This might be my favorite turkey skillet variation to date! Packed with protein, fiber, and nutrients and it’s all made in one pan. Doesn’t get much better than that 🙌🏼 and omg cheers to EPISODE THIRTY 🍾 This series is so much fun!
Heat olive oil in a large skillet with a lid over medium heat. Add the onion and garlic and cook, stirring occasionally, for 3-4 minutes. Add the ground turkey and break it up with a wooden spoon or meat masher until just cooked through. Add the zucchini and cook, stirring occasionally, for 3-4 minutes until the zucchini begins to soften. Add the chickpeas, diced tomatoes, frozen rice, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and Mediterranean/Italian seasoning and stir to combine. Pour 1/4 cup water or chicken broth over the mixture then cover and let simmer on medium low heat for 10 minutes. If there’s still too much liquid at the bottom after 10 minutes, uncover and turn the heat to medium high, stirring occasionally until the liquid has burned off. Season to taste with salt and pepper. Top with feta cheese, pistachios, parsley and a squeeze of lemon. Store in the fridge up to 4 days.
