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 skillet featuring lean ground turkey gently browned together with an array of roasted vegetables including zucchini, bell pepper, red onion, and cherry tomatoes. This dish is perfect for a satisfying dinner that balances lean protein with fresh, vibrant vegetables and a hint of olive oil for a light, flavorful finish.

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NUTRITION

334kcal
Protein
38g
Fat
13.5g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Turkey

1 medium Zucchini

1 medium Red Bell Pepper

1/2 medium Red Onion

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

2 Garlic Cloves

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Chop zucchini, red bell pepper, red onion, and halve the cherry tomatoes. Mince the garlic cloves.

  • 3

    Place the chopped vegetables on the baking sheet, drizzle with olive oil, and toss with minced garlic, salt, and pepper.

  • 4

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

  • 5

    While the vegetables roast, heat a non-stick skillet over medium-high heat. Add the lean ground turkey and season lightly with salt and pepper.

  • 6

    Cook the turkey, breaking it up with a spoon, until it is fully browned and cooked through (about 6-8 minutes).

  • 7

    Once both the turkey and vegetables are ready, combine them in the skillet and stir gently to mix the flavors together.

  • 8

    Taste and adjust seasoning with additional salt and pepper if desired. 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 skillet featuring lean ground turkey gently browned together with an array of roasted vegetables including zucchini, bell pepper, red onion, and cherry tomatoes. This dish is perfect for a satisfying dinner that balances lean protein with fresh, vibrant vegetables and a hint of olive oil for a light, flavorful finish.

NUTRITION

334kcal
Protein
38g
Fat
13.5g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Turkey

1 medium Zucchini

1 medium Red Bell Pepper

1/2 medium Red Onion

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

2 Garlic Cloves

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Chop zucchini, red bell pepper, red onion, and halve the cherry tomatoes. Mince the garlic cloves.

  • 3

    Place the chopped vegetables on the baking sheet, drizzle with olive oil, and toss with minced garlic, salt, and pepper.

  • 4

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

  • 5

    While the vegetables roast, heat a non-stick skillet over medium-high heat. Add the lean ground turkey and season lightly with salt and pepper.

  • 6

    Cook the turkey, breaking it up with a spoon, until it is fully browned and cooked through (about 6-8 minutes).

  • 7

    Once both the turkey and vegetables are ready, combine them in the skillet and stir gently to mix the flavors together.

  • 8

    Taste and adjust seasoning with additional salt and pepper if desired. Serve warm.