Q1: What is the best pan to use for a one-pan skillet meal like this one?

The best choice is a large, wide skillet or a Dutch oven that has plenty of surface area. This will allow you to cook the turkey and the vegetables in a single layer, which helps them to brown and sauté rather than just steaming. A 12-inch cast-iron skillet or a large, heavy-bottomed stainless steel skillet are both fantastic options.

Q2: Can I make this meal ahead of time for meal prep?

Yes, this is an absolutely perfect meal-prep recipe! You can prepare the entire skillet meal completely, let it cool, and then portion it into individual, airtight containers for a week of delicious and healthy lunches. It reheats beautifully.

Q3: What are banana peppers, and are they very spicy?

Banana peppers are a type of chile pepper that has a mild, tangy, and slightly sweet flavor. They are typically a bright yellow-green color. They are very mild in terms of heat, especially after the seeds and the white ribs have been removed. They are much, much milder than a jalapeño and add a fantastic, tangy flavor to the dish.

Q4: Can I freeze this skillet meal?

Yes, this is a fantastic freezer meal! Let the finished skillet mixture cool completely. You can freeze it in freezer-safe containers or resealable bags for up to 3 months. To reheat, let it thaw overnight in the refrigerator and then warm it gently on the stovetop or in the microwave.

Q5: Can I use fresh tomatoes instead of canned?

Of course! If you have about 2 cups of fresh, chopped tomatoes (like Roma or plum tomatoes) on hand, you can absolutely substitute them for the canned diced tomatoes.

Healthy One-Pan Mediterranean Turkey Skillet (30-Minute Meal!)

A quick, healthy, and flavorful one-pan meal, this Mediterranean Turkey Skillet is perfect for a weeknight dinner. The dish features lean ground turkey cooked and crumbled in a large skillet with a variety of fresh vegetables, including zucchini, onion, and banana peppers. The skillet is seasoned with garlic and oregano, and then black beans and diced tomatoes are stirred in. A splash of balsamic vinegar at the end adds a touch of tangy brightness to the finished dish.

Author: Evelyn

Ingredients

1 tablespoon olive oil
1 package (20 ounces) lean ground turkey
2 medium zucchini, quartered and sliced
1 medium onion, chopped
2 banana peppers, seeded and chopped
3 garlic cloves, minced
1/2 teaspoon dried oregano
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon balsamic vinegar
1/2 teaspoon salt

Instructions

In a large skillet, heat the olive oil over medium-high heat.
Add the ground turkey, zucchini, onion, peppers, garlic, and oregano to the skillet.
Cook for 10-12 minutes, breaking up the turkey into crumbles, until the turkey is no longer pink and the vegetables are tender. Drain off any excess fat.
Stir in the rinsed and drained black beans, the undrained diced tomatoes, the balsamic vinegar, and the salt.
Continue to cook, stirring occasionally, until all the ingredients are heated through.
Serve warm.

Notes

This is a true one-pan meal, making for very easy cleanup.
Using pre-cooked canned beans is a convenient shortcut.
This is a healthy, well-balanced meal with lean protein, vegetables, and beans.

Find it online: https://cookupjoy.com/mediterranean-turkey-skillet/