Xanthan Gum Free Ground Turkey and Vegetable Skillet
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!