Ingredients

• 1 lb (450 g) lean ground turkey

• 1 tbsp olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 zucchini, chopped

• 1 red bell pepper, chopped

• 1 cup broccoli florets

• 1 medium carrot, thinly sliced

• 1/2 cup cherry tomatoes, halved

• 1 tsp Italian seasoning

• 1/2 tsp paprika

• Salt and pepper to taste

• 2 tbsp chopped fresh parsley (optional)

• 1/4 cup shredded cheese (optional)

Instructions

1. Sauté the aromatics

Heat the olive oil in a large skillet over medium heat.
Add the diced onion and cook for 2–3 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.

2. Cook the ground turkey

Add the ground turkey to the skillet.
Break it apart using a spoon or spatula and cook for 5–6 minutes until no longer pink.
Season with salt, pepper, Italian seasoning, and paprika.

3. Add the vegetables

Add the zucchini, red bell pepper, broccoli florets, and sliced carrot.
Stir well and cook for about 6–8 minutes until the vegetables are tender but still slightly crisp.

4. Add the cherry tomatoes

Stir in the halved cherry tomatoes and cook for 2 more minutes to soften them slightly.

5. Finish the dish

Taste and adjust seasoning with more salt and pepper if needed.
Sprinkle with fresh parsley for brightness.
If using, top with shredded cheese and let it melt over the warm skillet.

6. Serve

Serve hot as a wholesome, nutritious weeknight meal.
It pairs well with rice, quinoa, whole-grain pasta, or can be enjoyed on its own as a low-carb dinner.