# What You'll Need:
→ Proteins
01 - 1 lb lean ground turkey
→ Vegetables
02 - 2 medium zucchinis, diced
03 - 1 red bell pepper, diced
04 - 1 small red onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 cup cherry tomatoes, halved
07 - 1 jalapeño, seeded and minced (optional)
→ Spices & Seasonings
08 - 2 teaspoons chili powder
09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon black pepper
14 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Liquids & Dairy
15 - 1/2 cup low-sodium chicken broth
16 - 1/2 cup shredded reduced-fat cheddar cheese
17 - 1 tablespoon olive oil
→ Garnish & Finishing
18 - 2 tablespoons fresh cilantro, chopped
19 - Juice of 1 lime
# Directions:
01 - Heat olive oil in a large skillet over medium heat. Add the red onion and cook for 2 to 3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
02 - Add ground turkey to the skillet, breaking it into small pieces with a spatula. Cook for 4 to 5 minutes until fully browned and cooked through.
03 - Stir in the red bell pepper, zucchini, and jalapeño if using. Cook for 3 to 4 minutes until vegetables begin to soften.
04 - Sprinkle in chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and red pepper flakes. Mix thoroughly to coat the meat and vegetables evenly.
05 - Add cherry tomatoes and chicken broth to the skillet. Stir, bring to a simmer, and cook uncovered for 5 to 7 minutes until most liquid has evaporated and zucchini is tender.
06 - Remove from heat. Sprinkle shredded cheddar cheese evenly over the skillet and cover for 1 to 2 minutes until melted.
07 - Top with fresh cilantro and squeeze of lime juice. Serve hot directly from the skillet.
