Turkey Taco Skillet Bake

1. 2 tablespoons extra virgin olive oil

2. 1 small zucchini, finely diced (about 1 1/2 cups)

3. 1 small red bell pepper seeded and finely diced

4. ¾ cup finely diced yellow onion

5. ½ cup seeded and finely diced poblano pepper 1 small

6. 2 garlic cloves minced

7. 1 teaspoon kosher salt

8. ½ teaspoon freshly ground black pepper

9. 1 pound ground turkey

10.  1 teaspoon paprika

11.  1 teaspoon chili powder

12.  ½ teaspoon dried oregano

13.  ¼ teaspoon ground cumin

14.  ½ teaspoon cayenne pepper optional

15.  3 tablespoons tomato paste

16.  ¾ cup low-sodium chicken broth

17. 1 cup shredded cheddar cheese omit for dairy-free or paleo

1. 1 avocado diced

2. 2 tablespoons fresh cilantro leaves

3. 2 radishes sliced and cut into matchsticks

4. ½ jalapeno thinly sliced (optional)

5. 1 large bag grain-free tortilla chips omit for dairy-free or paleo

1. Preheat the oven to 375 degrees.

2. Heat olive oil in large cast-iron skillet over medium heat. Add zucchini, bell pepper, onion, poblano pepper and garlic. Season with salt and pepper and cook, stirring occasionally, until veggies are tender, about 5 minutes. Add ground turkey, paprika, chili powder, oregano, cumin and cayenne pepper. Cook turkey, crumbling as it cooks until no longer pink.

3. Reduce heat to medium and stir in the tomato paste until incorporated with meat mixture. Add 1/2 cup of the broth and continue cooking while stirring until broth has reduced, about 2 minutes.

4. Remove skillet from heat and add remaining 1/4 cup broth, stirring to combine. Evenly spread meat mixture across the skillet and sprinkle the top with cheese. Transfer pan to oven and bake until cheese is hot and bubbly, about 8 minutes.

5. To serve, top with diced avocado, cilantro, radishes and sliced jalapeno. Dig in with chips.