Turkey-Jalapeño Zucchini Skillet

A quick and satisfying skillet meal featuring lean ground turkey, diced zucchini, and a gentle spicy kick from jalapeños, balanced with a light, flavorful sauce.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 5
• Cuisine: Fusion
• Difficulty: Easy
• Cost: $2.35/serving

Dietary

• Low-Carb
• Low-Sodium
• High-Protein
• Low-Sugar

Tags

• one-pot
• sauté
• quick
• healthy
• savory
• tangy

Ingredients

• 1 pound ground turkey (lean)
• 1 tablespoon avocado oil
• 1 yellow onion (medium, diced)
• 1 zucchini (medium, diced)
• 0.25 cup pickled jalapeños (sliced)
• 0.25 cup chicken broth (low sodium)
• 1 tablespoon rice vinegar
• 1.5 teaspoon chili powder
• 1 teaspoon onion powder
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper (ground)
• 1 head green leaf lettuce (washed and torn)

Instructions

1. Heat avocado oil in a large skillet over medium-high heat. Add ground turkey and cook for 5 minutes, breaking it apart with a spoon, until browned. Drain any excess fat.
2. Stir in diced yellow onion, diced zucchini, and sliced pickled jalapeños. Cook for another 5 minutes, stirring occasionally, until vegetables are tender-crisp.
3. Pour in low sodium chicken broth and rice vinegar. Season with chili powder, onion powder, salt, and black pepper. Bring to a simmer and cook for 2-3 minutes to allow flavors to meld.
4. Serve the turkey skillet mixture over fresh green leaf lettuce, as a low-carb alternative to grains, and enjoy immediately.

Notes

Adjust the amount of jalapeños to your preferred spice level. This dish is great for making ahead and reheating for quick lunches.

Nutrition (per serving)

• Calories: 250
• Protein: 28.5 g
• Carbohydrates: 10.1 g
• Fat: 11.2 g
• Fiber: 2.8 g
• Sodium: 135 mg
• Saturated Fat: 2.5 g
• Sugar: 3.2 g
• Cholesterol: 70 mg