Turkey Kale & Green Bean One Skillet Meal

Turkey Kale & Green Bean One Skillet Meal

Servings: 4


  • 20 oz Ground Lean Turkey
  • 1 tbsp Avocado Oil
  • 115 g Orange Bell Pepper, sliced (1 medium bell pepper)
  • 30 g Red Onion, sliced (1/2 small red onion)
  • 3 Garlic Cloves, Diced
  • 30 g Jalapeno Pepper, diced (1 pepper)
  • 50 g Kale, chopped
  • 120 g Green Beans, trimmed
  • 1 package Taco Skillet Sauce, Red Chili (Frontera Brand)
  • 1/4 tsp Black Pepper
  • 1/4 tbsp Garlic Powder


  1. Heat a large deep pan with a lid to medium heat, add 1/2 tbsp oil to the hot pan, then add the sliced onion, bell pepper, and jalapeno. Cook the onion and peppers for about 3 minutes stirring frequently.
  2. Add the garlic to the pan and continue to cook for another 3 minutes, continuing to stir frequently. After the peppers and onions have soften a bit remove the pepper, onion, and garlic mixture from the pan and place in a small bowl to save for later.
  3. Now add the remaining oil and ground turkey to the pan, season with black pepper and garlic powder. Using a heavy spatula or spoon chop up the turkey in the pan, stirring around and breaking up into small pea size chunks. Cook the turkey until almost finished, about 8 minutes, until most of the pink color has turned to a whitish color.
  4. Then add the red chili taco sauce, and chopped kale to the pan. Stir everything together until the kale and taco sauce is evenly distributed.
  5. Top the turkey kale mixture withe the green beans, but do not stir the green beans into the mixture. Cover with a lid and turn the temp down a little, to medium low heat. Cook covered for 7 minutes. This is long enough for the taco seasoning to saturate the turkey, wilt the kale, and for the green beans to steam on top of the turkey.
  6. Remove the lid after 7 minutes and add the pepper/onion mixture back into the pan. Toss everything together and cook for another 2 minutes, just long enough to warm the peppers and onions back up.
  7. Serve and enjoy!

Kcals: 240 / 34g P / 12.3g C / 5.7g F

Tip: This is a great meal prep recipe. You can easily portion this out into 4 meals for lunches or dinner. Store in the fridge for up to one week.