Ground Turkey Teriyaki Veggie Skillet

Prep Time: 10 Minutes

Cooking Time: 20 Minutes

Total Time: 30 Minutes

Servings: 3-4 Servings

Ingredients:

• 2 tablespoons avocado oil or coconut oil (half for the meat and half for the veggies)

• 1 lb lean ground turkey (or beef)

• 1 medium zucchini, sliced into half moons

• 1 medium yellow squash, sliced into half moons

• 2 bell pepper, any color, cut into 3/4 inch pieces (close to same size as zucchini)

• 1/2 red onion cut into 3/4 inch pieces

• 3 large handfuls of fresh baby spinach

• 1 tablespoon Coconut Secret Coconut Aminos

• 2 tablespoons Coconut Secret Teriyaki Sauce

• Meat seasonings:1 tsp sea salt, 1/2 tsp black pepper, 1 tsp oregano, 1 tsp garlic, minced, 1/2 tbsp onion powder flakes

• Vegetable seasonings: 2 tablespoons teriyaki sauce, 1/2 tsp sea salt, 1/2 tsp garlic powder, 1/2 tbsp onion powder flakes, 1/2 tsp oregano, 1/4 tsp black pepper

Directions:

• Add the meat to a large skillet with 1 tablespoon of oil. Use a spatula to crumble the meat. Cook on medium-high heat, stirring occasionally, until browned.

• Stir in coconut aminos, salt, pepper, oregano, and minced garlic. Saute for one more minute so garlic is golden in color. Remove turkey from pan and set aside.

• Reduce heat to medium. Add remaining oil to skillet with the zucchini, yellow squash, onion, and bell pepper. Sprinkle with salt, garlic powder, onion powder, oregano, and pepper. Stir. Sauté, stirring occasionally, until the onion is translucent and peppers and zucchini are close to tender, about 5 to 10 minutes.

• Return the cooked ground turkey to the skillet. Add the teriyaki sauce and fresh spinach. Stir thoroughly. Cover and simmer everything for 5 to 10 minutes or until it's all warmed through and spinach is wilted.

Notes:

• Serve over a bed of greens, wild rice, quinoa, or have with a side salad and enjoy!