This healthy Ground Turkey and Potato Skillet with broccoli makes for a nutritious, delicious, and nourishing one pan meal in around 40 minutes. It’s gluten free, high fiber, high protein, and easy to make!
Table of contents
If you’re looking for a simple, nutritionally balanced meal, this one pan ground turkey and potato skillet has your back.
The potatoes are full of fiber plus complex carbs and broccolini packs in fiber, nutrients and antioxidants. Lean turkey makes for a low fat, high protein addition, for a hearty, nourishing meal with 27 grams of protein per portion.
Potatoes and broccoli skillet recipe is versatile, too. Swap out baby potatoes for sweet potato, swap turkey for ground chicken or ground beef, and experiment with extra veggies.
All you need is 10 minutes prep time and 30 minutes cooking time to prepare this healthy dinner idea. Then enjoy it alone or with extra veggies or complex carbs.
All you need is 9 ingredients, plus salt and pepper, for this one pot skillet recipe.
- Ground turkey: I use lean ground turkey, but use your preferred fat level.
- Potatoes: I used baby potatoes, but you could also use larger regular or sweet potatoes.
- Broccolini: I love the slightly sweeter flavor of broccolini over broccoli. Alternatively, use regular broccoli, and cut it down into small florets.
I use broccoli and broccolini all the time! For turkey and broccoli pasta, healthy beef and broccoli, broccoli quinoa salad, and healthy broccoli salad! I never run out of ideas for this nutrient dense green.
- Oil: Use any neutral cooking oil, such as coconut oil or avocado oil.
- Aromatics: A combination of garlic and onion for tons of added flavor.
- Lemon juice: Use fresh lemon juice for the best flavor.
- Soy sauce: For a gluten free option, use tamari or coconut aminos. If preferred, use reduced sodium soy, but dark soy will add the deepest flavor.
- Salt and black pepper: Season to taste.
- Water: For more flavor, use vegetable broth.
- Green onions: Alternatively, chives would work well.
How to Make Ground Turkey and Potato Skillet
- Thinly slice the garlic, dice the onion, and chop the potatoes down into small, even sized, 1 inch pieces. Also, cut the broccolini into 2 inch long pieces.
- Heat a large Dutch oven, heavy bottomed stainless steel pan, or non-stick skillet over medium high heat and add a tablespoon swirl of oil. Once hot, add 5 of the cloves of garlic and the broccolini. Cook for 4-5 minutes, stirring every 45 seconds. When ready, they should be lightly browned on all sides. Then add the lemon juice and salt and pepper, transfer everything to a medium bowl, and set aside.
- Add another tablespoon of oil to the pan with the remaining 2 garlic cloves and sauté for 2 minutes, stirring frequently. Then, add the ground turkey, cooking it for 5 minutes, using your spatula to break it into small pieces.
Cover and Cook:
- Add the soy sauce, potatoes, and water and stir gently. Bring to a boil, cover with a lid, then reduce the heat to medium low and simmer for 20 minutes, or until the potatoes are tender.
- Mix in the previously cooked broccolini and the finely chopped green onion, and serve!
Tips and Notes
- Experiment with ingredient pairings: This recipe method will work with several variations of the ingredients and seasonings. This includes making a sweet potato turkey skillet or ground beef potato skillet.
- If using sweet potato: Ensure you cut it into ½-inch pieces to cook within the timeframe. It may still take slightly longer.
- Cooking time may vary: Based on how large the pieces of potato are and size of your pan.
- Don’t overcrowd the pan: Otherwise, the potato won’t cook properly and will take longer than specified. If necessary, cook in batches.
- To omit the soy sauce: I love the extra umami rich depth of flavor it adds. However, you could omit it entirely and use more salt.
- Alternative protein: Swap out the ground turkey for chicken or ground beef. You could also omit the ground meat from the skillet and serve the potatoes and broccoli alongside baked salmon in foil.
- Beans: Kidney beans or white beans will add extra fiber and protein, making for a heartier one pan meal.
- Spice: Either add a small amount of sauteed chili, a pinch of red pepper flakes, or some hot sauce.
- Meat free: Swap the turkey for crispy pan fried tofu.
- Other vegetables: Swap out the broccolini for green beans or asparagus. You could also further boost the meal by adding spinach or kale, peas, bell pepper, and other quick cooking veggies.
- Alternative seasoning: These ingredients would pair well with cumin, taco seasoning, garam masala, or curry powder.
- Cheese: Add some shredded mozzarella, cheddar or pepper jack when serving.
How to Serve this Ground Turkey and Potato Skillet?
While this can easily be enjoyed as a complete one pan meal, there are several ways that you could add to it for a heartier meal.
For a lower carb accompaniment, learn how to make cauliflower rice or try zucchini noodles.
There are several ways you can cut down on prep. For example, you could chop the various vegetables 1-2 days in advance and store them in separate containers in the refrigerator.
You could also prepare the entire meal and save the leftovers as written below.
Allow the dish to cool and then store it in an airtight container in the refrigerator for 3 days.
I haven’t tried it, though all the elements should freeze fairly well. I recommend portioning it into freezer safe containers or Ziplock bags and freezing it for up to 3 months. Allow it to thaw in the fridge overnight before reheating.
Not at all. A deep non stick skillet or Dutch oven would also work for this dinner.
More Healthy Turkey Recipes
Ground Turkey and Potato Skillet with Broccoli
- 2 tbsp avocado or coconut oil divided
- 7 large garlic cloves thinly sliced & divided
- 4 cups broccolini or broccoli cut into 2″ long pieces
- 1/3 lemon juice of
- 1/4 tsp salt
- Ground black pepper to taste
- 1 medium onion chopped
- 1 lb ground turkey lean
- 2 tbsp soy sauce I used Bragg liquid aminos
- 2 lbs baby potatoes 4-5 cups, cut into even sizes
- 1 cup water boiling
- 2 green onion sprigs chopped
- Preheat dutch oven, large deep skillet or heavy bottom stainless steel pot on medium-high heat. Add 1 tbsp oil, 5 garlic cloves and broccolini. Cook for 4 – 5 minutes, stirring every 45 seconds or until garlic and broccolini get a nice char on each side. Add lemon juice, salt and pepper; stir and transfer to a medium bowl. Set aside.
- Return dutch oven to medium heat and add remaining 1 tbsp of oil. Add remaining 2 garlic cloves and onion; sauté for 2 minutes, stirring frequently. Add ground turkey and cook for 5 more minutes, breaking meat into pieces with a spatula.
- Add soy sauce, potatoes, water and stir gently to combine. Bring to a boil, cover and cook on low-medium heat for 20 minutes. Check potatoes for readiness and if necessary cook a bit longer. Then add previously cooked broccolini and green onion. Stir gently and serve hot.
Store: Refrigerate covered for up to 3 days.
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