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
Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!
- 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)
- 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.