Lean Ground Turkey and Roasted Vegetable Skillet

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

Lean Ground Turkey and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Lean Ground Turkey and Roasted Vegetable Skillet

Enjoy a hearty and colorful skillet featuring lean ground turkey and a medley of roasted vegetables. This dish is lightly seasoned and finished with a drizzle of olive oil to enhance its natural flavors. Perfect for breakfast, lunch, or dinner, it’s a satisfying meal that meets your protein and calorie goals while bursting with vibrant taste.

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NUTRITION

316kcal
Protein
34.1g
Fat
9g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey (142g)

1 medium Zucchini (196g)

1 medium Red Bell Pepper (119g)

1/2 medium Yellow Onion (55g)

1 cup Cherry Tomatoes (149g)

1 cup Fresh Spinach (30g)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop the zucchini, red bell pepper, half onion, and cherry tomatoes into bite-sized pieces. Rinse the spinach and set aside.

  • 3

    In a large oven-safe skillet, heat the olive oil over medium heat. Add the lean ground turkey, breaking it up into small pieces, and cook until it starts to brown.

  • 4

    Add the chopped vegetables to the skillet and stir to combine with the turkey. Season with salt, pepper, and your favorite dried herbs.

  • 5

    Transfer the skillet to the preheated oven and roast for about 15-20 minutes, until the vegetables are tender and slightly caramelized.

  • 6

    Remove the skillet from the oven and fold in the fresh spinach until just wilted.

  • 7

    Serve hot and enjoy a nutritious, protein-packed meal.

Lean Ground Turkey and Roasted Vegetable Skillet

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

Lean Ground Turkey and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Lean Ground Turkey and Roasted Vegetable Skillet

Enjoy a hearty and colorful skillet featuring lean ground turkey and a medley of roasted vegetables. This dish is lightly seasoned and finished with a drizzle of olive oil to enhance its natural flavors. Perfect for breakfast, lunch, or dinner, it’s a satisfying meal that meets your protein and calorie goals while bursting with vibrant taste.

NUTRITION

316kcal
Protein
34.1g
Fat
9g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey (142g)

1 medium Zucchini (196g)

1 medium Red Bell Pepper (119g)

1/2 medium Yellow Onion (55g)

1 cup Cherry Tomatoes (149g)

1 cup Fresh Spinach (30g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop the zucchini, red bell pepper, half onion, and cherry tomatoes into bite-sized pieces. Rinse the spinach and set aside.

  • 3

    In a large oven-safe skillet, heat the olive oil over medium heat. Add the lean ground turkey, breaking it up into small pieces, and cook until it starts to brown.

  • 4

    Add the chopped vegetables to the skillet and stir to combine with the turkey. Season with salt, pepper, and your favorite dried herbs.

  • 5

    Transfer the skillet to the preheated oven and roast for about 15-20 minutes, until the vegetables are tender and slightly caramelized.

  • 6

    Remove the skillet from the oven and fold in the fresh spinach until just wilted.

  • 7

    Serve hot and enjoy a nutritious, protein-packed meal.