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

Savor this wholesome and vibrant skillet meal featuring lean ground turkey sautéed with a medley of roasted bell pepper, zucchini, red onion, and cherry tomatoes. Enhanced with a sunny side-up egg for extra protein, the dish is perfectly seasoned, and finished with a gentle drizzle of olive oil to tie all the flavors together.

Try 7 days free, then $12.99 / mo.

NUTRITION

333kcal
Protein
32.8g
Fat
13.7g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Red Bell Pepper

1 medium Zucchini

1/4 Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 large Egg

Salt and Pepper to taste

Garlic Powder to taste

Dried Herbs to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Chop the red bell pepper, zucchini, red onion, and halve the cherry tomatoes.

  • 3

    In a large oven-safe skillet, heat olive oil over medium heat.

  • 4

    Add lean ground turkey and cook until browned, breaking it apart with a spatula. Season with salt, pepper, garlic powder, and dried herbs.

  • 5

    Add the chopped vegetables to the skillet and toss them with the turkey. Cook together for about 5 minutes.

  • 6

    Transfer the skillet to the preheated oven and roast for 10 minutes until the vegetables are tender.

  • 7

    Meanwhile, in a separate pan, cook the egg to your liking (over-easy, sunny side up, or poached).

  • 8

    Once the turkey and vegetables are roasted, remove from oven and plate. Top with the cooked egg and serve immediately.

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

Savor this wholesome and vibrant skillet meal featuring lean ground turkey sautéed with a medley of roasted bell pepper, zucchini, red onion, and cherry tomatoes. Enhanced with a sunny side-up egg for extra protein, the dish is perfectly seasoned, and finished with a gentle drizzle of olive oil to tie all the flavors together.

NUTRITION

333kcal
Protein
32.8g
Fat
13.7g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Red Bell Pepper

1 medium Zucchini

1/4 Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 large Egg

Salt and Pepper to taste

Garlic Powder to taste

Dried Herbs to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Chop the red bell pepper, zucchini, red onion, and halve the cherry tomatoes.

  • 3

    In a large oven-safe skillet, heat olive oil over medium heat.

  • 4

    Add lean ground turkey and cook until browned, breaking it apart with a spatula. Season with salt, pepper, garlic powder, and dried herbs.

  • 5

    Add the chopped vegetables to the skillet and toss them with the turkey. Cook together for about 5 minutes.

  • 6

    Transfer the skillet to the preheated oven and roast for 10 minutes until the vegetables are tender.

  • 7

    Meanwhile, in a separate pan, cook the egg to your liking (over-easy, sunny side up, or poached).

  • 8

    Once the turkey and vegetables are roasted, remove from oven and plate. Top with the cooked egg and serve immediately.