Ground Turkey Skillet Meal Recipe
This easy Ground Turkey Skillet Meal is made with lean ground turkey, tender sweet potatoes, kale, peppers, and creamy goat cheese for a flavorful, satisfying dinner that comes together in about 30 minutes.
Servings: 4
Calories: 409kcal
Equipment
- large skillet
- small saucepan
Ingredients
- 2 tablespoon olive oil
- 2 tablespoon butter
- 1 medium orange or red bell pepper finely chopped
- 1 small onion finely chopped
- 1 lb sweet potatoes peeled and chopped into ½" pieces (about 2-3 sweet potatoes)
- 1 lb lean ground turkey
- 1 teaspoon garlic powder
- 1 teaspoon dry oregano
- 1 teaspoon dry basil
- ½ teaspoon red pepper flakes
- 1 bunch kale stems removed, chopped
- 4 cloves garlic, finely chopped
- ⅓ cup low sodium chicken stock
- ¼ cup crumbled honey goat cheese (or plain goat cheese)
- salt and pepper, to taste
Instructions
- Cut the sweet potatoes into ½-inch pieces. Transfer to a small saucepan, cover with water, and bring to a boil. Reduce heat to medium and simmer for 4–6 minutes, or until just fork-tender. Drain and set aside.
- While the sweet potatoes cook, heat the olive oil in a large, deep skillet over medium heat. Add the peppers and onions, season with salt and pepper, and cook for about 5 minutes, stirring occasionally, until slightly softened.
- Add the drained sweet potatoes to the skillet. Season with additional salt and pepper as needed and cook for 3–5 minutes, until the potatoes are tender and the peppers and onions are cooked through.
- Push the sweet potatoes, peppers, and onions toward the edges of the skillet. Add the butter to the center, then add the ground turkey once the butter has melted.
- Season the turkey with salt, pepper, garlic powder, oregano, basil, and red pepper flakes. Cook for 4–5 minutes, breaking it into small pieces with a wooden spoon or spatula, until fully cooked through and no longer pink.
- Stir everything together, then add the chopped kale and chicken stock. Reduce the heat to low, cover, and cook for 5–7 minutes, stirring occasionally, until the kale is wilted and tender.
- Increase the heat to medium. Stir in the fresh garlic and cook for about 1 minute, until fragrant.
- Remove from the heat and top with crumbled goat cheese before serving.
Notes
- Cut the sweet potatoes into even ½-inch pieces so they cook at the same rate.
- Par-boil the sweet potatoes just until fork-tender; overcooking can make them fall apart in the skillet.
- Ground chicken can be substituted for the ground turkey.
- Spinach can be used in place of kale; add it during the last few minutes since it wilts much faster.
- Plain goat cheese or feta can be used instead of honey goat cheese.
- Ground turkey should reach an internal temperature of 165°F before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet or microwave until hot throughout.
Nutrition
Calories: 409kcal | Carbohydrates: 29g | Protein: 33g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 84mg | Sodium: 247mg | Potassium: 931mg | Fiber: 6g | Sugar: 6g | Vitamin A: 19770IU | Vitamin C: 36mg | Calcium: 169mg | Iron: 3mg