Quick and easy teriyaki ground turkey and vegetable skillet made in under 45 minutes. This simple yet complete meal is low-carb, paleo, and keto.
The vast majority of my meals look very similar to this one. Some form of protein and a few different types of vegetables cooked together in a skillet.
This method of cooking is so quick and easy and always yields a nutrient dense, flavorful result!
I found myself craving teriyaki recently, so I figured I’d make a skillet out of it. Ground turkey, carrots, radishes, onion, fresh ginger, zucchini, and homemade (or store-bought) teriyaki sauce is the newest object of my affection.
From start-to-finish, this meal only requires about 35 to 45 minutes to make. This is a major win for someone like me who prefers making dinner prep short and sweet. You aren’t sacrificing flavor and are also taking in healthy nutrients with this ultra satisfying meal.
Let’s whip this thing up!
How to Make Teriyaki Ground Turkey and Vegetable Skillet:
You’ll need a skillet that is both large (I recommend 12-inch) and somewhat deep in order to fit all of your ingredients. If you have a wok, that would work great!
Heat the oil in the skillet and saute the onion. After the onion is nice and fragrant, add the carrots and radishes. Allow the vegetables to cook a couple minutes to soften.
Scoot all the vegetables off to one side of the skillet, creating space to brown the meat. I simply place the ground turkey in its rectangular form right on the open spot in the skillet and use my hands to pat it down a bit. Brown on one side for a few, then flip and brown on the other side for a few.
Use a spatula to chop up the ground turkey and mix it in with the vegetables.
Add the remaining ingredients – teriyaki sauce, zucchini, baby spinach and sea salt. Cover and cook until the turkey is cooked through, and the vegetables reach desired doneness.
Serve it up in a big bowl with chopped chives and sesame seeds.
- Swap out any of the vegetables for your favorite veggies
- Replace the baby spinach with kale or chard.
- Add 3 to 5 cloves garlic if you’re good with garlic!
- Omit the red onion and chives if you follow a Low-FODMAP diet.
- Use coconut aminos or liquid aminos in place of teriyaki sauce (just note that the mixture will be a bit watery).
- Serve with rice if you don’t follow a low-carb diet.
- Use ground beef or chicken instead of ground turkey.
More Healthy Skillet Recipes:
- Crispy Skillet Salmon with Lemon Caper Dill Sauce
- Mediterranean Shrimp Skillet
- Ground Turkey Butternut Squash Skillet with Rainbow Chard
- Zucchini and Ground Turkey Skillet
- Basil Coconut Ground Beef Skillet with Vegetables and Rice
- 30-Minute Ground Turkey Sweet Potato Skillet
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your all your support!
If you make this Teriyaki Ground Turkey Skillet, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
Teriyaki Ground Turkey Skillet with Vegetables
A quick and easy low-carb, paleo, keto, or whole30 meal made quick and easy in a skillet with ground turkey, teriyaki sauce, and vegetables!
- 1 bunch chives chopped
- 1 Tbsp sesame seeds
Heat the oil in a large (12-inch) skillet with deep sides over medium heat. Add the red onion and cook, stirring occasionally, until onion begins to soften, about 3 minutes. Add the carrots, radishes, and ginger. Cover and cook 3 minutes.
Scoot the vegetables off to one side of the skillet and add the ground turkey. Brown on one side for 2 to 3 minutes, then flip and continue browning another 2 minutes. Give everything a big stir to combine it all together.
Add the teriyaki sauce, chopped zucchini, spinach, and sea salt. Cover and cook until turkey has cooked through and vegetables have reached desired done-ness, about 4 to 5 minutes.
Serve with chopped chives and sesame seeds.
*Use homemade or store-bought paleo teriyaki sauce. Coconut Secret is my go-to store-bought sauce.