YOUR SOLIN GENERATED RECIPE
Lean Ground Turkey and Roasted Vegetable Skillet
Savor a vibrant skillet featuring lean ground turkey mingled with a medley of perfectly roasted vegetables. The dish brings together succulent turkey, tender zucchini, sweet red bell pepper, zesty red onion and burst of cherry tomatoes, all lightly enhanced with aromatic garlic and a drizzle of olive oil. A simple yet satisfying meal, it's great for a balanced dinner that delights the palate while supporting your nutritional goals.
INGREDIENTS
5 oz Lean Ground Turkey
1 medium Zucchini
1 medium Red Bell Pepper
1/4 medium Red Onion
1/2 cup Cherry Tomatoes
1 tsp Olive Oil
1 clove Garlic
PREPARATION
Preheat your oven to 425°F.
Chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Halve the cherry tomatoes and mince the garlic.
On a baking sheet, toss the chopped zucchini, red bell pepper, red onion, and cherry tomatoes with olive oil, minced garlic, salt, and pepper.
Roast the vegetables in the preheated oven for about 15-20 minutes until they are tender and slightly caramelized.
Meanwhile, heat a skillet over medium-high heat and add the lean ground turkey. Cook, breaking it up, until it is browned and cooked through.
Once the vegetables are roasted, add them to the skillet with the ground turkey and stir well to combine.
Adjust seasoning with salt and pepper if needed, and serve warm.