Ground Chicken (or Turkey) with Veggies

Ground Chicken (or Turkey) with Veggies

This is a versatile, easy and adaptable meal that can pack in lots of veg and is a filling and satisfying meal.  There are lots of options here for sauces - this can be topped with Pesto Dip, Yogurt Dip and Tahini Sauce. 

Prep Time: 20 minutes Cook Time: 30 minutes

Ingredients:

• 2 TBSP olive or avocado oil

• ½ large onion, finely chopped

• 1-2 zucchini, finely chopped, peeled and deseeded if needed

• 1 bell pepper, finely chopped – we like to use red, yellow or orange

• 1 - 1 ½ pounds of ground chicken or turkey – I prefer to use 93% lean, not 99% lean for more flavor

• 1-2 cups chopped kale or de-stemmed spinach – if kale, use only the leaves not stalk or the stem 

• ½ tsp sea salt

• 1 tsp each of coriander, turmeric, oregano, thyme and garlic powder (make sure your spices have to added or hidden starches)

• 1 cup water, homemade chicken or veggie broth – I use any of these options and it turns out great.

Directions:

1. Heat the olive or avocado oil in a large saucepan.  Add the chopped onions with a sprinkle of sea salt and sauté on medium for 5 minutes  Make sure the onions only brown slightly if at all,  well cooked and translucent is the goal.

2. Add the chopped bell pepper and sauté for another 3-4 minutes.  

3. Add the turkey and cook on medium to high heat for 5-7 minutes until no longer pink.  Stir. Occasionally and mix in the opinions and peppers.

4. Add in chopped kale or spinach – incorporate into the mix.

5. Add all spices and incorporate into the mix and cook for 2 more minutes – you want to “cook” the spices here so they meld into the meat and don’t taste raw.

6. Add 1 cup liquid and cover and cook on low for 15 minutes, stirring every 5 minutes.  If the chili is getting too dry or sticking to the pan, add ¼ cup more liquid. The extra liquid helps with reheating later if you do it ahead of time or if you want a saucier dish.

7. Taste and adjust for seasonings, particularly salt, if needed.