Crispy Baked Potato with Lean Ground Turkey and Roasted Vegetables

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

Crispy Baked Potato with Lean Ground Turkey and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Potato with Lean Ground Turkey and Roasted Vegetables

Enjoy a hearty yet balanced meal featuring a crispy baked potato topped with savory lean ground turkey, complemented by a colorful medley of roasted vegetables. This dish provides a satisfying mix of textures and flavors, making it perfect for a nutritious lunch or dinner that hits your macros without overloading on calories.

Try 7 days free, then $12.99 / mo.

NUTRITION

375kcal
Protein
32.7g
Fat
13.6g
Carbs
41.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Baking Potato (approx 150g)

5 ounces Lean Ground Turkey (93% lean, approx 142g)

1/2 medium Bell Pepper (approx 75g)

1/2 medium Zucchini (approx 80g)

2 slices Red Onion (approx 30g)

1 teaspoon Extra Virgin Olive Oil

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Wash the baking potato thoroughly and pat dry. Prick it with a fork and place it directly on the oven rack. Bake for about 45-50 minutes or until the skin is crispy and the inside is tender.

  • 3

    While the potato is baking, prepare the vegetables. Slice the bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in a bowl with 1 teaspoon of extra virgin olive oil, salt, and pepper.

  • 4

    Spread the seasoned vegetables on a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes or until tender and slightly caramelized, stirring halfway through.

  • 5

    In a skillet over medium heat, cook the lean ground turkey. Season with salt and pepper and break it up with a spatula. Cook until it's fully browned and reaches an internal temperature of 165°F, about 8-10 minutes.

  • 6

    Once the potato is done, remove it from the oven and let it cool slightly. Cut it open lengthwise and fluff the inside with a fork.

  • 7

    Top the baked potato with the lean ground turkey and arrange the roasted vegetables on the side or on top.

  • 8

    Serve warm and enjoy your balanced, protein-packed meal.

Crispy Baked Potato with Lean Ground Turkey and Roasted Vegetables

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

Crispy Baked Potato with Lean Ground Turkey and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Potato with Lean Ground Turkey and Roasted Vegetables

Enjoy a hearty yet balanced meal featuring a crispy baked potato topped with savory lean ground turkey, complemented by a colorful medley of roasted vegetables. This dish provides a satisfying mix of textures and flavors, making it perfect for a nutritious lunch or dinner that hits your macros without overloading on calories.

NUTRITION

375kcal
Protein
32.7g
Fat
13.6g
Carbs
41.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Baking Potato (approx 150g)

5 ounces Lean Ground Turkey (93% lean, approx 142g)

1/2 medium Bell Pepper (approx 75g)

1/2 medium Zucchini (approx 80g)

2 slices Red Onion (approx 30g)

1 teaspoon Extra Virgin Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Wash the baking potato thoroughly and pat dry. Prick it with a fork and place it directly on the oven rack. Bake for about 45-50 minutes or until the skin is crispy and the inside is tender.

  • 3

    While the potato is baking, prepare the vegetables. Slice the bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in a bowl with 1 teaspoon of extra virgin olive oil, salt, and pepper.

  • 4

    Spread the seasoned vegetables on a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes or until tender and slightly caramelized, stirring halfway through.

  • 5

    In a skillet over medium heat, cook the lean ground turkey. Season with salt and pepper and break it up with a spatula. Cook until it's fully browned and reaches an internal temperature of 165°F, about 8-10 minutes.

  • 6

    Once the potato is done, remove it from the oven and let it cool slightly. Cut it open lengthwise and fluff the inside with a fork.

  • 7

    Top the baked potato with the lean ground turkey and arrange the roasted vegetables on the side or on top.

  • 8

    Serve warm and enjoy your balanced, protein-packed meal.