Ground Turkey and Roasted Vegetable Skillet

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

Ground Turkey and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Ground Turkey and Roasted Vegetable Skillet

A hearty skillet dish combining lean ground turkey with a colorful medley of roasted vegetables. The natural sweetness of the bell peppers, zucchini, red onion, and cherry tomatoes perfectly complements the savory turkey, lightly sautéed with garlic and olive oil. Enjoy this nutrient-dense, satisfying meal that’s ideal for breakfast, lunch, or dinner.

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NUTRITION

361kcal
Protein
36.0g
Fat
17.2g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Turkey (93% lean)

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (100g)

1/4 medium Red Onion (25g)

1/2 cup Cherry Tomatoes (75g)

1 tsp Olive Oil

1 Garlic Clove

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Toss the chopped vegetables with olive oil, salt, and pepper, and spread them onto a baking sheet. Roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium heat, and add the ground turkey. Break the meat apart and cook until browned and cooked through, about 6-8 minutes.

  • 5

    Add the minced garlic to the turkey during the last 2 minutes of cooking, stirring to incorporate.

  • 6

    Once the vegetables are roasted, combine them with the cooked turkey in the skillet. Stir well and adjust the seasoning with additional salt and pepper if needed.

  • 7

    Serve immediately, and enjoy this balanced, nutrient-rich meal.

Ground Turkey and Roasted Vegetable Skillet

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

Ground Turkey and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Ground Turkey and Roasted Vegetable Skillet

A hearty skillet dish combining lean ground turkey with a colorful medley of roasted vegetables. The natural sweetness of the bell peppers, zucchini, red onion, and cherry tomatoes perfectly complements the savory turkey, lightly sautéed with garlic and olive oil. Enjoy this nutrient-dense, satisfying meal that’s ideal for breakfast, lunch, or dinner.

NUTRITION

361kcal
Protein
36.0g
Fat
17.2g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Turkey (93% lean)

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (100g)

1/4 medium Red Onion (25g)

1/2 cup Cherry Tomatoes (75g)

1 tsp Olive Oil

1 Garlic Clove

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Toss the chopped vegetables with olive oil, salt, and pepper, and spread them onto a baking sheet. Roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium heat, and add the ground turkey. Break the meat apart and cook until browned and cooked through, about 6-8 minutes.

  • 5

    Add the minced garlic to the turkey during the last 2 minutes of cooking, stirring to incorporate.

  • 6

    Once the vegetables are roasted, combine them with the cooked turkey in the skillet. Stir well and adjust the seasoning with additional salt and pepper if needed.

  • 7

    Serve immediately, and enjoy this balanced, nutrient-rich meal.