PCOS Friendly Ground Turkey and Vegetable Skillet

Total time40 min

Prep time15 min

Cook time25 min

PCOS Friendly Ground Turkey and Vegetable Skillet

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 lb ground turkey
1 tsp salt, divided
½ 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
½ tsp smoked paprika
¼ tsp ground turmeric
1 tbsp coconut aminos
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.
1 tbsp apple cider vinegar
¼ 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 165°F (74°C) on an instant-read thermometer, about 7–8 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 5–6 minutes.

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