YOUR SOLIN GENERATED RECIPE
Spicy Ground Turkey and Roasted Vegetable Skillet
Savor the flavors of this hearty skillet featuring lean ground turkey cooked with a vibrant medley of roasted red bell pepper, zucchini, red onion, and fresh spinach. Enhanced with a kick of chili flakes and garlic powder, this dish beautifully balances spices with freshness for a satisfying, wholesome meal.
INGREDIENTS
6 oz Ground Turkey, Lean
1 medium Red Bell Pepper
1 small Zucchini
1/2 medium Red Onion
1 cup Baby Spinach
1 tsp Olive Oil
Pinch of Chili Flakes
Pinch of Garlic Powder
Salt to taste
PREPARATION
Preheat your oven to 425°F.
Chop the red bell pepper into strips, slice the zucchini into rounds, and cut the red onion into thin wedges.
On a baking sheet, toss the red bell pepper, zucchini, and red onion with olive oil, chili flakes, garlic powder, and a pinch of salt.
Roast the vegetables in the preheated oven for about 15-20 minutes until they are tender and lightly charred at the edges.
While the vegetables roast, heat a non-stick skillet over medium heat and add the ground turkey. Cook, breaking it up with a spoon, until it's browned and cooked through, about 6-8 minutes.
Once the vegetables are roasted, add them to the skillet with the turkey along with the baby spinach. Stir until the spinach wilts, about 1-2 minutes.
Taste and adjust seasoning as needed, then serve warm.