Crispy Baked Potato with Lean Ground Turkey, Roasted Broccoli, and Creamy Greek Yogurt

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

Crispy Baked Potato with Lean Ground Turkey, Roasted Broccoli, and Creamy Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Crispy Baked Potato with Lean Ground Turkey, Roasted Broccoli, and Creamy Greek Yogurt

Enjoy a delightful dish featuring a crispy baked potato paired with savory lean ground turkey, perfectly roasted broccoli, and a creamy dollop of Greek yogurt. This meal strikes a wonderful balance between textures and flavors, delivering a satisfying crunch, rich savory notes, and a refreshing tang from the yogurt.

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NUTRITION

420kcal
Protein
40.8g
Fat
8g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (150g)

4 ounces Lean Ground Turkey (113g)

1 cup Broccoli (91g)

1/2 cup Nonfat Greek Yogurt (122g)

1 teaspoon Olive Oil (4.5g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Scrub the potato clean, pat dry, and prick it several times with a fork. Rub lightly with olive oil and season with a pinch of salt. Place directly on the oven rack or on a baking sheet and bake for about 45-60 minutes until the skin is crispy and the inside is tender.

  • 3

    While the potato is baking, preheat a pan over medium heat. Add the lean ground turkey and season with salt and pepper. Cook, breaking up the meat with a spatula, until fully cooked, about 7-10 minutes.

  • 4

    In a separate bowl, toss broccoli florets with olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for about 15-20 minutes, or until tender and slightly crispy on the edges.

  • 5

    Once everything is cooked, slice the baked potato open, fluff the insides and top with the cooked ground turkey.

  • 6

    Plate the roasted broccoli on the side and add a dollop of nonfat Greek yogurt over the turkey or as a side dip.

  • 7

    Serve warm and enjoy your nutritious, balanced meal.

Crispy Baked Potato with Lean Ground Turkey, Roasted Broccoli, and Creamy Greek Yogurt

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

Crispy Baked Potato with Lean Ground Turkey, Roasted Broccoli, and Creamy Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Crispy Baked Potato with Lean Ground Turkey, Roasted Broccoli, and Creamy Greek Yogurt

Enjoy a delightful dish featuring a crispy baked potato paired with savory lean ground turkey, perfectly roasted broccoli, and a creamy dollop of Greek yogurt. This meal strikes a wonderful balance between textures and flavors, delivering a satisfying crunch, rich savory notes, and a refreshing tang from the yogurt.

NUTRITION

420kcal
Protein
40.8g
Fat
8g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (150g)

4 ounces Lean Ground Turkey (113g)

1 cup Broccoli (91g)

1/2 cup Nonfat Greek Yogurt (122g)

1 teaspoon Olive Oil (4.5g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Scrub the potato clean, pat dry, and prick it several times with a fork. Rub lightly with olive oil and season with a pinch of salt. Place directly on the oven rack or on a baking sheet and bake for about 45-60 minutes until the skin is crispy and the inside is tender.

  • 3

    While the potato is baking, preheat a pan over medium heat. Add the lean ground turkey and season with salt and pepper. Cook, breaking up the meat with a spatula, until fully cooked, about 7-10 minutes.

  • 4

    In a separate bowl, toss broccoli florets with olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for about 15-20 minutes, or until tender and slightly crispy on the edges.

  • 5

    Once everything is cooked, slice the baked potato open, fluff the insides and top with the cooked ground turkey.

  • 6

    Plate the roasted broccoli on the side and add a dollop of nonfat Greek yogurt over the turkey or as a side dip.

  • 7

    Serve warm and enjoy your nutritious, balanced meal.