Herb-Seasoned Ground Turkey and Roasted Vegetable Skillet

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

Herb-Seasoned Ground Turkey and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Ground Turkey and Roasted Vegetable Skillet

A vibrant skillet dish featuring lean ground turkey enhanced with fresh herbs and perfectly roasted vegetables. The medley of red bell pepper, zucchini, mushrooms, and cherry tomatoes creates a colorful and satisfying meal that is both nutritious and delicious.

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NUTRITION

385kcal
Protein
32.3g
Fat
22.3g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Ground Turkey

1 medium Red Bell Pepper

1 medium Zucchini

1 cup Button Mushrooms

1/2 cup Cherry Tomatoes

2 teaspoons Olive Oil

1 clove Garlic

1 teaspoon Mixed Dried Herbs (Rosemary, Thyme, Oregano)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Chop the red bell pepper, zucchini, and halve the cherry tomatoes. Clean and slice the button mushrooms.

  • 3

    In a bowl, toss the chopped vegetables with 1 teaspoon of olive oil, garlic (minced), dried herbs, salt, and black pepper.

  • 4

    Spread the vegetables evenly on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    While the vegetables are roasting, heat a skillet over medium heat and add the remaining teaspoon of olive oil.

  • 6

    Add the ground turkey to the skillet. Cook, breaking it up with a spatula, until the turkey is browned and cooked through, about 6-8 minutes. Season with a pinch of salt and pepper during cooking.

  • 7

    Once the vegetables are roasted, add them to the skillet with the turkey and stir to combine. Let the flavors meld for another 2 minutes on low heat.

  • 8

    Serve warm and enjoy your herb-seasoned ground turkey and roasted vegetable skillet.

Herb-Seasoned Ground Turkey and Roasted Vegetable Skillet

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

Herb-Seasoned Ground Turkey and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Ground Turkey and Roasted Vegetable Skillet

A vibrant skillet dish featuring lean ground turkey enhanced with fresh herbs and perfectly roasted vegetables. The medley of red bell pepper, zucchini, mushrooms, and cherry tomatoes creates a colorful and satisfying meal that is both nutritious and delicious.

NUTRITION

385kcal
Protein
32.3g
Fat
22.3g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Ground Turkey

1 medium Red Bell Pepper

1 medium Zucchini

1 cup Button Mushrooms

1/2 cup Cherry Tomatoes

2 teaspoons Olive Oil

1 clove Garlic

1 teaspoon Mixed Dried Herbs (Rosemary, Thyme, Oregano)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Chop the red bell pepper, zucchini, and halve the cherry tomatoes. Clean and slice the button mushrooms.

  • 3

    In a bowl, toss the chopped vegetables with 1 teaspoon of olive oil, garlic (minced), dried herbs, salt, and black pepper.

  • 4

    Spread the vegetables evenly on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    While the vegetables are roasting, heat a skillet over medium heat and add the remaining teaspoon of olive oil.

  • 6

    Add the ground turkey to the skillet. Cook, breaking it up with a spatula, until the turkey is browned and cooked through, about 6-8 minutes. Season with a pinch of salt and pepper during cooking.

  • 7

    Once the vegetables are roasted, add them to the skillet with the turkey and stir to combine. Let the flavors meld for another 2 minutes on low heat.

  • 8

    Serve warm and enjoy your herb-seasoned ground turkey and roasted vegetable skillet.