Salsa Verde Turkey Zucchini Rice Skillet

Ingredients

• 1 tablespoon olive oil
• 1 pound lean ground turkey
• 1 medium zucchini, diced
• 1 cup frozen corn
• 1 can pinto beans, drained and rinsed
• 1 1/2 cups cooked brown rice
• 3/4 cup salsa verde
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded Monterey Jack cheese
• 1 avocado, diced
• 1/4 cup plain Greek yogurt
• 1 lime, cut into wedges
• 1/4 cup chopped cilantro

Method

1. Warm olive oil in a large skillet over medium-high heat.
2. Add turkey, cumin, garlic powder, salt, and pepper. Cook for 5-6 minutes, breaking up the turkey.
3. Add zucchini and corn. Cook for 3-4 minutes until the zucchini softens.
4. Stir in pinto beans, cooked brown rice, and salsa verde. Simmer for 3-5 minutes.
5. Sprinkle cheese over the skillet, cover for 1-2 minutes, and let it melt.
6. Serve with avocado, Greek yogurt, lime, and cilantro.