High Protein Savory Ground Meat and Vegetable Skillet
Packed with flavor and nutrients, this High Protein Savory Ground Meat and Vegetable Skillet is the ultimate one-pan wonder for busy weeknight dinners or meal prep. Featuring lean ground turkey or chicken, a vibrant mix of zucchini, bell peppers, and corn, plus a kick of bold seasonings like cumin and chili powder, this hearty recipe is as healthy as it is satisfying. Quick to prepare with just 15 minutes of prep time and 25 minutes of cooking, this dish combines wholesome protein with a medley of colorful vegetables for a balanced, nutrient-rich meal. Garnished with fresh parsley for a burst of freshness, this skillet dish is perfect for those seeking a high-protein, low-carb option bursting with flavor. Whether served solo or paired with rice or quinoa, it’s a versatile and comforting choice to elevate your dinner rotation.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground turkey or chicken
- 1 medium, chopped yellow onion
- 3 minced garlic cloves
- 1 medium, chopped red bell pepper
- 1 medium, chopped green bell pepper
- 1 medium, sliced zucchini
- 14 ounces canned diced tomatoes
- 1 cup frozen corn
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped fresh parsley
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Add the ground turkey or chicken to the skillet, cooking it for about 5-7 minutes until it's browned. Break it into small pieces using a spatula while cooking.
Remove the meat from the skillet and set it aside on a plate.
In the same skillet, add the chopped onion and minced garlic, then sauté for about 2-3 minutes until the onion becomes translucent.
Add the chopped red and green bell peppers and sliced zucchini to the skillet, cooking for another 5 minutes until the vegetables start to soften.
Stir in the canned diced tomatoes with their juice and the frozen corn.
Return the cooked meat to the skillet and mix well with the vegetables.
Sprinkle the cumin, paprika, chili powder, salt, and pepper over the mixture.
Stir everything together until all ingredients are well combined and heated through, about 5 minutes.
Remove the skillet from the heat and garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.2 g | 109% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 5223 mg | 227% | |
| Total Carbohydrate | 90.8 g | 33% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 43.7 g | ||
| Protein | 114.8 g | 230% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3581 mg | 76% | |
*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.
