Veggie & Bulgur Turkey One-Pan Wonder

Give the turkey breast fillet a wash, pat it dry, and chop it into about 2x2 cm cubes. Easy peasy!

Peel and finely chop the onion and garlic. Wash the zucchini and cut it into smaller cubes. You're doing great!

In a deeper pan, heat the olive oil over medium heat. Let's get cooking!

Sauté the finely chopped onion until it's translucent, then add the crushed garlic in the last minute.

Add the diced turkey and sauté until it turns white.

Remove the pot from the heat, sprinkle with paprika, salt, pepper, and thyme, then mix well. (Warning: the paprika will burn if the pot is too hot, remove the pot from the heat!)

Return to the heat, add the dry bulgur and tomato paste, then pour in about 300-400ml of water (or stock) to just cover it.

Cover and cook over low heat for about 10 minutes. Kis Kukta recipes can be this quick to prepare!

Then, stir in the diced zucchini and cook for another 5-8 minutes, until the bulgur is tender and the meat is fully cooked (add water if needed).

Before serving, let it rest for 5 minutes covered.