High-Protein Turkey & Veggie Power Skillet
High-protein turkey skillet with 38g protein per serving. Easy one-pan dinner with Greek yogurt sauce, ready in 37 minutes.
Ingredients
- 1.5 lbs lean ground turkey (93/7)
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 medium bell peppers (red and yellow), chopped into bite-sized pieces
- 2 cups fresh mushrooms, sliced
- 1 cup low-sodium chicken broth
- 1/2 cup plain nonfat Greek yogurt
- 1/3 cup cottage cheese (2% milkfat)
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1 tsp dried oregano
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped
- 1 tbsp balsamic vinegar
- Juice of half a lemon
Instructions
- 1
Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- 2
Add the diced onion and cook, stirring occasionally, until softened and translucent, approximately 4 minutes.
- 3
Stir in the minced garlic and cook until fragrant, about 45 seconds, then add the ground turkey and break it apart with a wooden spoon as it browns, cooking for 6-8 minutes until no pink remains.
- 4
Pour off any excess fat if needed, then add the chopped bell peppers and sliced mushrooms to the skillet and sauté for 5 minutes until the vegetables begin to soften.
- 5
Whisk together the chicken broth, Greek yogurt, cottage cheese, and tomato paste in a small bowl until smooth and well combined.
- 6
Pour the sauce mixture into the skillet and stir well to coat all ingredients evenly.
- 7
Add the smoked paprika, garlic powder, cayenne pepper, and dried oregano, then stir to distribute the spices throughout, cooking for 3-4 minutes until the sauce thickens slightly.
- 8
Reduce heat to medium-low and simmer for 5 minutes, allowing flavors to meld and the sauce to cling to the turkey and vegetables.
- 9
Finish with balsamic vinegar and lemon juice, then taste and adjust salt and black pepper as needed.
- 10
Garnish with fresh parsley and serve immediately over brown rice, cauliflower rice, or alongside roasted sweet potatoes.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Plain nonfat Greek yogurt | Nonfat plain Icelandic skyr | Skyr contains even more protein (20g per 100g vs 10g) and creates an even creamier sauce while keeping calories minimal. |
| Cottage cheese (2% milkfat) | Nonfat cottage cheese or silken tofu | Nonfat cottage cheese adds protein without additional fat; silken tofu works for a vegan option while maintaining creaminess and protein content. |
| Lean ground turkey (93/7) | Ground chicken breast (99% lean) or plant-based ground meat with added collagen peptides | Ground chicken breast is even leaner with virtually no fat, boosting protein ratio; collagen addition to plant-based meat adds 10g protein per serving. |
| Cottage cheese + Greek yogurt sauce | Nonfat sour cream mixed with protein powder (vanilla or unflavored) | Unflavored protein powder dissolves seamlessly into the sauce, adding 15-20g protein per serving without affecting taste. |
| Bell peppers and mushrooms | Broccoli florets and zucchini chunks | Broccoli adds fiber and micronutrients while maintaining volume; zucchini is lower-carb and absorbs sauce beautifully. |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 352 |
| Total Fat | 14g |
| Saturated Fat | 3g |
| Cholesterol | 88mg |
| Sodium | 480mg |
| Carbohydrates | 16g |
| Fiber | 3g |
| Sugar | 4g |
| Protein | 38g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
