# What You 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 teaspoons chili powder
09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon black pepper
14 - 1/4 teaspoon 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 tablespoons fresh cilantro, chopped
18 - Juice of 1 lime
19 - 1 tablespoon olive oil
# How to Make It:
01 - Heat olive oil in a large skillet over medium heat. Add chopped red onion and cook 2–3 minutes until softened.
02 - Add minced garlic and cook 30 seconds until fragrant.
03 - Add ground turkey, breaking it apart with a spatula. Cook 4–5 minutes until browned and cooked through.
04 - Stir in red bell pepper, diced zucchini, and jalapeño if using. Cook 3–4 minutes until vegetables begin to soften.
05 - Sprinkle chili powder, cumin, smoked paprika, oregano, salt, black pepper, and red pepper flakes over the skillet. Mix thoroughly to coat meat and vegetables.
06 - Add cherry tomatoes and chicken broth. Stir well, bring to a simmer, and cook uncovered 5–7 minutes until most liquid evaporates and zucchini is tender.
07 - Remove from heat. Distribute shredded cheddar cheese evenly across the skillet and cover 1–2 minutes until melted.
08 - Garnish with fresh cilantro and squeeze lime juice over the top. Serve immediately while hot.
