NUTRITION

SERVINGS

INGREDIENTS

5 oz Lean Ground Turkey

1/2 cup cooked Quinoa

1 cup chopped Zucchini

1 cup chopped Red Bell Pepper

1/2 cup chopped Red Onion

2 tbsp Fresh Parsley (chopped)

2 cloves Garlic (minced)

1 tsp Dried Oregano

1 tbsp Extra Virgin Olive Oil

Salt to taste

Black Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  In a bowl, combine the lean ground turkey with minced garlic, chopped parsley, dried oregano, salt, and black pepper. Mix thoroughly until the herbs are evenly distributed.

• 3

  Shape the turkey mixture into meatballs roughly the size of a golf ball, ensuring you have pieces that add up to about 5 ounces per serving.

• 4

  Place the meatballs on a baking sheet lined with parchment paper.

• 5

  In a separate bowl, toss the chopped zucchini, red bell pepper, and red onion with olive oil, salt, and black pepper.

• 6

  Arrange the vegetables around the meatballs on the baking sheet.

• 7

  Roast in the oven for 20-25 minutes or until the turkey meatballs are cooked through and the vegetables are tender and slightly charred at the edges.

• 8

  While the meatballs and vegetables roast, prepare 1/2 cup of cooked quinoa according to package instructions.

• 9

  Plate the turkey meatballs with a generous serving of roasted vegetables and a side of quinoa.

• 10

  Serve warm and enjoy this balanced, nutrient-packed meal.