Ground turkey gets a serious flavor upgrade here, thanks to a fragrant base of fresh ginger, garlic, and scallions that bloom in hot coconut oil before the meat ever hits the pan. Zucchini adds a tender, lightly golden bite that keeps the whole dish feeling light and vegetable-forward — exactly the kind of balance this way of eating is built around. The sauce comes together from coconut aminos, apple cider vinegar, turmeric, and a touch of arrowroot starch, giving you a glossy, savory coating without any heavy or processed additions. Lean poultry, plenty of vegetables, and anti-inflammatory spices like turmeric and fresh ginger make this a genuinely strong fit for a Mediterranean-inspired plate, even with its Asian-leaning flavor profile. Everything cooks in a single skillet, so cleanup is minimal and the whole process moves quickly from stovetop to table. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole dish and make it feel restaurant-worthy with almost no extra effort.
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In a small bowl, whisk together the coconut aminos, apple cider vinegar, turmeric, ground ginger, and arrowroot starch with 2 tbsp water until smooth. Set aside.
Heat the coconut oil in a 12-inch skillet over medium-high heat until shimmering and the oil coats the pan easily.
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