NUTRITION

SERVINGS

INGREDIENTS

7.2 oz Ground Turkey (93% Lean)

1 cup diced Red Potato

1 tsp Olive Oil

1/4 cup chopped Yellow Onion

1/4 cup chopped Red Bell Pepper

2 cups Mixed Baby Greens

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

PREPARATION

• 1

  Dice the red potatoes into small half-inch cubes to ensure they cook quickly and evenly.

• 2

  Heat half of the olive oil in a large non-stick skillet over medium-high heat and sauté the potatoes until they are tender and golden brown.

• 3

  Add the remaining oil to the skillet along with the ground turkey, chopped onions, and bell peppers.

• 4

  Cook the turkey until it is fully browned and cooked through, breaking it into small crumbles with a spatula as it sears.

• 5

  Stir in the garlic powder, smoked paprika, salt, and pepper to season the entire skillet mixture.

• 6

  In a separate bowl, toss the mixed baby greens with the fresh lemon juice for a bright and zesty side.

• 7

  Plate the hot turkey and potato skillet immediately alongside the crisp garden salad.