sodium
• Low-Sugar
• Halal
• Kosher
• Low-Saturated-Fat

Tags

• one-pot
• sauté
• healthy
• smoky

Ingredients

• 1.5 pound ground turkey (99% lean)
• 1 pound russet potato (peeled, cut into 1/2-inch dice)
• 2 zucchinis (medium, peeled, seeded, and diced)
• 1 tablespoon olive oil (extra virgin)
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon salt (fine table salt)
• 0.25 teaspoon black pepper (ground)
• 0.75 cup water
• 2 tablespoon fresh cilantro (finely chopped, for garnish)

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
2. Add 1 1/2 pounds lean ground turkey and cook for 6 minutes, breaking it into small crumbles until no longer pink and reaching an internal temperature of 165°F.
3. Stir in the 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, coating the meat thoroughly for 1 minute.
4. Add the diced russet potatoes, peeled zucchini, and 3/4 cup water to the skillet. Bring to a gentle boil.
5. Reduce heat to medium-low, cover with a tight lid, and simmer for 15 minutes until potatoes and zucchini are fork-tender and liquid has reduced to a light glaze.
6. Garnish with 2 tablespoons chopped fresh cilantro before serving.

Notes

Stores exceptionally well in airtight glass containers for up to 3 days.

Nutrition (per serving)

• Calories: 331
• Protein: 44.1 g
• Carbohydrates: 24.2 g
• Fat: 6.4 g
• Fiber: 3 g
• Sodium: 416 mg
• Saturated Fat: 1.3 g
• Sugar: 3.1 g
• Cholesterol: 105 mg