Thai food. Are you a fan? Me too– and I know this is not REALLY Thai food at all. But that’s what happens when you’re creating extra easy, extra macro-friendly recipes. Go with it. This Thai basil turkey veggie skillet is filled with those fresh Thai flavors that I love, while still lean, full of veggies and fiber. With minimal chopping and prep, it comes together quick and easy in one pan! Nothing better.
How to Make this Thai Basil Turkey Veggie Skillet
Before you get started cooking, grab your favorite knife and cutting board to chop a few things. This recipe needs 2 cups of zucchini chopped small and 2 cups of bell peppers chopped or sliced thin. Set those aside. You’ll also want to chop ¼ cup of fresh basil and set it aside.
Now that you have your veggies and herbs prepped, grab a skillet and heat it over high heat. Spray it with olive oil and add 1 ½ lbs of organic ground turkey. Let it sit for a minute or two before adding garlic powder, kosher salt, and red pepper flakes. Break up the meat at this point and make sure the spices are distributed evenly. I love using one of these meat choppers to break up my ground meats. Have you used one? Seems gimmicky but it’s worth it.
Let your meat cook through and then add chili garlic sauce (I used this one), fresh or frozen ginger and your chopped zucchini and bell peppers. Stir or toss to combine it all and let it cook for about 2 minutes. Add your edamame and cook it all together for another minute. Finally, toss in your fresh basil and serve all of it over rice. You can use cauliflower rice or regular rice, depending on your preference, or your macros!
Thai Basil Turkey Veggie Skillet
This Thai basil turkey veggie skillet is an easy dish to serve your family when you are tracking macros because you can eat your serving over cauliflower rice and the kids will be happy eating it over regular rice. It’s also a dish you can double easily for a big family.
Remember, you can find my recipes on My Fitness Pal by searching for Lillie Eats and Tells. I want to make macro tracking easy for you, so I try to add my recipes on there regularly. And for more macro tips and real-life macro tracking, follow me on Instagram @lillieeatsandtells
Thai Basil Turkey Veggie Skillet
Ingredients
- 1.5 lb 93/7 *organic Fulton Farms ground turkey 671 g
- 1 Tbsp garlic powder
- 2 tsp kosher salt
- ¼ tsp red pepper flakes
- 4 tsp chili garlic sauce
- 4 frozen cubes of ginger or a heaping Tbsp minced fresh ginger
- 2 cups zucchini chopped small (210 g)
- 2 cups bell peppers any color, chopped or sliced thin (250 g)
- 5 oz or about 1 cup fresh or frozen shelled edamame 142 g
- ¼ cup fresh basil chopped (10 g)
Instructions
- Heat a skillet over high heat. Spray with a mist of olive oil spray. Add ground turkey and let it sit undisturbed for a minute or two. Add the garlic powder, salt, and red pepper flakes and break up the meat. Crumble and cook. I love using one one of these tools to crumble my ground meats.
- Add chili garlic sauce, ginger, zucchini, and bell peppers to the ground turkey and cook for about two minutes. Add edamame and cook for one more minute. Toss in fresh basil. Serve over rice or cauliflower rice. Or wrap up in lettuce leaves with a little sriracha and avocado! So good.
Notes
Nutrition
Tried this recipe?
Tag @LillieEatsAndTells on Instagram with #LillieEatsandTells! We’d love to see your creations!
I have made this three times. After the first starting doubling it bc everyone in the family will eat it! Over rice for kids and hubby, cauliflower rice for me. So good and very fast and easy to make!
I’m making this recipe for meal prep next week, and I’m so excited! Cauliflower rice sounds amazing, but I’m wanting more carbs for my current macros. What type of rice do you think would compliment the flavors of this meal? Quinoa or sweet potatoes are my go to, but looking for a rice recipe to compliment the spice in this! I appreciate any suggestions!!
As with ALL of Lillie’s recipes, I make this on repeat. So quick and easy and the portion is huge. I make a huge batch at me and my hubs eat on it all week.
Love this! So easy and light! Paired with Trader Joe’s cauliflower rice, chicken wontons, and hot sauce and it was amazing. I forgot the basil and it was still super yummy.
This was the first Leat recipe i ever made and i Never looked back, super easy, my kids loved it , i loved it and It is a staple meal in our house now!
My aBsolute favorite! Have made it multiple tImes – so easy and Makes great lunch leftovers. I top It wirh garlic sauce from
Trader joe’s and sRiracha – it is just the best.
So delicious!! You can eat it so many ways too…in a wrap, on lettuce, on it’s own, etc. etc. Thank you Lillie!!
this recipe is SO EASY and SO good. i have made it for my weekly meal prep 3 weeks in a row now. I am obsessed.
I am not a huge cook so this is major to find something so easy to throw together and healthy!
I made this tonight for the family. LOVED IT!!!! Came together very fast, I subbed frozen broccoli and green beans for the zucchini since my kids aren’t fans. Was a little worried the frozen veggies would be mushy but they were perfect!!!! Thank you Lillie! Another winner. I’ll be making this again very soon. Perfect weeknight dinner!
i like all the recipe and making this for dinner. I would like to know where to find on the recipe s what the portion amount per person. Like how many grams or ounces