# What You’ll Need:
→ Meats
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 tsp chili powder
09 - 1 tsp ground cumin
10 - 1 tsp smoked paprika
11 - 1/2 tsp dried oregano
12 - 1/2 tsp salt, or to taste
13 - 1/4 tsp black pepper
14 - 1/4 tsp crushed red pepper flakes (optional)
→ Other
15 - 1/2 cup low-sodium chicken broth
16 - 1/2 cup shredded reduced-fat cheddar cheese
17 - 2 tbsp fresh cilantro, chopped
18 - Juice of 1 lime
19 - 1 tbsp olive oil
# Step-by-Step Guide:
01 - Heat olive oil in a large skillet over medium heat. Add chopped red onion and cook for 2–3 minutes until softened.
02 - Add minced garlic and cook for 30 seconds until fragrant.
03 - Add ground turkey, breaking it up with a spatula. Cook for 4–5 minutes until browned and cooked through.
04 - Stir in red bell pepper, diced zucchini, and jalapeño if using. Cook for 3–4 minutes until vegetables begin to soften.
05 - Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and red pepper flakes. Mix well to coat the meat and vegetables evenly.
06 - Add cherry tomatoes and chicken broth. Stir, bring to a simmer, and cook uncovered for 5–7 minutes until most liquid has evaporated and zucchini is tender.
07 - Remove from heat. Sprinkle shredded cheddar cheese evenly over the skillet and cover for 1–2 minutes until melted.
08 - Finish with fresh cilantro and a squeeze of lime juice. Serve hot.
