Eosinophilic Esophagitis Friendly Ground Turkey and Vegetable Skillet
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Learn more āIngredients
4 servings
- 2 tbsp olive oil
- 1 lb ground turkey
- 1 tsp salt, divided
- Ā½ tsp black pepper
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 3 scallions (green tops only), thinly sliced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- Ā½ tsp smoked paprika
- Ā¼ tsp ground turmeric
- 1 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- Ā¼ cup chicken broth
- 3 cups baby spinach, loosely packed
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground turkey, season with 1/2 tsp of the salt and the black pepper, and cook, breaking it up with a wooden spoon, until no pink remains and the turkey registers 165Ā°F (74Ā°C) on an instant-read thermometer, about 7ā8 minutes. Transfer the cooked turkey to a plate and set aside.
- 2
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the same skillet. Add the bell pepper and zucchini and cook, stirring occasionally, until softened and lightly golden at the edges, about 5ā6 minutes.
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