NUTRITION

SERVINGS

INGREDIENTS

6 oz Lean Ground Turkey (93% lean)

1 cup diced Red Bell Pepper

1 cup sliced Zucchini

1/2 cup chopped Red Onion

2 teaspoons Olive Oil

1 Garlic Clove

Salt and Black Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  On a baking sheet, toss the diced red bell pepper, sliced zucchini, and chopped red onion with one teaspoon of olive oil, salt, and black pepper.

• 3

  Place the vegetables in the oven and roast for 15-20 minutes until tender and slightly caramelized.

• 4

  While the vegetables are roasting, heat a non-stick skillet over medium-high heat and add the remaining teaspoon of olive oil.

• 5

  Mince the garlic clove and add it to the skillet, sautéing for about 30 seconds until fragrant.

• 6

  Add the ground turkey to the skillet, breaking it apart with a spatula. Season with salt and pepper.

• 7

  Cook the turkey for 6-8 minutes until fully browned and no longer pink in the center.

• 8

  Once both the turkey and vegetables are cooked, combine them in the skillet or serve the turkey on a plate with the roasted vegetables on the side.

• 9

  Enjoy your savory, nutrient-packed meal!