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Skillet with turkey skillet with vegetables

Turkey Skillet with Vegetables

Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings 5 servings
Calories 540kcal


  • 1 TBS avocado oil
  • 1 zucchini diced into cubes
  • ½ white onion
  • 3 sweet red peppers
  • 1 lb ground turkey 93/7
  • cup BBQ Sauce (The New Primal)
  • cup Creamy Ranch (dairy free) (Tessemae's) which is dairy free
  • 2 cups rice or grain free option


  • Wash and dice zucchini into quarters.
  • Dice onion and sweet red pepper.
  • Cook oil over medium heat in a skillet and add chopped veggies.
  • Once onions are translucent and zucchini has softened (approx 3-5 min), add ground turkey to the skillet and cook until done.
  • Add The New Primal BBQ sauce and Tessemae's Dairy Free Creamy Ranch.
  • Prepare rice, or rice substitute, while Turkey Skillet is cooking.
  • Serve over rice or rice substitute.


  • You may substitute sweet red peppers for 1/2 of a red bell pepper.
  • I chose to use chickpea & red lentil risoni from Trader Joe's for a grain free option, but you can use any rice that you prefer including white rice or brown rice.
  • I have not made this recipe with any other BBQ sauce or Ranch.  Therefore, I cannot guarantee taste will not be different if you choose to use brands other than the ones I recommended.


Calories: 540kcal | Carbohydrates: 75g | Protein: 28g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 427mg | Potassium: 676mg | Fiber: 3g | Sugar: 11g | Vitamin A: 2379IU | Vitamin C: 100mg | Calcium: 48mg | Iron: 2mg