A super simple one-pot dinner that's low calorie, low carb, paleo, gluten-free and takes just 10 minutes to make. This will be your go-to week night dinner! Serve immediately or store in the refrigerator up to 3 days.
Ingredients
- extra-virgin olive oil: 1 tsp
- ¼ pounds ground turkey breast: 1 piece
- green bell pepper: 1 cup (diced)
- garlic: 1 Tbsp (minced)
- italian seasoning: 2 tsp
- ground black pepper: 0.5 tsp
- salt: 0.25 tsp
- red pepper flakes: 0.25 tsp
- marinara sauce: 3 cups
- baby spinach leaves: 2 cups
- zucchini, cut into noodle-shape strands: 4 piece
Metric Conversion
Stages of cooking
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Heat olive oil in a large skillet over medium heat. Add turkey breast, green pepper, garlic, Italian seasoning, ground black pepper, salt, and red pepper flakes; cook and stir until turkey is lightly browned, 4 to 5 minutes.
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Stir marinara sauce and baby spinach into the turkey mixture; cook and stir until marinara sauce is warm through, about 3 minutes.
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Stir zucchini noodles into the sauce with tongs; cook and stir until the zucchini is slightly tender, 2 to 3 minutes.
