NUTRITION

SERVINGS

INGREDIENTS

5 oz 99% Lean Ground Turkey

100g Yellow Potato, diced

1/4 cup Sweet Corn

1/2 cup Red Bell Pepper, chopped

2 tbsp Non-fat Greek Yogurt

1 tsp Olive Oil

PREPARATION

• 1

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

• 2

  Dice the potato into small 1/2-inch cubes and toss with half of the olive oil and a pinch of sea salt.

• 3

  Spread the potatoes on the baking sheet and roast for 20 minutes until they are golden and crisp.

• 4

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

• 5

  Add the ground turkey to the skillet, breaking it apart with a spatula until browned and cooked through.

• 6

  Stir in the chopped bell peppers and corn, sautéing for another 3-4 minutes until the vegetables are tender.

• 7

  Season the turkey mixture with chili powder, cumin, and garlic powder to taste.

• 8

  Divide the roasted potatoes into a bowl and top with the turkey and vegetable mixture.

• 9

  Finish the dish with a dollop of non-fat Greek yogurt as a clean alternative to sour cream.