Turkey and Veggie Taco Skillet

First cook the meat:

• 1 lb. lean ground turkey
• 1/2 tsp. salt
• 1 tsp. garlic powder  (I use Flavor Gods Garlic Lovers)
• 2 tsp. cumin
• 1/2 tsp. oregano
• 1/2 tsp. paprika
• 1/2 tsp. onion powder
• 1 cup chicken bone broth

Heat a skillet over medium heat and spray with olive oil cooking spray.  Add the ground turkey.  Cook in it's packaged form for two minutes, flip over and cook for another two minutes.  Use a wooden spoon to break up the meat and season with salt, garlic powder, cumin, oregano, paprika, and onion powder.  Continue to cook the meat until it is no longer pink, about 4 more minutes.  Add the bone broth, bring to a simmer and let simmer until most of the liquid has evaporated, about 5 minutes. 

Meanwhile, get the veggies going:

• 1 cup chopped onion
• 2 cups chopped bell peppers (I used green, yellow and red)
• 1 zucchini, grated and squeezed dry of any liquid (I use paper towels)
• 1 tsp. chopped garlic
• 1 - 10 oz. bag frozen riced broccoli, cooked according to package directions
• Salt and freshly ground black pepper
• 1/4 tsp. crushed red pepper
• 2 tsp. taco seasoning (I use Flavor Gods Taco Tuesday)
• 1 tbsp. coconut aminos
• 3 tbsp. reduced sodium chicken broth

Heat a second skillet over medium heat and spray with olive oil cooking spray.  Add the onion, bell peppers and grated zucchini. Cook, stirring occasionally until the veggies start to soften.  Add the garlic and cook stirring continuously for a minute.  Pour the cooked riced broccoli into the pan and stir to mix everything together.  Pour the coconut aminos and broth and season with salt and freshly ground black pepper, crushed red pepper and taco seasoning.  Stir while cooking.

When meat is cooked and veggies are ready, combine the meat and veggies together in one skillet.  Stir everything together to mix well.

Enjoy!

Served here with guacamole.  Yummy!