Turkey Skillet with Vegetables
Servings 5 servings
Calories 540kcal
Ingredients
- 1 TBS avocado oil
- 1 zucchini diced into cubes
- ½ white onion
- 3 sweet red peppers
- 1 lb ground turkey 93/7
- ⅓ cup BBQ Sauce (The New Primal)
- ⅓ cup Creamy Ranch (dairy free) (Tessemae's) which is dairy free
- 2 cups rice or grain free option
Instructions
- 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.
Notes
- 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.
Nutrition
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