Broccoli, Cabbage and Turkey Skillet

This is an easy, quick and inexpensive meal that’s perfect for batch cooking. I always keep cabbage on hand because it’s so versatile and it stays fresh for a long time. You can buy coleslaw mix or just slice up a head of cabbage and save the leftover to throw in soups, stir fries, or make a salad with. Cabbage also packs a nutritional punch as it’s is also loaded with fiber, vitamins c & k, and cancer fighting antioxidants. I prefer to use dark meat turkey for this dish for extra flavor, but white turkey meat, ground chicken, or ground grass-fed beef would work fine too.

Makes 2 Servings: One serving is approximately 2 1/4 cup. Cooking time: about 25 mins

Ingredients:

• 1 1/2 tsps Avocado Oil

• 1/2 cup Red Onion (chopped)

• 12 ozs Extra Lean Ground Chicken

• 1/4 tsp Sea Salt (divided)

• 1 tbsp Apple Cider Vinegar

• 1 Garlic (cloves, minced)

• 1 tbsp Ginger (fresh, grated)

• 4 cups Coleslaw Mix

• 1 cup Broccoli (chopped into florets)

• 1/4 cup Basil Leaves (chopped, plus extra for garnish)

Directions:

1. Heat the oil in a large skillet over medium-high heat. Add the onions and sauté for two to three minutes until softened.

2. Add the turkey, breaking it up as it cooks. Cook for five minutes and season with salt.

3. Add the vinegar and cook for one more minute.

4. Add the garlic and the ginger and cook until fragrant, about one minute.

5. Add the coleslaw and broccoli. Continue cooking, stirring occasionally, until the coleslaw has cooked down and the broccoli is tender, about five minutes.

6. Add the basil. Divide evenly between plates and enjoy!

Leftovers: Refrigerate in an airtight container for up to three days.

Spice it up: Add sriracha to taste or drizzle with chili oil after cooking.