Sheet Pan Chili-Lime Turkey Taco Bowls

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Chili-Lime Turkey Taco Bowls

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chili-Lime Turkey Taco Bowls

A vibrant and filling sheet pan meal, featuring zesty chili-lime seasoned turkey, colorful bell pepper, black beans and corn nestled over a bed of brown rice and garnished with fresh avocado and cilantro. Every bite delivers a balanced mix of textures and flavors, making it a perfect option for a gratifying dinner.

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NUTRITION

447kcal
Protein
32.1g
Fat
14.0g
Carbs
54.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

1/2 cup Brown Rice, cooked

1/4 cup Black Beans, drained

1/4 cup Corn kernels

1/2 cup Red Bell Pepper, chopped

1/4 medium Avocado, diced

1 tablespoon Lime Juice

1 teaspoon Chili Powder

1 teaspoon Cumin

Salt and Pepper to taste

2 tablespoons Fresh Cilantro, chopped

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    In a mixing bowl, combine the lean ground turkey with chili powder, cumin, lime juice, salt, and pepper. Toss until the turkey is evenly coated with the spices.

  • 3

    Spread the seasoned turkey on the prepared sheet pan in a single layer. Add the chopped red bell pepper and corn kernels around the turkey.

  • 4

    Roast in the oven for about 15-18 minutes or until the turkey is fully cooked and the vegetables are slightly charred on the edges.

  • 5

    While the sheet pan is in the oven, heat the brown rice if needed and prepare the black beans by briefly warming them.

  • 6

    Assemble the taco bowls by placing a base of brown rice in each bowl, and then topping with the roasted turkey and vegetables, followed by black beans.

  • 7

    Garnish with diced avocado and fresh cilantro before serving.

Sheet Pan Chili-Lime Turkey Taco Bowls

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Chili-Lime Turkey Taco Bowls

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chili-Lime Turkey Taco Bowls

A vibrant and filling sheet pan meal, featuring zesty chili-lime seasoned turkey, colorful bell pepper, black beans and corn nestled over a bed of brown rice and garnished with fresh avocado and cilantro. Every bite delivers a balanced mix of textures and flavors, making it a perfect option for a gratifying dinner.

NUTRITION

447kcal
Protein
32.1g
Fat
14.0g
Carbs
54.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

1/2 cup Brown Rice, cooked

1/4 cup Black Beans, drained

1/4 cup Corn kernels

1/2 cup Red Bell Pepper, chopped

1/4 medium Avocado, diced

1 tablespoon Lime Juice

1 teaspoon Chili Powder

1 teaspoon Cumin

Salt and Pepper to taste

2 tablespoons Fresh Cilantro, chopped

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    In a mixing bowl, combine the lean ground turkey with chili powder, cumin, lime juice, salt, and pepper. Toss until the turkey is evenly coated with the spices.

  • 3

    Spread the seasoned turkey on the prepared sheet pan in a single layer. Add the chopped red bell pepper and corn kernels around the turkey.

  • 4

    Roast in the oven for about 15-18 minutes or until the turkey is fully cooked and the vegetables are slightly charred on the edges.

  • 5

    While the sheet pan is in the oven, heat the brown rice if needed and prepare the black beans by briefly warming them.

  • 6

    Assemble the taco bowls by placing a base of brown rice in each bowl, and then topping with the roasted turkey and vegetables, followed by black beans.

  • 7

    Garnish with diced avocado and fresh cilantro before serving.