Whole-Food Turkey and Vegetable Skillet

Heat the extra virgin olive oil in a large skillet over medium-high heat.

Add the diced yellow onion and sauté for 4 to 5 minutes until soft and translucent.

Stir in the minced garlic, dried oregano, and ground cumin, cooking for about 1 minute until fragrant.

Add the lean ground turkey to the skillet. Break it apart with a wooden spoon and cook for 6 to 8 minutes, or until completely browned and no pink remains.

Add the diced red bell pepper and zucchini slices to the skillet. Toss well to combine with the turkey mixture.

Season with sea salt and black pepper. Cook uncovered for 5 to 7 minutes, stirring occasionally, until the vegetables are tender-crisp.

Fold in the baby spinach and cook for 2 minutes until wilted.

Remove the skillet from the heat, drizzle with fresh lemon juice, give a final toss, and serve warm.