Ingredients
Equipment
Method
- In a mixing bowl, combine the ground turkey, diced zucchini, salt, and pepper. Mix until well combined.
- Heat the olive oil in a large skillet over medium heat. Add the turkey mixture and cook for about 8-10 minutes, breaking it apart, until fully cooked and no longer pink.
- Add the green beans to the skillet and sauté for an additional 5 minutes, until tender but still crisp.
- In a small bowl, mix the honey and Dijon mustard together to create the sauce. Pour over the turkey and veggies in the skillet, stirring well to coat everything evenly. Cook for another 2 minutes to heat through.
- Warm the pita breads in a toaster or on a skillet for about 1-2 minutes until soft.
- Stuff each pita with the turkey and vegetable mixture. Cut each pita in half for easy serving.
- Plate with a simple side salad and a lime wedge.
Nutrition
Notes
For those looking to switch things up, feel free to mix in other seasonal vegetables like bell peppers or spinach to the stuffing! You can also substitute turkey with lean chicken or even a plant-based meat alternative for a vegetarian version. This dish is perfect for meal prep; just store the filling in an airtight container for up to 3 days in the fridge. Reheat before stuffing into pita for a quick, nutritious lunch! Enjoy, and let your creativity shine in the kitchen!