Protein-Packed Turkey and Zucchini Noodle Skillet

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

Protein-Packed Turkey and Zucchini Noodle Skillet

YOUR SOLIN GENERATED RECIPE

Protein-Packed Turkey and Zucchini Noodle Skillet

Savor the vibrant flavors of lean ground turkey sautéed with spiralized zucchini noodles, colorful bell peppers, and a hint of garlic and herbs. This protein-packed skillet is balanced with the nutty texture of quinoa and enriched with egg whites for an extra protein boost, making it a satisfying meal perfect for breakfast, lunch, or dinner.

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NUTRITION

397kcal
Protein
49.3g
Fat
14.1g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Ground Turkey

1 medium Zucchini (spiralized)

0.5 cup diced Red Bell Pepper

2 large Egg Whites

0.5 cup Cooked Quinoa

1 teaspoon Olive Oil

2 cloves Garlic, minced

1 pinch Salt

1 pinch Black Pepper

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PREPARATION

  • 1

    Preheat a large skillet over medium heat and add the olive oil.

  • 2

    Add minced garlic and sauté for about 30 seconds until fragrant.

  • 3

    Add the lean ground turkey to the skillet, breaking it up with a spatula. Cook until browned and cooked through, approximately 5-7 minutes. Season with salt and pepper.

  • 4

    Stir in the diced red bell pepper and sauté for an additional 2-3 minutes until slightly softened.

  • 5

    Add the spiralized zucchini noodles to the skillet and cook for another 2-3 minutes until they begin to soften but still remain slightly crisp.

  • 6

    Push the mixture to one side of the skillet and pour in the egg whites. Allow them to cook and scramble gently, then mix them into the rest of the ingredients.

  • 7

    Fold in the cooked quinoa and stir everything to combine well. Adjust seasonings as needed.

  • 8

    Once heated through and flavors are melded, remove from heat and serve immediately.

Protein-Packed Turkey and Zucchini Noodle Skillet

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

Protein-Packed Turkey and Zucchini Noodle Skillet

YOUR SOLIN GENERATED RECIPE

Protein-Packed Turkey and Zucchini Noodle Skillet

Savor the vibrant flavors of lean ground turkey sautéed with spiralized zucchini noodles, colorful bell peppers, and a hint of garlic and herbs. This protein-packed skillet is balanced with the nutty texture of quinoa and enriched with egg whites for an extra protein boost, making it a satisfying meal perfect for breakfast, lunch, or dinner.

NUTRITION

397kcal
Protein
49.3g
Fat
14.1g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Ground Turkey

1 medium Zucchini (spiralized)

0.5 cup diced Red Bell Pepper

2 large Egg Whites

0.5 cup Cooked Quinoa

1 teaspoon Olive Oil

2 cloves Garlic, minced

1 pinch Salt

1 pinch Black Pepper

PREPARATION

  • 1

    Preheat a large skillet over medium heat and add the olive oil.

  • 2

    Add minced garlic and sauté for about 30 seconds until fragrant.

  • 3

    Add the lean ground turkey to the skillet, breaking it up with a spatula. Cook until browned and cooked through, approximately 5-7 minutes. Season with salt and pepper.

  • 4

    Stir in the diced red bell pepper and sauté for an additional 2-3 minutes until slightly softened.

  • 5

    Add the spiralized zucchini noodles to the skillet and cook for another 2-3 minutes until they begin to soften but still remain slightly crisp.

  • 6

    Push the mixture to one side of the skillet and pour in the egg whites. Allow them to cook and scramble gently, then mix them into the rest of the ingredients.

  • 7

    Fold in the cooked quinoa and stir everything to combine well. Adjust seasonings as needed.

  • 8

    Once heated through and flavors are melded, remove from heat and serve immediately.