Southwest Turkey, Vegetable and Rice Skillet

Ingredients

1 lbs. lean ground turkey

1/2 of a yellow onion, diced

1 clove garlic, minced

1 tsp. chili powder

1/2 tsp. cumin

Kosher salt and black pepper to taste

2 zucchini, diced (about 2 cups)

4 oz. can diced green chiles

1/2 cup fresh or frozen corn

1 tomato, diced

2 cups cooked brown rice

1/2 cup shredded Monterey Jack cheese

1/2 cup shredded sharp cheddar cheese

1/2 cup plain non-fat or 2% Greek yogurt

Directions

Heat a large skillet over medium-high heat and spray skillet.
Add ground turkey and crumble with spoon.
Season with salt, pepper, chili powder and cumin.
When turkey is almost cooked through, add onion and garlic. Cook for about 2 minutes.
Add green chiles and zucchini. Cook for another minute.
Add cooked brown rice, corn and tomato. Stir together.
Once mixture is heated through, add shredded cheese and stir until melted.
Remove from heat and stir in Greek yogurt.
Serve warm.

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