Description
This Ground Turkey Zucchini Chickpea Skillet is a hearty and healthy one-pan Mediterranean-inspired meal. Featuring lean ground turkey, fresh zucchini, protein-packed chickpeas, and savory spices, it comes together quickly on the stovetop for a nutritious weeknight dinner. The blend of tomatoes, smoked paprika, and fresh herbs creates vibrant flavors, making this dish both satisfying and wholesome.
Ingredients
Scale
Protein & Vegetables
- 1 tablespoon olive oil
- 1 lb ground turkey
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with juices
Spices & Herbs
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- Salt and black pepper, to taste
- 1/4 cup chopped fresh parsley or cilantro, for garnish
Instructions
- Cook the turkey: Heat olive oil in a large skillet over medium heat. Add the ground turkey and cook for 5 to 7 minutes, breaking it up with a spoon until browned and mostly cooked through.
- Sauté the aromatics: Add the chopped onion to the skillet and cook for 3 minutes until softened. Stir in the minced garlic and cook for an additional minute to release its fragrance.
- Add the zucchini: Stir in the diced zucchini and cook for another 3 to 4 minutes until it becomes just tender but still retains a slight crunch.
- Combine remaining ingredients: Mix in the drained chickpeas, diced tomatoes with their juices, smoked paprika, dried oregano, ground cumin, salt, and black pepper. Stir well to combine all flavors.
- Simmer the mixture: Allow the skillet to simmer for 5 to 7 minutes so the flavors meld together and the sauce thickens slightly. Taste and adjust seasoning as needed.
- Garnish and serve: Remove from heat and sprinkle with chopped fresh parsley or cilantro. Serve warm on its own or over rice or quinoa for a complete meal.
Notes
- Serve over rice, quinoa, or with warm pita bread for a heartier meal.
- Add fresh spinach or kale during the last few minutes of cooking for extra greens and nutrients.
- This dish keeps well in the fridge and makes great leftovers for lunches or quick dinners.
