YOUR SOLIN GENERATED RECIPE
Savory Ground Turkey and Roasted Vegetable Skillet
Enjoy a vibrant and hearty skillet that brings together lean ground turkey and a colorful medley of roasted vegetables. This dish is perfect for breakfast, lunch, or dinner, offering a satisfying flavor profile with a balance of savory, sweet, and aromatic herbs. The vegetables take on a tender, roasted texture while the turkey remains moist and full of flavor. It's an ideal clean eating option that pairs well with any fitness or meal prep goals.
INGREDIENTS
6 oz Lean Ground Turkey (93% lean)
1 medium Zucchini
1 medium Red Bell Pepper
1/2 medium Yellow Onion
1 cup Button Mushrooms
1 tsp Olive Oil
2 cloves Garlic
Salt and Pepper (to taste)
PREPARATION
Preheat your oven to 425°F. Prepare a baking sheet by lining it with parchment paper.
Chop the zucchini, red bell pepper, and half onion into bite-sized pieces. Slice the mushrooms if you prefer smaller pieces, and mince the garlic.
In a bowl, combine the chopped vegetables with olive oil, half of the minced garlic, salt, and pepper. Toss to coat evenly.
Spread the vegetable mixture on the prepared baking sheet in a single layer.
Roast the vegetables in the oven for about 15-20 minutes, or until they are tender and slightly caramelized, stirring halfway through.
While the vegetables are roasting, heat a skillet over medium heat. Add the remaining minced garlic and the ground turkey.
Cook the turkey, breaking it up with a spatula, until it is fully browned and cooked through, about 6-8 minutes. Season with salt and pepper.
Once the vegetables are roasted, add them to the skillet with the cooked turkey. Stir well to combine and let the flavors meld for 2-3 minutes.
Taste and adjust seasonings as needed before serving.