Ingredients:

  • 1 lb lean ground turkey
  • 2 cups fresh baby spinach
  • 1 cup diced carrots
  • 1 cup diced zucchini
  • 3 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp fresh lemon juice
  • 2 tbsp low-sodium chicken broth

Instructions:

  1. Heat olive oil over medium-high heat in a 12-inch skillet until shimmering. Add the ground turkey, breaking it into large chunks, and let it sit undisturbed for 3 minutes to achieve a deep golden-brown sear.
  2. Stir in the diced shallots and carrots, sautéing for 3-4 minutes until the shallots are translucent and the carrots soften slightly.
  3. Add the minced garlic, dried oregano, and smoked paprika, stirring constantly for 60 seconds until fragrant.
  4. Toss in the diced zucchini and cook for another 3 minutes until the zucchini is tender but still holds its shape.
  5. Pour in the chicken broth and fresh lemon juice, scraping the bottom of the pan to incorporate the browned bits.
  6. Fold in the baby spinach and stir for about 1 minute until the leaves are just wilted and a glossy sheen covers the meat.