Paprika-Spiced Turkey Skillet with Sautéed Zucchini and Yellow Rice

Lean ground turkey gently seasoned with smoked paprika and mild spices, cooked alongside tender summer zucchini and fluffy turmeric-infused rice.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 2
• Cuisine: Spanish
• Difficulty: Easy
• Cost: $5.13/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• sauté
• healthy
• quick
• smoky

Ingredients

• 1 pound ground turkey (93% lean)
• 1 cup white rice (uncooked)
• 2 cup low-sodium chicken broth
• 2 zucchinis (medium, diced)
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 0.5 teaspoon ground turmeric
• 0.75 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. In a medium saucepan, combine 1 cup white rice, 2 cups low-sodium chicken broth, 1/2 teaspoon ground turmeric, and 1/4 teaspoon of the salt. Bring to a boil, cover, reduce heat to low, and cook 18 minutes until liquid is absorbed.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 lb ground turkey and cook 6 minutes, breaking it into small pieces, until browned and cooked through to 165 degrees.
3. Add the diced zucchini, 1 teaspoon smoked paprika, 1/4 teaspoon black pepper, and the remaining 1/2 teaspoon salt to the skillet with the turkey. Sauté 5 minutes until zucchini is tender-crisp.
4. Fluff the fragrant yellow rice with a fork and serve alongside the warm spiced turkey and zucchini sauté.

Notes

Leftovers store exceptionally well in an airtight container for up to 3 days.

Nutrition (per serving)

• Calories: 783
• Protein: 53.6 g
• Carbohydrates: 80.6 g
• Fat: 25.1 g
• Fiber: 4.5 g
• Sodium: 1623 mg
• Saturated Fat: 5.8 g
• Sugar: 4.7 g
• Cholesterol: 180 mg