Ground Turkey and Roasted Vegetable Skillet

This is an example of a meal that Solin would create to include in your personalized meal plan.

Ground Turkey and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Ground Turkey and Roasted Vegetable Skillet

Savor the hearty flavors of lean ground turkey paired with a colorful medley of roasted bell pepper, zucchini, cherry tomatoes, and red onion, lightly enhanced with garlic and a drizzle of olive oil. This skillet dish offers a balance of savory protein and tender, flavorful vegetables perfect for any meal.

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NUTRITION

392kcal
Protein
36.9g
Fat
22.3g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Ground Turkey

1 Large Egg

1 Red Bell Pepper

1/2 cup diced Zucchini

1/2 cup Cherry Tomatoes

1/4 cup chopped Red Onion

1 teaspoon Olive Oil

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a skillet that is oven-safe, heat the olive oil over medium heat. Add the chopped red onion and garlic, and sauté until fragrant, about 2 minutes.

  • 3

    Add the ground turkey to the skillet. Break it up with a spoon and cook until it begins to brown, about 5-7 minutes.

  • 4

    Stir in the diced red bell pepper and zucchini. Cook for an additional 3 minutes, allowing the vegetables to soften slightly.

  • 5

    Add the cherry tomatoes and continue cooking for another 2 minutes.

  • 6

    Make a small well in the mixture and crack the egg into it. Allow the egg to cook until set to your preference, about 3-4 minutes for a runny yolk or longer if you prefer it firmer.

  • 7

    Transfer the skillet into the preheated oven for 5 minutes to finish roasting the vegetables and fully set the egg, if desired.

  • 8

    Remove from the oven, season with salt and pepper to taste, and serve warm.

Ground Turkey and Roasted Vegetable Skillet

This is an example of a meal that Solin would create to include in your personalized meal plan.

Ground Turkey and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Ground Turkey and Roasted Vegetable Skillet

Savor the hearty flavors of lean ground turkey paired with a colorful medley of roasted bell pepper, zucchini, cherry tomatoes, and red onion, lightly enhanced with garlic and a drizzle of olive oil. This skillet dish offers a balance of savory protein and tender, flavorful vegetables perfect for any meal.

NUTRITION

392kcal
Protein
36.9g
Fat
22.3g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Ground Turkey

1 Large Egg

1 Red Bell Pepper

1/2 cup diced Zucchini

1/2 cup Cherry Tomatoes

1/4 cup chopped Red Onion

1 teaspoon Olive Oil

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a skillet that is oven-safe, heat the olive oil over medium heat. Add the chopped red onion and garlic, and sauté until fragrant, about 2 minutes.

  • 3

    Add the ground turkey to the skillet. Break it up with a spoon and cook until it begins to brown, about 5-7 minutes.

  • 4

    Stir in the diced red bell pepper and zucchini. Cook for an additional 3 minutes, allowing the vegetables to soften slightly.

  • 5

    Add the cherry tomatoes and continue cooking for another 2 minutes.

  • 6

    Make a small well in the mixture and crack the egg into it. Allow the egg to cook until set to your preference, about 3-4 minutes for a runny yolk or longer if you prefer it firmer.

  • 7

    Transfer the skillet into the preheated oven for 5 minutes to finish roasting the vegetables and fully set the egg, if desired.

  • 8

    Remove from the oven, season with salt and pepper to taste, and serve warm.