Low-Carb Turkey and Cauliflower Rice Skillet

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced yellow onion and red bell pepper, sautéing for 4 to 5 minutes until softened.

Add the minced garlic and diced zucchini to the skillet, cooking for another 2 minutes until fragrant.

Push the vegetables to one side of the skillet. Add the remaining tablespoon of olive oil and the ground turkey to the empty space. Cook, breaking it apart with a wooden spoon, until browned and fully cooked through, about 6 to 7 minutes.

Stir the cooked turkey and vegetables together. Add the smoked paprika, dried oregano, salt, and black pepper, mixing well to coat all ingredients.

Add the cauliflower rice and pour the low-sodium chicken broth over the skillet mixture. Stir thoroughly to combine.

Cover the skillet with a lid and let it simmer on medium-low heat for 5 to 7 minutes, or until the cauliflower rice is tender and most of the liquid has evaporated.

Remove the lid, fluff the mixture with a fork, garnish with freshly chopped parsley, and serve warm.