Healthy Ground Turkey Veggie Skillet (One-Pan Meal) – Fast, Fresh, and Satisfying

This is the kind of weeknight dinner that checks all the boxes: quick, healthy, and full of flavor. You toss everything in one pan, let the veggies soften and caramelize, and the turkey soaks up a simple blend of spices. It’s hearty enough to satisfy, light enough to keep you energized, and flexible enough to use whatever’s in your fridge.

No fancy techniques, no hard-to-find ingredients—just real food that tastes great. If you love easy cleanup and big payoff, this skillet will become a regular.

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Healthy Ground Turkey Veggie Skillet (One-Pan Meal) - Fast, Fresh, and Satisfying

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Ingredients

• 1 tablespoon olive oil (or avocado oil)
• 1 pound lean ground turkey
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, halved and sliced
• 1 cup broccoli florets, chopped small
• 1 cup mushrooms, sliced (optional but recommended)
• 1 medium carrot, diced or thinly sliced
• 2 cups baby spinach or chopped kale
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chili powder (adjust to taste)
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 tablespoon tomato paste
• 1/3 cup low-sodium chicken broth (or water)
• 1 tablespoon lemon juice (or apple cider vinegar)
• Fresh parsley or cilantro, chopped, for garnish
• Optional add-ins: 1/2 cup canned corn, 1/2 cup canned black beans (rinsed and drained), red pepper flakes for heat

Instructions

• Preheat and prep: Set a large skillet over medium heat. Chop all your vegetables so they’re ready to go.
• Sauté aromatics: Add olive oil to the pan.Cook the onion for 2–3 minutes until it softens, then add garlic and cook 30 seconds until fragrant.
• Brown the turkey: Add the ground turkey. Break it up with a spatula and cook 4–6 minutes until no longer pink. If excess liquid appears, let it simmer off to get light browning.
• Season the meat: Stir in smoked paprika, cumin, oregano, chili powder, salt, and pepper.Cook 1 minute to bloom the spices.
• Add sturdy veggies: Mix in bell pepper, carrot, broccoli, and mushrooms. Cook 4–5 minutes, stirring occasionally, until they start to soften.
• Add quick-cooking veggies: Stir in zucchini. Cook 2–3 minutes more.
• Make it saucy: Add tomato paste and stir to coat.Pour in chicken broth and simmer 2 minutes to bring everything together.
• Finish and brighten: Stir in spinach and cook until wilted, about 1 minute. Add lemon juice and adjust salt and pepper to taste.
• Optional add-ins: Fold in corn or black beans and heat through for 1–2 minutes.
• Serve: Top with chopped parsley or cilantro. Serve as-is, or over brown rice, quinoa, cauliflower rice, or whole-grain pasta.

What Makes This Recipe So Good

• One pan, minimal cleanup: Everything cooks in the same skillet, saving time and dishes.
• Balanced and nutritious: Lean protein, fiber-rich veggies, and healthy fats make it a complete meal.
• Fast: Ready in about 30 minutes, start to finish.
• Flexible: Swap in whatever veggies you have—great for using up produce.
• Meal-prep friendly: Stores well and reheats nicely for lunches all week.
• Flavorful without being heavy: Simple spices and aromatics bring out the best in ground turkey.

Ingredients

• 1 tablespoon olive oil (or avocado oil)
• 1 pound lean ground turkey
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, halved and sliced
• 1 cup broccoli florets, chopped small
• 1 cup mushrooms, sliced (optional but recommended)
• 1 medium carrot, diced or thinly sliced
• 2 cups baby spinach or chopped kale
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chili powder (adjust to taste)
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 tablespoon tomato paste
• 1/3 cup low-sodium chicken broth (or water)
• 1 tablespoon lemon juice (or apple cider vinegar)
• Fresh parsley or cilantro, chopped, for garnish
• Optional add-ins: 1/2 cup canned corn, 1/2 cup canned black beans (rinsed and drained), red pepper flakes for heat

Instructions

1. Preheat and prep: Set a large skillet over medium heat. Chop all your vegetables so they’re ready to go.
2. Sauté aromatics: Add olive oil to the pan.

   Cook the onion for 2–3 minutes until it softens, then add garlic and cook 30 seconds until fragrant.

3. Brown the turkey: Add the ground turkey. Break it up with a spatula and cook 4–6 minutes until no longer pink. If excess liquid appears, let it simmer off to get light browning.
4. Season the meat: Stir in smoked paprika, cumin, oregano, chili powder, salt, and pepper.

   Cook 1 minute to bloom the spices.

5. Add sturdy veggies: Mix in bell pepper, carrot, broccoli, and mushrooms. Cook 4–5 minutes, stirring occasionally, until they start to soften.
6. Add quick-cooking veggies: Stir in zucchini. Cook 2–3 minutes more.
7. Make it saucy: Add tomato paste and stir to coat.

   Pour in chicken broth and simmer 2 minutes to bring everything together.

8. Finish and brighten: Stir in spinach and cook until wilted, about 1 minute. Add lemon juice and adjust salt and pepper to taste.
9. Optional add-ins: Fold in corn or black beans and heat through for 1–2 minutes.
10. Serve: Top with chopped parsley or cilantro. Serve as-is, or over brown rice, quinoa, cauliflower rice, or whole-grain pasta.

How to Store

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Freeze in portioned containers for up to 3 months.

  Leave a little headspace for expansion.

• Reheating: Warm on the stovetop over medium heat with a splash of water or broth, or microwave in 60–90 second bursts, stirring in between.
• Meal prep tip: Pack with cooked grains or greens in divided containers for grab-and-go lunches.

Benefits of This Recipe

• High in protein, lower in fat: Ground turkey keeps calories in check while keeping you full.
• Veggie-packed: A rainbow of vegetables adds fiber, vitamins, and minerals.
• Simple ingredients: Pantry spices and everyday produce make it budget-friendly.
• Customizable nutrition: Add beans for extra fiber, or serve over whole grains for complex carbs.
• Supports healthy habits: Quick to cook, easy to store, and consistent from week to week.

Pitfalls to Watch Out For

• Overcrowding the pan: Too many veggies at once can steam instead of brown. Use a large skillet or cook in batches.
• Skipping the seasoning step: Blooming spices in the meat adds depth. Don’t just sprinkle and move on.
• Overcooking zucchini: It can turn mushy.

  Add it later and cook just until tender.

• Not reducing liquid: If it looks watery, let it simmer uncovered for a minute or two.
• Under-salting: Veggies and turkey are mild. Taste and adjust before serving.

Variations You Can Try

• Mexican-inspired: Use chili powder, cumin, smoked paprika, and a pinch of coriander. Add black beans, corn, and a squeeze of lime.

  Top with avocado.

• Italian-style: Swap spices for Italian seasoning, garlic, and red pepper flakes. Add cherry tomatoes and basil. Finish with grated Parmesan.
• Mediterranean: Season with oregano, paprika, and lemon zest.

  Add olives, cherry tomatoes, and spinach. Serve with a dollop of yogurt or tzatziki.

• Asian-leaning: Use garlic, ginger, and a splash of low-sodium soy sauce or coconut aminos. Add shredded cabbage and snap peas.

  Finish with sesame oil and green onions.

• Low-carb: Skip the beans and corn, and serve over cauliflower rice.
• Extra protein: Stir in cooked quinoa or lentils at the end.

FAQ

Can I use ground chicken or beef instead of turkey?

Yes. Ground chicken works almost the same as turkey. Beef adds more richness and may release more fat—just drain if needed and adjust salt to taste.

Do I have to use all these vegetables?

No.

Use what you have. Good swaps include green beans, peas, cabbage, asparagus, or sweet potato (dice small and cook a bit longer).

How do I make it spicier?

Add red pepper flakes, cayenne, or a diced jalapeño with the onion. You can also finish with hot sauce.

What’s the best pan to use?

A large nonstick or well-seasoned cast-iron skillet works best.

The bigger the surface area, the better the browning and the less steaming.

Can I make this dairy-free and gluten-free?

It’s naturally dairy-free. To keep it gluten-free, use certified gluten-free broth and seasonings, and serve over gluten-free grains or cauliflower rice.

How can I add more sauce?

Stir in an extra 1/4–1/2 cup broth and a bit more tomato paste, or add a splash of marinara, coconut milk, or light cream depending on the flavor profile you want.

What should I serve it with?

It’s great on its own or with rice, quinoa, farro, or cauliflower rice. A simple side salad or warm pita also pairs well.

Can I double the recipe?

Yes, but use an extra-large skillet or cook the meat and vegetables in batches to keep good texture and browning.

Wrapping Up

This Healthy Ground Turkey Veggie Skillet is the weeknight winner that works with your schedule and your pantry.

It’s fast, colorful, and nourishing without feeling fussy. Keep the base recipe on hand, then mix and match vegetables and spices to fit your mood. With one pan and simple ingredients, you’ll have a fresh, satisfying meal on the table in 30 minutes.