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Broccoli chicken  salad

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2 Tbsps avocado oil or olive oil, divided
1 large onion, diced
3 cloves of fresh garlic, minced
1 lb lean ground turkey, chicken, or beef
sea salt and ground pepper, to taste
2 medium zucchini, diced
2 cups broccoli florets
2 tsps dried oregano
1 tsp dried basil
1 x 14.5 oz can fire-roasted tomatoes
1/2 cup Colby jack or cheddar cheese, shredded, divided
cilantro & limes wedges as garnish



Heat 1 tablespoon of oil in a large skillet, over medium heat. Add in your onion and sauté for 2 minutes. Add the garlic and continue to cook until fragrant, 1 minute more.

Stir in the ground turkey and cook, mincing the meat with a wooden spoon. Once the meat is nicely golden brown, set cooked meat aside on a plate.


In the same skillet, heat the remaining oil on medium-high heat. Add the zucchini along with the broccoli florets and cook until tender-crisp, for 4 minutes.

Return your cooked ground meat back into the skillet then stir in the tomatoes, seasonings, and half of the shredded cheese. Reduce heat to a medium, and simmer for about 10 minutes, or until the liquid is mostly reduced.


Sprinkle top with remaining cheese, and allow it to melt for a few minutes more. Garnish with fresh cilantro and serve with lime wedges.

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