
Teriyaki Ground Turkey Skillet with Vegetables
A quick and easy low-carb, paleo, keto, or whole30 meal made quick and easy in a skillet with ground turkey, teriyaki sauce, and vegetables!
Ingredients
- 2 tbspAvocado Oil
- 0.5Red Onion, finely chopped
- 2 largecarrots ( and ), peeled chopped
- 1 bunchRadish, chopped
- 1 tbspfresh ginger ( and ), peeled grated
- 1 lbTurkey, ground
- 0.25 cupteriyaki sauce (see note*)
- 2 mediumzucchini squash ( ), chopped
- 2 cupbaby spinach
- 0.5 tspSea Salt, to taste
- 1 bunchChives, chopped
- 1 tbspSesame Seeds
Instructions
- 1
Heat the oil in a large (12-inch) skillet with deep sides over medium heat. Add the red onion and cook, stirring occasionally, until onion begins to soften, about 3 minutes. Add the carrots, radishes, and ginger. Cover and cook 3 minutes.
- 2
Scoot the vegetables off to one side of the skillet and add the ground turkey. Brown on one side for 2 to 3 minutes, then flip and continue browning another 2 minutes. Give everything a big stir to combine it all together.
- 3
Add the teriyaki sauce, chopped zucchini, spinach, and sea salt. Cover and cook until turkey has cooked through and vegetables have reached desired done-ness, about 4 to 5 minutes. If there is much liquid left in the pan, increase the heat to medium-high and continue cooking and stirring until much of the liquid has evaporated.
- 4
Serve with chopped chives and sesame seeds. You can also serve this ground turkey skillet with steamed rice or cauliflower rice and more teriyaki sauce.