Description
A wholesome and flavorful Ground Turkey Zucchini Chickpea Skillet that makes a perfect quick and nutritious weeknight dinner. Combining lean ground turkey with tender zucchini and protein-packed chickpeas, seasoned with fragrant spices for a balanced one-pan meal.
Ingredients
Scale
Protein and Vegetables
- 1 lb ground turkey
- 2 medium zucchinis, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 small onion, finely chopped
- 3 cloves garlic, minced
Seasonings and Oil
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 3-4 minutes until softened and translucent.
- Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
- Cook the Turkey: Add ground turkey to the skillet, breaking it apart with a spatula. Cook for 5-7 minutes until the turkey is browned and fully cooked through.
- Add Veggies & Chickpeas: Stir in the diced zucchini, drained chickpeas, ground cumin, smoked paprika, salt, and black pepper. Mix well to combine all ingredients.
- Simmer Until Tender: Cook for another 5-7 minutes, stirring occasionally, until the zucchini is tender but still holds its shape.
- Garnish & Serve: Remove the skillet from heat, sprinkle freshly chopped parsley on top, and serve warm. Enjoy your nutritious and flavorful skillet meal!
Notes
- For extra heat, add a pinch of red pepper flakes along with the spices.
- You can substitute ground chicken or lean beef for the turkey if preferred.
- To keep it low-carb, reduce the chickpeas or omit completely.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in a skillet or microwave.
- Serve with a side of rice or quinoa for a more filling meal.
