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Ground Turkey Meal Prep Skillet - Easy, Flavorful, and Ready for the Week

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds ground turkey (93% lean is a good middle ground)
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 zucchini, halved lengthwise and sliced
  • 1 cup chopped broccoli florets (small pieces)
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes, halved (or 1 can diced tomatoes, drained)
  • 1 cup canned black beans, rinsed and drained (optional for extra protein and fiber)
  • 1 cup corn kernels (fresh, frozen, or canned and drained)
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional for heat)
  • 2 tablespoons tomato paste
  • 1/2 cup low-sodium chicken broth or water
  • Juice of 1 lime
  • Fresh cilantro or parsley, chopped (for garnish)
  • Cooked rice, quinoa, or cauliflower rice for serving (optional)

Method
 

  1. Prep your ingredients. Dice the onion and pepper, slice the zucchini, and chop the broccoli. Mince the garlic and halve the tomatoes. Have your spices measured and ready.
  2. Brown the turkey. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground turkey, season with a pinch of salt and pepper, and cook, breaking it up with a spatula, until no longer pink and lightly browned, about 6–8 minutes. Transfer to a bowl and set aside.
  3. Sauté the veggies. Add the remaining 1 tablespoon olive oil to the same skillet. Add the onion, bell pepper, zucchini, and broccoli. Cook, stirring occasionally, until tender-crisp, about 5–7 minutes. If the pan looks dry, splash in a tablespoon of water.
  4. Add garlic and spices. Stir in the garlic, chili powder, cumin, smoked paprika, oregano, salt, pepper, and red pepper flakes. Cook for 30–60 seconds, just until fragrant.
  5. Build the sauce. Add the tomato paste and cook for 1 minute, stirring to coat the veggies. Pour in the chicken broth and stir to loosen the browned bits from the pan.
  6. Combine and simmer. Return the turkey to the skillet along with the cherry tomatoes, corn, and black beans (if using). Stir to combine and let it simmer for 3–5 minutes, until the tomatoes soften and the mixture thickens slightly.
  7. Finish with acid and herbs. Turn off the heat and stir in the lime juice. Taste and adjust salt, pepper, and chili powder. Top with chopped cilantro or parsley.
  8. Serve or store. Spoon into meal prep containers with rice, quinoa, or cauliflower rice, or keep it low-carb and serve as is. Let cool before sealing.