NUTRITION

SERVINGS

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Red Bell Pepper

1 medium Zucchini

1/2 Red Onion

1/2 cup Cherry Tomatoes

1 cup Fresh Spinach

1/2 cup Egg Whites

1 tsp Olive Oil

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Chop the red bell pepper, zucchini, red onion, and cherry tomatoes into bite-sized pieces.

• 3

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

• 4

  Add the chopped red onion and garlic powder, and sauté for about 2 minutes until fragrant.

• 5

  Add the lean ground turkey to the skillet. Cook until it is browned and crumbled, about 5-6 minutes, stirring occasionally.

• 6

  Mix in the red bell pepper, zucchini, and cherry tomatoes. Season with salt and pepper.

• 7

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

• 8

  Meanwhile, in a separate non-stick pan, warm the egg whites over medium-low heat, stirring gently until just set.

• 9

  Once the skillet is done, remove it from the oven and stir in the fresh spinach until wilted.

• 10

  Plate the roasted turkey and vegetable mixture, then top with the warm egg whites. Serve immediately.