Quick and simple teriyaki ground turkey and vegetable skillet ready in under 45 minutes. This adaptable recipe lets you swap in your favorite vegetables or any ground meat, making it an excellent choice for busy weeknight dinners.
The majority of my quick dinners follow a simple pattern: a protein paired with a variety of vegetables cooked together in a single skillet. It’s a fast, nutritious approach that delivers big flavor with minimal fuss.
Recently I was craving teriyaki, so I turned those flavors into a skillet meal. Ground turkey combines with carrots, radishes, red onion, fresh ginger, zucchini, spinach and a tangy teriyaki sauce (homemade or store-bought) to make a satisfying, well-rounded dish.
From start to finish this recipe takes about 35–45 minutes. It’s lean, high in protein, and full of fiber, vitamins and antioxidants — a healthy, versatile dinner that doesn’t skimp on flavor.
Let’s make one of the easiest and tastiest ground turkey skillet dinners you can prepare tonight.
How to Make Ground Turkey Skillet:
Begin with a paleo-friendly teriyaki sauce, either homemade or a compliant store-bought option. Use a large, deep skillet (I recommend a 12-inch) or a wok to comfortably hold all the ingredients.
Heat the oil over medium heat and sauté the red onion until fragrant and starting to soften. Add the carrots, radishes and grated fresh ginger, cover, and cook a couple of minutes to begin softening the vegetables.
Push the vegetables to one side of the skillet to create space for the turkey. Add the ground turkey and let it brown on one side for 2–3 minutes, then flip and brown the other side for another 2 minutes. Break the meat up with a spatula and stir it together with the vegetables.
Pour in the teriyaki sauce, add the chopped zucchini, baby spinach and sea salt. Cover and cook 4–5 minutes, until the turkey is cooked through and the vegetables reach your preferred doneness. If the pan contains excess liquid, turn the heat up to medium-high and cook uncovered, stirring occasionally, until most of the liquid evaporates.
Serve the skillet in bowls topped with chopped chives and sesame seeds. For a heartier meal, serve with steamed rice or cauliflower rice and extra teriyaki sauce if desired.
Recipe Customize:
- Swap any vegetables for ones you prefer.
- Replace baby spinach with kale or chard for more texture.
- Add 3–5 cloves of garlic if you enjoy extra savory depth.
- Omit red onion and chives for a Low-FODMAP version.
- Use coconut aminos or liquid aminos in place of teriyaki sauce (the sauce will be a bit thinner).
- Serve with rice if you don’t need a low-carb option.
- Substitute ground beef or chicken if you prefer.
If you want more ground turkey ideas, try a ground turkey taco casserole or other skillet recipes for quick, family-friendly dinners.
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
Easy ground turkey meals you can repeat all week.
Teriyaki Ground Turkey Skillet with Vegetables
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Ingredients
- 2 Tbsp avocado oil
- 1/2 red onion, finely chopped
- 2 large carrots, peeled and chopped
- 1 bunch radishes, chopped
- 1 Tbsp fresh ginger, peeled and grated
- 1 pound ground turkey
- 1/4 cup teriyaki sauce, see note
- 2 medium zucchini squash, chopped
- 2 cups baby spinach
- 1/2 tsp sea salt, to taste
For Serving (Optional)
- 1 bunch chives, chopped
- 1 Tbsp sesame seeds
Instructions
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Heat the oil in a large (12-inch) deep skillet over medium heat. Add the red onion and cook, stirring, until it begins to soften, about 3 minutes. Add the carrots, radishes and ginger, cover and cook 3 minutes.
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Push vegetables to one side and add the ground turkey. Brown on one side 2–3 minutes, flip and brown another 2 minutes. Stir to combine.
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Add teriyaki sauce, zucchini, spinach and sea salt. Cover and cook until turkey is cooked through and vegetables are tender, about 4–5 minutes. If excess liquid remains, increase heat to medium-high and cook uncovered until most liquid evaporates.
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Serve topped with chopped chives and sesame seeds. Optionally serve with steamed rice or cauliflower rice and extra teriyaki sauce.
Notes
Use homemade or store-bought paleo teriyaki sauce based on your preference.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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