Zucchini and Kale Turkey Enchilada Skillet
A quick and easy protein and veggie packed skillet perfect for a quick night when you're short on time.
Servings 4 servings
Calories 331kcal
Ingredients
- ½ yellow onion, chopped
- 2 cloves garlic minced
- 2 tablespoon avocado oil (could probably use less if using a cast iron skillet)
- 3 cups tuscan kale, shredded
- 1 lb ground turkey (ground chicken, beef, pork, or bison could be subed)
- 2 medium zucchini chopped
- ¾ cup red enchilada sauce
- 4 ounces shredded cheese I used pepper jack
Instructions
- Saute onions in skillet for 2-3 minutes until translucent and fragrant. Add in minced garlic and saute for an additional minute. Finally add in kale and saute until wilted.
- Add in turkey and saute for 2-3 minutes. Add in chopped zucchini and seasonings, let meat finishing browning for 3-5 minutes. Mix in enchilada sauce.
- Top with shredded cheese and broil on high for 60 seconds, dig in!
Notes
For ¼ of recipe-
Nutrition
Calories: 331kcal | Carbohydrates: 12g | Protein: 36g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 84mg | Sodium: 643mg | Potassium: 738mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2290IU | Vitamin C: 39.8mg | Calcium: 197mg | Iron: 2mg