NUTRITION

SERVINGS

INGREDIENTS

7 oz Ground turkey (93% lean)

0.25 cup Cooked quinoa

1 cup Broccoli florets

1 cup Bell pepper

0.25 cup Red onion

0.25 tbsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

  Place the broccoli florets, diced bell peppers, and red onion on the baking sheet.

• 3

  Drizzle half of the olive oil over the vegetables and sprinkle with half of the sea salt and black pepper, tossing to coat evenly.

• 4

  Roast the vegetables in the oven for 15 to 20 minutes, or until they are tender and the edges are slightly charred.

• 5

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

• 6

  Add the ground turkey to the skillet, breaking it into crumbles with a wooden spoon, and cook until no longer pink.

• 7

  Stir in the minced garlic, dried oregano, and the remaining salt and pepper, cooking for another 2 minutes until fragrant.

• 8

  In a large serving bowl, combine the cooked quinoa, sautéed turkey, and roasted vegetables.

• 9

  Drizzle the fresh lemon juice over the bowl and toss everything together before serving warm.