This skillet is the kind of weeknight dinner that tastes like you put in way more effort than you actually did. Ground turkey gets cooked down with fresh ginger, garlic, and scallions until everything is fragrant and golden, then zucchini joins the pan for a little color and bite. The sauce — built from coconut aminos, apple cider vinegar, turmeric, and a touch of arrowroot starch — pulls it all together into something glossy, savory, and just a little tangy. Coconut aminos is the real hero here, delivering that deep, soy-sauce-like richness without any grains or legumes, which is exactly what makes this dish work so well for grain-free and legume-free eating. Everything cooks in a single skillet, which means less cleanup and more time actually enjoying your meal. Finish it with a squeeze of lime and a handful of fresh cilantro, and you've got a dish that looks and tastes like it came from a restaurant — no compromises required.
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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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