Description
A vibrant blend of lean ground turkey, crisp broccoli, and carrots glazed with a homemade teriyaki sauce made with coconut aminos and fresh ginger. Quick, customizable, and packed with protein, this dish balances sweet, savory, and spicy flavors in a one-pan recipe perfect for healthy weeknight meals or meal prep.
Ingredients
1 pound ground turkey
1 head broccoli, cut into florets
2 medium carrots, julienned
1/4 cup coconut aminos
2 tbsp minced fresh ginger
2 cloves garlic, minced
1 tbsp rice vinegar
1 tsp sesame oil (optional)
1/2 tsp chili flakes (optional, for spice)
1 tbsp sesame seeds (for garnish)
Instructions
Preheat oven to 400°C (200°C)
Heat 1 tbsp oil in a large oven-safe skillet over medium heat
Add ground turkey and cook until no longer pink, breaking into bite-sized pieces
Stir in broccoli and carrots, sauté for 2 minutes
In a bowl, whisk coconut aminos, ginger, garlic, rice vinegar, sesame oil, and chili flakes
Pour teriyaki glaze over turkey and vegetables; stir to coat
Bake for 15-20 minutes until broccoli is tender and turkey is fully cooked
Sprinkle with sesame seeds before serving
Notes
Use a meat thermometer to ensure turkey reaches 74°C (165°F)
Store leftovers in an airtight container in the fridge for up to 3 days
Adjust sweetness by adding 1 tbsp honey or maple syrup to the glaze
Gluten-free option: confirm broccoli florets and other ingredients are GF
Low-carb option: skip rice and serve over cauliflower rice or in lettuce wraps
Nutrition
- Serving Size: 1 cup with 1/2 cup jasmine rice (optional)
- Calories: 400
- Sugar: 10g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 60mg