Ground Turkey and Roasted Vegetable Skillet

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

Ground Turkey and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Ground Turkey and Roasted Vegetable Skillet

Savor the hearty goodness of lean ground turkey combined with a colorful medley of roasted vegetables and fluffy quinoa, all brought together in a sizzling skillet. This dish balances savory protein with naturally sweet bell peppers and zucchini, all accented by a hint of garlic and fresh spinach, making it a nourishing meal ideal for any time of the day.

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NUTRITION

508kcal
Protein
42.1g
Fat
19.4g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Ground Turkey

2 Egg Whites

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 cup Fresh Spinach

1/2 cup Cooked Quinoa

1 teaspoon Olive Oil

1 clove Garlic

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PREPARATION

  • 1

    Preheat the oven to 400°F for roasting the vegetables.

  • 2

    Dice the red bell pepper, zucchini, and red onion into bite-sized pieces. Mince the garlic.

  • 3

    In a skillet, heat the olive oil over medium heat. Sauté the minced garlic until fragrant for about 30 seconds.

  • 4

    Add the ground turkey to the skillet, breaking it apart with a spatula, and cook until lightly browned.

  • 5

    Mix in the diced vegetables and continue sautéing for 3-4 minutes.

  • 6

    Transfer the vegetable and turkey mixture onto a baking sheet and roast in the preheated oven for about 10 minutes until the vegetables are tender.

  • 7

    Meanwhile, stir in the egg whites to the skillet after the initial browning, allowing them to scramble lightly in the residual heat before combining fully with the roasted vegetables.

  • 8

    Fold in the fresh spinach gently until it wilts.

  • 9

    Mix in the cooked quinoa and warm through.

  • 10

    Season with salt and pepper to taste and serve immediately.

Ground Turkey and Roasted Vegetable Skillet

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

Ground Turkey and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Ground Turkey and Roasted Vegetable Skillet

Savor the hearty goodness of lean ground turkey combined with a colorful medley of roasted vegetables and fluffy quinoa, all brought together in a sizzling skillet. This dish balances savory protein with naturally sweet bell peppers and zucchini, all accented by a hint of garlic and fresh spinach, making it a nourishing meal ideal for any time of the day.

NUTRITION

508kcal
Protein
42.1g
Fat
19.4g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Ground Turkey

2 Egg Whites

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 cup Fresh Spinach

1/2 cup Cooked Quinoa

1 teaspoon Olive Oil

1 clove Garlic

PREPARATION

  • 1

    Preheat the oven to 400°F for roasting the vegetables.

  • 2

    Dice the red bell pepper, zucchini, and red onion into bite-sized pieces. Mince the garlic.

  • 3

    In a skillet, heat the olive oil over medium heat. Sauté the minced garlic until fragrant for about 30 seconds.

  • 4

    Add the ground turkey to the skillet, breaking it apart with a spatula, and cook until lightly browned.

  • 5

    Mix in the diced vegetables and continue sautéing for 3-4 minutes.

  • 6

    Transfer the vegetable and turkey mixture onto a baking sheet and roast in the preheated oven for about 10 minutes until the vegetables are tender.

  • 7

    Meanwhile, stir in the egg whites to the skillet after the initial browning, allowing them to scramble lightly in the residual heat before combining fully with the roasted vegetables.

  • 8

    Fold in the fresh spinach gently until it wilts.

  • 9

    Mix in the cooked quinoa and warm through.

  • 10

    Season with salt and pepper to taste and serve immediately.