Ingredients:

  • 1 lb lean ground turkey (93% lean)
  • 1 medium yellow onion, diced
  • 2 medium bell peppers (red and green), chopped
  • 1 medium zucchini, diced
  • 3 cloves garlic, minced
  • 2 cups fresh baby spinach
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp lemon juice

Instructions:

  1. Heat the olive oil in a 12-inch cast iron or stainless steel skillet over high heat until shimmering.
  2. Add the ground turkey, breaking it into large chunks. Let it sit undisturbed for 3-4 minutes until a mahogany-colored crust forms, then stir and cook until no longer pink.
  3. Push the turkey to the edges of the pan. Add the diced onion and bell peppers to the center and sauté for 3-5 minutes until onions are translucent and peppers have slight charred edges.
  4. Stir in the zucchini and garlic, cooking for another 3 minutes until the zucchini is tender but still holds its shape.
  5. Sprinkle the smoked paprika, oregano, salt, and pepper over the mixture and stir well to coat.
  6. Fold in the baby spinach and pour in the lemon juice; stir for 60 seconds until the spinach is just wilted.