10 Minute Dinner

Ingredients

• 1 lb Ground Turkey (lean, 93% lean)
• 2 tbsp Avocado Oil (can substitute olive oil or coconut oil)
• 1 tsp Salt (kosher or sea salt)
• 0.5 tsp Black Pepper (freshly ground)
• 4 cups Coleslaw Mix (shredded cabbage and carrots; pre‑shredded bag works well)
• 1 medium Yellow Onion (diced)
• 2 tbsp Coconut Aminos (soy‑free, low‑sodium alternative to soy sauce)
• 1 tbsp Sesame Oil (toasted sesame oil for flavor)
• 1 tbsp Sriracha (adjust to taste; optional for milder heat)
• 2 stalks Green Onions (thinly sliced for garnish)
• 1 tbsp Sesame Seeds (toasted)

Instructions

1. Heat Oil and Cook Turkey

   Add avocado oil to the skillet and heat over medium heat. Add the ground turkey, breaking it up with the spatula, and season with salt and pepper.

   Time: PT2M

   Temperature: medium

2. Brown the Meat

   Cook the turkey until it turns golden brown and is cooked through, about 3–5 minutes.

   Time: PT5M

   Temperature: medium

3. Sauté Onion

   Push the cooked meat to one side of the skillet. Add the diced onion to the empty space and sauté until translucent, about 2 minutes.

   Time: PT2M

   Temperature: medium

4. Add Coleslaw Mix

   Stir the onion into the meat, then add the coleslaw mix. Cook, stirring occasionally, until the cabbage softens and reduces in volume, about 3 minutes.

   Time: PT3M

   Temperature: medium

5. Season with Sauce

   Pour in the coconut aminos, sesame oil, and sriracha. Toss everything together so the sauce coats the meat and vegetables evenly.

   Time: PT1M

6. Finish and Garnish

   Remove the skillet from heat. Sprinkle sliced green onions and toasted sesame seeds over the top. Give a final quick stir.

   Time: PT1M

7. Serve

   Serve the skillet hot, optionally alongside cauliflower rice, lettuce wraps, or a simple side salad.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

22g

Carbohydrates

6g

Fat

15g

Fiber

2g