1. Prepare the vegetables: Start by chopping your onion, mincing the garlic, and dicing both the red and green bell peppers. Cut the broccoli into small florets and chop the zucchini. Having all your vegetables prepped and ready before you start cooking will make the process much smoother.

2. Brown the turkey: Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until it’s fully browned and no longer pink. This usually takes about 5-7 minutes. Once cooked, drain any excess fat from the skillet to keep the meal lean.

3. Saute the aromatics: Add the chopped onion and minced garlic to the skillet with the browned turkey. Cook for about 3-4 minutes, stirring occasionally, until the onion softens and becomes translucent and the garlic is fragrant. Be careful not to burn the garlic.

4. Add the peppers and seasonings: Stir in the chopped red and green bell peppers, dried Italian seasoning, salt, and black pepper. Cook for another 3-5 minutes, allowing the peppers to start softening and the flavors to meld.

5. Incorporate remaining vegetables and broth: Add the broccoli florets and chopped zucchini to the skillet. Pour in the low-sodium chicken broth. Stir everything together, cover the skillet, and reduce the heat to medium-low. Let it simmer for 7-10 minutes, or until the vegetables are tender-crisp. You want them cooked through but still retaining a slight bite.

6. Check for doneness and serve: Uncover the skillet and give it a final stir. Taste and adjust seasonings if needed. If desired, garnish with fresh chopped parsley before serving. The vegetables should be tender but not mushy, and the turkey should be thoroughly cooked.