Simple Low Carb Ground Turkey Recipe for Healthy Eating – Flavorful, Fast, and Satisfying

If you’re looking for a healthy weeknight dinner that doesn’t taste like a compromise, this low carb ground turkey skillet hits the spot. It’s full of bold flavor, packs a ton of veggies, and comes together in under 30 minutes. You don’t need fancy ingredients or special tools—just a pan and a few pantry staples.

It’s great for meal prep, keeps well, and works with a variety of side dishes. Whether you’re watching carbs or just want something lighter, this recipe makes it easy.

What Makes This Recipe So Good

Simple Low Carb Ground Turkey Recipe for Healthy Eating - Flavorful, Fast, and Satisfying

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Ingredients

  

• 1 pound ground turkey (93% lean works best for flavor and moisture)
• 1 tablespoon olive oil (or avocado oil)
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 medium zucchini, diced
• 2 cups chopped spinach (fresh or frozen, squeezed dry)
• 2 tablespoons tomato paste
• 1/2 cup chicken broth (low sodium)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (regular paprika works too)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes (optional for heat)
• Salt and black pepper to taste
• Fresh lime (optional, for serving)
• Fresh cilantro or parsley, chopped (optional garnish)

Instructions

 

• Prep the veggies: Dice the onion, bell pepper, and zucchini. Mince the garlic. Chop the spinach if using large leaves. Keep everything ready by the stove.
• Heat the pan: Set a large skillet over medium heat. Add the olive oil and let it warm until it shimmers.
• Sauté aromatics: Add the onion with a pinch of salt. Cook 3–4 minutes, stirring, until softened. Add garlic and cook 30 seconds until fragrant.
• Brown the turkey: Add the ground turkey. Break it up with a spoon and cook 5–7 minutes until no longer pink and lightly browned. Season with a little salt and pepper.
• Add spices and tomato paste: Stir in chili powder, cumin, smoked paprika, oregano, and red pepper flakes if using. Add the tomato paste and cook 1 minute to bloom the spices.
• Cook the veggies: Add bell pepper and zucchini. Stir to coat in the spices. Cook 4–5 minutes until the veggies soften slightly but still have some bite.
• Deglaze and simmer: Pour in the chicken broth. Scrape up any browned bits from the pan. Simmer 3–4 minutes until the liquid reduces to a saucy coating.
• Stir in greens: Add the spinach and cook 1–2 minutes until wilted. Taste and adjust seasoning with salt, pepper, and a squeeze of lime if you like brightness.
• Garnish and serve: Remove from heat. Top with chopped cilantro or parsley. Serve as-is, over cauliflower rice, in lettuce cups, or alongside a simple salad.

• Fast and simple: Everything cooks in one pan, so prep and cleanup are minimal.
• Low carb, high protein: Ground turkey provides lean protein while non-starchy veggies keep carbs low.
• Big flavor, everyday ingredients: Garlic, onions, and spices do the heavy lifting without complicated sauces.
• Flexible and family-friendly: Adjust the heat, swap veggies, or serve it different ways so everyone’s happy.
• Meal prep friendly: Tastes great reheated and holds up for several days.

Shopping List

• 1 pound ground turkey (93% lean works best for flavor and moisture)
• 1 tablespoon olive oil (or avocado oil)
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 medium zucchini, diced
• 2 cups chopped spinach (fresh or frozen, squeezed dry)
• 2 tablespoons tomato paste
• 1/2 cup chicken broth (low sodium)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (regular paprika works too)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes (optional for heat)
• Salt and black pepper to taste
• Fresh lime (optional, for serving)
• Fresh cilantro or parsley, chopped (optional garnish)

Step-by-Step Instructions

1. Prep the veggies: Dice the onion, bell pepper, and zucchini. Mince the garlic.

   Chop the spinach if using large leaves. Keep everything ready by the stove.

2. Heat the pan: Set a large skillet over medium heat. Add the olive oil and let it warm until it shimmers.
3. Sauté aromatics: Add the onion with a pinch of salt.

   Cook 3–4 minutes, stirring, until softened. Add garlic and cook 30 seconds until fragrant.

4. Brown the turkey: Add the ground turkey. Break it up with a spoon and cook 5–7 minutes until no longer pink and lightly browned.

   Season with a little salt and pepper.

5. Add spices and tomato paste: Stir in chili powder, cumin, smoked paprika, oregano, and red pepper flakes if using. Add the tomato paste and cook 1 minute to bloom the spices.
6. Cook the veggies: Add bell pepper and zucchini. Stir to coat in the spices.

   Cook 4–5 minutes until the veggies soften slightly but still have some bite.

7. Deglaze and simmer: Pour in the chicken broth. Scrape up any browned bits from the pan. Simmer 3–4 minutes until the liquid reduces to a saucy coating.
8. Stir in greens: Add the spinach and cook 1–2 minutes until wilted.

   Taste and adjust seasoning with salt, pepper, and a squeeze of lime if you like brightness.

9. Garnish and serve: Remove from heat. Top with chopped cilantro or parsley. Serve as-is, over cauliflower rice, in lettuce cups, or alongside a simple salad.

How to Store

• Refrigerator: Store in an airtight container for 3–4 days.

  Cool before sealing to avoid condensation.

• Freezer: Freeze in meal-size portions for up to 3 months. Press out extra air to prevent freezer burn.
• Reheat: Warm on the stove over medium heat with a splash of broth or water, or microwave in 45–60 second bursts, stirring between intervals.
• Meal prep tip: Portion with cauliflower rice or steamed green beans in divided containers for grab-and-go lunches.

Health Benefits

• Lean protein: Ground turkey helps you feel full and supports muscle maintenance with fewer calories than many higher-fat meats.
• Non-starchy vegetables: Zucchini, bell pepper, onion, and spinach add fiber, vitamins, and minerals without heavy carbs.
• Lower sodium option: Using low-sodium broth and seasoning with spices gives flavor without a salt overload.
• Healthy fats: Olive oil provides heart-friendly monounsaturated fats.
• Blood sugar friendly: The mix of protein and fiber can help keep energy levels steady and reduce spikes.

Pitfalls to Watch Out For

• Dry turkey: Extra-lean turkey can turn crumbly. Don’t overcook, and keep a little sauce in the pan from the broth and tomato paste.
• Watery skillet: Zucchini releases moisture.

  Cook over medium-high heat and let excess liquid evaporate before serving.

• Bland seasoning: Turkey is mild. Taste as you go and don’t be shy with salt, spices, and a bright finish like lime juice.
• Hidden carbs: Watch for sugary sauces or high-carb sides. Stick with cauliflower rice, lettuce cups, or roasted low-carb veggies.
• Overcrowding the pan: If your skillet is small, cook the turkey first, remove it, then sauté veggies so they sauté instead of steam.

Recipe Variations

• Italian style: Swap spices for Italian seasoning, garlic powder, and red pepper flakes.

  Add cherry tomatoes and finish with basil and a sprinkle of Parmesan.

• Greek twist: Use oregano, garlic, lemon zest, and dill. Add chopped olives and serve with cucumber, tomato, and a dollop of yogurt.
• Thai-inspired: Stir in a little fish sauce, ginger, and lime juice. Add sliced green beans and finish with fresh cilantro and basil.

  For heat, use chili-garlic paste.

• Tex-Mex bowl: Keep the original spices and add riced cauliflower and green chiles. Top with avocado and a spoon of salsa.
• Mushroom boost: Add chopped mushrooms with the onion for extra umami and moisture without extra carbs.

FAQ

Can I use ground chicken instead of turkey?

Yes. Ground chicken works well with the same seasonings.

Aim for a similar fat level (around 93% lean) to keep it juicy.

Is this recipe keto-friendly?

It’s low carb as written. If you’re very strict keto, keep an eye on the onion and tomato paste amounts and serve with low-carb sides like cauliflower rice or lettuce wraps.

What can I use if I don’t have tomato paste?

You can use a few tablespoons of sugar-free tomato sauce or crushed tomatoes, then simmer a little longer to reduce. The flavor will be slightly lighter.

How can I make it spicier?

Add more red pepper flakes, a diced jalapeño with the onions, or a dash of hot sauce at the end.

Taste and build the heat gradually.

What’s the best way to meal prep this?

Portion into containers with cauliflower rice or roasted broccoli. Add fresh garnishes, like cilantro or lime wedges, right before eating to keep flavors bright.

Can I add cheese?

Absolutely. A light sprinkle of shredded cheddar, Monterey Jack, or crumbled feta can add richness while still keeping carbs low.

Add at the end and let it melt off heat.

How do I prevent the zucchini from getting mushy?

Cut it into larger dice, cook over medium-high heat, and add it later in the process. Don’t cover the pan, and stop cooking once it’s just tender.

What sides go well with this?

Cauliflower rice, sautéed cabbage, roasted Brussels sprouts, or a simple mixed greens salad work great without adding many carbs.

Final Thoughts

This simple low carb ground turkey skillet is one of those reliable, repeatable meals you can make on a busy night without stress. It’s healthy, hearty, and flexible enough to match whatever you have in the fridge.

Keep the seasoning bold, avoid overcooking, and finish with something fresh like lime or herbs. With a few easy tweaks, you can enjoy it all week and never get bored.