Ingredients:

  • 1 lb lean ground turkey
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups broccoli florets, bite-sized
  • 1 large red bell pepper, chopped
  • 1 medium zucchini, diced
  • 2 cups fresh baby spinach
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp lemon juice

Instructions:

  1. Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground turkey in a flat layer and let it sear undisturbed for 3 minutes to develop a mahogany-colored crust. Break the meat apart with a spatula and cook until no longer pink.
  2. Push the turkey to the sides of the pan. Add the diced onion and red bell pepper to the center and sauté for 3-4 minutes until the onion is translucent.
  3. Stir in the garlic, broccoli, and zucchini. Cook for another 5 minutes, stirring occasionally, until the vegetables are vibrant and tender-crisp.
  4. Sprinkle the oregano, smoked paprika, salt, and pepper over the mixture and stir well to combine.
  5. Fold in the fresh baby spinach and pour in the lemon juice. Stir for 60 seconds just until the spinach wilts and the pan is deglazed, then remove from heat immediately.