NUTRITION

SERVINGS

INGREDIENTS

7 oz Ground turkey

2 cups Broccoli florets

1 whole Red bell pepper

1 medium Zucchini

0.5 tbsp Olive oil

1 tsp Garlic powder

1 tsp Onion powder

0.5 tsp Dried oregano

0.5 tsp Sea salt

0.5 tsp Black pepper

2 cloves Garlic

1 tbsp Coconut aminos

PREPARATION

• 1

  Preheat your oven to 400°F (205°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Chop the broccoli into bite-sized florets, slice the red bell pepper into thin strips, and cut the zucchini into half-moon rounds.

• 3

  Place the vegetables on the baking sheet and toss with 0.5 tbsp of olive oil, 0.25 tsp sea salt, and 0.25 tsp black pepper until evenly coated.

• 4

  Roast the vegetables for 20-25 minutes, tossing halfway through, until they are tender and show golden-brown caramelized edges.

• 5

  While the vegetables roast, heat the remaining 0.5 tbsp of olive oil in a large skillet over medium-high heat.

• 6

  Add the ground turkey to the skillet and cook for 7-10 minutes, using a wooden spoon to break the meat into small crumbles as it browns.

• 7

  Stir in the minced garlic, garlic powder, onion powder, dried oregano, and the remaining salt and pepper once the turkey is nearly cooked.

• 8

  Drizzle the coconut aminos over the turkey and stir for another minute to allow the flavors to meld and the meat to glaze slightly.

• 9

  Remove the roasted vegetables from the oven and divide them evenly with the turkey into two glass meal prep containers.