Yesterday was Day 9 of the Whole 30 but it was the first night where I really feel I took hold of dinner and created a beautiful skillet meal that was so simple and delicious that I can’t wait to make it again! I thought I would share because this meal would be good for ANY one looking for a healthy and quick dinner that also makes GREAT leftovers. Enjoy and share with those who you think would like this too!
My ultimate Whole 30 Turkey/Veggie Skillet Meal
1 lb lean ground turkey
20 Brussels Sprouts halved
1 cup cooked carrots cut into discs
1 large zucchini (or two small) cut into quartered discs
1/2 yellow onion finely chopped
1/2 cup parsley finely chopped
1 tsp. dried thyme
salt & pepper to taste
Cook (and season) turkey in a skillet until all the way done. Then let sit. In a second skillet, over medium heat, add Brussels sprouts and cook for about 1-2 minutes until they begin to start turning bright green in color. Then add onion to the mix and cook for another minute or so and season with s&p. Then add zucchini, parsley, and thyme, cook for another minute or so and taste and adjust seasonings. Last, add carrots and turkey and adjust seasoning if needed. Serve immediately. Serves 4.