YOUR SOLIN GENERATED RECIPE
Lean Turkey and Rice Bowl with Roasted Vegetables
Sautéed lean turkey and roasted vegetables served over fluffy brown rice, finished with a dollop of zesty herb-infused yogurt for a creamy touch.
INGREDIENTS
6 ounces Lean Ground Turkey (93/7)
0.75 cup Cooked Brown Rice
1 cup Broccoli florets
0.5 cup Sliced Red Bell Pepper
0.25 cup Non-fat Plain Greek Yogurt
1 teaspoon Olive Oil
Garlic powder, dried oregano, salt, and pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the broccoli florets and sliced red bell peppers with olive oil and a pinch of salt on a parchment-lined baking sheet.
Roast the vegetables for 15-20 minutes until they are tender and show slight caramelized edges.
While vegetables roast, heat a non-stick skillet over medium-high heat and add the ground turkey.
Cook the turkey, breaking it into crumbles, until it is browned and fully cooked through.
Season the turkey with garlic powder, dried oregano, salt, and pepper.
In a small bowl, whisk the Greek yogurt with a teaspoon of water and a pinch of oregano to create a drizzle-able sauce.
Place the warm cooked brown rice in a bowl and top with the seasoned turkey and roasted vegetables.
Finish the dish by drizzling the creamy yogurt sauce over the top before serving.