Ground Turkey Incognito
Discover the ultimate hidden veggie-packed weeknight meal with "Ground Turkey Incognito"! This family-friendly recipe is a flavorful and nutrient-rich twist on traditional ground turkey dishes, featuring finely grated carrots, zucchini, and a medley of aromatic spices like smoked paprika, cumin, and chili powder. The velvety tomato paste and low-sodium chicken broth create a hearty, savory base, while frozen peas add a burst of color and sweetness. Ready in just 40 minutes, this versatile dish is perfect for pairing with rice, quinoa, or even spooned over baked potatoes. Whether you're sneaking in extra veggies or simply craving a lighter, protein-packed main course, "Ground Turkey Incognito" is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground turkey
- 1 medium onion, finely diced
- 1 medium carrot, finely grated
- 1 medium zucchini, finely grated
- 3 cloves minced garlic
- 2 tablespoons tomato paste
- 1 cup low-sodium chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup frozen peas
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and cook until softened, about 3-4 minutes.
Stir in the grated carrot and zucchini, and cook for another 3-4 minutes, stirring occasionally.
Add the minced garlic and cook for 1 minute, being careful not to burn it.
Move the vegetables to the edges of the skillet and add the ground turkey to the center. Use a wooden spoon to break it up into small pieces as it cooks.
Cook the turkey until no longer pink, about 5-6 minutes, and mix it with the vegetables.
Stir in the tomato paste, smoked paprika, ground cumin, dried oregano, chili powder, salt, and black pepper. Cook for 1-2 minutes to let the spices bloom.
Pour in the chicken broth and stir to combine. Bring to a simmer and let it cook for 8-10 minutes until the liquid reduces and the mixture thickens slightly.
Stir in the frozen peas and cook for an additional 2 minutes until heated through.
Taste and adjust seasoning if needed.
Garnish with chopped fresh parsley and serve warm. This dish pairs well with rice, quinoa, or as a topping for baked potatoes.
Nutrition Facts
Calories |
1152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 3063 mg | 133% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 21.5 g | ||
| Protein | 98.5 g | 197% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1587 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
