Lean Ground Turkey and Roasted Vegetable Skillet

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

Lean Ground Turkey and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Lean Ground Turkey and Roasted Vegetable Skillet

Enjoy a hearty and nutritious skillet meal featuring lean ground turkey combined with a colorful medley of roasted vegetables. The blend of sweet bell peppers, fresh zucchini, and cherry tomatoes creates a satisfying dish that is both light and protein-packed, perfect for your balanced dinner.

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NUTRITION

326kcal
Protein
38.5g
Fat
10.7g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Ground Turkey

1 cup Mixed Bell Peppers (chopped)

1 medium Zucchini

1/2 cup Cherry Tomatoes (halved)

1/4 medium Onion (diced)

1 teaspoon Olive Oil

2 large Egg Whites

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the chopped bell peppers, zucchini, cherry tomatoes, and diced onion with olive oil, salt, and pepper.

  • 3

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

  • 4

    While the vegetables are roasting, heat a non-stick skillet over medium heat and add the lean ground turkey. Season with salt and pepper and cook, breaking it up into crumbles, until fully cooked (about 6-8 minutes).

  • 5

    Once the turkey is nearly done, pour in the egg whites and stir until they are just set, incorporating them with the turkey.

  • 6

    Combine the roasted vegetables with the turkey and egg white mixture in the skillet, stirring gently to blend the flavors.

  • 7

    Adjust seasonings if needed and serve warm.

Lean Ground Turkey and Roasted Vegetable Skillet

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

Lean Ground Turkey and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Lean Ground Turkey and Roasted Vegetable Skillet

Enjoy a hearty and nutritious skillet meal featuring lean ground turkey combined with a colorful medley of roasted vegetables. The blend of sweet bell peppers, fresh zucchini, and cherry tomatoes creates a satisfying dish that is both light and protein-packed, perfect for your balanced dinner.

NUTRITION

326kcal
Protein
38.5g
Fat
10.7g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Ground Turkey

1 cup Mixed Bell Peppers (chopped)

1 medium Zucchini

1/2 cup Cherry Tomatoes (halved)

1/4 medium Onion (diced)

1 teaspoon Olive Oil

2 large Egg Whites

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the chopped bell peppers, zucchini, cherry tomatoes, and diced onion with olive oil, salt, and pepper.

  • 3

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

  • 4

    While the vegetables are roasting, heat a non-stick skillet over medium heat and add the lean ground turkey. Season with salt and pepper and cook, breaking it up into crumbles, until fully cooked (about 6-8 minutes).

  • 5

    Once the turkey is nearly done, pour in the egg whites and stir until they are just set, incorporating them with the turkey.

  • 6

    Combine the roasted vegetables with the turkey and egg white mixture in the skillet, stirring gently to blend the flavors.

  • 7

    Adjust seasonings if needed and serve warm.