Pregnancy Friendly Herb-Ranch Turkey Skillet
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Learn more →Ingredients
4 servings
- 1 tbsp coconut oil
- 1 lb ground turkey
- ½ tsp sea salt, divided
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- 3 cloves garlic, minced
- 3 medium carrots, sliced into ¼-inch rounds
- 2 medium zucchini, halved lengthwise and sliced into ½-inch half-moons
- 1 cup bone broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp apple cider vinegar
- 2 tbsp arrowroot starch
- 2 tbsp cold water
- 3 tbsp fresh chives, finely chopped
- 2 tbsp fresh dill, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh lemon juice
Instructions
- 1
Heat the coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground turkey, 1/4 tsp of the salt, the ginger, and the turmeric. Cook, breaking the meat into small crumbles with a spatula, 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. Add the garlic to the same skillet and cook, stirring constantly, until fragrant, about 30 seconds, watching closely so it does not brown.
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