Crispy Baked Potatoes with Lean Ground Turkey, Broccoli, and Creamy Greek Yogurt

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

Crispy Baked Potatoes with Lean Ground Turkey, Broccoli, and Creamy Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Crispy Baked Potatoes with Lean Ground Turkey, Broccoli, and Creamy Greek Yogurt

Enjoy a savory twist on baked potatoes with lean ground turkey, crisp-roasted broccoli, and a cool dollop of creamy Greek yogurt. This balanced dish tantalizes your tastebuds with crunchy textures and subtle spices, making it a satisfying meal for any time of the day.

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NUTRITION

370kcal
Protein
36.2g
Fat
8g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

1 medium Small Baking Potato (~150g)

4 ounces Lean Ground Turkey (~113g)

1 cup Broccoli Florets (~75g)

1 container Plain Nonfat Greek Yogurt (~85g)

1 teaspoon Olive Oil

Salt and Pepper to taste

1 teaspoon Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Wash the potato thoroughly and pat dry.

  • 2

    Rub the potato with olive oil, salt, pepper, and garlic powder. Pierce the potato several times with a fork.

  • 3

    Place the potato on a baking sheet and bake for 40-45 minutes until the skin is crispy and the inside is tender.

  • 4

    While the potato is baking, heat a skillet over medium heat. Add the lean ground turkey, season with salt and pepper, and cook until browned and fully cooked, about 7-8 minutes.

  • 5

    Steam or lightly sauté the broccoli florets until tender but still crisp (around 3-4 minutes).

  • 6

    Once the potato is done, slice it open and fluff the inside with a fork. Layer the cooked ground turkey and broccoli on top.

  • 7

    Finish with a spoonful of plain nonfat Greek yogurt for a creamy texture and extra tang. Serve warm and enjoy!

Crispy Baked Potatoes with Lean Ground Turkey, Broccoli, and Creamy Greek Yogurt

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

Crispy Baked Potatoes with Lean Ground Turkey, Broccoli, and Creamy Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Crispy Baked Potatoes with Lean Ground Turkey, Broccoli, and Creamy Greek Yogurt

Enjoy a savory twist on baked potatoes with lean ground turkey, crisp-roasted broccoli, and a cool dollop of creamy Greek yogurt. This balanced dish tantalizes your tastebuds with crunchy textures and subtle spices, making it a satisfying meal for any time of the day.

NUTRITION

370kcal
Protein
36.2g
Fat
8g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

1 medium Small Baking Potato (~150g)

4 ounces Lean Ground Turkey (~113g)

1 cup Broccoli Florets (~75g)

1 container Plain Nonfat Greek Yogurt (~85g)

1 teaspoon Olive Oil

Salt and Pepper to taste

1 teaspoon Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Wash the potato thoroughly and pat dry.

  • 2

    Rub the potato with olive oil, salt, pepper, and garlic powder. Pierce the potato several times with a fork.

  • 3

    Place the potato on a baking sheet and bake for 40-45 minutes until the skin is crispy and the inside is tender.

  • 4

    While the potato is baking, heat a skillet over medium heat. Add the lean ground turkey, season with salt and pepper, and cook until browned and fully cooked, about 7-8 minutes.

  • 5

    Steam or lightly sauté the broccoli florets until tender but still crisp (around 3-4 minutes).

  • 6

    Once the potato is done, slice it open and fluff the inside with a fork. Layer the cooked ground turkey and broccoli on top.

  • 7

    Finish with a spoonful of plain nonfat Greek yogurt for a creamy texture and extra tang. Serve warm and enjoy!