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

Savor a hearty skillet featuring lean ground turkey melded with a vibrant medley of roasted red bell pepper, zucchini, and onion. The dish is elevated with a touch of garlic and finished with lightly scrambled eggs for extra protein. Bursting with color and flavor, this recipe is tailored to balance lean protein with the natural sweetness of roasted vegetables.

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NUTRITION

361kcal
Protein
31.4g
Fat
18.4g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

2 Large Eggs

1 medium Red Bell Pepper

1 small Zucchini

1 small Yellow Onion

1 Garlic Clove

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the vegetables.

  • 2

    Cut the red bell pepper, zucchini, and yellow onion into bite-sized pieces and mince the garlic.

  • 3

    On a baking sheet, toss the chopped vegetables and garlic with the olive oil, and season with a pinch of salt and pepper.

  • 4

    Roast the vegetables in the preheated oven for about 15-20 minutes, or until tender and slightly caramelized.

  • 5

    Meanwhile, heat a large skillet over medium heat. Add the lean ground turkey and cook until it starts to brown, breaking it apart with a spatula.

  • 6

    Once the turkey is mostly cooked, push it to one side of the skillet and crack the eggs into the empty space. Lightly scramble the eggs until just set, then mix them with the turkey.

  • 7

    Add the roasted vegetables into the skillet, gently stirring to combine all ingredients. Adjust seasoning with additional salt and pepper if needed.

  • 8

    Serve warm and enjoy your nutritious, balanced skillet meal.

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

Savor a hearty skillet featuring lean ground turkey melded with a vibrant medley of roasted red bell pepper, zucchini, and onion. The dish is elevated with a touch of garlic and finished with lightly scrambled eggs for extra protein. Bursting with color and flavor, this recipe is tailored to balance lean protein with the natural sweetness of roasted vegetables.

NUTRITION

361kcal
Protein
31.4g
Fat
18.4g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

2 Large Eggs

1 medium Red Bell Pepper

1 small Zucchini

1 small Yellow Onion

1 Garlic Clove

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the vegetables.

  • 2

    Cut the red bell pepper, zucchini, and yellow onion into bite-sized pieces and mince the garlic.

  • 3

    On a baking sheet, toss the chopped vegetables and garlic with the olive oil, and season with a pinch of salt and pepper.

  • 4

    Roast the vegetables in the preheated oven for about 15-20 minutes, or until tender and slightly caramelized.

  • 5

    Meanwhile, heat a large skillet over medium heat. Add the lean ground turkey and cook until it starts to brown, breaking it apart with a spatula.

  • 6

    Once the turkey is mostly cooked, push it to one side of the skillet and crack the eggs into the empty space. Lightly scramble the eggs until just set, then mix them with the turkey.

  • 7

    Add the roasted vegetables into the skillet, gently stirring to combine all ingredients. Adjust seasoning with additional salt and pepper if needed.

  • 8

    Serve warm and enjoy your nutritious, balanced skillet meal.