Rating: 5 stars
50 Ratings
  • 5 star values: 43
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

A super simple one-pot dinner that's low calorie, low carb, paleo, gluten-free and takes just 10 minutes to make. This will be your go-to week night dinner! Serve immediately or store in the refrigerator up to 3 days.

Recipe Summary

cook:
9 mins
total:
24 mins
prep:
15 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large skillet over medium heat. Add turkey breast, green pepper, garlic, Italian seasoning, ground black pepper, salt, and red pepper flakes; cook and stir until turkey is lightly browned, 4 to 5 minutes.

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  • Stir marinara sauce and baby spinach into the turkey mixture; cook and stir until marinara sauce is warm through, about 3 minutes.

  • Stir zucchini noodles into the sauce with tongs; cook and stir until the zucchini is slightly tender, 2 to 3 minutes.

Cook's Note:

I use an organic, no salt added, low sugar marinara sauce.

To make the zucchini noodles, use a spiralizer or vegetable peeler.

Nutrition Facts

301 calories; protein 34.3g; carbohydrates 26.8g; fat 6.1g; cholesterol 84.8mg; sodium 802.9mg. Full Nutrition
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