YOUR SOLIN GENERATED RECIPE
Lean Ground Turkey and Crispy Roasted Vegetable Skillet
Savor the comforting flavors of lean ground turkey beautifully paired with a medley of roasted bell peppers, zucchini, and red onion. Enhanced with a whole egg for extra protein and lightly sautéed in olive oil, this skillet dish offers a balanced combination of lean protein, crisp vegetables, and a hint of richness, perfect for a nutritious dinner.
INGREDIENTS
5 oz Lean Ground Turkey
1 whole Egg
1 medium Red Bell Pepper
1/2 medium Zucchini
1/2 medium Red Onion
1 tsp Olive Oil
PREPARATION
Preheat your oven to 425°F for roasting vegetables if you prefer extra crispiness, or prepare a skillet over medium-high heat if roasting on the stovetop.
Slice the red bell pepper into strips, dice the red onion, and cut the zucchini into half-moons.
In a bowl, toss the vegetables with olive oil, salt, and pepper.
Spread the vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes, stirring halfway through, until they begin to crisp on the edges.
While the vegetables are roasting, heat a non-stick skillet over medium heat. Add the lean ground turkey, breaking it apart as it cooks, and season with salt, pepper, and your favorite dried herbs.
Once the turkey is nearly cooked through, create a small well in the center of the skillet and crack in the whole egg. Allow the egg to cook to your desired doneness, gently stirring the turkey if you prefer a mixed scramble.
Combine the roasted vegetables with the turkey and egg mixture or serve the vegetables on the side.
Plate your dish and enjoy a nutritious, well-balanced meal that perfectly fits within your protein and calorie ranges.