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You'll love this Thai basil turkey veggie skillet. www.lillieeatsandtells.com

Thai Basil Turkey Veggie Skillet

All of your favorite Thai flavors in one skillet. Serve over rice or cauliflower rice if you're tracking macros.
5 from 6 votes
Author Lillie
Course one dish meal
Cuisine Thai
Prep Time 10 minutes
Cook Time 15 minutes
Servings 5 servings
Calories 212 kcal

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

MFP: "Lillie Eats and Tells Thai Basil Turkey Veggie Skillet"

Nutrition

Serving: 229gFiber: 3gCalories: 212kcalFat: 6gProtein: 32gCarbohydrates: 8g
Keywords bell peppers, edamame, ground turkey, Thai, zucchini

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