Healthy One-pan Mexican Skillet

Heat 1 tablespoon of olive oil in a large (12-inch) oven-safe skillet over medium-high heat. Add 1 pound of lean ground turkey and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat and set the turkey aside.

Add the chopped 1 medium yellow onion and diced 1 large red bell pepper and 1 large green bell pepper to the same skillet. Cook for 5-7 minutes until softened. Add 2 minced garlic cloves and cook for another minute until fragrant.

Return the cooked turkey to the skillet. Stir in the undrained 14.5-ounce can of diced tomatoes, 15-ounce can of rinsed and drained black beans, 15-ounce can of drained corn, 1 cup of rinsed uncooked quinoa, 2 cups of low-sodium chicken broth, 2 tablespoons of taco seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and cook for 15-20 minutes, or until the quinoa is tender and most of the liquid has been absorbed.

Remove from heat. Stir in 1 tablespoon of lime juice and 1/4 cup of chopped fresh cilantro. Serve immediately.