Turkey-Zucchini Skillet with Riced Cauliflower

Savory extra-lean ground turkey simmered with sweet bell pepper and tender green beans, served over quick steamed cauliflower.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $3.80/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Calorie
• Low-Carb
• Low-Fat
• Low-Saturated-Fat
• Low-Sugar

Tags

• one-pot
• sauté
• healthy
• quick

Ingredients

• 1.25 pound ground turkey (99% fat-free)
• 1 tablespoon olive oil
• 1 red bell pepper (medium, diced)
• 3 cup green beans (trimmed, cut into 1-inch pieces)
• 4 cup cauliflower rice (frozen)
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper (ground)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add ground turkey and cook for 5 to 6 minutes, breaking it up with a spoon until no longer pink and cooked through to 165°F.
2. Add the diced red bell pepper, green beans, onion powder, dried parsley, kosher salt, and black pepper. Sauté for 5 minutes until vegetables are crisp-tender.
3. Meanwhile, microwave the cauliflower rice in a covered microwave-safe dish on high for 5 minutes until tender.
4. Divide warm cauliflower rice into bowls and top with the turkey and vegetable sauté.

Notes

Stores exceptionally well for meal prep and reheats nicely in minutes.

Nutrition (per serving)

• Calories: 248
• Protein: 37.6 g
• Carbohydrates: 10.4 g
• Fat: 5.6 g
• Fiber: 4.5 g
• Sodium: 662 mg
• Saturated Fat: 1.1 g
• Sugar: 5.5 g
• Cholesterol: 88 mg