YOUR SOLIN GENERATED RECIPE
Ground Turkey and Zucchini Stir Fry with Cauliflower Rice
Savor a vibrant stir fry featuring lean ground turkey, crisp zucchini, and a bed of cauliflower rice infused with red bell pepper and aromatic garlic. This nutrient-packed dish is lightly enriched with extra virgin olive oil and simple seasonings for a wholesome, satisfying lunch that aligns perfectly with your low-carb, high-protein goals.
INGREDIENTS
6 oz Ground Turkey (93% lean)
1 cup Zucchini, sliced
1 cup Cauliflower Rice
1/2 cup Red Bell Pepper, sliced
2 tsp Extra Virgin Olive Oil
2 cloves Garlic, minced
1 tsp Fresh Ginger, grated
Salt and Pepper to taste
PREPARATION
Prepare all produce by slicing the zucchini and red bell pepper into bite-sized pieces, mincing the garlic, and grating the ginger. If using whole cauliflower, pulse in a food processor until it resembles rice.
Heat a wok or large skillet over medium-high heat. Add 1 teaspoon of olive oil and allow it to warm up.
Add the ground turkey to the pan. Cook until browned, breaking it apart as it cooks, about 5-6 minutes. Season lightly with salt and pepper.
Once the turkey is nearly cooked, push it to the side of the pan. Add the garlic, ginger, zucchini, and red bell pepper. Sauté the vegetables for 2-3 minutes until just tender.
Mix the turkey and vegetables together, then stir in the cauliflower rice. Drizzle the remaining teaspoon of olive oil over the mixture.
Cook for an additional 2 minutes, stirring frequently, until the cauliflower is tender and flavors meld. Adjust seasoning with salt and pepper as needed.
Serve hot and enjoy your protein-packed, low-carb lunch.