5-Ingredient Turkey Zucchini Cauliflower Rice Skillet
This quick, low-carb, high protein skillet is about to become your favorite healthy dinner to make on busy weeknights! It's loaded with veggies and also stores really well in the fridge for lunch the next day.
Equipment
- Large deep skillet
Ingredients
- 2 tbsp olive oil
- 1 lb lean ground turkey
- 1 medium zucchini (diced)
- 12 oz cauliflower rice (fresh or frozen)
- 1 packet taco seasoning (about 1oz)
- 1 cup shredded sharp cheddar cheese
Instructions
- Heat 2 tbsp of olive oil in a large deep skillet over medium-high heat.
- Add the ground turkey to the skillet. Cook for 5–7 minutes, using a spatula to break it into small pieces as it cooks, until the turkey is browned and no longer pink.
- Reduce the heat to medium. Stir in the taco seasoning and 2 tablespoons of water until the turkey is evenly coated.
- Add the diced zucchini and cook for another 3-4 minutes, stirring occasionally, until just tender.
- Stir in the frozen cauliflower rice and continue cooking for another 4-5 minutes, or until heated through and any excess moisture has evaporated. If the dish looks a little dry, add another 1-2 tablespoons of water.
- Sprinkle shredded cheese over the top of the skillet. Cover the skillet for 1–2 minutes until the cheese melts, then serve immediately.
- Scoop into individual bowls and enjoy!
Notes
- If your cauliflower rice releases a lot of liquid, cook it uncovered for an extra minute or two until the extra liquid evaporates.
- If the dish seems a little dry, add 1-2 tablespoons of water and stir well.
- For more flavor: I found that the taco seasoning alone had enough flavor, but if you want even more flavor you could add 1 cup of salsa after step #3
- Optional toppings: avocado, salsa, cilantro, sour cream, or a squeeze of fresh lime