NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Ground turkey

0.5 medium Yukon gold potato

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried rosemary

0.5 tsp Garlic powder

1 cup Fresh broccoli florets

2 tbsp Plain Greek yogurt

1 tsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Dice the Yukon gold potato into small 1/2-inch cubes to ensure they get maximum crispiness.

• 3

  In a small bowl, toss the potato cubes with half of the olive oil, the dried rosemary, and the sea salt.

• 4

  Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes, flipping halfway through, until golden and crispy.

• 5

  While the potatoes roast, heat the remaining olive oil in a non-stick skillet over medium-high heat.

• 6

  Add the ground turkey to the skillet along with the garlic powder and black pepper, breaking it up with a spatula until fully browned and cooked through.

• 7

  Steam the broccoli florets using a steamer basket or a microwave-safe bowl with a tablespoon of water for 4-5 minutes until tender-crisp.

• 8

  In a shallow bowl, combine the crispy roasted potatoes and the savory browned turkey.

• 9

  Serve with the steamed broccoli on the side and top the turkey with a dollop of Greek yogurt and fresh parsley.