NUTRITION

SERVINGS

INGREDIENTS

8 oz Ground turkey (93% lean)

3 oz Mini potatoes

0.5 tbsp Olive oil

0.5 cup Red bell pepper

0.25 cup Yellow onion

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried rosemary

1 tsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  Halve the mini potatoes and toss them in a bowl with 0.25 tablespoons of olive oil, dried rosemary, and half of the sea salt and black pepper.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 22 minutes until the edges are golden and crispy.

• 4

  While the potatoes roast, heat the remaining 0.25 tablespoons of olive oil in a large skillet over medium-high heat.

• 5

  Add the diced yellow onions and red bell peppers to the skillet, sautéing for 4 minutes until they begin to soften.

• 6

  Incorporate the ground turkey into the skillet, breaking it apart with a spatula, and season with garlic powder and the remaining sea salt and black pepper.

• 7

  Cook the turkey for 7-8 minutes until fully browned and no longer pink, ensuring it reaches an internal temperature of 165°F.

• 8

  Plate the turkey and vegetable mixture alongside the roasted potatoes, finishing with a sprinkle of fresh parsley for a bright pop of flavor.