Servings: 4 Servings
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 Tbsp avocado oil
- 1/2 red onion finely chopped*
- 2 large carrots peeled and chopped
- 1 bunch radishes chopped
- 1 Tbsp fresh ginger peeled and grated
- 1 pound ground turkey
- 1/4 cup teriyaki sauce see note*
- 2 medium zucchini squash chopped
- 2 cups baby spinach
- 1/2 tsp sea salt to taste
For Serving (Optional)
- 1 bunch chives chopped*
- 1 Tbsp sesame seeds
Instructions
- 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.
- 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.
- 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.
- 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.
Notes
*For Low-FODMAP, omit the onion and garlic and use Low-FODMAP Teriyaki Sauce.
**Use homemade or store-bought paleo teriyaki sauce. Coconut Secret is my go-to store-bought sauce.
Nutrition
Serving: 1of 3, Calories: 383kcal, Carbohydrates: 17g, Protein: 31g, Fat: 21g, Saturated Fat: 4g, Polyunsaturated Fat: 16g, Sugar: 12g