This recipe is great to have on hand because it makes a large batch that you can keep in the fridge to put on top of salad, grains, or eat on its own. This dish is high in protein, has alkalizing greens, and is full of flavor; best of all, it’s quick and easy to make.
Chop broccolini and zucchini separately. Rinse each thoroughly, pat dry and set aside.
Add coconut oil to a wok pan and heat on the stove, at medium heat, until hot. Add chopped onion and garlic and sauté until translucent.
Add ground turkey to pan over top of onions. Crumble the turkey into small pieces with spatula, and sauté until it’s nearly cooked.
Add seasoning: salt, pepper, Italian seasoning, and paprika.
Once turkey is nearly cooked (when very few pieces still look pink), add the chopped broccolini to the wok. Quickly pour lemon juice on top and sprinkle with a pinch of salt. *Salt helps vegetables to release the water they contain, so that additional liquid doesn’t have to be added to the pan.
Cover with lid and let sit until broccolini begins to heat through.
Add chopped zucchini to the wok and sauté all ingredients together.
By this time the turkey will be fully cooked. Ensure all ingredients are heated through before removing from heat.
Use this sauté to top salads, grains, or to eat by itself. Enjoy.