Preheat the chili olive oil and jalapeno olive oil in a large skillet over medium heat. Then, cook the ground turkey breast until it begins to brown. Drain and set aside.
Add the zucchini to the pan and cook for 2 to 3 minutes.
Lower the heat to medium-low and add the spinach, tomato sauce, all the dry seasonings, and tapioca flour. Stir well and cook for 1 minute.
Add the ground turkey breast, chicken broth, and apple cider vinegar. Cover the skillet, lower the heat to low, and simmer for 10 minutes, stirring occasionally, until thickened.
Notes
Storage
Refrigerate for up to 4 days in an airtight container.
Freeze for up to 3 months in an airtight, freezer-safe container.
To reheat, defrost overnight in the refrigerator if frozen. Then, cook over medium-low heat until warmed through or microwave at 1-minute intervals.
Tips
This recipe is simmered after the ground turkey is added. Undercook the turkey just a bit so it doesn't become rubbery from overcooking.
Use plenty of oil when cooking your ground turkey. The meat is very lean, making it easy for the meat to dry out and/or stick to the pan.