You know those evenings when the clock is ticking and everyone’s hungry, but you just can’t face a sink full of dishes? This recipe is for those nights. It’s a one-pan wonder that truly delivers on flavor without demanding much from you, the cook.
As Kelsey, I can tell you this skillet meal feels a bit like a secret weapon. It’s light, satisfying, and honestly, a nice change of pace from the usual routine.
Let’s be real, weeknight dinners can get monotonous. Chicken again? This dish shakes things up in the best way possible. It’s built on lean ground turkey, which cooks quickly and soaks up all the wonderful spices you’ll add.
The magic is in the combination of textures and colors, from the soft zucchini to the bright bell peppers and the wilted spinach. It’s a complete, vibrant meal that comes together in one single skillet, which, let’s be honest, is half the battle won already.
Gathering everything first makes the process so smooth. You’ll find most of this already in your pantry, I bet.
The method is wonderfully straightforward, almost like a little dance in the pan. You’ll brown the meat, cook the veggies, and then bring it all home together.
Place your ground turkey in a large, dry skillet over medium-high heat. Use your spatula to break it up into crumbles as it cooks.
You’ll know it’s ready when it’s no longer pink and has some nice browned bits. That’s where the flavor starts.
Now, stir in the first round of salt, pepper, chili powder, oregano, paprika, and that fragrant minced garlic. Let it sizzle for just a minute until the garlic is golden.
Transfer this beautifully seasoned meat mixture to a plate for a short rest. We need the pan for the vegetables.
Reduce the heat to medium and add your oil to the same skillet. Toss in the cubed zucchini, bell pepper, and onion.
Sprinkle all those remaining dried herbs and spices right over the veggies. Give everything a good stir and let it sauté until they’re just tender, about 5 to 10 minutes.
Welcome the turkey back to the skillet. Add the water and tomato paste, stirring to dissolve the paste into a light sauce.
Pile the fresh spinach on top. Cover the skillet and let it simmer for 5 to 10 minutes, just until the spinach wilts and everything is piping hot.
Consistent size is the key to even cooking. For the zucchini, slice off the ends and cut it lengthwise. Then, slice those halves into half-moons about ¾ to 1 inch thick.
Try to cut your bell pepper and onion into pieces that are roughly the same size. They’ll all become tender at the same time, which makes for a much better bite.
This meal is fantastic all on its own, straight from the pan. But it’s also a brilliant, versatile base for other ingredients.
For a heartier plate, spoon it over a bed of fluffy rice, quinoa, or even roasted potatoes. To keep it light, try it with cauliflower rice or zucchini noodles.
Any leftovers are a gift for future-you. Let the skillet cool, then transfer it to an airtight container. It will keep happily in the fridge for 4 to 5 days.
Reheating is a breeze. Gently warm it in a skillet over low heat, adding a tiny splash of water if needed. The microwave works perfectly fine, too, for a quick lunch.
This quick ground turkey skillet is a healthy dinner made with zucchini, bell pepper, and spinach. You’ll love this one-pot meal for busy weeknights or meal prep! Light, simple, and packed with flavor, it’s a lean protein + veggie combo that’s satisfying on its own or served over rice, cauliflower rice, or zucchini noodles.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.